The moment you set eyes on a golden, bubbling Strawberry Rhubarb Pie, it’s impossible not to be transported to a sun-soaked summer day, the air tinged with sweetness and a little tang. This classic dessert beautifully balances juicy, ruby-red strawberries with tart rhubarb under a buttery, flaky crust. Every bite is a celebration of peak-season fruit, rustic charm, and the irresistible comfort of a homemade treat that’s as welcome at backyard picnics as at Sunday dinner tables. Whether you’re a seasoned baker or just embarking on your pie journey, this recipe will fill your kitchen with joy, color, and unbeatable aromas. If you’ve never made Strawberry Rhubarb Pie from scratch, you’re in for a truly special experience.
Ingredients You’ll Need
Incredible pies start with simple yet high-impact ingredients that each play a starring role. Here’s your cast of characters for a Strawberry Rhubarb Pie that sings with flavor, color, and an inviting aroma that feels like a hug from the oven.
- Fresh rhubarb (3 cups, sliced into ½-inch pieces): Gives the pie its signature tangy kick and deep pink color.
- Fresh strawberries (3 cups, hulled and halved): Add sweet juiciness, bringing vibrant flavor and balancing rhubarb’s tartness.
- Granulated sugar (1 cup): Sweetens the filling just enough so the fruit’s natural flavors can shine.
- Light brown sugar (¼ cup): Contributes a gentle hint of caramel richness and extra moisture.
- Cornstarch (¼ cup): Thickens the filling so you get neat, luscious slices instead of a runny mess.
- Ground cinnamon (½ teaspoon): Adds warmth and depth that pairs perfectly with the fruit.
- Salt (¼ teaspoon): Boosts all the flavors for a well-rounded bite.
- Lemon juice (1 tablespoon): Brightens everything up and controls the sweetness.
- Vanilla extract (2 teaspoons): Layers in an aromatic softness that enhances the fruitiness.
- Unsalted butter (2 tablespoons, cut into small pieces): Dotting the filling with butter gives the pie a rich, velvety texture.
- Egg (1, beaten, for egg wash): Brushed on the crust, this gives your pie that shiny, golden finish.
- Coarse sugar (1 tablespoon, optional, for sprinkling): A sparkling, crunchy crust is just a sprinkle away.
- Double pie crust (homemade or store-bought): The vessel for your fruity filling; flaky, buttery goodness is a must!
How to Make Strawberry Rhubarb Pie
Step 1: Prep Your Pastry
Start by preheating your oven to 400°F. Roll out one half of your double pie crust and carefully fit it into a 9-inch pie dish, trimming any excess dough that hangs over the edges. This base will hold all those saucy, juicy flavors and keep your pie sturdy, so take your time. The crust is just as important as the filling!
Step 2: Mix Up the Fruit Filling
In a large mixing bowl, gently combine your sliced rhubarb and halved strawberries with both sugars, cornstarch, cinnamon, salt, lemon juice, and vanilla extract. Use a light touch so you don’t mash the fruit. Let this fragrant mixture sit for 10 minutes—this bit of patience lets the juices mingle and ensures an even, thick filling once baked.
Step 3: Assemble and Dot with Butter
Pour the now-glossy filling into your prepared bottom crust and spread it out evenly. Dot the top of the filling with small pieces of unsalted butter. This humble step melts into the fruit as it bakes, lending your Strawberry Rhubarb Pie a lush, velvety richness in every bite.
Step 4: Top with More Crust
Roll out the second portion of dough for your top crust. You can go for a classic fully-covered pie (just remember to cut a few slits for steam) or try a decorative lattice for extra wow-factor. Carefully lay it over the filling, then trim, seal, and crimp the edges to lock in all that juiciness.
Step 5: Give It That Golden Glow
Brush the top crust with a beaten egg, making sure to coat it evenly from edge to edge. For a dazzling finish and extra crunch, sprinkle coarse sugar all over. This little detail makes your Strawberry Rhubarb Pie look straight out of a bakery window.
Step 6: Bake to Perfection
Place your pie on a baking sheet (to catch any bubbling overflows) and bake at 400°F for 20 minutes. Then reduce the heat to 350°F and continue baking for 30–40 more minutes, until the crust is golden and you see the fruit filling bubbling through the vents. If the edges brown too fast, cover them loosely with foil to protect your masterpiece.
Step 7: Cool and Slice
Resist the urge to slice right in! Let your Strawberry Rhubarb Pie cool for at least 3–4 hours. This critical waiting period helps the filling set, ensuring lovely, juicy-but-not-messy slices every time. The hardest part is waiting, but it’s absolutely worth it!
How to Serve Strawberry Rhubarb Pie
Garnishes
Sometimes a simple scoop of vanilla ice cream or a cloud of lightly whipped cream is all you need to complement the bright, tangy-sweet flavors of Strawberry Rhubarb Pie. For a pop of color and a subtle crunch, scatter on a few thinly sliced fresh strawberries or a dusting of powdered sugar just before serving.
Side Dishes
Pair your warm slice with a cup of freshly brewed coffee or a bright herbal tea for an afternoon treat. If you’re serving dessert after a big meal, lighten things up with a simple fruit salad or a refreshing cucumber-mint agua fresca on the side—these help balance the richness and let the pie’s flavor really shine.
Creative Ways to Present
If you want to impress at your next gathering, try baking your Strawberry Rhubarb Pie in mini tart pans for individual servings—adorable and easy to serve! Or, cut the cooled pie into bars or wedges and pack them up for a charming picnic treat. A few edible flowers or fresh mint leaves make for an elegant finishing touch on each plate.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Rhubarb Pie keeps beautifully for up to three days. Simply cover the pie with foil or plastic wrap and store it in the refrigerator. The flavor actually deepens and the filling becomes even more luscious as it rests!
Freezing
If you’d like to make your pie ahead of time, you can freeze the baked (and fully cooled) Strawberry Rhubarb Pie for up to three months. Wrap it securely in a double layer of plastic wrap and foil before placing it in the freezer. When you’re ready, thaw overnight in the fridge for the best texture.
Reheating
To enjoy your pie warm, set slices on a baking sheet and reheat at 300°F for about 10 minutes. This method helps the crust stay crisp and the filling deliciously gooey without drying out or turning soggy. Avoid microwaving, as it can make the crust lose its lovely flakiness.
FAQs
Can I use frozen strawberries or rhubarb?
Absolutely! Just make sure to thaw and drain frozen fruit thoroughly before using, as extra moisture can make the filling runny. You may also want to add a tablespoon more cornstarch to help thicken the filling.
Why does the filling need to rest before baking?
Letting the fruit mixture sit for 10 minutes allows the strawberries and rhubarb to release some of their natural juices, ensuring that the flavors meld together and your pie won’t turn out watery after baking.
How do I prevent a soggy bottom crust?
Place your pie on the lower rack of the oven, which helps the bottom crust firm up as the filling cooks. You can also brush the bottom of the crust with a thin layer of beaten egg white before filling; this forms a barrier that helps keep it crisp.
Can I make Strawberry Rhubarb Pie in advance?
Yes! You can prepare the whole pie a day ahead, let it cool, and store it in the fridge. Or, assemble the unbaked pie and refrigerate it for up to 24 hours before baking—just pop it into the oven when you’re ready for fresh-baked goodness.
What’s the best way to cut a Strawberry Rhubarb Pie cleanly?
Let your pie cool completely (be strong!) before slicing. Use a very sharp knife, wiped clean between cuts, and a pie server for neat wedges. You’ll get tidy slices with a beautiful cross-section of that colorful, jewel-like filling.
Final Thoughts
There’s undeniable magic in sharing a homemade Strawberry Rhubarb Pie. It captures the spirit of summer, the nostalgia of family gatherings, and the simple joy of baking with the best seasonal ingredients. Whether this is your first or fiftieth pie, you’re about to make something truly memorable. Don’t wait—invite some friends over or treat yourself to a slice today!
Print
Strawberry Rhubarb Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes (plus cooling time)
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet strawberries and tart rhubarb with this classic Strawberry Rhubarb Pie recipe. A buttery, flaky crust holds a luscious filling that’s sure to delight your taste buds. Serve it warm with a scoop of vanilla ice cream for a truly delectable dessert experience.
Ingredients
Filling:
- 3 cups fresh rhubarb (sliced into ½-inch pieces)
- 3 cups fresh strawberries (hulled and halved)
- 1 cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter (cut into small pieces)
Crust and Topping:
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
- 1 double pie crust (homemade or store-bought)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the crust: Roll out one pie crust and fit it into a 9-inch pie dish, trimming any excess dough.
- Make the filling: In a large bowl, gently toss together rhubarb, strawberries, sugars, cornstarch, cinnamon, salt, lemon juice, and vanilla extract. Let sit for 10 minutes.
- Fill the pie: Pour the filling into the crust and dot with butter.
- Top the pie: Add the top crust, seal, crimp edges, brush with egg wash, and sprinkle with coarse sugar.
- Bake: Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake for 30–40 minutes until golden and bubbly.
- Cool: Cool for 3–4 hours before slicing.
Notes
- If the crust edges brown too quickly, cover with foil.
- Best with fresh fruit, but thawed and drained frozen fruit can be used.
- Serve with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 29 g
- Sodium: 200 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
