I love making this Strawberry Rhubarb Pie when I want a dessert that feels both sweet and slightly tangy. The strawberries bring a juicy sweetness while the rhubarb adds a bright flavor that balances everything perfectly. I always enjoy serving this pie warm with a scoop of vanilla ice cream because the filling becomes rich and bubbly while the crust stays flaky and golden.
Why You’ll Love This Recipe
I love how simple this pie is to prepare with fresh ingredients and classic flavors. The combination of strawberries and rhubarb creates a delicious balance that never feels too heavy or overly sweet. I also like that this recipe works beautifully for spring gatherings, summer dinners, or weekend baking projects. The homemade filling thickens perfectly and the buttery crust gives every slice a comforting texture.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ½ cups fresh rhubarb, chopped into small pieces
2 ½ cups fresh strawberries, hulled and sliced
1 cup granulated sugar
¼ cup brown sugar
¼ cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon salt
1 tablespoon unsalted butter, cut into small pieces
1 package double pie crusts or homemade pie dough for a 9-inch pie
1 egg, beaten for egg wash
1 tablespoon coarse sugar for topping (optional)
Directions
I preheat the oven to 400°F (200°C).
I place the chopped rhubarb and sliced strawberries into a large mixing bowl.
I add the granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Then I gently mix everything until the fruit is evenly coated.
I roll out one pie crust and place it into a 9-inch pie dish, pressing it gently into the bottom and sides.
I pour the strawberry rhubarb filling into the crust and spread it evenly. I scatter the small butter pieces across the top of the filling.
I place the second crust over the filling. Sometimes I create a lattice top, but a full crust with slits works just as well. I crimp the edges to seal the pie.
I brush the top crust with beaten egg and sprinkle coarse sugar on top if I want extra crunch and shine.
I bake the pie for 20 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and continue baking for another 35 to 40 minutes until the crust is golden and the filling is bubbling.
I let the pie cool for at least 2 hours before slicing so the filling can set properly.
Servings and timing
Servings: 8 slices
Prep Time: 20 minutes
Cook Time: 55 to 60 minutes
Cooling Time: 2 hours
Total Time: About 3 hours 20 minutes
Variations
I sometimes add a pinch of cinnamon to the filling for extra warmth and depth. When I want a brighter citrus flavor, I mix in a little orange zest. I also enjoy replacing part of the strawberries with raspberries for a slightly different berry flavor. For extra texture, I occasionally top the pie with a crumb topping instead of a second crust.
storage/reheating
I store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. When I want to reheat a slice, I place it in the oven at 300°F (150°C) for about 10 minutes to help the crust stay crisp. I avoid using the microwave too long because the crust can become soft.
FAQs
Can I use frozen strawberries and rhubarb?
I can use frozen fruit if fresh fruit is unavailable. I usually thaw and drain the fruit first so the filling does not become too watery.
How do I keep the pie filling from being runny?
I make sure to use enough cornstarch and allow the pie to cool completely before slicing. This helps the filling thicken properly.
Can I make the pie ahead of time?
I often bake the pie a day in advance because the flavors become even better after resting overnight.
What type of crust works best for this pie?
I like using a buttery homemade crust, but refrigerated store-bought pie dough also works very well and saves time.
Can I freeze Strawberry Rhubarb Pie?
I can freeze the baked pie after it cools completely. I wrap it tightly and freeze it for up to 3 months. I thaw it overnight in the refrigerator before reheating.
Conclusion
I always enjoy how comforting and flavorful this Strawberry Rhubarb Pie turns out. The sweet strawberries and tart rhubarb create a perfect balance inside a flaky crust that feels timeless and homemade. Whether I serve it at a family gathering or enjoy a slice with coffee, this pie always becomes a favorite dessert at my table.
A classic Strawberry Rhubarb Pie with a flaky golden crust and a perfectly balanced sweet-tart filling made from fresh strawberries and rhubarb. This comforting homemade dessert is ideal for spring and summer gatherings and tastes delicious served warm with vanilla ice cream.
Ingredients
2 1/2 cups fresh rhubarb, chopped into small pieces
2 1/2 cups fresh strawberries, hulled and sliced
1 cup granulated sugar
1/4 cup brown sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon unsalted butter, cut into small pieces
1 package double pie crusts or homemade pie dough for a 9-inch pie
1 egg, beaten for egg wash
1 tablespoon coarse sugar for topping (optional)
Instructions
Preheat the oven to 400°F (200°C).
Place the chopped rhubarb and sliced strawberries into a large mixing bowl.
Add the granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Mix gently until the fruit is evenly coated.
Roll out one pie crust and place it into a 9-inch pie dish, pressing it gently into the bottom and sides.
Pour the strawberry rhubarb filling into the crust and spread evenly. Scatter the butter pieces across the top.
Place the second crust over the filling. Create a lattice top or use a full crust with slits. Crimp the edges to seal.
Brush the top crust with beaten egg and sprinkle coarse sugar on top if desired.
Bake for 20 minutes at 400°F (200°C). Reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing so the filling can fully set.
Notes
Serve warm with vanilla ice cream for the best flavor.
Frozen strawberries and rhubarb can be used if thawed and drained first.
Allowing the pie to cool completely helps prevent a runny filling.
Add a pinch of cinnamon or orange zest for extra flavor variation.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
