If any dessert captures the sweet taste of summer and nostalgia in every bite, it’s this Strawberry Rhubarb Pie. Lusciously juicy strawberries and tart rhubarb come alive beneath a golden, flaky crust, making each forkful a delightful celebration of contrasting flavors. This pie is more than a treat; it’s a tradition, perfect for sharing at picnics, holiday gatherings, or whenever you want to bring a little sunshine to the table. Whether you serve it warm with a scoop of ice cream or enjoy it chilled the next day, every slice is absolutely irresistible.

Strawberry Rhubarb Pie Recipe - Recipe Image

Ingredients You’ll Need

When it comes to Strawberry Rhubarb Pie, simplicity really shines. Each ingredient is chosen with intention, working together to form a dessert that bursts with color, fragrance, and flavor. Here’s what you’ll need for the most mouthwatering pie.

Fresh rhubarb (2½ cups, chopped): Rhubarb delivers that signature tangy kick and deep pink hue—be sure to chop it evenly for the perfect texture.
Fresh strawberries (2½ cups, sliced): Sweet, juicy strawberries balance out the tartness of the rhubarb and add a gorgeous splash of red.
Granulated sugar (1¼ cups): Sugar softens the tart rhubarb and enhances the natural sweetness of the strawberries.
Cornstarch (¼ cup): This is your key to a perfectly set filling, thickening the juices without muting the fruit’s flavor.
Ground cinnamon (½ teaspoon): Just a hint of warm spice brings depth and coziness to every bite.
Salt (⅛ teaspoon): A pinch of salt sharpens all the flavors, tying everything together beautifully.
Lemon juice (1 teaspoon): Lemon juice brightens the filling and lifts the fruit flavors to a new level.
Unsalted butter (2 tablespoons, cut into pieces): Dotted over the filling, butter adds richness and melt-in-your-mouth texture.
Double pie crust (homemade or store-bought): The sturdy, golden shell and its flaky lid make this pie a true classic—lattice or not, your pie will shine.
Egg (1, beaten, for egg wash): An egg wash gives the crust a beautiful sheen and that crave-worthy golden color.
Coarse sugar (1 tablespoon, optional, for topping): Sprinkle on top for extra sparkle and a delightful crunch.

How to Make Strawberry Rhubarb Pie

Step 1: Prepare the Fruit Filling

Start by tossing the chopped rhubarb and sliced strawberries in a large mixing bowl. Add the sugar, cornstarch, cinnamon, salt, and lemon juice. Gently fold everything together until the fruit is evenly coated. Let the mixture sit for 10 to 15 minutes—this step allows the juices to start releasing and the cornstarch to begin its work, ensuring a nicely set filling.

Step 2: Roll Out the Pie Crust

Roll out one half of your double pie crust and carefully fit it into a 9-inch pie dish. Press it gently against the bottom and up the sides, letting any excess hang over the rim. This provides a sturdy base for all that bubbling fruit goodness.

Step 3: Assemble the Pie

Pour your fruit filling into the prepared crust. Dot the top of the mixture with the small pieces of unsalted butter, scattering them evenly—this melts into the filling and gives it an extra luxurious touch. Next, roll out the second crust and lay it over the filling. You can go classic with a full sheet and cut a few slits for steam, or get creative with a lattice for that picture-perfect look. Seal and crimp the edges with your fingers or a fork.

Step 4: Add the Finishing Touches

Brush the top crust with the beaten egg to ensure a glossy, golden finish. If you like a little crunch, sprinkle the surface with coarse sugar. Place the pie on a baking sheet to catch any bubbling over during baking—less mess, more pie!

Step 5: Bake the Pie

Pop your Strawberry Rhubarb Pie into a preheated 400°F (200°C) oven for 20 minutes. Then, lower the temperature to 350°F (175°C) and continue baking for another 35 to 40 minutes. The goal is a deep golden-brown crust and vigorous, bubbling filling. The irresistible aroma alone will tell you you’re close!

Step 6: Let It Cool and Set

Patience is key. Cool the pie for at least 2 to 3 hours before slicing. This resting time lets the filling firm up, so each slice holds together perfectly rather than oozing out all over your plate (though nobody ever complained about that either).

How to Serve Strawberry Rhubarb Pie

Garnishes

Dress up each slice of Strawberry Rhubarb Pie with a generous dollop of homemade whipped cream or a big scoop of vanilla ice cream. For a decorative touch, scatter a few fresh strawberry slices or a sprig of mint on the side. The cool creaminess pairs harmoniously with the warm fruit and flaky crust, creating the perfect bite every time.

Side Dishes

This pie shines on its own, but you can turn dessert into a grander affair with accompaniments like lightly sweetened crème fraîche, a chilled glass of lemonade, or even a handful of candied pecans. For a brunch spread, serve Strawberry Rhubarb Pie alongside a fruit salad or a platter of sharp cheeses to balance the sweetness.

Creative Ways to Present

If you want to add a little festive flair, bake the pie in individual ramekins for charming, single-serving desserts. Or, take it up a notch with a lattice crust if you’re feeling creative—just weave strips of dough over the filling before baking. For picnics or gatherings, cut the pie into bite-sized bars or squares so everyone can enjoy a piece while mingling.

Make Ahead and Storage

Storing Leftovers

Strawberry Rhubarb Pie holds up beautifully at room temperature for a day, covered loosely with foil or plastic wrap. For longer storage, refrigerate the leftover slices in an airtight container—they stay fresh for up to four days, and the flavors deepen over time.

Freezing

If you want to savor summer’s best flavors all year long, Strawberry Rhubarb Pie freezes wonderfully! Wrap the fully cooled pie or individual slices tightly in plastic wrap and a layer of foil. Freeze for up to three months, and thaw overnight in the fridge before enjoying again.

Reheating

To recapture that just-baked magic, warm slices gently in a 300°F (150°C) oven for about 10 to 15 minutes. This revives both the crust’s flakiness and the filling’s juiciness without making the pie soggy. If you’re short on time, a few seconds in the microwave works, too—just be careful not to overheat.

FAQs

Can I use frozen fruit in Strawberry Rhubarb Pie?

Absolutely! Just be sure to thaw the fruit completely and drain off excess liquid to prevent a runny filling. This makes it easy to enjoy this classic pie even after rhubarb season has passed.

How do I prevent a soggy bottom crust?

Make sure to bake the pie on a hot baking sheet, and don’t skip letting the filling sit before assembling. This gives time for the cornstarch to activate and helps avoid an overly juicy filling soaking into the crust.

What’s the best way to make a lattice crust?

Roll out your second pie crust, cut it into even strips, and alternately weave them over and under to create a lattice pattern. If you’re new to this technique, remember it doesn’t have to be perfect—it’ll taste delicious either way!

Can I make Strawberry Rhubarb Pie gluten-free?

Definitely! Simply substitute your favorite gluten-free pie crust (store-bought or homemade), and ensure your cornstarch is certified gluten-free. The fruit filling itself is already naturally gluten-free.

How can I adjust the sweetness?

If you prefer a sweeter pie, feel free to add an extra ¼ cup of sugar. For a more tart version, reduce the sugar slightly and let the fruit’s natural flavors shine through—there’s room to play!

Final Thoughts

There’s just something magical about making a Strawberry Rhubarb Pie from scratch—the aroma, the colors, and the burst of flavor in every bite. Whether you follow this recipe to the letter or give it your own twist, I hope you’ll treat yourself and your loved ones to this perfect blend of tart and sweet. Give it a try, and let this pie become a cherished tradition at your table!

Strawberry Rhubarb Pie Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the perfect blend of sweet strawberries and tangy rhubarb with this classic Strawberry Rhubarb Pie. This delicious dessert features a flaky crust filled with a vibrant mixture of fruits, creating a delightful harmony of flavors that is sure to impress your guests.

Ingredients

Scale

For the Filling:

2½ cups chopped fresh rhubarb
2½ cups sliced fresh strawberries
1¼ cups granulated sugar
¼ cup cornstarch
½ teaspoon ground cinnamon
⅛ teaspoon salt
1 teaspoon lemon juice
2 tablespoons unsalted butter (cut into small pieces)

For the Crust and Topping:

1 double pie crust (homemade or store-bought)
1 egg (beaten, for egg wash)
1 tablespoon coarse sugar (optional, for topping)

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C).
Prepare the Filling: In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, cinnamon, salt, and lemon juice. Let sit for 10–15 minutes.
Assemble the Pie: Roll out one pie crust and fit it into a 9-inch pie dish. Pour the filling in, dot with butter, add the top crust, and seal the edges.
Bake the Pie: Brush the top crust with beaten egg, sprinkle with coarse sugar if desired, and bake for 20 minutes at 400°F (200°C). Reduce heat to 350°F (175°C) and bake for an additional 35–40 minutes.
Cool and Serve: Allow the pie to cool for 2–3 hours before slicing.