Strawberry Rhubarb Pie

A sweet and tangy springtime favorite, Strawberry Rhubarb Pie combines tender, juicy fruit with a buttery, flaky crust for a timeless dessert that’s as beautiful as it is delicious. With its ruby red filling and golden lattice top, this pie is the perfect showcase for seasonal produce and a delightful way to welcome warmer days.

Why You’ll Love This Recipe

This pie offers the perfect balance of tart rhubarb and sweet strawberries, wrapped in a homemade crust that’s crisp, buttery, and golden brown. The natural pairing of these two fruits delivers a flavor that’s both vibrant and comforting, while the warm cinnamon and citrus notes round it out with subtle spice. Ideal for spring and summer gatherings, it’s a crowd-pleaser with just the right touch of rustic charm.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

• all-purpose flour
• salt
• unsalted butter, cold and cubed
• ice water
• egg, beaten (for egg wash)
• coarse sugar, for sprinkling

For the filling:

• rhubarb, sliced (about ½-inch thick)
• fresh strawberries, hulled and halved
• granulated sugar
• cornstarch
• lemon juice
• ground cinnamon
• salt

Directions

1. In a large bowl, mix flour and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
3. Divide the dough into two equal disks. Wrap each in plastic and chill for at least 1 hour.
4. Preheat the oven to 400°F (200°C).
5. In a large bowl, toss rhubarb, strawberries, sugar, cornstarch, lemon juice, cinnamon, and salt until evenly coated. Set aside.
6. Roll out one dough disk on a floured surface and fit it into a 9-inch pie pan. Trim the edges.
7. Pour the prepared fruit filling into the crust.
8. Roll out the second dough disk and cut into strips for a lattice top or use cookie cutters to create decorative shapes. Arrange over the filling.
9. Brush the top crust with beaten egg and sprinkle with coarse sugar.
10. Place the pie on a baking sheet to catch any drips. Bake at 400°F for 20 minutes.
11. Reduce oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until the crust is golden and the filling is bubbling.
12. Allow the pie to cool completely on a wire rack before slicing, to let the filling set properly.

Servings and timing

• Servings: 8 slices
• Prep Time: 30 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 30 minutes
• Calories: Approximately 360 kcal per slice

Variations

• Add a Crumb Topping: Skip the top crust and use a streusel topping for a different texture.
• Use Frozen Fruit: Frozen strawberries and rhubarb can be used; thaw and drain well before using to avoid excess liquid.
• Citrus Twist: Add orange zest to the filling for a bright, citrusy note.
• Ginger Spice: Incorporate a pinch of ground ginger for subtle warmth.
• Mini Pies: Use the same recipe to make mini hand pies or tartlets.

Storage/Reheating

Storage: Store at room temperature for up to 2 days, or refrigerate for up to 5 days. Keep covered loosely with foil or plastic wrap.

Freezing: Freeze the unbaked pie (assembled and wrapped tightly) for up to 2 months. Bake from frozen, adding 15–20 extra minutes to the bake time.

Reheating: Warm slices in a 300°F (150°C) oven for 10–15 minutes to refresh the crust and filling before serving.

FAQs

Can I make the pie crust ahead of time?

Yes, pie dough can be made up to 3 days in advance and stored in the refrigerator, or frozen for up to 2 months.

Do I need to peel rhubarb?

No, peeling is not necessary unless the stalks are particularly tough or fibrous. Simply trim the ends and slice.

Can I use store-bought crust?

Yes, a pre-made crust works in a pinch. While homemade is preferred for flavor and texture, store-bought dough can save time.

Why is my filling runny?

This can happen if the pie is sliced before it has cooled completely. Be sure to let it rest so the filling sets properly.

Can I use a different thickener?

Yes, you can use tapioca starch or flour instead of cornstarch, but adjust the quantity accordingly.

How do I prevent a soggy bottom crust?

Preheat your oven fully and consider blind baking the bottom crust for 10 minutes before adding the filling.

Should I vent the top crust?

If not using a lattice, cut a few slits into the top crust to allow steam to escape during baking.

What’s the best way to slice the pie cleanly?

Use a sharp knife and wipe it clean between slices. Chilling the pie helps the filling stay firm while cutting.

Is this pie overly tart?

The sugar balances the tartness of the rhubarb. Adjust to taste if your rhubarb is particularly sour or if your strawberries are very sweet.

Can I serve it warm?

Yes, but for best results let the pie cool for at least 2–3 hours. Serve warm with a scoop of vanilla ice cream for a classic pairing.

Conclusion

Strawberry Rhubarb Pie is a celebration of seasonal fruit, combining sweet and tart flavors in a beautifully rustic presentation. With its golden, flaky crust and vibrant filling, it’s a timeless dessert perfect for spring and summer gatherings. Whether served plain or à la mode, it’s sure to become a cherished favorite at your table.

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