Few desserts capture the bright flavors of spring and early summer quite like strawberry rhubarb pie. This timeless dessert blends the natural sweetness of ripe strawberries with the bold tartness of rhubarb, creating a perfectly balanced filling wrapped inside a flaky, buttery crust.
For generations, families have baked a classic strawberry rhubarb pie recipe when rhubarb season arrives. The contrast of sweet berries and tangy stalks makes every bite vibrant, juicy, and refreshing. Whether served warm with a scoop of vanilla ice cream or chilled straight from the fridge, this pie remains one of the most beloved strawberry desserts in American kitchens.
What makes this dessert special is its simplicity. With just a handful of fresh ingredients and a homemade crust, anyone can create a bakery-quality strawberry rhubarb pie at home. It’s also a wonderful alternative to other fruit pastries like strawberry tart recipes, making it a standout among classic dessert ideas for gatherings, holidays, and family dinners.
If you’re looking for quick desserts that still feel homemade and impressive, this traditional pie is a perfect choice.
Why You’ll Love This Strawberry Rhubarb Pie
There are many reasons why this strawberry rhubarb pie recipe continues to be a favorite among fruit pies.
Perfect Sweet-Tart Balance
The combination of juicy strawberries and tart rhubarb creates a filling that is flavorful without being overly sweet.
Classic Homemade Flavor
A buttery, flaky crust surrounds the vibrant fruit filling, making every slice comforting and satisfying.
Seasonal and Fresh
This strawberry rhubarb pie highlights fresh seasonal ingredients that truly shine when baked.
Beautiful Presentation
The lattice crust not only allows steam to escape but also showcases the bright red fruit filling underneath.
Versatile Dessert
It fits perfectly into a wide range of dessert ideas, from summer picnics to holiday dinners.
Ingredients for Strawberry Rhubarb Pie
To prepare this delicious strawberry rhubarb pie, you will need the following ingredients.
Pie Crust
- Homemade pie crust (recipe makes 2 crusts; 1 for bottom and 1 for top)
Filling
- 3 cups (about 300g) sliced rhubarb (½-inch pieces)
- 2½ cups (about 380g) chopped strawberries
- 1/3 cup (67g) packed light brown sugar
- 1/3 cup (67g) granulated sugar
- 1/4 cup (32g) cornstarch
- 1/4 teaspoon salt
- 1 Tablespoon (15ml) orange juice
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons (28g) unsalted butter, cut into small pieces
Egg Wash
- 1 large egg, lightly beaten
- 1 Tablespoon (15ml) milk
Optional: coarse sugar for garnish
How to Make Strawberry Rhubarb Pie
Making a homemade strawberry rhubarb pie recipe is easier than it might seem. Follow these steps for a perfectly baked pie.
1. Prepare the Pie Crust
Prepare your homemade pie crust recipe through step 5 and chill the dough. A cold crust helps create the flaky layers that make a great strawberry rhubarb pie.
2. Make the Filling
In a large mixing bowl, combine:
- rhubarb
- strawberries
- brown sugar
- granulated sugar
- cornstarch
- salt
- orange juice
- vanilla extract
Stir everything together until the fruit is evenly coated. Set the filling aside while the oven preheats.
3. Preheat the Oven
Preheat your oven to 400°F (204°C).
4. Roll Out the Dough
On a lightly floured surface, roll one chilled disc of pie dough into a 12-inch circle. Carefully place the dough into a 9-inch pie dish, smoothing it into the edges.
5. Add the Filling
Spoon the prepared fruit filling into the crust. Leave excess liquid behind in the bowl to prevent the pie from becoming too watery.
Scatter the small butter pieces evenly across the filling.
6. Create the Lattice Crust
Roll the second dough disc into another 12-inch circle. Cut strips ½ to 1 inch wide using a pastry wheel or knife.
Arrange the strips in a lattice pattern by weaving them over and under each other across the top of the pie.
Press the edges of the strips into the bottom crust to seal. Trim excess dough and crimp the edges if desired.
Alternative:
You can cover the pie completely with dough and cut slits for steam vents or add a crumble topping instead.
7. Add Egg Wash
Brush the lattice crust lightly with the egg and milk mixture. Sprinkle coarse sugar on top if desired.
8. Bake the Pie
Place the pie on a baking sheet and bake:
- 20 minutes at 400°F (204°C)
- Then reduce the temperature to 350°F (177°C) and bake another 30–35 minutes
After the first 20 minutes, cover the crust edges with a pie shield if they are browning too quickly.
The strawberry rhubarb pie is ready when the filling bubbles around the edges.
9. Cool Before Serving
Allow the pie to cool for 3 hours at room temperature. This step helps the filling thicken and slice cleanly.
Tips for the Best Strawberry Rhubarb Pie
Use fresh rhubarb for the best flavor and texture.
Avoid adding the extra liquid from the fruit mixture to prevent a soggy pie.
If the crust browns too quickly, cover the edges with foil or a pie crust shield.
Letting the pie cool completely ensures the filling sets properly.
Variations and Serving Ideas
A classic strawberry rhubarb pie recipe is delicious on its own, but you can easily customize it.
Streusel Topping
Swap the lattice crust for a buttery crumb topping.
Citrus Flavor Boost
Add lemon zest to enhance the fruit flavor.
Vanilla Ice Cream Pairing
Serve warm slices with vanilla ice cream for a classic dessert experience.
Mini Pies
Turn the filling into individual pies or hand pies for fun quick desserts.
Storage Tips
Refrigerate leftover strawberry rhubarb pie in an airtight container for up to 5 days.
To reheat, warm slices in the oven at 300°F for about 10 minutes.
Make Ahead and Freezing Instructions
This strawberry rhubarb pie recipe is perfect for preparing ahead.
Make Ahead
Bake the pie a day in advance so the filling has time to set overnight.
Freezing Baked Pie
Wrap tightly and freeze for up to 3 months.
Freezing Filling
The prepared fruit filling can also be frozen for up to 3 months.
Thaw overnight in the refrigerator before using.
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Frequently Asked Questions
Why is my strawberry rhubarb pie watery?
Too much liquid from the fruit can cause a runny filling. Leaving excess juice in the bowl helps prevent this.
Can I use frozen fruit?
Yes, but thaw and drain the fruit first to reduce excess moisture.
Do strawberries and rhubarb really taste good together?
Yes. The sweetness of strawberries balances the tartness of rhubarb perfectly, which is why strawberry rhubarb pie has remained a classic dessert for generations.
Conclusion
A homemade strawberry rhubarb pie represents everything people love about classic fruit desserts. The balance of sweet strawberries and tangy rhubarb creates a vibrant flavor that feels refreshing yet comforting.
With simple ingredients, a flaky crust, and a bright fruit filling, this pie remains a favorite for family dinners, holidays, and seasonal gatherings. Whether you serve it warm with vanilla ice cream or chilled the next day, every slice delivers the perfect mix of sweetness and tartness.
Print
Strawberry Rhubarb Pie – The Perfect Sweet and Tangy Classic Dessert
- Total Time: 75 mins
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
- A classic strawberry rhubarb pie with sweet strawberries, tart rhubarb, and a flaky homemade crust.
Ingredients
- 3 cups sliced rhubarb
2½ cups chopped strawberries
1/3 cup brown sugar
1/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon orange juice
1/2 teaspoon vanilla extract
2 tablespoons butter
1 double pie crust
1 egg
1 tablespoon milk
Instructions
- Preheat oven to 400°F (204°C).
Prepare the pie crust and place one crust into a 9-inch pie dish.
Mix strawberries, rhubarb, sugars, cornstarch, and salt in a bowl.
Add orange juice and vanilla extract and stir gently.
Pour filling into the pie crust and dot with butter.
Create a lattice crust using the second dough disc.
Brush crust with egg wash and sprinkle coarse sugar.
Bake 20 minutes at 400°F then 30–35 minutes at 350°F.
Cool for 3 hours before slicing.
Notes
- Use fresh rhubarb when possible.
Drain frozen fruit before using.
Allow the pie to cool completely so the filling thickens.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg