Strawberry Rhubarb Pie Recipe

If there’s one Strawberry Rhubarb Pie Recipe I come back to every spring and early summer, it’s this one—jammy, sweet-tart, and tucked into a buttery, flaky crust that makes the whole kitchen smell like home.

A sweet-tart pie that tastes like sunshine

A good strawberry rhubarb pie is one of those old-fashioned desserts that never goes out of style. It has that lovely contrast we all crave: sweet, ripe strawberries mellowing out the bright tang of rhubarb, all baked together until bubbly and glossy under a golden crust. It’s simple, yes, but it’s also the kind of fruit pie recipe people remember.

I’ve been making some version of this homemade strawberry rhubarb pie for years, usually around late May when strawberries are at their best and rhubarb starts showing up at farm stands and grocery stores. There’s something about it that feels like the beginning of summer—light jackets on the porch, birds carrying on in the yard, and a pie cooling on the counter while everyone peeks to see if it’s ready yet.

What makes this best strawberry rhubarb pie recipe special is balance. Too much sugar and you lose that signature rhubarb zip. Too little thickener and the filling runs all over the plate. After plenty of testing, I found the sweet spot: enough sugar to highlight the fruit, enough thickener to hold the slices together, and enough butter in the crust to give you that tender, flaky bite. It’s a classic strawberry rhubarb pie, but with practical little tweaks that make it more reliable for home bakers.

And while I wouldn’t exactly call pie “health food,” this fresh strawberry rhubarb pie does bring real fruit flavor to the table. Rhubarb is naturally tart and low in sugar, strawberries add vitamin C and natural sweetness, and because the flavor is so vivid, you don’t need a fussy topping or extra glaze. It’s honest baking, and sometimes that’s exactly what we want.

Why you’ll love this recipe

• It has the perfect sweet-tart balance.
• The filling sets nicely, so slices hold together better.
• You can use fresh or frozen fruit in a pinch.
• The crust bakes up golden and flaky.
• It’s a beautiful summer pie recipe for cookouts and holidays.
• It tastes nostalgic, like an old fashioned strawberry rhubarb pie should.
• The directions are beginner-friendly and easy to follow.
• It can be made ahead, which helps during busy weekends.
• It works well for spring brunch, Easter, Mother’s Day, or a July picnic.
• Leftovers are wonderful cold from the fridge—maybe even better.

Ingredients

For this strawberry rhubarb filling and crust, you’ll need:

For the pie crust

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, very cold and cut into cubes
• 6 to 8 tablespoons ice water

Helpful tip: Use very cold butter for the best flaky pie crust recipe. I usually cube it and pop it back in the refrigerator for 10 minutes before mixing.

For the filling

• 3 cups fresh rhubarb, sliced into 1/2-inch pieces
• 3 cups fresh strawberries, hulled and halved or quartered if large
• 1 1/4 cups granulated sugar
• 1/4 cup light brown sugar
• 1/3 cup cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut into small bits

Ingredient notes and substitutions:

• Rhubarb: Choose firm, crisp stalks. Red stalks are pretty, but green ones work just as well.
• Strawberries: Fresh, ripe berries give the best flavor for a fresh strawberry rhubarb pie. If using frozen, thaw and drain well.
• Cornstarch: This helps the filling thicken. You can use tapioca starch instead in the same amount for a slightly glossier finish.
• Brown sugar: Adds a deeper, almost caramel-like note that makes the pie taste a bit more old-fashioned.
• Lemon juice: Brightens the fruit and keeps the flavor lively.
• Vanilla: Not traditional in every recipe, but it rounds out the tartness beautifully.

For assembly

• 1 egg
• 1 tablespoon milk or water
• 1 tablespoon coarse sugar, optional for sprinkling

Directions

1. Make the crust first.
   In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter with a pastry blender or your fingertips until the mixture looks like coarse crumbs with a few pea-sized bits of butter. Add the ice water one tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork it—those little butter pockets are what create a flaky crust.

2. Chill the dough.
   Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour. This resting time matters more than folks think. It relaxes the gluten and firms the butter back up, which leads to easier rolling and better texture.

3. Prepare the filling.
   In a large mixing bowl, combine the rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, and salt. Toss until the fruit is evenly coated. Let it sit for 10 to 15 minutes so the fruit starts releasing its juices. That little pause helps the strawberry rhubarb filling blend together more evenly.

4. Preheat and get your pie plate ready.
   Preheat your oven to 425°F. Set a baking sheet on the lower rack to catch any drips—because bubbly pie filling has a mind of its own. Lightly grease a 9-inch pie plate if you’d like, though it’s not always necessary.

5. Roll out the bottom crust.
   On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer it to the pie plate, letting the dough settle gently into the corners without stretching. Stretching is sneaky; it seems fine at first, then shrinks while baking.

6. Fill the pie.
   Spoon the fruit mixture into the crust, including the juices, and spread it into an even layer. Dot the top with the small bits of butter. That extra butter melts into the fruit and gives the filling a richer finish.

7. Add the top crust.
   Roll out the second disc and place it over the filling, or cut it into strips for a lattice if you’re feeling a little fancy. Trim the excess dough, leaving about 1 inch overhang. Fold and crimp the edges to seal. If using a full top crust, cut a few slits for steam vents.

8. Brush and sprinkle.
   Beat the egg with the milk or water, then brush it over the top crust. Sprinkle with coarse sugar if using. This gives the pie that bakery-window sparkle we all love.

9. Bake in two stages.
   Bake at 425°F for 20 minutes, then reduce the oven temperature to 375°F and continue baking for 35 to 45 minutes more. The pie is ready when the crust is deeply golden and the filling is bubbling in the center, not just around the edges. That center bubble is the real signal.

10. Cool completely before slicing.
    Let the pie cool on a wire rack for at least 3 to 4 hours. I know, I know—waiting is hard. But if you cut it too soon, the filling will be runny. A fully cooled pie gives you cleaner slices and a much better texture.

Servings & Timing

• Yield: 8 servings
• Prep Time: 30 minutes
• Chill Time: 1 hour
• Bake Time: 55 to 65 minutes
• Cooling Time: 3 to 4 hours
• Total Time: About 5 1/2 to 6 hours, including resting and cooling

If you’re planning for guests, I strongly suggest baking it earlier in the day, or even the night before. Pie has its own schedule, and honestly, it’s worth respecting.

Variations

• Lattice-top version: Create a woven top crust for a classic strawberry rhubarb pie presentation.
• Crumb topping: Swap the top crust for a buttery streusel if you like a softer, bakery-style finish.
• Orange twist: Use orange zest instead of vanilla for a brighter citrus note.
• Frozen fruit version: Use thawed, well-drained frozen strawberries and rhubarb when fresh isn’t in season.
• Gluten-free option: Use your favorite 1:1 gluten-free flour blend in the crust.
• Lower-sugar version: Reduce the sugar slightly if your strawberries are especially sweet, though the pie will taste more tart.

Storage & Reheating

Let the pie cool completely, then cover it loosely with foil or plastic wrap.

• At room temperature: It can sit out for up to 1 day.
• In the refrigerator: Store for up to 4 days. The filling will firm up more as it chills.
• In the freezer: Wrap tightly and freeze for up to 3 months. You can freeze the whole baked pie or individual slices.

To serve after refrigerating, enjoy it cold or let it sit at room temperature for about 30 minutes. If you want that fresh-baked feel again, warm slices in a 300°F oven for 10 to 15 minutes. The microwave works, but the crust softens—still tasty, just less crisp.

Make-ahead tip: You can prepare the pie dough up to 3 days ahead and keep it chilled, or freeze it for longer storage. You can also assemble the entire pie and refrigerate it unbaked for several hours before baking.

Notes

One thing I learned while testing this easy strawberry rhubarb pie is that strawberries can be a little unpredictable. Some batches release a lot more juice than others. If your fruit looks extra wet after sitting, add another tablespoon of cornstarch before filling the pie.

Another small but mighty tip: bake until the filling bubbles in the center. Not near the edge—the center. That’s what tells you the thickener has fully activated. It’s a tiny detail, but it’s the difference between a sliceable pie and a pretty puddle.

If your crust edges brown too quickly, loosely tent them with foil halfway through baking. I keep a set of silicone pie shields around, but a strip of foil works just fine.

And if you like serving pie with something creamy, vanilla ice cream is a natural choice. Lightly sweetened whipped cream is lovely too. On hot days, I lean toward whipped cream; on cool evenings, I’ll take the ice cream every time.

FAQs

Can I use frozen rhubarb and strawberries?

Yes, you can. Thaw them first and drain off excess liquid so the filling doesn’t get watery.

Why is my strawberry rhubarb pie runny?

Usually it needs either more thickener, more baking time, or more cooling time. Most often, it was sliced too soon.

Do I need to peel rhubarb?

No, not usually. Just trim the ends and remove any tough strings if the stalks seem especially fibrous.

Can I make this pie the day before?

Absolutely. In fact, this strawberry rhubarb dessert recipe slices very well the next day after the filling has fully set.

What’s the best crust for this pie?

A homemade all-butter crust is my favorite because it stays flaky and adds rich flavor. A good store-bought refrigerated crust can work when you’re short on time.

How do I know when the filling is done?

Look for bubbling in the center of the pie and a deeply golden crust. If only the edges are bubbling, it likely needs more time.

Can I reduce the sugar?

A little, yes. But rhubarb is quite tart, so don’t cut too much unless your strawberries are very sweet and ripe.

Should I blind bake the crust?

No, not for this recipe. Because the pie bakes long enough, the bottom crust has time to cook through without pre-baking.

Conclusion

This Strawberry Rhubarb Pie Recipe is everything a summer pie recipe should be—bright, juicy, flaky, and full of that sweet-tart charm that keeps everyone coming back for one more slice. It’s a dependable homemade strawberry rhubarb pie that feels both classic and a little special, whether you serve it at a holiday table or on an ordinary Tuesday.

If you try it, I’d love to hear how it turned out. Leave a comment, share your favorite variation, and if you’re in the mood for more fruit baking, you might also enjoy peach cobbler, blueberry crisp, or a good old flaky pie crust recipe for your next dessert.