There’s something undeniably nostalgic about a strawberry rhubarb pie—warm steam fogging a kitchen window, the smell of butter and sugar, and that first spoonful that’s part fruit, part memory. If you grew up waiting for summer fruit or you’re just chasing that cozy feeling, this pie hits all the notes: bright, tangy rhubarb mellows against sweet strawberries, all wrapped in a flaky crust that shatters with each bite.
If you love fruity desserts, consider trying Lemon Cheesecake for a bright, creamy alternative.
Why this recipe works
This version is built for home cooks who want big flavor without fuss. We use a simple, butter-based crust that’s forgiving to roll, a lightly sweetened filling balanced with cornstarch for reliable thickening, and a touch of lemon to lift the fruit. There are small, practical tips in each step so you don’t have to guess when your filling is ready or how to prevent a soggy bottom.
For another cozy baking project that fills the house with warmth, the Apple Crisp Sourdough Loaf is a fantastic choice.
Ingredients
These ingredients make one 9-inch double-crust pie (serves 8).
For the crust:
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (226 g) cold unsalted butter, cubed
- 6–8 tbsp ice water
For the filling:
- 4 cups fresh strawberries, hulled and halved
- 3 cups rhubarb, cut into 1/2-inch pieces
- 1 1/4 cups granulated sugar (adjust to taste)
- 1/4 cup light brown sugar, packed
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional)
- 1 tbsp butter, cut into small pieces (for dotting)
For finishing:
- 1 egg, beaten with 1 tbsp water (egg wash)
- Coarse sugar for sprinkling (optional)
How to Make Strawberry Rhubarb Pie
Time needed: 1 hour and 25 minutes
- Make the crust
In a large bowl, whisk flour, salt, and sugar. Cut in cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits of butter. Sprinkle ice water, a tablespoon at a time, and gently bring the dough together—don’t overwork it. Divide dough into two discs, wrap in plastic, and chill for at least 30 minutes.
- Prepare the filling
In a large bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, and cinnamon. Toss gently until fruit is evenly coated. Let the mixture sit for 10–15 minutes; the sugar will begin to draw out juices and the cornstarch will hydrate.
- Assemble the pie
Preheat your oven to 425°F (220°C). Roll one dough disc on a floured surface to fit a 9-inch pie pan with a slight overhang. Transfer and trim. Spoon the fruit filling into the crust and dot with butter. Roll the second disc and either place whole as a top crust (slit vents) or cut into strips for a lattice. Crimp the edges to seal and brush with egg wash; sprinkle coarse sugar if using.
- Bake
Bake at 425°F for 15 minutes to jump-start browning, then reduce the oven to 375°F (190°C) and bake for another 35–45 minutes until the crust is golden and the filling is bubbling. If the crust browns too quickly, tent with foil. Let the pie cool for at least 2 hours to set the filling—this is the hardest part because it smells irresistible.
Tips for Success
- If your rhubarb is particularly tart, add an extra 2–3 tablespoons sugar to the filling.
- Chilling the dough and the butter keeps the crust flaky—don’t skip it.
- To avoid a soggy bottom, place a baking sheet on the lower rack to catch drips and help the bottom crust crisp.
- Leftovers are excellent warmed with vanilla ice cream.
- Serve a small slice of pie alongside Homemade Chocolate Chip Cookies for a playful dessert spread.
FAQs
Yes, but thaw and drain them first to remove excess moisture. If using frozen fruit, reduce added sugar slightly and consider increasing cornstarch by 1–2 tablespoons.
The filling should bubble visibly through the vents during the final stage of baking. When it cools, it will thicken further. If you prefer a very thick filling, cook a small portion of fruit with sugar and cornstarch in a saucepan until translucent, then add it back to the raw fruit before assembling.
Absolutely. Assemble the unbaked pie, wrap tightly, and freeze for up to 3 months. Bake directly from frozen; add 10–15 minutes to the total baking time and tent the crust if it browns too fast.
Conclusion
This strawberry rhubarb pie is a celebration of balanced flavors—sweet strawberries, tangy rhubarb, and a buttery crust that pulls everything together. It’s the kind of dessert that feels special but is simple enough for a weeknight baking session. Give it a try, and don’t be surprised if your kitchen fills with that warm, fruit-sweet scent that makes everyone linger at the table.
Serve it slightly warm with vanilla ice cream or a spoonful of whipped cream and watch how quickly the slice disappears. If you enjoy baking seasonal sweets, this pie is a winner that becomes a fast favorite. If you have leftover pie dough scraps, try the Easy Brookie Recipe to turn them into a quick sweet treat.
Enjoy—and if your first pie is a little rustic, that only adds to the charm.
Strawberry Rhubarb Pie
Ingredients
Crust
- 2 ½ cups all-purpose flour 312 g
- 1 tsp salt
- 1 tbsp sugar
- 1 cup cold unsalted butter cubed (226 g)
- 6 tbsp ice water
Filling
- 4 cups fresh strawberries hulled and halved
- 3 cups rhubarb cut into 1/2-inch pieces
- 1 ¼ cups granulated sugar
- ¼ cup light brown sugar packed
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon optional
- 1 tbsp butter cut into small pieces
Finishing
- 1 egg beaten with 1 tbsp water, egg wash
- Coarse sugar for sprinkling, optional
Instructions
- Whisk flour, salt, and sugar. Cut in cold butter until mixture looks like coarse crumbs with pea-sized butter pieces. Add ice water, 1 tbsp at a time, and form a dough. Divide into two discs, wrap, and chill for at least 30 minutes.
- Combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, and cinnamon in a large bowl. Toss gently and let sit 10–15 minutes.
- Preheat oven to 425°F (220°C). Roll one dough disc to fit a 9-inch pie pan, transfer, and trim. Fill with fruit mixture and dot with butter. Cover with top crust or lattice, seal edges, and brush with egg wash. Sprinkle coarse sugar if desired.
- Bake at 425°F for 15 minutes, then reduce to 375°F (190°C) and bake for 35–45 minutes until crust is golden and filling is bubbling. Tent with foil if crust browns too quickly. Cool at least 2 hours before serving.
Notes
- If fruit is very juicy, increase cornstarch by 1–2 tbsp.
- To prevent a soggy bottom, place a baking sheet on the lower oven rack to help crisp the bottom crust.
- Pie can be assembled and frozen unbaked for up to 3 months; bake from frozen, adding 10–15 minutes to baking time.
