The Absolute Best Strawberry-Rhubarb Pie Recipe

This Strawberry-Rhubarb Pie is everything a fruit pie should be—juicy, tangy, sweet, and perfectly buttery. It strikes that magical balance between tart rhubarb and luscious strawberries, all tucked inside a flaky golden crust. This is the kind of dessert that turns heads at the table and disappears within minutes. Whether you’re baking for a weekend treat or a festive gathering, this pie delivers nostalgia and fresh flavor in every bite.

Why You’ll Love This Recipe

• Incredible Flavor Balance: The sweet strawberries mellow the tartness of the rhubarb, creating a filling that’s bright, fruity, and not too sweet.
• Simple to Make: It’s surprisingly straightforward, especially if you use store-bought crust. The filling comes together quickly—no need to pre-cook.
• Gorgeous Presentation: With its jewel-toned filling and golden crust (especially with a lattice top!), this pie looks like it came straight from a bakery window.
• Perfect for Any Occasion: Ideal for spring and summer gatherings, holidays, or just a cozy evening with a scoop of vanilla ice cream.

Ingredients You’ll Need

Here’s what you’ll need to bring this classic pie to life, along with a few notes to make sure it turns out just right:

• Strawberries: Use fresh strawberries if possible, hulled and sliced. Frozen will work too, just thaw and drain them first to avoid a soggy filling.
• Rhubarb: Choose bright red stalks for the best color and flavor. Slice them thinly so they soften perfectly as the pie bakes.
• Granulated Sugar: Adds sweetness and helps create that syrupy, luscious pie filling.
• Cornstarch: Thickens the filling so you don’t end up with a runny mess when you slice the pie.
• Lemon Juice: A touch of acidity lifts the flavor and enhances the fruitiness of both strawberries and rhubarb.
• Vanilla Extract: Adds warmth and depth to the filling.
• Pie Crust: Use a homemade buttery crust if you have time—or store-bought for a quicker option. You’ll need a double crust (bottom and top).
• Egg Wash: Just a beaten egg with a splash of water to brush over the crust for that beautiful golden shine.
• Sugar for Sprinkling: Optional, but adds a subtle crunch and sparkle to the crust.

Variations

Want to tweak it a little? Here are some fun and delicious twists:

• Add Berries: Mix in a handful of raspberries or blueberries for added dimension.
• Ginger Kick: Add a bit of grated fresh ginger or a pinch of ground ginger to the filling for a subtle zing.
• Crumb Topping: Swap the top crust for a buttery streusel topping for more texture and a sweeter finish.
• Gluten-Free: Use your favorite gluten-free pie crust and substitute cornstarch with arrowroot powder.

How to Make the Absolute Best Strawberry-Rhubarb Pie

Step 1: Prep the Filling

In a large bowl, gently toss the sliced strawberries and rhubarb with sugar, cornstarch, lemon juice, and vanilla extract. Let it sit for about 15-20 minutes to allow the juices to develop. Don’t skip this rest time—it helps the cornstarch absorb the liquid and makes for a perfect consistency.

Step 2: Roll Out the Crust

Line your pie dish with the bottom crust and trim the edges. Pour the filling into the crust, making sure to scrape in all the flavorful juices. Dot the top with a few small cubes of butter for richness.

Step 3: Add the Top Crust

Cover the pie with a full top crust or create a lattice pattern if you’re feeling fancy. Seal and crimp the edges, then brush the top with the egg wash and sprinkle with sugar if using.

Step 4: Bake the Pie

Place the pie on a baking sheet to catch drips, and bake in a preheated oven at 400°F (200°C) for about 45-50 minutes. The crust should be deeply golden and the filling bubbling through the vents. If the edges brown too quickly, cover them with foil.

Step 5: Cool Before Slicing

Let the pie cool for at least 2-3 hours before slicing. This step is key—the filling sets as it cools, giving you clean, beautiful slices.

Pro Tips for Making the Recipe

• Don’t Skip the Resting Time for the Filling: This helps reduce excess moisture and ensures the filling thickens properly.
• Use a Pie Shield or Foil: If the edges are browning too fast, cover them halfway through baking to avoid burning.
• Cool Completely: Slicing too soon will give you a runny mess. Let it cool so the filling sets up beautifully.
• Bake on a Sheet Pan: Saves your oven from potential drips and makes handling easier.

How to Serve

Serve your Strawberry-Rhubarb Pie warm, room temperature, or even chilled—each way has its charm. Pair with a generous scoop of vanilla ice cream, or a dollop of whipped cream for a dreamy contrast to the tart filling. For an extra indulgent touch, drizzle with a bit of warm custard or serve alongside a hot cup of coffee or tea.

Make Ahead and Storage

Storing Leftovers

Wrap leftover pie loosely with foil or plastic wrap and store it at room temperature for up to 2 days, or refrigerate for up to 4 days.

Freezing

You can freeze the unbaked assembled pie—wrap it tightly in plastic wrap and foil. Bake from frozen, adding an extra 15–20 minutes to the bake time. You can also freeze baked slices, just wrap them individually.

Reheating

To reheat, pop a slice in the oven at 350°F for 10–15 minutes, or warm in the microwave for about 30 seconds. The oven will keep the crust crispier.

FAQs

Can I use frozen strawberries or rhubarb?
Yes, you can! Just make sure to thaw and drain them well before using. Frozen fruit releases more liquid, so draining helps avoid a soggy pie.

Why is my pie filling runny?
This usually happens if the filling didn’t rest before baking, or the pie was sliced before cooling completely. Be patient—cooling helps the filling thicken up beautifully.

Do I have to make a lattice crust?
Not at all! A full top crust with slits for steam works just fine. The lattice just gives it a pretty, rustic look—but it’s optional.

What can I use instead of cornstarch?
You can substitute with arrowroot powder or tapioca starch. Just adjust the amount slightly based on the thickener you use.

Final Thoughts

This Strawberry-Rhubarb Pie is a must-bake if you love that perfect blend of tart and sweet wrapped in flaky, buttery layers. It’s simple enough for a weeknight baking session, yet impressive enough to bring to any celebration. With a scoop of ice cream and a smile, it just might become your go-to pie recipe. Give it a try—you won’t regret it!

Print