Why You’ll Love This Recipe

Strawberry Rhubarb Pie is the perfect balance of sweet and tart, with juicy strawberries and tangy rhubarb nestled in a flaky, buttery crust. A classic spring and summer dessert, this pie is a favorite for its vibrant flavor and rustic charm. It’s ideal for picnics, family gatherings, or any occasion that calls for a comforting homemade dessert.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh strawberriesfresh rhubarbgranulated sugarsaltcornstarchlemon juicevanilla extractegg (for egg wash)pie dough (homemade or store-bought)

directions

Preheat your oven to 400°F (200°C) and position a rack in the center.

Roll out half of your pie dough and line a 9-inch pie dish. Trim any excess and refrigerate while preparing the filling.

In a large mixing bowl, combine sliced strawberries, chopped rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Toss until the fruit is evenly coated.

Pour the fruit filling into the prepared pie crust, spreading it out evenly.

Roll out the second half of the dough and place over the filling. You can do a full top crust or create a lattice design. Trim, seal, and crimp the edges.

Brush the top crust with a beaten egg for a golden finish and sprinkle with a little sugar if desired.

Place the pie on a baking sheet to catch any drips and bake for 20 minutes.

Reduce the oven temperature to 350°F (175°C) and bake for another 30-40 minutes, or until the crust is golden and the filling is bubbling.

Allow the pie to cool completely before slicing to let the filling set.

Servings and timing

This recipe yields 8 slices.Preparation time: 25 minutesBaking time: 50-60 minutesCooling time: 2 hoursTotal time: about 3 hours

Variations

Add a touch of cinnamon or nutmeg for warm spice notes.

Use orange zest instead of lemon for a citrus twist.

Try a crumble topping in place of the top crust for a streusel-style pie.

Mix in raspberries or blueberries for a berry blend version.

storage/reheating

Store Strawberry Rhubarb Pie covered at room temperature for up to 2 days or refrigerated for up to 5 days.Reheat slices in the oven at 300°F (150°C) for 10-15 minutes or briefly in the microwave.To freeze, wrap tightly and store for up to 3 months. Thaw overnight in the fridge and reheat before serving.

FAQs

Can I use frozen fruit?

Yes, but thaw and drain well to avoid a soggy pie.

Why is my filling runny?

Make sure to use enough cornstarch and let the pie cool completely before slicing.

Do I need to peel the rhubarb?

No, just trim the ends and chop it. The skin softens as it bakes.

Can I make it ahead?

Yes, you can bake the pie a day in advance and store it at room temperature.

Can I make a gluten-free version?

Yes, just use a gluten-free pie crust and confirm all other ingredients are gluten-free.

Can I reduce the sugar?

You can reduce it slightly, but it helps balance the tartness of the rhubarb.

What’s the best crust for this pie?

A traditional buttery double crust works best, but feel free to use your favorite.

Do I need to pre-bake the crust?

Not for this pie—just ensure your bottom crust is chilled before filling.

Can I make mini versions?

Yes, use muffin tins or small pie pans and adjust the baking time accordingly.

Can I skip the egg wash?

Yes, but the crust will be paler. You can also use milk or cream as an alternative.

Conclusion

Strawberry Rhubarb Pie is a timeless dessert that captures the best of seasonal produce in a single slice. With its perfect balance of tart and sweet and its beautiful homemade appeal, this pie is a must-bake when rhubarb is in season. Whether enjoyed warm with ice cream or cold from the fridge, it’s sure to be a crowd-pleaser.