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Homemade Strawberry Rhubarb Pie

Homemade Strawberry Rhubarb Pie

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Why You’ll Love This Recipe

Homemade Strawberry Rhubarb Pie is the perfect balance of sweet and tart, with juicy strawberries complementing the tangy rhubarb in a flaky, golden crust. This classic pie is a spring and summer favorite, often served at family gatherings, picnics, or holiday dinners. Its vibrant filling and rustic charm make it an irresistible dessert that’s both nostalgic and satisfying.

ingredients

Homemade Strawberry Rhubarb Pie this Recipe

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

fresh strawberriesfresh rhubarbgranulated sugarsaltcornstarchlemon juicelemon zestegg (for egg wash)pie crusts (homemade or store-bought)unsalted butter

directions

Preheat your oven to 400°F (200°C) and place a baking sheet on the lower rack to catch any drips.

In a large bowl, combine chopped strawberries, sliced rhubarb, sugar, cornstarch, lemon juice, and lemon zest. Mix until evenly coated and set aside for 15 minutes.

Roll out one pie crust and place it into a 9-inch pie dish, trimming the edges as needed.

Spoon the fruit mixture into the crust and dot with small pieces of butter.

Roll out the second crust and place over the filling. You can create a lattice pattern or cover it fully with slits for steam to escape.

Crimp the edges of the crusts together and brush the top with a beaten egg for a golden finish.

Place the pie on the preheated baking sheet and bake for 20 minutes.

Reduce the oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the crust is golden and the filling is bubbling.

Let the pie cool for at least 3 hours before slicing to allow the filling to set.

Servings and timing

This recipe yields 8 slices.Preparation time: 25 minutesResting time: 15 minutesBaking time: 55-60 minutesCooling time: 3 hoursTotal time: 4 hours 25 minutes

Variations

Add a splash of vanilla extract or almond extract for a flavor twist.

Use brown sugar in place of white sugar for a richer, caramel-like depth.

Top with a crumble topping instead of a second crust for a crispier finish.

Mix in raspberries or blueberries for a berry blend pie.

storage/reheating

Store leftover pie loosely covered at room temperature for up to 2 days or refrigerated for up to 5 days.To reheat, warm individual slices in the microwave for 20-30 seconds or the whole pie in a 300°F (150°C) oven for 10-15 minutes.

Homemade Strawberry Rhubarb Pie

FAQs

Can I use frozen strawberries or rhubarb?

Yes, but be sure to thaw and drain them well to avoid excess moisture in the filling.

Why is my pie runny?

Be sure to use enough cornstarch and allow the pie to cool fully so the filling can set properly.

Do I have to pre-bake the crust?

Not for this recipe. The pie bakes long enough that the crust will be fully cooked without blind baking.

Can I make it ahead?

Yes, the pie can be baked a day in advance and stored at room temperature or in the fridge.

What kind of pie crust works best?

A buttery, flaky pie crust works best—homemade or high-quality store-bought.

Can I freeze Strawberry Rhubarb Pie?

Yes, freeze after baking and cooling completely. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Conclusion

Homemade Strawberry Rhubarb Pie is a delicious celebration of seasonal fruit, offering a perfect mix of sweetness and tartness in every bite. Whether you’re making it for a summer party or a cozy weekend treat, this pie is sure to impress with its vibrant flavor and classic charm. One slice, and you’ll be dreaming of seconds.

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Homemade Strawberry Rhubarb Pie

Homemade Strawberry Rhubarb Pie

  • Author: simplemealsbykim
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 9-inch pie (8 servings)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A classic sweet-tart pie made with fresh strawberries and rhubarb, encased in a flaky homemade crust. Perfect for spring and summer gatherings.

Ingredients

  • 2 1/2 cups fresh rhubarb, chopped
  • 2 1/2 cups fresh strawberries, hulled and sliced
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 package refrigerated pie crusts (or homemade crust for 9-inch pie)
  • 1 tablespoon butter, cut into small pieces
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for topping)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, combine rhubarb, strawberries, sugar, cornstarch, salt, lemon juice, and vanilla extract. Stir well and let sit for 15 minutes.
  3. Roll out one pie crust and fit into a 9-inch pie pan.
  4. Pour the fruit mixture into the crust and dot with butter.
  5. Top with the second pie crust, either as a full top crust with slits or in a lattice pattern. Seal and crimp the edges.
  6. Brush the top crust with beaten egg and sprinkle with coarse sugar if using.
  7. Place pie on a baking sheet to catch drips and bake for 20 minutes at 400°F (200°C).
  8. Reduce oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes, until crust is golden and filling is bubbly.
  9. Let the pie cool for at least 2 hours before serving to allow the filling to set.

Notes

  • Use fresh, in-season strawberries and rhubarb for the best flavor.
  • Let the pie cool completely to help the filling firm up.
  • Serve with whipped cream or vanilla ice cream for an extra treat.