Strawberry Rhubarb Pie Recipe

There’s something so cheerful about a Strawberry Rhubarb Pie Recipe—it’s bright, juicy, sweet, a little tart, and wrapped in a flaky crust that feels like summer on a plate.

A classic summer pie that never goes out of style

If you grew up in the United States anywhere near a backyard rhubarb patch, church potluck, or family picnic table, you probably know the charm of a good old-fashioned strawberry rhubarb pie. It’s one of those classic pie recipes that tastes like the season itself—sunny, fresh, and just a little nostalgic. The sweetness of ripe strawberries balances the sharp, lemony tang of rhubarb, and together they make one of the best fruit pie fillings around.

I’ve been making this homemade pie for years, usually sometime between late spring and mid-summer when fresh rhubarb starts showing up at farm stands and the strawberries are finally sweet enough to make you stop and smile. What makes this Strawberry Rhubarb Pie Recipe so special is that it’s simple, deeply flavorful, and wonderfully old-school in the best way. No fussy techniques. No hard-to-find ingredients. Just a beautiful baked dessert with a buttery, flaky crust and a bubbling sweet tart filling.

And while I wouldn’t exactly call pie health food, this one does bring a lovely fresh-fruit quality to the dessert table. You’re getting real seasonal produce, bright flavor, and a filling that tastes alive—not heavy or overly sugary. It’s the kind of dessert recipe I love serving after grilled chicken, at Memorial Day gatherings, or honestly just on a Tuesday when I want the kitchen to smell warm and welcoming.

Why you’ll love this recipe

The sweet-tart balance is absolutely spot on.
It uses simple pantry staples plus fresh fruit.
The filling sets nicely, so you get clean slices.
It’s a gorgeous seasonal dessert for spring and summer.
The homemade crust turns beautifully golden and flaky.
You can make it ahead for holidays, parties, or cookouts.
It works with lattice crust or a full double crust.

It tastes incredible warm, room temperature, or chilled.
It’s a true traditional pie that always feels special.
Leftovers, if you have any, are wonderful with coffee the next morning.

Ingredients

Here’s everything you’ll need for this Strawberry Rhubarb Pie Recipe.

For the homemade 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

Ingredient tip: Use cold butter—really cold. I sometimes pop the cubed butter into the freezer for 10 minutes before mixing. That helps create those lovely flaky layers in the crust.

For the pie filling

3 cups fresh strawberries, hulled and halved or quartered if large
3 cups fresh rhubarb, sliced into 1/2-inch pieces
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
1 tablespoon unsalted butter, cut into small pieces

Ingredient tip: Pick rhubarb stalks that are firm and crisp, not limp. Redder stalks look prettier, but green ones are perfectly fine too. For strawberries, go for ripe and fragrant, not mushy.

For finishing

1 egg
1 tablespoon water
1 tablespoon coarse sugar, optional

Simple substitutions:

You can use store-bought refrigerated pie crust if you’re short on time.
Tapioca starch can replace cornstarch in equal amount for the pie filling.
If your strawberries are extra sweet, reduce the granulated sugar by 2 to 3 tablespoons.
A tiny pinch of cinnamon can be added, though I usually prefer to let the fruit lead.

Directions

1. Make the crust

In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture looks like coarse crumbs with a few pea-sized bits of butter still visible. Add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork it—this is where flaky magic begins.

2. Chill the dough

Divide the dough into two discs, wrap each one tightly, and refrigerate for at least 1 hour. This resting time matters more than people think. It helps the flour hydrate and keeps the crust from shrinking later.

3. Prep the fruit filling

In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, and salt. Toss until everything is evenly coated. Let the mixture sit for 10 to 15 minutes so the fruit begins releasing some juices. It’ll look glossy and a little syrupy—that’s exactly what you want.

4. Roll out the bottom crust

Preheat your oven to 425°F. Roll out one dough disc on a lightly floured surface into a 12-inch circle. Fit it into a 9-inch pie plate, letting the excess hang over the edges. If the dough cracks a little, patch it gently with your fingers. Pie dough is forgiving, even when it acts temperamental.

5. Fill the pie

Spoon the strawberry-rhubarb mixture into the crust, scraping in all those juices. Dot the top with the small pieces of butter. That touch adds richness and gives the finished fruit pie filling a lovely silky texture.

6. Add the top crust

Roll out the second dough disc and either place it whole over the filling or cut it into strips for a lattice crust. Trim the excess dough, then crimp the edges to seal. If using a full top crust, cut a few vents so steam can escape. Otherwise, you may end up with a pie that tries to burst open like an overpacked suitcase.

7. Brush and sprinkle

Whisk the egg with the water to make an egg wash, then brush it over the top crust. Sprinkle with coarse sugar if using. This gives the pie a beautiful bakery-style finish and a little sparkle too.

8. Bake hot, then lower the heat

Bake at 425°F for 20 minutes. Then reduce the oven temperature to 375°F and continue baking for 35 to 45 minutes, until the crust is golden brown and the filling is bubbling thickly through the vents or lattice. If the edges brown too quickly, cover them loosely with foil or a pie shield.

9. Cool before slicing

Let the pie cool on a wire rack for at least 3 hours before cutting. I know, this is the hard part. But if you slice too soon, the filling will run. Give it time and it’ll reward you with prettier slices and a better texture.

Servings & timing

Yield: 8 servings
Prep Time: 30 minutes
Chill Time: 1 hour
Bake Time: 55 to 65 minutes
Cooling Time: 3 hours
Total Time: About 5 hours, including chilling and cooling

For planning purposes, I often make this summer dessert earlier in the day and serve it after dinner, once it has fully set.

Variations

Add 1 teaspoon orange zest to the filling for a sunny citrus note.

Swap in a crumb topping instead of a top crust for a more rustic rhubarb pie feel.
Use a splash of almond extract in place of vanilla for a deeper bakery flavor.
Make mini hand pies with the same filling for picnics and lunchbox treats.

Stir in 1/2 cup raspberries for a mixed-berry twist.
Use a gluten-free pie crust if you need a wheat-free dessert recipe.

Storage & reheating

Store the baked pie loosely covered at room temperature for up to 1 day, or refrigerate it for up to 4 days. Because this pie has a juicy pie filling, chilled storage is the safer choice after the first day.

If you’d like to reheat a slice, warm it in a 300°F oven for 10 to 15 minutes. The microwave works in a pinch, but the crust won’t stay as crisp. For freezing, wrap the fully cooled pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving or reheating.

Make-ahead tip: You can prepare the pie dough up to 3 days in advance, or assemble the whole pie and freeze it unbaked. Bake straight from frozen, adding about 15 to 20 extra minutes.

Notes

One thing I learned while testing this Strawberry Rhubarb Pie Recipe is that the fruit ratio matters. Too many strawberries and the filling can get overly soft. Too much rhubarb and the tartness starts to crowd out everything else. A near-equal balance gives you that classic sweet-meets-tangy profile people expect from a proper strawberry pie and rhubarb pie hybrid.

Cornstarch does a nice job thickening the filling without muddying the flavor. I’ve tested flour too, and honestly, it works, but the result is a bit cloudier and heavier. If you want neat slices for a holiday table or blog-worthy photos, cornstarch is your friend.

Also, don’t skip the long cooling time. I know I’m repeating myself, but it’s worth repeating. A bubbling pie fresh from the oven smells heavenly, but patience is part of what turns good pie into great pie.

If you like, serve it with vanilla ice cream, lightly sweetened whipped cream, or even plain Greek yogurt for a breakfast-y leftover moment. And yes, pie for breakfast is still one of life’s small joys.

FAQs

Can I use frozen strawberries or frozen rhubarb?

Yes, but thaw and drain them first. Frozen fruit releases more liquid, so you may need an extra tablespoon of cornstarch.

Why is my pie filling runny?

Usually it’s one of three things: not enough thickener, underbaking, or cutting the pie before it fully cooled. Make sure the filling bubbles well in the center before taking it out of the oven.

Do I need to peel rhubarb?

No, not usually. If the stalks are very thick or stringy, you can pull away a few tough fibers, but most fresh rhubarb doesn’t need peeling.

Can I make this with a store-bought crust?

Absolutely. A quality refrigerated crust is a solid shortcut and still makes a delicious homemade pie taste.

How do I know when the pie is done?

Look for a deep golden crust and thick bubbling juices in the center, not just around the edges. That bubbling is key because it tells you the starch has activated.

What’s the best pie plate to use?

A standard 9-inch glass pie dish is great because you can see when the bottom crust is browning. Ceramic works beautifully too, though it may bake a little differently depending on thickness.

Can I reduce the sugar?

Yes, a little. You can cut the sugar by about 1/4 cup total if your fruit is very ripe, but don’t reduce it too much or the filling may taste too sharp.

Should I serve it warm or cold?

Both are good. Warm pie with ice cream feels cozy and classic, while chilled pie tastes brighter and firmer.

Conclusion

This Strawberry Rhubarb Pie Recipe is everything a traditional pie should be—bright, balanced, buttery, and full of fresh seasonal flavor. It’s a lovely baked dessert for cookouts, family dinners, and those days when you simply want a slice of something homemade and comforting.

If you give this pie a try, I’d love to hear how it turned out for you. Leave a comment, share your favorite twist, or browse more summer dessert and homemade crust recipes for your next baking day.