This strawberry rhubarb pie is a classic spring and summer dessert featuring a sweet-tart filling made from juicy strawberries and bright, tangy rhubarb. The filling thickens while baking and continues to set as it cools, so each slice has soft, jammy fruit without being watery. Serve it warm on its own or topped with vanilla ice cream for a simple, delicious finish.
Strawberries and rhubarb are a time-tested pairing: the strawberries bring juicy sweetness while the rhubarb adds a bright tartness that prevents the pie from tasting flat. Using equal parts of each fruit gives a balanced sweet-tart filling with enough rhubarb presence to make it unmistakably a strawberry rhubarb pie.
If you have rhubarb growing in your garden this year, this pie is a wonderful way to use it. For variety, consider serving leftovers with whipped cream or warmed with a scoop of vanilla ice cream.
Why This Recipe Works
- Equal parts strawberries and rhubarb give a balanced filling. The strawberries provide sweetness and moisture while the rhubarb supplies the bright tartness that defines the flavor.
- Cornstarch thickens the juices. As the fruit bakes, juices are released; cornstarch transforms them into a glossy, jammy filling rather than a watery mess.
- Cooling time yields cleaner slices. The filling continues to set as it cools, so waiting before slicing results in neater pieces and better texture.
The Ingredients
- Pie crusts – This recipe uses a double crust. Homemade crust is ideal for flakiness and flavor, but store-bought double crusts work well too.
- Rhubarb – Stalks range from greenish to deep magenta. Slice into ½-inch pieces so they soften evenly during baking. Rhubarb is tart raw but becomes sweeter when cooked.
- Strawberries – Choose ripe, fragrant berries for the best flavor and natural sweetness.
- Butter – Small pieces of cold butter dotted over the filling before adding the top crust add richness and help produce a glossy finish.
Full ingredient quantities and the complete recipe are located in the recipe card below.
How To Make Strawberry Rhubarb Pie
- Make the crust. Prepare a double pie crust and chill it. If using store-bought crusts, unroll and keep chilled until ready to use.
- Preheat the oven to 425°F (220°C).
- Prep the fruit. Wash and slice rhubarb into ½-inch pieces. Hull and chop strawberries so they’re similar in size to the rhubarb.
- Mix the filling. Toss the strawberries and rhubarb with granulated sugar, cornstarch (or instant tapioca), vanilla extract, and a pinch of salt. The starch prevents a watery filling.
- Assemble the pie. Roll half the dough into a 12-inch circle and fit it into a 9-inch pie plate. Gently spoon the fruit mixture into the crust, leaving behind any excessive free liquid. Dot the filling with small pieces of cold butter for added richness.
- Create the top crust. Roll the remaining dough into a 12-inch circle. Cut into strips with a pastry wheel or pizza cutter and weave a lattice, or place the top crust whole and vent. Trim excess dough and crimp the edges.
- Egg wash. Whisk 1 egg with 1 tablespoon of water and brush the top of the pie for a golden finish. Sprinkle coarse sugar on top if desired.
- Bake. Bake the pie at 425°F (220°C) for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 30 minutes, or until the crust is golden and the filling is bubbling. Allow the pie to cool for at least three hours so the filling can set before slicing.
Serve slices with a generous scoop of vanilla ice cream or a dollop of whipped cream. The contrast of cold cream and warm, jammy filling is especially delightful.
Tips For Making The Pie
- Use a lattice top for a classic presentation, or substitute a crumble topping if you prefer more texture.
- Instant tapioca can replace cornstarch if you want a slightly different texture and an extra-reliable thickener.
- Resist slicing the pie too soon; cooling is essential for clean slices.
What To Serve It With
The classic accompaniment is vanilla ice cream. Fresh whipped cream also pairs nicely, or serve the pie plain to enjoy the fruit-forward flavor on its own.
Strawberry Rhubarb Pie
Equipment
- 1 9-inch pie pan
Ingredients
For the filling:
- 2 ½ cups strawberries, chopped
- 2 ½ cups rhubarb, sliced to ½-inch pieces
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon coarse sugar for sprinkling before baking (optional)
- 1 egg for egg wash
For the crust:
- 1 recipe double crust (homemade or store-bought)
Instructions
- Preheat the oven to 425°F (220°C).
- Roll out half of the pie dough into a 12-inch circle and fit it into a 9-inch pie dish.
- Mix the rhubarb and strawberries with sugar, cornstarch, vanilla extract, and salt until evenly coated.
- Gently spoon the fruit filling into the prepared crust, leaving behind any excess liquid. Dot with small pieces of butter.
- Roll the remaining dough into a 12-inch circle, cut into strips, and weave a lattice top. Trim and crimp the edges.
- Whisk together one egg and one tablespoon of water and brush the top crust with the egg wash. Sprinkle coarse sugar on top if desired.
- Bake at 425°F (220°C) for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for 30 more minutes. Allow the pie to cool for at least three hours before serving.
Notes
- A lattice top is traditional, but a crumble topping also works well.
- Instant tapioca can be used in place of cornstarch to prevent a soggy filling.
- Serve warm with vanilla ice cream or whipped cream for best results.
Nutrition
Nutrition values are approximate and provided for convenience.
Did you make this? If you try the recipe, consider leaving a review in your own notes and save the photo for your recipe collection. Sharing photos of your finished pie with friends or family over a meal is a lovely way to enjoy this seasonal dessert.