Best Strawberry Rhubarb Pie Recipe

BySoha

Few desserts celebrate the arrival of spring and summer quite like a strawberry rhubarb pie. With its vibrant balance of sweet and tart, nestled in a buttery golden crust, this classic pie is both nostalgic and refreshing. Whether for a family gathering or a casual weekend treat, it’s a recipe that always delights and feels timeless.

strawberry rhubarb pie

Ingredients List

  • 2 ½ cups fresh rhubarb, chopped into ½-inch pieces
  • 2 ½ cups fresh strawberries, hulled and halved
  • 1 ¼ cups granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 2 tbsp unsalted butter, cubed
  • 1 double pie crust (homemade or high-quality store-bought)
  • 1 egg, lightly beaten (for egg wash)
  • 1 tbsp coarse sugar (for topping)

Step-by-Step Instructions

Prepare the fruit filling

In a large mixing bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir gently until the fruit is evenly coated and juices begin to release. Set aside while preparing the crust.

Roll out the crust

On a lightly floured surface, roll out one half of your pie dough to fit a 9-inch pie dish. Transfer it carefully, pressing gently into the edges. Trim excess dough hanging over the rim.

Assemble the pie

Spoon the fruit filling into the prepared crust, ensuring an even distribution. Dot the top with butter cubes for added richness.

Top and seal

Roll out the second half of the pie dough. Place it over the filling, or create a lattice design for a rustic finish. Seal edges by crimping with your fingers or a fork. Brush with beaten egg and sprinkle with coarse sugar.

Bake to perfection

Place the pie on a baking sheet (to catch any drips) and bake in a preheated oven at 400°F (200°C) for 20 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 35–40 minutes, until the crust is golden brown and juices are bubbling.

Cool before serving

Allow the pie to cool for at least 2–3 hours before slicing. This helps the filling set beautifully, giving you clean, picture-perfect slices.

Cook Time

Total: About 1 hour (plus cooling)

  • Prep: 20 minutes
  • Bake: 55–60 minutes
  • Cool: 2–3 hours

Servings

8 generous slices

Nutritional Information (approx. per serving)

  • Calories: 365
  • Carbohydrates: 58g
  • Protein: 4g
  • Fat: 14g
  • Fiber: 3g
  • Sugar: 34g

Storage Instructions

Cover leftover pie loosely with foil or plastic wrap and store at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, warm slices in a 300°F (150°C) oven for 10 minutes to restore the crust’s crispness.

Suggestions

  • Add a scoop of vanilla ice cream or freshly whipped cream to elevate the experience.
  • For a deeper flavor, substitute half the white sugar with light brown sugar.
  • A lattice crust not only looks beautiful but also allows steam to escape, preventing a soggy base.

Seasonal Relevance

Strawberries and rhubarb reach their peak in late spring and early summer, making this pie a true seasonal gem. It’s ideal for picnics, holiday gatherings, or simply to savor the fleeting bounty of fresh produce during the warmer months.

Conclusion

This strawberry rhubarb pie brings together the sweetness of strawberries and the tangy bite of rhubarb in perfect harmony. With its flaky crust and luscious filling, it’s more than just dessert—it’s a celebration of the season. Whether you’re a seasoned baker or a first-timer, this recipe guarantees a pie that tastes as stunning as it looks.

Best Strawberry Rhubarb Pie Recipe
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Best Strawberry Rhubarb Pie Recipe

Recipe by Soha
Servings

8

servings
Prep time

20

minutes
Cooking time

1

hour 
Calories

365

kcal
Total time

1

hour 

20

minutes

A classic strawberry rhubarb pie with a flaky golden crust, filled with the perfect balance of sweet strawberries and tart rhubarb. A seasonal dessert that’s timeless, vibrant, and always a crowd-pleaser.

Ingredients

  • 2 ½ cups fresh rhubarb, chopped into ½-inch pieces

  • 2 ½ cups fresh strawberries, hulled and halved

  • 1 ¼ cups granulated sugar

  • 3 tbsp cornstarch

  • 1 tbsp lemon juice

  • ½ tsp ground cinnamon

  • ¼ tsp salt

  • 2 tbsp unsalted butter, cubed

  • 1 double pie crust (homemade or high-quality store-bought)

  • 1 egg, lightly beaten (for egg wash)

  • 1 tbsp coarse sugar (for topping)

Directions

  • Preheat oven to 400°F (200°C).
  • In a bowl, mix rhubarb, strawberries, sugar, cornstarch, lemon juice, cinnamon, and salt. Set aside.
  • Roll out half of the dough and fit into a 9-inch pie dish.
  • Add filling and dot with butter cubes.
  • Cover with remaining dough (or lattice), seal edges, and brush with egg wash. Sprinkle with coarse sugar.
  • Bake 20 minutes at 400°F, then reduce to 350°F (175°C) and bake 35–40 minutes, until golden and bubbling.
  • Cool at least 2–3 hours before serving.

Recipe Video

Notes

  • For extra depth, replace half the white sugar with light brown sugar.
  • To prevent a soggy crust, brush the bottom with egg white before filling.
  • Pairs beautifully with vanilla ice cream or fresh whipped cream.

FAQs

Can I use frozen strawberries or rhubarb?
Yes, you can use frozen fruit. Thaw and drain well before mixing with sugar and starch to avoid excess liquid.

How do I prevent the bottom crust from getting soggy?
Brushing the base with a thin layer of beaten egg white before adding the filling helps create a barrier, keeping the crust crisp.

Can I make the pie ahead of time?
Absolutely. You can assemble the pie and refrigerate it (unbaked) for up to 24 hours before baking. Or bake ahead and reheat gently before serving.

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