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Strawberry Rhubarb Pie is a timeless dessert that brings together juicy strawberries and tart rhubarb in a buttery, flaky crust. The filling is sweet, tangy, and just thick enough to slice cleanly.
Baked until golden and bubbling, this pie is a summer favorite that tastes like sunshine in every bite.
Why You’ll Love This Recipe
- Classic Combo: The perfect balance of sweet and tart.
- Homemade Crust: Buttery, flaky, and holds up beautifully to the filling.
- Seasonal Favorite: A great way to use fresh spring or summer produce.
- Great for Gatherings: Easy to slice and serve at picnics or dinner parties.
- Make-Ahead Friendly: Bake a day ahead and serve chilled or room temp.
What to Serve with Strawberry Rhubarb Pie
- Vanilla Ice Cream: Melts perfectly over a warm slice.
- Whipped Cream: Light and fluffy topping to balance the filling.
- Mint Iced Tea: A cool and refreshing summer drink.
- Grilled Chicken or Veggies: Serve pie as a dessert after a light meal.
- Berry Salad: Add fresh fruit on the side to enhance the flavors.
Ingredient Breakdown
Each ingredient works together to build a pie that’s full of flavor, texture, and structure:
- Strawberries: Add sweetness and moisture. Slice fresh ones for the best flavor.
- Rhubarb: Provides a tart contrast and helps balance the filling.
- Granulated Sugar: Sweetens the fruit without overpowering it.
- Cornstarch: Thickens the filling to prevent runny slices.
- Lemon Juice: Brightens and enhances the natural fruit flavors.
- Butter: Adds richness and helps the filling stay glossy.
- Pie Crust (homemade or store-bought): Holds the filling and gives a flaky bite.
- Egg Wash: Gives the top crust a beautiful golden finish.
Pro Tip Before Starting
Use fresh rhubarb stalks that are firm and brightly colored. Avoid the leaves—they’re toxic and should be discarded.
Strawberry Rhubarb Pie
A sweet and tart mix of strawberries and rhubarb baked in a buttery, golden crust—this classic pie is perfect for any summer occasion.
Ingredients
For the Filling:
- 3 cups sliced strawberries
- 2 ½ cups chopped rhubarb (about ½-inch pieces)
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
For the Crust:
- 2 homemade or store-bought 9-inch pie crusts (one for bottom, one for top)
- 1 egg + 1 tablespoon water (for egg wash)
Instructions
- Preheat Oven: Set to 400°F (200°C).
- Make the Filling: In a large bowl, toss strawberries, rhubarb, sugar, cornstarch, and lemon juice. Let it sit 10–15 minutes.
- Prepare Bottom Crust: Roll out one pie crust and fit into a 9-inch pie plate. Trim excess.
- Add the Filling: Pour the fruit filling into the crust and dot with small pieces of butter.
- Top the Pie: Roll out the second crust. Place it on top as a full crust or lattice design. Trim and crimp edges. Cut slits if using a full crust
- Brush and Bake: Brush with egg wash and place the pie on a foil-lined baking sheet. Bake for 20 minutes.
- Lower Heat and Continue Baking: Reduce oven to 350°F (175°C) and bake another 30–35 minutes, until crust is golden and filling is bubbly.
- Cool: Let the pie cool at least 2 hours to help the filling set before slicing.
Notes
- Storage: Store covered at room temperature for 1 day or refrigerate for up to 4 days.
- Freezing: Freeze the unbaked assembled pie; bake straight from frozen, adding 20–25 minutes to bake time.
- Crust Tip: Sprinkle a little flour or cornstarch on the bottom crust to prevent fogginess.
- Flavor Add-In: Add a pinch of cinnamon or vanilla extract to the filling for a warm note.
Nutrition Information:
Amount Per Serving: Calories: 310Total Fat: 14gSaturated Fat: 7gSodium: 140mgCarbohydrates: 45gSugar: 26gProtein: 3g
Pro Tip After Preparing
Place a baking sheet under the pie while it bakes—this catches any fruit overflow and keeps your oven clean.
Frequently Asked Questions
Can I use frozen fruit?
Yes, but thaw and drain it well before mixing to avoid a watery filling.
What’s the best thickener besides cornstarch?
Tapioca starch or flour works well too. Just use about the same amount.
How do I keep the crust from burning?
Cover the edges with foil halfway through baking if they brown too quickly.
Wrapping it up
Strawberry Rhubarb Pie is the ultimate summer dessert—sweet, tart, and wrapped in a flaky crust that’s hard to resist.
Whether served warm with ice cream or chilled for a picnic, it’s a seasonal classic that never goes out of style.
