Dessert

Strawberry Rhubarb Pie

Name: Strawberry Rhubarb Pie
Prep time: 30 min
Cook time: 50 min
Total time: 3 h 20 min
Ingredients: 2 cups strawberries, hulled and sliced; 2 cups rhubarb, chopped; 1 cup granulated sugar; 1/4 cup light brown sugar; 1/4 cup cornstarch; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; 1/2 teaspoon salt; 2 prepared pie crusts; 1 egg, beaten for egg wash; 1 tablespoon coarse sugar (optional)

Flora Chen June 13, 2026

Total Time: 3 hrs 20 mins Difficulty: Intermediate

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A sun-kissed medley of tart rhubarb and sweet strawberries tucked beneath a golden, flaky crust

A sun-kissed medley of tart rhubarb and sweet strawberries tucked beneath a golden, flaky crust, Strawberry Rhubarb Pie is the ultimate summer dessert. Each slice oozes ruby-red filling with a bright lemon kiss and subtle vanilla undertones, crowned by a crisp, sugar-sprinkled top. Whether you’re hosting a backyard barbecue or craving a cozy treat with afternoon tea, this pie brings both nostalgia and freshness to the table. Dive into the recipe and get ready to impress friends and family with each glorious bite.

Key Ingredients

These simple components come together to create that perfect balance of sweet, tangy, and flaky in your Strawberry Rhubarb Pie:

2 cups strawberries, hulled and sliced: provide sweet, juicy bursts that balance rhubarb’s tang and add vibrant color.
2 cups rhubarb, chopped: brings a bright, tart edge that pairs perfectly with strawberries for depth.
1 cup granulated sugar: sweetens the filling and helps draw moisture from the fruit.
1/4 cup light brown sugar: lends a hint of caramel flavor for richness.
1/4 cup cornstarch: thickens the fruit juices into a glossy, sliceable filling.
1 teaspoon vanilla extract: adds warm, aromatic undertones.
1 tablespoon lemon juice: brightens flavors and cuts through sweetness.
1/2 teaspoon salt: rounds out flavors and enhances sweetness.
2 prepared pie crusts: form the buttery, flaky shell that cradles the filling.
1 egg, beaten for egg wash: creates a golden, shiny top crust.
1 tablespoon coarse sugar (optional): adds a sparkling crunch to the crust.

How To Make Strawberry Rhubarb Pie

Baking this Strawberry Rhubarb Pie is a straightforward yet rewarding process. You’ll mix the vibrant filling until it’s perfectly coated, nestle it into a buttery crust, and top it with a second layer of golden pastry. With a few simple techniques—like crimping the edges and adding steam vents—you’ll ensure an even bake and a beautifully flaky finish. Follow these detailed instructions for pie-making success:

1. Preheat the oven to 375°F (190°C). Make sure the oven rack is centered for even heat distribution.

2. In a large bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, vanilla extract, lemon juice, and salt. Toss gently until every piece of fruit is evenly coated in the sweet-thickening mixture.

3. Roll out one prepared pie crust on a lightly floured surface and fit it into a nine-inch pie dish, trimming any excess dough hanging over the edges.

4. Pour the fruit filling into the crust and use a spatula to spread it into an even layer, ensuring every slice will have generous fruit.

5. Place the second pie crust over the filling, trim the excess dough, and crimp the edges to seal. Use a sharp knife to cut a few small slits in the top crust—this creates steam vents so the filling bubbles without overflowing.

6. Brush the top crust with the beaten egg for a glossy finish, then sprinkle with coarse sugar if desired for extra crunch and sparkle.

7. Bake for 45 to 55 minutes, or until the filling is bubbling through the vents and the crust is a deep golden brown. Let the pie cool completely (about two hours) before slicing to allow the filling to set.

Serving Suggestions

After all that baking magic, serving this Strawberry Rhubarb Pie is like unveiling a work of art. The ruby-red filling peeks through a golden lattice or simple top crust, begging to be scooped into generous wedges. Whether you prefer it warm straight from the oven or cooled to room temperature, these ideas will accentuate its sweet-tart charm and make every bite even more memorable. Gather your favorite accompaniments, plate it with care, and watch happy faces light up as they savor the essence of summer in each delicious mouthful.

Serve warm with vanilla ice cream for a delightful contrast between hot, tangy fruit and creamy cold sweetness.
Top with a dollop of whipped cream to add light, fluffy richness and balance the pie’s tart notes.
Dust with powdered sugar for a simple, elegant presentation that highlights the vibrant filling.
Pair each slice with a cup of freshly brewed tea or hot coffee to complement the pie’s complex fruit flavors.

Tips For Perfect Strawberry Rhubarb Pie

While this Strawberry Rhubarb Pie practically bakes itself, these insider tips will elevate your game and keep your crust flaky, filling set, and flavors balanced. Just a few small tweaks—like chilling the dough or adjusting sugar levels—can make a world of difference in texture and taste. Whether you’re a pie-making pro or a first-timer, these suggestions will help you avoid common pitfalls and ensure every slice comes out flawless. Read on and you’ll be slicing into bakery-worthy pie in no time.

Allow the pie to cool for at least two hours so the filling sets properly.
If your rhubarb is very tart, reduce the granulated sugar by two tablespoons.
Store leftover pie tightly covered in the refrigerator for up to three days.
Chilling the pie crust before baking helps achieve a flakier texture.

How To Store It

To keep your Strawberry Rhubarb Pie tasting just-baked, proper storage is key. Whether you have leftovers or want to prepare ahead, these methods will lock in freshness and prevent soggy crust or watery filling. Follow these guidelines to ensure that each slice remains flavorful, tender, and ready to enjoy whenever the craving strikes.

Refrigerate leftovers by covering the pie with plastic wrap or foil and storing it on the fridge’s middle shelf for up to three days.
Freeze an assembled unbaked pie by wrapping it tightly in plastic wrap and aluminum foil; freeze for up to one month and bake directly from frozen, adding 10–15 minutes to the baking time.
Freeze baked slices individually by wrapping each cooled piece in plastic wrap and placing them in a freezer bag; thaw in the refrigerator before reheating.
Thaw properly by transferring frozen pie or slices to the fridge overnight, then reheat in a 350°F oven for 10–15 minutes to refresh the crust.

Frequently Asked Questions

Here are answers to the most common questions about making and enjoying this pie:

How long does it take to prepare and bake this Strawberry Rhubarb Pie?

It takes about 20 minutes to prepare the filling and assemble the pie, 45 to 55 minutes to bake at 375°F (190°C), and an additional two hours of cooling time so the filling sets properly. Plan for roughly three hours from start to finish, including cooling.

Can I use frozen strawberries or rhubarb instead of fresh?

Yes, you can use frozen strawberries or rhubarb, but be sure to thaw and drain them well before mixing to avoid excess liquid. Pat the fruit dry with paper towels, then proceed with the sugars and cornstarch. You may need an extra tablespoon of cornstarch if the fruit releases a lot of juice.

How can I ensure the filling thickens properly and isn’t runny?

The cornstarch is key for thickening. Toss the fruit thoroughly so every piece is coated. If your fruit is very juicy or extra-tart, add an additional tablespoon of cornstarch or slightly increase the granulated sugar by one tablespoon to balance acidity. Also, allow the pie to cool completely for at least two hours before slicing; this resting time lets the filling firm up.

What’s the best way to achieve a flaky, golden crust?

Keep your pie crusts cold before using—chill them in the refrigerator while you mix the filling. After crimping the edges, brush the top crust with a cold beaten egg for a rich color and sprinkle coarse sugar for added crunch. Bake on the middle rack in a fully preheated oven for even browning, and avoid opening the oven door during the first 30 minutes.

Can I prepare this pie in advance or freeze leftovers?

You can assemble the unbaked pie, wrap it tightly in plastic wrap, and freeze it for up to one month. When ready, bake directly from frozen, adding about 10 to 15 minutes to the baking time and covering the edges with foil if they brown too quickly. For leftovers, store covered in the refrigerator for up to three days and reheat individual slices in a 350°F (175°C) oven for 10 to 15 minutes.

How do I adjust sweetness if my rhubarb is particularly tart?

If your rhubarb tastes extra-tart, reduce the granulated sugar by two tablespoons or increase the light brown sugar by the same amount for a deeper flavor. Taste the raw mixture before adding cornstarch—if it still seems too sour, add up to another tablespoon of sugar, remembering that the filling will sweeten further as it bakes.

What Makes This Special

This Strawberry Rhubarb Pie stands out thanks to its perfect balance of sweet strawberries, tangy rhubarb, and a buttery, flaky crust that will make you look like a baking superhero. The bright lemon and vanilla notes marry beautifully, while the coarse sugar sprinkle gives each bite a playful crunch. This tried-and-true formula guarantees success every time—feel free to print and save these instructions for future pie quests. Curious about variations or ran into a hiccup? Drop a comment or question below; I’d love to help you nail this classic summer treat.

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