Strawberry rhubarb pie is one of those timeless classics that perfectly balances tart and sweet, and it's a real joy to bake when spring turns to summer. The Strawberry Rhubarb Pie Recipe we're diving into captures that lovely contrast with fresh, vibrant fruit and a flaky, golden crust. I find this pie a comforting way to celebrate seasonal flavors, whether you're making it for a family gathering or just a cozy weekend treat.
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Why This Recipe Works
This Strawberry Rhubarb Pie Recipe strikes just the right balance between sweet strawberries and tangy rhubarb, wrapped in a buttery crust that crisps up beautifully. It's reliable and forgiving for home bakers, giving you consistent, restaurant-quality results without fuss.
- Consistent Texture: The cornstarch thickens the juicy filling for a silky, sliceable pie without being runny or gluey.
- Deep, Balanced Flavor: A splash of lemon juice and vanilla enhance the freshness and cut through the sweetness perfectly.
- Simple Ingredients: It's made from pantry staples and seasonal produce, so no obscure or expensive items to track down.
- Fast Prep, Big Payoff: In under an hour you can assemble this pie and have it baking, with easy steps anyone can follow.
Ingredient Game Plan
Choosing the right ingredients helps you get the best flavor without overcomplicating things. I like using freshest strawberries and rhubarb for a naturally vibrant pie, and an all-butter crust for unbeatable flakiness.
- Fresh Strawberries: Look for berries that are bright red and firm; avoid any mushy or overly ripe ones to keep the texture fresh.
- Rhubarb: Pick crisp stalks, preferably on the thicker side so they don't turn to mush during baking.
- Granulated Sugar: Adjust based on how sweet your fruit is; I usually start with a cup but taste and tweak if needed.
- Cornstarch: This thickens the juices perfectly without clouding the filling or making it gummy.
- Double Pie Crust: Homemade all-butter crust adds the best flavor and crisp texture, but store-bought works great in a pinch.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Strawberry Rhubarb Pie Recipe
Step 1 - Prep & Season
Start by preheating your oven to 400°F (200°C) and positioning the rack in the lower third - this helps the bottom crust bake through nicely. In a large bowl, toss the fresh strawberries and chopped rhubarb together with sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Let this mixture rest for 10 to 15 minutes so the juices begin to release; you'll notice the filling become juicy but not overly watery, which is key to a nicely set pie.
Step 2 - Build Flavor
While the fruit marinates, roll out your bottom pie crust to about 12 inches and gently press it into a 9-inch pie dish with the edges overhanging. Chilling the crust while you prepare the top makes handling easier and prevents shrinking. Once your filling is ready, pour all of the juicy fruit mixture into the crust-don't drain the juices, as they'll thicken perfectly during baking to create a luscious, glossy filling.
Step 3 - Finish for Best Texture
Add your top crust - you can go classic full coverage or create a beautiful lattice weave for extra flair and a crispier texture. Trim edges, crimp to seal, and cut a few slits to let steam escape if using a full crust. Brush the entire top crust with egg wash for that irresistibly shiny, golden finish. If you like a bit of crunch, sprinkle coarse sugar over the top. Bake the pie on a rimmed baking sheet (to catch drips) at 400°F for 20 minutes, then lower the temperature to 350°F (175°C) and bake another 30 to 35 minutes. Keep an eye on those edges, tent with foil if they start browning too fast. When it's done, the crust will be golden and the filling bubbly and thickened around the edges.
Pro Moves I Swear By
Over the years, I've learned that a few little adjustments make a big difference for the Strawberry Rhubarb Pie Recipe. They keep the crust crisp and the filling perfectly set without being overly sweet or soggy.
- Doneness Cue: Look for bubbling thick juices visible through the slits or lattice before pulling the pie from the oven.
- Temperature Trick: Start baking at a higher temperature to set the crust, then lower it to gently finish cooking the filling without burning the edges.
- Make-Ahead Move: You can prepare the filling a few hours ahead and refrigerate it; just drain excess liquid before filling the pie to avoid sogginess.
- Skip This Pitfall: Avoid over-sugaring; rhubarb is tart, so taste your fruit first and adjust sugar accordingly to keep the pie from becoming cloying.
Serve It Up
Finishing Touches
I love serving this pie slightly warm or at room temperature, especially paired with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. These add a creamy contrast to the tangy filling and crisp crust, enhancing every bite. A sprinkle of flaky sea salt on top before serving can deepen the flavors even more if you're feeling adventurous.
Great Pairings
For a balanced dessert plate, I like to pair the pie with a fresh berry salad or lightly toasted almonds on the side, adding texture and a nutty flavor to counter the juicy softness of the pie. A hot cup of herbal tea or lightly brewed coffee complements the sweetness and rounds out the experience beautifully.
Easy Plating Wins
Simple sugar-dusted plates and a rustic linen napkin are all you need to make your strawberry rhubarb slices look inviting. If it's a special occasion, you can add a fresh mint leaf or a few sliced strawberries on top for a pop of color that brightens up the presentation instantly.
Make-Ahead & Storage
Storing Leftovers
Keep leftover pie refrigerated in an airtight container or loosely covered with foil. The fruit filling tends to firm up and the crust maintains a pleasant, if slightly softened, texture. I find it stays delicious for up to 4 days, so you can enjoy a second helping without any loss of quality.
Freezer Notes
This pie freezes well before baking; wrap it tightly in plastic wrap and foil to avoid freezer burn. When ready, bake directly from frozen, adding about 15 minutes to the baking time. Once baked, the texture and flavor hold up nicely for up to 3 months. Avoid freezing after baking as the crust can become soggy after thawing.
Reheating Strawberry Rhubarb Pie Recipe Without Drying Out
To reheat the Strawberry Rhubarb Pie Recipe, I recommend the oven method: heat it at 300°F (150°C) for 15-20 minutes, tented with foil to keep the crust from drying. Avoid microwaving directly, which can make the crust chewy. If you're in a hurry, a few minutes in an air fryer at 320°F can restore crispness beautifully - just watch closely!
Frequently Asked Questions
Yes, but I recommend thawing and draining them well to avoid excess liquid that might make the pie soggy. Adjust sugar amounts as frozen fruit can be sweeter or less firm.
Use a pie crust shield or loosely tent foil around the edges once they turn golden. This keeps them from becoming too dark while the rest of the pie finishes baking.
Cool the pie uncovered on a wire rack to allow steam to escape. Covering immediately traps moisture and can soften the crust.
Absolutely! Use a plant-based butter crust and swap the egg wash for almond milk or a maple syrup glaze to keep it vegan-friendly.
Final Thoughts
Making this Strawberry Rhubarb Pie Recipe at home is such a rewarding experience - from mixing that vibrant filling to pulling a golden, fragrant pie from the oven. It's a slice of seasonal joy that's both nostalgic and fresh. As you bake this yourself, you'll find it's the kind of recipe that encourages creativity, whether adding your own touches to the crust or experimenting with spices. Enjoy the process as much as the pie itself, because great baking always tastes better when made with a little love and patience.
PrintComplete Recipe
Strawberry Rhubarb Pie Recipe
This classic Strawberry Rhubarb Pie combines the sweet and tart flavors of fresh strawberries and rhubarb in a flaky all-butter crust, creating a perfect balance of fruity goodness. The filling is thickened with cornstarch and brightened with lemon juice and vanilla, baked to golden perfection for a delightful dessert.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Filling
- 3 cups fresh strawberries, hulled and halved (or quartered if large)
- 2½ cups fresh rhubarb, chopped into ½-inch pieces
- 1 cup granulated sugar (adjust if fruits are very sweet)
- ¼ cup cornstarch
- 1 tablespoon fresh lemon juice
- ½ teaspoon pure vanilla extract
- Pinch of salt
Crust & Assembly
- 1 double pie crust (homemade or store-bought, all-butter recommended)
- 1 large egg, beaten with 1 teaspoon water (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat & prep: Preheat your oven to 400°F (200°C) and position a rack in the lower third of the oven. Prepare a 9-inch pie dish for assembling the pie.
- Macerate the fruit: In a large bowl, gently combine the strawberries and rhubarb with sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Let the mixture sit for 10 to 15 minutes until juices start forming, releasing the flavors.
- Roll & line bottom crust: Roll out one disk of the pie dough to a 12-inch circle, then gently place it into the prepared pie dish, allowing the edges to overhang. Chill the crust while you roll out the top crust.
- Add filling: Pour the prepared fruit mixture, including all the juices, into the lined bottom crust, spreading evenly.
- Top crust: For a full crust, place the second rolled-out dough disk on top, trim the edges to about ½ inch, and crimp them to seal. Cut 4 to 5 slits into the top crust to allow steam to escape. For a lattice top, cut the dough into strips and weave them over the filling, then crimp the edges.
- Egg wash & sugar: Brush the top crust with the beaten egg wash made from the large egg and water. Sprinkle coarse sugar evenly over the crust for a sparkling finish.
- Bake: Set the pie on a rimmed baking sheet to catch any drips. Bake initially at 400°F for 20 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 35 minutes until the crust is golden and the filling is bubbly. If the edges brown too quickly, cover them with foil to prevent burning.
- Cool completely: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely for 3 to 4 hours so the filling can set before slicing and serving.
Notes
- Use fresh, ripe strawberries and crisp rhubarb for the best flavor and texture.
- If the fruit is very sweet, reduce the sugar to prevent an overly sweet pie.
- Chilling the crust before baking helps maintain a flaky texture.
- To prevent the crust edges from burning, tent them with foil after 30 minutes of baking.
- Letting the pie cool completely is important for the filling to thicken properly and avoid a runny pie.
- An all-butter crust is recommended for rich flavor, but you can substitute with a store-bought crust if short on time.
- The egg wash and coarse sugar topping add a beautiful glossy finish and crunch.
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