How to Make the Absolute Best Strawberry-Rhubarb Pie

Strawberry-rhubarb pie is a classic dessert that perfectly balances the sweetness of ripe strawberries with the tartness of rhubarb, all encased in a flaky, buttery crust. This pie is a delightful way to celebrate the flavors of spring and early summer.

Why You’ll Love This Recipe

• Perfect Flavor Balance: The combination of sweet strawberries and tart rhubarb creates a harmonious and vibrant filling.
• Flaky Homemade Crust: A buttery, homemade pie crust adds a rich and tender base to the pie.
• Seasonal Delight: Utilizes fresh, seasonal produce for optimal flavor.
• Versatile Dessert: Ideal for various occasions, from family gatherings to festive celebrations.
• Make-Ahead Friendly: Can be prepared in advance, allowing flavors to meld beautifully.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pie Crust:

• All-purpose flour
• Granulated sugar
• Salt
• Unsalted butter
• Cold water

For the Filling:

• Fresh rhubarb
• Fresh strawberries
• Granulated sugar
• Cornstarch
• Salt
• Orange zest
• Vanilla extract

For Assembly:

• Egg
• Turbinado sugar

Directions

1. Prepare the Pie Crust: In a large bowl, combine flour, sugar, and salt. Cut in cold, cubed butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Make the Filling: In a large bowl, toss together chopped rhubarb, quartered strawberries, sugar, cornstarch, salt, orange zest, and vanilla extract. Let the mixture sit for about 10 minutes to macerate.
3. Roll Out the Dough: On a floured surface, roll out one disc of dough into a 12-inch circle. Fit it into a 9-inch pie pan, trimming any excess. Roll out the second disc into another 12-inch circle for the top crust or cut into strips for a lattice design.
4. Assemble the Pie: Pour the filling into the prepared pie crust, spreading it evenly. Dot the filling with small pieces of butter. Cover with the top crust or arrange the lattice strips over the filling. Seal and crimp the edges as desired.
5. Egg Wash and Sugar Topping: Beat the egg with a tablespoon of water. Brush this mixture over the crust. Sprinkle turbinado sugar on top for added sweetness and texture.
6. Bake the Pie: Place the pie on a foil-lined baking sheet to catch any drips. Bake in a preheated oven at 375°F (190°C) for about 1 hour and 15 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, tent it with foil.
7. Cool and Serve: Allow the pie to cool completely at room temperature for at least 4 hours to set the filling. Slice and serve as is or with a scoop of vanilla ice cream.

Servings and Timing

• Servings: 8–10 slices
• Preparation Time: 30 minutes (plus 1 hour chilling time for the dough)
• Cooking Time: 1 hour 15 minutes
• Total Time: Approximately 2 hours 45 minutes

Variations

• Alternative Thickeners: Use tapioca starch or flour instead of cornstarch for the filling.
• Flavor Twists: Add a teaspoon of ground cinnamon or nutmeg to the filling for a warm spice note.
• Citrus Zest Options: Substitute lemon zest for orange zest for a different citrus flavor.
• Nutty Addition: Sprinkle slivered almonds or chopped pecans on top of the crust before baking for added crunch.

Storage/Reheating

• Storage: Cover and store leftover pie at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freezing: Wrap the baked and cooled pie tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before serving.
• Reheating: Warm slices in a preheated oven at 300°F (150°C) for about 10 minutes or microwave individual slices for 30 seconds.

FAQs

Can I use frozen fruit for this pie?

Yes, you can use frozen strawberries and rhubarb. Thaw and drain them well before using to prevent excess moisture in the filling.

How do I prevent a soggy bottom crust?

Preheating a foil-lined baking sheet and placing the pie on it helps crisp the bottom crust. Additionally, ensure the filling is not overly juicy by macerating the fruit and draining excess liquid.

Is it necessary to use turbinado sugar on top?

While not essential, turbinado sugar adds a pleasant crunch and sweetness to the crust. Regular granulated sugar can be used as an alternative.

Can I make the pie crust ahead of time?

Yes, the pie dough can be made up to 2 days in advance and stored in the refrigerator. It can also be frozen for up to a month.

What’s the purpose of the egg wash?

It gives the crust a shiny, golden finish and helps sugar stick to the surface.

Why does the pie need to cool before slicing?

Cooling allows the filling to set. Cutting too early will result in a runny pie.

Conclusion

This strawberry-rhubarb pie delivers everything you want in a classic homemade dessert—flaky crust, juicy fruit filling, and a perfect balance of sweet and tart. Whether you’re baking it for a holiday, a weekend treat, or just because you have fresh rhubarb on hand, it’s guaranteed to be a hit. Serve it with ice cream or enjoy it plain—either way, it’s the kind of pie that earns repeat requests.

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