How To Make the Absolute Best Strawberry-Rhubarb Pie

Why You’ll Love This Recipe

Strawberry-Rhubarb Pie is the ultimate balance of sweet and tart, with juicy strawberries and tangy rhubarb baked into a golden, buttery crust. It’s a springtime classic that’s both nostalgic and refreshingly bold. With the right ratio of fruit, sugar, and thickener, this pie delivers a perfect slice every time—juicy, structured, and bursting with flavor.

ingredients

this Recipe

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

fresh strawberriesfresh rhubarbgranulated sugarbrown sugarcornstarch or tapioca starchsaltlemon juicevanilla extractunsalted butteregg (for egg wash)double pie crust (homemade or store-bought)

directions

Preheat oven to 400°F (200°C) and place a baking sheet on the lower rack to catch drips.

In a large bowl, combine sliced strawberries and chopped rhubarb.

Add granulated sugar, brown sugar, cornstarch, salt, lemon juice, and vanilla extract. Toss gently and let sit for 15 minutes.

Roll out half of the pie dough and fit it into a 9-inch pie plate. Trim excess dough around the edges.

Pour the strawberry-rhubarb filling into the crust and dot the top with small pieces of butter.

Roll out the second half of the dough and cut into strips for a lattice top or place whole for a solid top crust. Crimp edges to seal.

Brush crust with beaten egg and sprinkle with coarse sugar if desired.

Bake on the lower rack for 20 minutes, then reduce heat to 350°F (175°C) and bake for an additional 40–45 minutes, or until the filling is bubbling and the crust is golden brown.

Cool for at least 2 hours before slicing to allow the filling to set.

Servings and timing

This recipe serves 8.Preparation time: 30 minutesResting time: 15 minutesBaking time: 60–65 minutesCooling time: 2 hoursTotal time: about 3 hours 15 minutes

Variations

Add orange or lemon zest to the filling for a citrus note.

Sprinkle a layer of ground almonds or crushed graham crackers on the bottom crust to absorb moisture.

Mix in a few raspberries for added berry flavor.

Top with whipped cream, vanilla ice cream, or crème fraîche for serving.

Use a crumble topping instead of a top crust for a rustic finish.

storage/reheating

Store loosely covered at room temperature for 1 day or refrigerate for up to 4 days.Reheat slices in the oven at 300°F for 10–15 minutes or microwave for 20–30 seconds.Can be frozen after baking for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen fruit?

Yes, but thaw and drain excess liquid before mixing with the sugar and starch.

Why is my pie runny?

Make sure to use the right amount of cornstarch and let the pie cool completely before slicing.

Can I make the pie crust ahead?

Yes, pie dough can be made and chilled up to 3 days ahead or frozen for longer storage.

Do I need to peel the rhubarb?

Not unless it’s particularly thick or stringy—just trim and slice.

Is the pie very tart?

It’s balanced—sweet strawberries mellow the rhubarb, and you can adjust sugar to your taste.

Can I use a store-bought crust?

Absolutely, for convenience. Just be sure to prebake slightly if needed.

How do I avoid a soggy bottom crust?

Chill the pie before baking, and bake on a lower oven rack with a preheated baking sheet.

Can I freeze the unbaked pie?

Yes, freeze fully assembled and unbaked. Bake straight from frozen, adding 15–20 minutes to the time.

What’s the best topping?

Vanilla ice cream, whipped cream, or a dusting of powdered sugar are all perfect choices.

Can I use all white sugar?

Yes, but a bit of brown sugar adds warmth and depth to the flavor.

Conclusion

Strawberry-Rhubarb Pie is a beautiful marriage of sweet and tangy, nestled in a flaky crust and baked to juicy perfection. With a few simple techniques and fresh ingredients, you can create a pie that’s both rustic and refined—sure to be a standout at any table. One slice, and you’ll understand why this classic never goes out of style.

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