Homemade Strawberry Rhubarb Pie Recipe

Why You’ll Love This Recipe

Homemade Strawberry Rhubarb Pie is the perfect blend of sweet and tart, with juicy strawberries and tangy rhubarb nestled inside a flaky, golden crust. This classic spring and summer pie is bursting with fresh flavor and vibrant color. Whether served warm with a scoop of ice cream or chilled from the fridge, it’s a comforting and nostalgic dessert that’s always a hit.

ingredients

this Recipe

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

For the crust:
all-purpose floursaltgranulated sugarscold unsalted butterice water

For the filling:
fresh strawberries (hulled and sliced)fresh rhubarb (chopped)granulated sugarbrown sugarcornstarchlemon juicevanilla extractpinch of salt

Optional:
egg wash (egg + water or milk)coarse sugar (for sprinkling)

directions

Prepare the crust by mixing flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.

Gradually add ice water, mixing just until the dough comes together. Divide into two discs, wrap, and refrigerate for at least 1 hour.

Preheat oven to 400°F (200°C).

In a large bowl, combine strawberries, rhubarb, sugars, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Toss gently and let sit for 10–15 minutes.

Roll out one disc of dough and fit it into a 9-inch pie pan.

Pour the fruit mixture into the crust, spreading evenly.

Roll out the second disc and place over the filling. Cut slits or create a lattice top. Trim and crimp the edges.

Brush the top crust with egg wash and sprinkle with coarse sugar if desired.

Place the pie on a baking sheet and bake for 20 minutes at 400°F, then reduce heat to 350°F (175°C) and bake for an additional 30–35 minutes, or until the filling is bubbly and the crust is golden brown.

Cool completely before slicing to allow the filling to set.

Servings and timing

This recipe yields 8 slices.Preparation time: 30 minutesChilling time: 1 hourBaking time: 50–55 minutesCooling time: 2 hoursTotal time: approximately 4 hours

Variations

Add orange zest for a citrusy twist.

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

Mix in raspberries or blueberries for a berry blend.

Use a store-bought crust for a quicker version.

Drizzle with white chocolate before serving for a modern touch.

storage/reheating

Store covered at room temperature for 1 day or in the refrigerator for up to 4 days.Reheat slices in the oven at 300°F (150°C) for 10–15 minutes or in the microwave for 30 seconds.Freeze fully baked and cooled pie for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use frozen strawberries or rhubarb?

Yes, just thaw and drain excess liquid before using.

How do I prevent a soggy bottom crust?

Brush the bottom with egg white or sprinkle a little flour before adding the filling.

What’s the best thickener?

Cornstarch works well and keeps the filling bright and clear.

Can I make this pie ahead?

Yes, bake the day before and store covered until ready to serve.

Why is my filling runny?

Be sure to let the pie cool fully—this allows the filling to set properly.

Do I need to peel rhubarb?

No, just trim the ends and chop. Peeling is not necessary.

Can I use all brown sugar?

Yes, for a deeper, caramel-like flavor.

How do I keep the crust from burning?

Cover the edges with foil or a pie shield during the last 20 minutes of baking.

Can I make it vegan?

Yes, use a plant-based butter and skip the egg wash.

Should I serve it warm or cold?

Either works beautifully—warm with ice cream or cold with whipped cream.

Conclusion

Homemade Strawberry Rhubarb Pie is a timeless dessert that combines sweet, tart, and buttery flavors in every bite. With its vibrant filling and flaky crust, it’s the ultimate treat for spring and summer gatherings. Whether you serve it with a scoop of ice cream or enjoy it solo, this pie delivers classic comfort with a refreshing twist.

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