Why You’ll Love This Recipe

Homemade Strawberry Rhubarb Pie is a classic dessert that perfectly balances sweet and tart flavors with its vibrant fruit filling and flaky, golden crust. The combination of juicy strawberries and tangy rhubarb wrapped in a buttery pie crust makes this pie an irresistible summer favorite, ideal for picnics, holidays, or a cozy family dinner.

ingredients

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

fresh strawberriesfresh rhubarbsugarcornstarchlemon juicevanilla extractunsalted butterpie crusts (homemade or store-bought)egg (for egg wash)turbinado sugar (optional, for sprinkling)

directions

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

In a large mixing bowl, combine sliced strawberries, chopped rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Stir gently to coat the fruit evenly.

Roll out one pie crust and place it in a 9-inch pie dish, letting the edges hang slightly over.

Pour the strawberry-rhubarb mixture into the crust, spreading it out evenly.

Dot the filling with small cubes of butter.

Roll out the second crust and either cover the pie fully (cutting slits to vent) or create a lattice pattern on top.

Trim and crimp the edges to seal the pie.

Brush the top crust with a beaten egg and sprinkle with turbinado sugar if desired.

Bake for 20 minutes at 400°F, then reduce the temperature to 350°F (175°C) and bake for another 35–40 minutes, until the crust is golden and the filling is bubbling.

Cool the pie on a wire rack for at least 2 hours before serving to allow the filling to set.

Servings and timing

This recipe yields 1 9-inch pie (about 8 slices).
Preparation time: 20 minutes
Baking time: 55–60 minutes
Cooling time: 2 hours
Total time: Approximately 3 hours

Variations

Add a pinch of cinnamon or nutmeg to the filling for a warm spice note.

Mix in raspberries for an extra berry burst.

Use a crumb topping instead of a second crust for a rustic touch.

Make mini hand pies with the same filling for a portable dessert option.

storage/reheating

Store leftover pie covered at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm individual slices in the microwave for about 20–30 seconds or reheat in a 300°F oven for 10–15 minutes.

FAQs

Can I use frozen fruit?

Yes, but thaw and drain the fruit before mixing to avoid excess moisture.

Why is my filling runny?

Make sure to use enough cornstarch and allow the pie to cool fully to set the filling.

Do I have to use egg wash?

No, but the egg wash helps create a shiny, golden crust.

Can I make this pie ahead of time?

Yes, you can bake the pie a day ahead and store it at room temperature or refrigerate it.

Is rhubarb safe to eat raw?

Only the stalks are safe; the leaves are toxic and should be discarded.

Can I freeze this pie?

Yes, you can freeze the unbaked pie and bake it directly from frozen, adding extra baking time.

What crust works best?

A buttery, flaky pie crust enhances the flavor and texture of the filling best.

Do I need to peel rhubarb?

No, but you can if the stalks are particularly tough or stringy.

Can I reduce the sugar?

Yes, but the pie will be more tart; adjust to taste.

What if my crust browns too quickly?

Cover the edges with foil or a pie shield during baking to prevent over-browning.

Conclusion

Homemade Strawberry Rhubarb Pie is a timeless dessert that celebrates the season’s best produce with its sweet-tart filling and buttery crust. Whether you enjoy it warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream, this pie is sure to be a hit at any table. Give it a try, and you’ll find yourself returning to this recipe every spring and summer.