Sweet, tart, and brilliantly colored, Strawberry Rhubarb Pie is a classic dessert that positively shouts summertime happiness. Perfectly balanced between zingy rhubarb and juicy strawberries, this pie nestles the fruit in a flaky golden crust and bakes up into one of the most iconic treats of the sunny months. If you want a show-stopping finale to your next picnic, BBQ, or Sunday gathering, this Strawberry Rhubarb Pie absolutely delivers—especially served warm with a scoop of creamy vanilla ice cream.
Ingredients You’ll Need
You’ll be amazed at how just a few simple ingredients can create such extraordinary flavor and color. Each one plays a crucial part, from the fresh fruit bringing vibrance and tang, to the sugars and spices enhancing every bite, and finally the buttery crust that ties it all together.
- Fresh rhubarb: Chopped for even distribution, giving the pie its signature tartness and beautiful rosy hue.
- Fresh strawberries: Hulled and sliced, they add natural sweetness and bright red color.
- Granulated sugar: Regulates the tartness of the rhubarb and helps create a glossy, luscious filling.
- Light brown sugar: Provides extra depth and a hint of caramel flavor to the fruit mixture.
- Cornstarch: Acts as a thickener, ensuring your filling sets beautifully instead of getting soupy.
- Ground cinnamon: Just a dash warms up the flavors for a subtle, spiced undertone.
- Salt: Enhances all the other ingredients, making the fruit pop.
- Lemon juice: Adds brightness and a little tang to drive home that fresh summer taste.
- Unsalted butter: Cut into small pieces and dotted over the filling, adding richness and helping the juices meld together.
- Double pie crust: Use homemade for a rustic touch, or your favorite store-bought for ease—either way, it brings that essential flaky, golden layer.
- Egg: Beaten for an egg wash, which gives your crust a lovely sheen.
- Coarse sugar (optional): Sprinkled on top before baking for delightful crunch and sparkle.
How to Make Strawberry Rhubarb Pie
Step 1: Prepare the Fruit Filling
Let’s dive right in! In a large bowl, gently toss together the chopped rhubarb, sliced strawberries, both sugars, cornstarch, cinnamon, salt, and lemon juice. This combination is the heart of the pie—each ingredient mingles together to create a mix that’s the ideal balance of sweet and tangy with a bright, inviting aroma. Give it a few minutes so the flavors can blend, setting the stage for a perfectly set filling.
Step 2: Line the Pie Dish
Roll out one of your pie crusts and carefully fit it into a 9-inch pie dish. Make sure to gently press it into the corners and up the sides so there’s plenty of space for all that wonderful fruit. This base is just waiting to cradle your filling without any leaks.
Step 3: Add the Fruit Filling and Butter
Pour that glistening fruit mixture right into your prepared crust, spreading it evenly. Then, dot the surface of the fruit with those little pieces of unsalted butter. The butter melts as the pie bakes, transforming into pools of richness that make the filling silky and decadent.
Step 4: Top With Pie Crust and Seal
Next, it’s time for the crowning touch! Roll out the second crust and ease it on top—either as a full round (with a few slits for steam) or weave a beautiful lattice pattern for a bit of drama. Trim any excess, pinch or crimp the edges together, and make sure everything is snug and sealed to keep the juices in as they bubble away during baking.
Step 5: Finish and Bake
Brush the top crust with your lightly beaten egg, and if you like a little sparkle, sprinkle on some coarse sugar. Pop your assembled pie on a baking sheet to catch any drips, then bake at 400°F (200°C) for 20 minutes. After that, lower the oven temperature to 350°F (175°C) and bake for another 35–40 minutes. You’re looking for a deep golden crust and bubbling, fragrant juices peeking through.
Step 6: Cool and Set
Once your masterpiece is out of the oven, the hardest part is waiting! Allow the pie to cool completely before slicing. This patience lets the filling set, so your Strawberry Rhubarb Pie cuts cleanly and serves up beautifully every time.
How to Serve Strawberry Rhubarb Pie
Garnishes
Dress up each slice with a scoop of classic vanilla ice cream, a fluffy dollop of whipped cream, or even a sprinkle of fresh lemon zest for a citrusy twist. These little touches not only make Strawberry Rhubarb Pie even more irresistible, but also add contrast in flavor and texture.
Side Dishes
For a full-on summer celebration, pair your pie with a platter of fresh berries, a bright fruit salad, or even a chilled lemonade. It’s a dessert that can stand alone, but some cool, fresh sides help round out the fun for picnics and parties.
Creative Ways to Present
Lean into that old-fashioned charm by serving in mismatched vintage plates, or go modern with single-serve mini pies for your next gathering. You could also top with a drizzle of strawberry sauce or a handful of toasted sliced almonds for a lovely crunch. No matter how you present it, Strawberry Rhubarb Pie always manages to steal the show!
Make Ahead and Storage
Storing Leftovers
Once everyone’s finished sneaking seconds, cover your leftover Strawberry Rhubarb Pie tightly with plastic wrap or foil and store it at room temperature for up to 2 days. After that, you’ll want to move it to the fridge to keep the crust crisp and the filling fresh—just make sure it’s well-sealed.
Freezing
If you want to make life even easier, this pie freezes beautifully. Simply let it cool completely, wrap the whole (or half) pie tightly in several layers of plastic wrap plus a layer of aluminum foil. It will keep in the freezer for up to three months. Thaw overnight in the fridge before serving or reheating.
Reheating
For that perfect fresh-baked taste, reheat slices of Strawberry Rhubarb Pie in a 325°F (165°C) oven for about 10–15 minutes. If you’re reheating the entire pie, it may need slightly more time—just cover the edges with foil to prevent over-browning. Warmed up, the aroma alone will make it hard to wait!
FAQs
Can I use frozen fruit instead of fresh?
Absolutely! Just be sure to thaw and drain the fruit very well before using to prevent excess liquid from making the filling runny. The flavor will still be delicious and your Strawberry Rhubarb Pie will bake up beautifully.
How do I prevent a soggy bottom crust?
Try brushing the bottom crust with a little egg white before adding the filling, or baking your pie on the lower rack to help the bottom cook through. A sturdy pie plate and letting your pie cool completely also help with a crisp crust.
Can I make this pie gluten-free?
Definitely—just swap in your favorite gluten-free pie crust recipe or store-bought version. Everything else about the filling and process stays exactly the same, making this Strawberry Rhubarb Pie a wonderful treat for gluten-sensitive guests.
Why is my filling too runny?
Sometimes extra juicy fruit can cause a loose filling. Letting the fruit mixture sit and draining off excess juices before assembling the pie really helps. Also, make sure you’re using the full amount of cornstarch to thicken everything up.
Should I refrigerate the pie after baking?
If you plan to keep it for more than two days, yes! Otherwise, room temperature for the first day or two is just fine. After that, the fridge will help preserve the pie’s texture and flavor—just allow it to come back to room temp (or rewarm) before serving for the best experience.
Final Thoughts
Give this Strawberry Rhubarb Pie a try and discover why it’s a beloved classic in so many families. With its vibrant color, irresistible aroma, and the perfect sweet-tart balance, this recipe is sure to become your new go-to for any celebration—or just because you deserve a little taste of summer magic!
Print
Strawberry Rhubarb Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet strawberries and tangy rhubarb with this delightful Strawberry Rhubarb Pie. This classic dessert features a flaky crust filled with a luscious fruit mixture, creating a symphony of flavors in every bite.
Ingredients
Filling:
- 2½ cups fresh rhubarb, chopped
- 2½ cups fresh strawberries, hulled and sliced
- 1¼ cups granulated sugar
- ¼ cup light brown sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
Crust:
- 1 double pie crust, homemade or store-bought
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare filling: In a large bowl, combine rhubarb, strawberries, sugars, cornstarch, cinnamon, salt, and lemon juice. Toss to coat.
- Assemble pie: Roll out one pie crust and line a 9-inch pie dish. Pour in the fruit filling and dot with butter. Top with second crust, vent, trim, and crimp edges.
- Finish pie: Brush crust with egg wash, sprinkle with coarse sugar. Place pie on baking sheet and bake for 20 minutes. Reduce heat to 350°F (175°C) and bake for 35–40 minutes until golden.
- Cool and serve: Allow pie to cool completely before slicing.
Notes
- For a thicker filling, let the fruit mixture sit for 15 minutes before adding to the crust and discard any excess liquid.
- This pie pairs wonderfully with a scoop of vanilla ice cream.
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