Strawberry Rhubarb Pie Recipe

This pie holds a special place in my kitchen, and honestly, in my boyfriend’s heart. It’s his absolute favorite, and after one bite, you’ll understand why. If you’ve never experienced the magic of Strawberry Rhubarb Pie, let this be your sign to change that. The filling is a bit of a balancing act, but when it works, oh, it really works.

Rhubarb is a funny thing. It’s not like any other fruit I bake with. It’s incredibly tart, almost startlingly so, with a crunch that completely gives way when it bakes. To tame that bold personality, I bring in sweet, juicy strawberries. They soften the sharp edges of the rhubarb, and together, they create this incredible sweet-tart dynamic. A little sugar, a warm hint of cinnamon, and a bright squeeze of lemon tie it all together, all wrapped in a flaky, golden crust.

Tips from My Kitchen

Since rhubarb has such a short window, I always try to make the most of it. When I see it looking fresh at the store, I’ll grab a few extra bunches. The prep is simple: just remove any leaves (they’re important to take off!), give the stalks a good wash, trim the ends, and chop them up.

Then I spread the pieces on a baking sheet to freeze them individually before transferring them to a freezer bag. This way, I have rhubarb ready to go for months, perfect for baking a pie in the dead of winter when I’m craving that bright flavor.

And about those strawberries, using frozen is my go-to money-saving trick. They are almost always cheaper than fresh, especially when strawberries aren’t in season locally. They work beautifully in a baked pie, releasing just the right amount of juice as they thaw in the oven. It’s a simple swap that makes this delicious dessert friendly for any budget.

Ingredients Needed for the Recipe

Here is everything you will need to bring this pie together. The list looks long, but it’s mostly pantry staples and the fresh produce. I’ve broken it down with a little note on why each one matters.

• 1 lb. fresh rhubarb: This is the star of the show. Make sure to remove all the leaves, trim the very ends, and wash the stalks well. You’ll want to cut them into small, ½-inch pieces so they cook down evenly and don’t leave large, stringy chunks in your pie.
• 1 lb. frozen strawberries: The sweet counterpart to the tart rhubarb. Using frozen keeps things budget-friendly. No need to thaw them first; they can go straight into the bowl with the other ingredients.
• 1 cup granulated sugar: Essential for balancing the intense tartness of the rhubarb and coaxing out the natural sweetness of the strawberries. It helps create that lovely, syrupy juice that thickens into the filling.
• ½ tsp ground cinnamon: Just a pinch, but it adds a gentle warmth that complements both fruits without overpowering them. It’s that subtle background note that makes the flavor more complex.
• ¼ cup corn starch: Our thickening agent. This is what ensures your pie filling is beautifully set and sliceable, not a runny mess. It works with the fruit juices to create that perfect jammy consistency.
• ½ lemon (juice and zest): A little lemon zest brightens up the entire filling, and the juice adds a touch of extra acidity that makes the strawberry and rhubarb flavors pop even more.
• 1 tsp vanilla extract: A splash of vanilla rounds everything out, adding a sweet, aromatic depth that makes the filling taste more complete and homemade.
• ¼ tsp salt: Don’t skip this! A tiny bit of salt doesn’t make the pie salty; it actually enhances all the other flavors and balances the sweetness beautifully.
• 2 pie crusts (9-inch): You can use pre-made crusts from the refrigerated section for convenience, which is what I often do. Just make sure they are at room temperature so they’re pliable and won’t crack when you roll them out. Or, if you’re feeling ambitious, a homemade double crust is always wonderful.
• 2 Tbsp butter (small dice): Little cubes of butter are dotted over the filling before the top crust goes on. As it bakes, the butter melts into the fruit, adding a touch of richness and helping to create a more luscious filling.
• 1 Tbsp milk: This is for a simple egg wash alternative. Brushing it over the top crust before baking helps it turn that gorgeous, shiny, golden brown color.

How to make Strawberry Rhubarb Pie?

The process is more about assembling than anything too complicated. It’s a very forgiving pie to put together. Here’s how I do it, step by step.

Step 1 – Preheat and Prep Everything

First things first, go ahead and preheat your oven to 400°F. Getting that heat going early is key. While it’s heating up, gather all your ingredients from the list. Having everything measured out and ready to go makes the whole process smoother and more relaxing. It’s my favorite way to bake.

Step 2 – Make the Filling

Grab your largest mixing bowl. Add the chopped fresh rhubarb, the frozen strawberries (straight from the bag), the cup of sugar, the cinnamon, cornstarch, the lemon juice and zest, vanilla, and that pinch of salt. Now, use a large spoon or spatula to gently fold everything together. You want to coat all the fruit pieces with the sugar and starch mixture. Don’t stir too vigorously, just a gentle fold until it’s all combined. Then, just set the bowl aside while you work on the crust. This gives the fruit a minute to start releasing some of its juices.

Step 3 – Roll Out the First Crust

Lightly flour your countertop or a large cutting board. Take one of your pie crusts and place it on the floured surface. If it’s been in the fridge, letting it sit out for 10-15 minutes first is a good idea. Use a rolling pin to roll it out gently, working from the center outwards, until it’s a few inches larger than your 9-inch pie pan. You want enough overhang to work with.

Carefully lift the rolled-out dough and transfer it to your pie dish. Press it gently into the bottom and up the sides. Try not to stretch the dough, as it can shrink back while baking. Just let it settle naturally into the pan, with the excess dough hanging over the edges for now.

Step 4 – Assemble the Pie

Now for the fun part. Take that bowl of filling and give it another quick stir. Pour all of it into the crust-lined pie pan, spreading it out into an even layer. Then, take those small cubes of butter and scatter them evenly over the top of the fruit. This little step makes a big difference.

Step 5 – Add the Top Crust and Seal

Roll out your second pie crust just like you did the first. Gently place it over the filled pie. Now, you need to seal the two crusts together. Using your fingers or a fork, press the top and bottom crusts together all around the edge of the pie. Once they are sealed, you can go around and crimp the edges for a decorative finish, or just leave them pressed flat. It’s all about the taste, really.

Step 6 – Vent, Brush, and Protect the Edges

Grab a sharp knife and cut several small slits in the center of the top crust. This isn’t just for looks; these vents are crucial for letting steam escape during baking, which helps prevent the filling from bubbling over. Next, lightly brush the entire top crust with the tablespoon of milk. This is what gives it that beautiful sheen. Finally, cut a few long, 3-inch wide strips of aluminum foil and gently wrap them around the very edge of the pie crust, covering the crimped part. This protects the edges from burning while the rest of the pie bakes.

Step 7 – Bake the Pie

Place your pie on a baking sheet. This will catch any potential drips and make it easier to get in and out of the oven. Slide it onto the center rack of your preheated oven. Bake it for 30 to 45 minutes with the foil on. After that time, carefully remove the foil strips. Continue baking for another 25 to 30 minutes. You’ll know it’s done when the crust is a deep, gorgeous golden brown and you can see the filling bubbling up through the vents.

Step 8 – The Hardest Part: Let It Cool

Once it’s out of the oven, place the pie on a wire rack. And now comes the waiting. I know, the smell is intoxicating, and you’ll want to slice into it immediately. But you really, truly must let it cool completely. This can take a good 3 to 4 hours. This cooling period is essential for the filling to set up properly. If you cut it while it’s hot, the juices will run everywhere. Be patient, it will be worth it. Then, slice and enjoy every single bite.

Tips

Over the many times I’ve made this pie, I’ve picked up a few little tricks that make the process easier and the final result even better. These are the things I always keep in mind.

• Choose the best rhubarb. When you’re at the store, look for rhubarb stalks that feel firm and crisp, not limp. The color can range from deep red to light pink or even green, which is all perfectly fine. Just avoid any that look bruised or feel rubbery.
• Prep the rhubarb correctly. This step is non-negotiable. The leaves of the rhubarb plant are toxic, so you must trim them off completely. Wash the stalks well, trim a little off the top and bottom, and then cut them into uniform ½-inch pieces. This ensures they cook evenly.
• Let the pie crust come to room temperature. Whether you’re using refrigerated or frozen crusts, let them sit on the counter for about 15-20 minutes before you try to roll them out. Cold crusts are brittle and will crack. Room temperature dough is supple and much easier to work with. If they start to stick to your counter, just dust a little flour underneath.
• Watch your pie! Ovens can be temperamental and bake a little differently. The baking time I’ve given is a guideline, so start checking your pie around the 45-minute mark after you remove the foil. You’re looking for a golden-brown crust and a visibly bubbling filling.
• Slice vents in the top crust. Don’t forget this step or skip it. Those small slits are vital for letting steam out. Without them, the steam gets trapped and can cause the filling to bubble out over the sides of the pie, making a sticky mess in your oven.
• Let your rhubarb strawberry pie cool! I know I said it already, but it’s the most important tip. The cornstarch needs time to fully set and thicken the fruit juices. Letting the pie cool completely is the only way to get those clean, beautiful slices that hold their shape.

Delicious Variations to Try

While this classic combination is pretty much perfect as is, sometimes it’s fun to play around a little. If you’re feeling adventurous, here are a couple of twists I’ve experimented with that turned out great. It’s a forgiving recipe that welcomes a little creativity.

One simple swap is to use a different berry. If strawberries are expensive or you just have other berries on hand, raspberries or blueberries work wonderfully with rhubarb. A mix of all three is even better, creating a kind of mixed berry-rhubarb pie that’s bursting with flavor. If you go with raspberries, just be extra gentle when folding so they don’t break apart too much.

Another idea is to play with the spices. Cinnamon is my go-to, but a pinch of ground ginger or cardamom can add a really lovely, warm complexity. Ginger pairs especially well with the tartness of the rhubarb. You could even add a tiny grating of fresh nutmeg. Just remember, you want the spices to complement the fruit, not hide it, so a light hand is best.

Serving and Storing Your Pie

Like I hinted at before, I absolutely have to serve my slice with a generous scoop of good vanilla ice cream. The cold, creamy, sweet vanilla melting into the warm, tart filling is a combination that never gets old. It’s especially welcome if the rhubarb I bought that day is on the extra-tart side. A big dollop of lightly sweetened homemade whipped cream would be equally delicious, offering a lighter, fluffier counterpart to the dense fruit.

Honestly, this pie is at its absolute best the day it’s baked. That’s when the crust is at its flakiest and most golden. But if you’re lucky enough to have leftovers, they will keep.

Once the pie has cooled completely, cover it loosely with foil or plastic wrap and store it in the refrigerator. It should stay good for about 3 to 4 days. Just know that the crust will soften a bit as it sits.

You can also freeze this pie for longer storage, up to about 3 months. It’s best to bake it in a freezer-safe pie dish. Once it’s completely cool, wrap the whole thing very well in a couple of layers of plastic wrap, then a layer of foil. When you’re ready to enjoy it, thaw it overnight in the refrigerator. You can serve it chilled, at room temperature, or warm it gently in a low oven to crisp up the crust again.

Print Recipe

Strawberry Rhubarb Pie Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: easy Prep Time 25 mins Cook Time 60 mins Rest Time 120 mins Total Time 3 hrs 25 mins

Cooking Temp: 204  C Servings: 8 Estimated Cost: $ 13.47 Calories: 320

Best Season: Spring, Summer

Description

This Strawberry Rhubarb Pie is a perfect balance of sweet and tart, wrapped in a golden, flaky crust. Fresh rhubarb’s tangy crunch pairs beautifully with juicy strawberries, a hint of cinnamon, lemon zest, and just enough sugar to let the fruit shine. It’s a seasonal favorite that’s as stunning as it is delicious—best served warm with a scoop of vanilla ice cream!

ingredients

Servings

• 1 lb fresh rhubarb (leaves removed, trimmed, washed, cut into ½-inch pieces (453g))
• 1 lb frozen strawberries ((453g))
• 1 cup granulated sugar
• 0.5 tsp ground cinnamon
• 0.25 cup corn starch
• 0.5 lemon (juice and zest)
• 1 tsp vanilla extract
• 0.25 tsp salt
• 2 pie crusts (9-inch pre-made or homemade, room temperature)
• 2 Tbsp butter (small dice)
• 1 Tbsp milk (for brushing crust)

Instructions

1. Preheat the oven to 400°F (204°C). Gather and prepare all ingredients.
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2. In a large bowl, combine the rhubarb, strawberries, sugar, cinnamon, cornstarch, lemon juice, lemon zest, vanilla, and salt. Gently fold together until well combined. Set aside for 10 minutes to allow juices to release slightly.
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3. Roll out one pie crust slightly larger than a 9-inch pie pan. Place it in the pan, gently pressing into the bottom and sides without stretching. Let excess dough hang over the edge.
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4. Pour the filling into the crust and evenly distribute the diced butter on top.
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5. Roll out the second pie crust and place it over the filling. Pinch the top and bottom crusts together to seal, then crimp the edges decoratively.
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6. Cut 4–5 slits in the top crust to vent steam. Brush the entire top crust lightly with milk.
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7. Wrap the edges of the pie with strips of aluminum foil to prevent over-browning.
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8. Place the pie on a baking sheet and bake for 30–45 minutes. Remove the foil and continue baking for another 25–30 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
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9. Let the pie cool completely (at least 2 hours) before slicing to allow the filling to set.
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Nutrition Facts

Servings 8

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 10g16%

Saturated Fat 5g25%

Cholesterol 15mg5%

Sodium 210mg9%

Potassium 220mg7%

Total Carbohydrate 56g19%

Dietary Fiber 3g12%

Sugars 32g

Protein 3g6%

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Calcium 40 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Best rhubarb: Choose firm, crisp stalks with bright red or pink color. Avoid limp or bruised pieces.
• Crust tip: Let refrigerated crusts come to room temperature before rolling to prevent cracking.
• Cooling is key: Don’t skip the cooling time! It allows the cornstarch to fully thicken the filling.
• Freeze for later: You can freeze raw rhubarb (cut and blanched) for up to 12 months to make this pie year-round.

Keywords: strawberry rhubarb pie, rhubarb dessert, summer pie, fruit pie, easy pie recipe