Strawberry Rhubarb Pie

Author: Lynn

Published: September 26, 2025

Oh, that first bite of a perfect Strawberry Rhubarb Pie is pure summer magic, isn’t it? It’s that incredible moment where sweet, juicy berries and tangy, bright rhubarb come together in a buttery, flaky crust. It just sings. This recipe is my absolute go-to for a reason—it’s a timeless, double-crust beauty that feels fancy but is honestly so straightforward to make.

My love for this pie started in my grandma’s backyard. She had this giant, almost prehistoric-looking rhubarb plant, and we’d pull the stalks together every June. I’d be covered in pink juice from the strawberries we picked, and she’d show me how to balance the sugar just right so the filling wasn’t too sweet or too sour. After years of baking it myself (and yes, a few runny-filling disasters along the way!), I’ve got this method down. Trust me, it’s the one I make every single summer when those first red stalks appear.

Why You’ll Love This Strawberry Rhubarb Pie

Okay, let me tell you why this pie is about to become your new favorite. First off, that sweet-tart combo? It’s absolute perfection. The strawberries bring the sunshine, and the rhubarb gives it that little zing that keeps you coming back for another slice.

But here’s the real win: it’s honestly so simple. You don’t need any fancy skills, just a bowl and a little patience while it bakes up into something gorgeous. It looks incredibly impressive for a dinner party or a summer potluck—people always think you slaved over it!

And the taste? It’s pure, comforting, homemade goodness. The kind of dessert that makes your kitchen smell amazing and just feels like a hug. You’re going to love it.

Ingredients for Strawberry Rhubarb Pie

Alright, let’s gather our cast of characters. This is where the magic starts, and I’m a firm believer that good, simple ingredients make the best pie. Don’t worry, it’s a pretty short list! I’ve learned through trial and error that measuring everything right here at the beginning makes the whole process so much smoother.

Strawberry Rhubarb Pie ingredients

3 cups fresh strawberries, hulled and sliced: You want them ripe and sweet! I slice them about a quarter-inch thick so they soften nicely but don’t just disappear.
3 cups fresh rhubarb, chopped into 1/2-inch pieces: Use the reddest stalks you can find for the prettiest color. Just chop off the leaves (they’re poisonous, so toss ’em!) and the very dry end.
1 cup granulated sugar: This might seem like a lot, but rhubarb is tart, trust me. This balance is key.
1/4 cup cornstarch: This is our thickening hero. It soaks up all those gorgeous juices and gives us a sliceable, not soupy, filling.
1 tablespoon lemon juice: A bright little zing that makes all the other flavors pop.
1/4 teaspoon ground cinnamon & 1/4 teaspoon salt: The cinnamon adds a warm, cozy note, and the salt? It’s my secret weapon—it makes the sweet and tart flavors even more intense.
2 prepared pie crusts: I use my own from-scratch recipe, but a good store-bought one works perfectly here for a double crust. No judgment!
1 tablespoon milk or cream & 1 tablespoon coarse sugar: For that gorgeous, golden, sparkly top crust. Any milk works, and coarse sugar (like turbinado) gives you that lovely crunch.

Essential Equipment

You don’t need anything fancy, I promise! Just gather these basics from your kitchen: a trusty 9-inch pie dish, a rolling pin, a large mixing bowl for your filling, and a baking sheet to catch any drips. Oh, and a pastry brush for that glossy top and a sharp knife for cutting vents. That’s it—you’re ready to go!

How to Make Strawberry Rhubarb Pie

Okay, here’s where the fun really starts! I know pie can feel a little intimidating, but I’ve broken it down into simple, doable steps. Just follow along with me—I promise it’s easier than it looks. The most important thing? Don’t rush it. Good pie is a labor of love, and every step has a purpose.

Preparing the Strawberry Rhubarb Filling

First things first, get your oven heating to 400°F (200°C). Trust me, you want it nice and hot when the pie goes in. Now, grab that big bowl with all your chopped strawberries and rhubarb. Dump in the sugar, cornstarch, lemon juice, cinnamon, and that sneaky-important pinch of salt.

Now, get your hands in there! Gently toss everything together until every piece of fruit is coated. It’ll look a bit cloudy from the cornstarch, and that’s perfect. Here’s the secret step: walk away. Let that beautiful, pink-tinged mixture sit on the counter for a full 15 minutes. You’ll come back to find the sugar has pulled out all these incredible juices, and the cornstarch will have started to work its magic, creating a glossy syrup. This is what guarantees you a filling that’s thick and luscious, not a puddle.

Assembling the Pie Crust

While the filling does its thing, roll out your first pie crust on a lightly floured surface. You’re aiming for a circle about 12 inches across. Don’t worry about it being perfect! Gently drape it into your 9-inch pie dish and press it in lightly. Let the edges hang over for now.

Give your filling one last stir and pour the whole glorious, juicy mess into the crust. Spread it out evenly. Roll out your second crust and carefully lay it over the mountain of fruit. Tuck the top crust’s edges under the bottom crust’s overhang, then go around the rim and crimp them together with your fingers or a fork. This seals in all the goodness. Finally, take a sharp knife and cut 4 or 5 small slits in the center of the top crust. This is super important—it’s how the steam escapes so your pie doesn’t explode! (Well, not really explode, but you get the idea.)

Baking and Cooling Your Strawberry Rhubarb Pie

Almost there! Place your pie on a baking sheet—this catches any rogue bubble-overs and saves you a huge oven cleanup. Use your pastry brush to lightly coat the top crust with milk or cream, then sprinkle that coarse sugar all over for a sparkling, crunchy finish.

Slide it into the hot oven and bake for 45 to 55 minutes. You’re waiting for two things: a deep, golden brown crust and thick, bubbly juices actively bubbling up through those slits you made. If the edges start getting too dark too fast, just loosely tent them with a little foil.

Now, the hardest part. When it’s gorgeously golden, take it out. And let it cool. Completely. I mean it! Set the whole pie, on its baking sheet, onto a wire rack and walk away for a good 4 hours. I know it’s torture with that smell in the air, but this cooling time is what allows the cornstarch to fully set and thicken the filling. If you cut it warm, it’ll run everywhere. Wait for it, and you’ll be rewarded with the perfect, sliceable piece of heaven.

Strawberry Rhubarb Pie - detail 1

Tips for the Perfect Strawberry Rhubarb Pie

After making this pie more times than I can count, I’ve picked up a few tricks that make all the difference between a good pie and a great one. Trust me, I learned some of these the hard way (hello, pie soup!).

Want a thicker, sliceable filling? My trick is to bump the cornstarch up to 1/3 cup. It holds up beautifully, especially if your berries are super juicy.
Using frozen fruit? No need to thaw it! Just toss the frozen strawberries and rhubarb right into the mix. But definitely add that extra tablespoon of cornstarch I just mentioned—it compensates for the extra liquid they’ll release.
Don’t let your crust edges burn! About halfway through baking, when the edges look golden, I loosely tent them with strips of aluminum foil. It’s my foolproof shield for a perfect, evenly-baked crust.
And please, I’m begging you, let it cool. I know it’s tempting, but cutting into a warm pie is the #1 reason for a runny mess. Those full 4 hours on the rack let the filling set up into that dreamy, thick consistency. It’s worth the wait!

Strawberry Rhubarb Pie Variations

Once you’ve mastered the classic, it’s so fun to play around! This recipe is a fantastic canvas for little twists. My favorite quick upgrade? Adding a teaspoon of freshly grated ginger to the filling—it gives the most amazing warm, zippy kick that pairs perfectly with the berries.

Feeling fancy? Try a lattice crust on top instead of a solid one. It looks stunning and lets you see that gorgeous red filling peeking through. For parties, I love making mini pies in a muffin tin—just use a round cutter for the crusts and bake for about 25 minutes. And if rhubarb’s out of season, you can swap in some chopped apples or extra strawberries. Honestly, the possibilities are endless!

Serving and Storing Strawberry Rhubarb Pie

Okay, you’ve waited patiently, and now it’s time for the best part: eating it! This pie is fantastic served just barely warm or at room temperature. My absolute favorite way to eat it? With a giant scoop of cold, creamy vanilla ice cream melting on top. The hot-cold, sweet-tart combo is just unbeatable.

If you have leftovers (a big if in my house!), just cover the pie loosely with foil or pop a bowl over the top. It’ll keep beautifully on the counter for up to 2 days. For longer storage, stick it in the fridge for up to 5 days. To bring back that just-baked magic, reheat a slice in a 300°F oven for about 10 minutes. It crisps the crust right back up—way better than the microwave!

Strawberry Rhubarb Pie Nutritional Information

Okay, let’s talk numbers for a minute, because I know some folks like to know! Based on the ingredients in this recipe, one slice (that’s 1/8th of the pie) comes out to roughly 320 calories. You’re looking at about 12g of fat, 52g of carbohydrates, 3g of fiber, and 3g of protein.

Just a quick heads-up—these are estimates. The exact numbers can dance around a bit depending on your specific pie crust, how juicy your berries are, or if you use that extra scoop of ice cream (which I always do!). Think of it as a friendly guide, not a hard rule.

Frequently Asked Questions About Strawberry Rhubarb Pie

I get so many questions about this pie every summer, so let me tackle the big ones! These are the things I used to wonder about, too, before I figured it all out.

Can I use frozen strawberries and rhubarb?
Absolutely! In fact, it’s my go-to for making this pie year-round. The trick is to use them straight from the freezer—don’t thaw them first. Just mix the frozen fruit right in with the dry ingredients. I always add an extra tablespoon of cornstarch to the filling to soak up that extra bit of juice they’ll release. It works like a charm.

How do I prevent a runny filling?
Oh, the classic pie dilemma! My three golden rules are: use enough cornstarch (that 1/4 cup is crucial), let the filling sit for that 15 minutes before baking, and—this is the big one—let the baked pie cool completely on a wire rack. That cooling time is when the filling finally sets up. Cutting into a warm pie is the number one cause of a juicy mess.

Can I make the pie crust from scratch?
You bet! I almost always do. A homemade crust is flakier and so rewarding. If you’ve got a favorite recipe, use it! If you don’t, a good-quality store-bought crust is a fantastic, totally-no-shame shortcut. The most important thing is that the crust is cold when it goes into the oven.

How long does this pie last?
If you can resist eating it all in one sitting, it keeps beautifully. Covered loosely at room temperature, it’s perfect for about 2 days. For longer storage, pop it in the fridge for up to 5 days. The crust might soften a bit, but you can crisp it right back up by warming a slice in a 300°F oven for 10 minutes.

I really hope this helps! Now I’d love to hear from you. Did you make this Strawberry Rhubarb Pie? Tell me all about it in the comments below, or share a photo of your beautiful creation!