Why You’ll Love This Recipe

Homemade Strawberry Rhubarb Pie combines sweet, juicy strawberries with tart, vibrant rhubarb wrapped in a buttery, flaky crust. This iconic spring and summer dessert strikes the perfect balance of sweet and tangy, making it a must-bake for picnics, holidays, and warm-weather gatherings.

ingredients

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

for the crust
all-purpose flourunsalted butter cold and cubedsugar (optional)saltice water

for the filling
fresh strawberries hulled and slicedfresh rhubarb choppedgranulated sugarbrown sugarcornstarch or tapioca flourlemon juicevanilla extractpinch of salt

for the top
egg beaten (for egg wash)sugar for sprinkling

directions

Prepare the crust:
In a large bowl, mix flour, salt, and optional sugar.
Cut in cold butter until the mixture resembles coarse crumbs.
Gradually add ice water until dough holds together.
Divide into two discs, wrap, and chill for at least 1 hour.

Make the filling:
In a bowl, combine sliced strawberries, chopped rhubarb, both sugars, cornstarch, lemon juice, vanilla, and a pinch of salt.
Toss well and let sit while preparing the crust.

Assemble the pie:
Preheat oven to 400°F (200°C).
Roll out one dough disc and fit into a 9-inch pie pan.
Spoon in the strawberry-rhubarb filling and spread evenly.
Roll out the second disc and place on top, or cut into strips for a lattice crust.
Seal and crimp edges. Brush with egg wash and sprinkle with sugar.

Bake:
Place pie on a baking sheet to catch drips.
Bake for 20 minutes at 400°F, then reduce to 350°F (175°C) and bake for another 30–35 minutes, or until crust is golden and filling is bubbling.
Cool completely before slicing to allow filling to set.

Servings and timing

This recipe yields approximately 8 slices.Preparation time: 30 minutesChilling time: 1 hourBaking time: 50–55 minutesCooling time: 2–3 hoursTotal time: 4–5 hours

Variations

Add orange zest to the filling for extra brightness.

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

Swap vanilla for almond extract for a nutty undertone.

Add a few sliced apples or raspberries for extra fruit flavor.

Make mini hand pies using the same filling and crust.

storage/reheating

Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.Reheat slices in the oven at 300°F (150°C) for 10–15 minutes or enjoy cold.

FAQs

Can I use frozen fruit?

Yes, but thaw and drain well to avoid excess moisture.

Why is my filling runny?

Make sure to use enough cornstarch and let the pie cool fully before slicing.

What’s the best rhubarb to use?

Bright red stalks have a sweeter flavor, but any fresh rhubarb works.

Do I have to peel rhubarb?

No, just trim the ends and any rough strings if necessary.

Can I use store-bought crust?

Yes, but homemade gives the best texture and flavor.

Can I freeze this pie?

Yes, freeze before baking or freeze baked pie for up to 2 months. Thaw and reheat before serving.

Is this pie very tart?

It’s a balance—adjust sugar to taste depending on the tartness of your rhubarb.

Can I make this vegan?

Yes, use a plant-based butter and non-dairy crust recipe; skip the egg wash.

Should I pre-bake the crust?

Not necessary—the long bake time fully cooks the crust and filling together.

What’s best to serve it with?

Vanilla ice cream or whipped cream makes the perfect pairing.

Conclusion

Homemade Strawberry Rhubarb Pie is a delightful celebration of seasonal fruit, blending tart rhubarb and sweet strawberries in a perfectly flaky crust. Whether served warm or chilled, this timeless dessert brings vibrant flavor and nostalgic comfort to every slice.