There’s something utterly magical about that first, tart-sweet bite of Strawberry Rhubarb Pie Recipe, when the vibrant ruby filling meets the buttery, flaky crust, and every forkful tastes like celebration. This classic pie is a pure harbinger of spring, stitching together the soft, perfumed sweetness of strawberries with the playful sharpness of rhubarb. Whether you’re baking for a holiday buffet or treating yourself on an ordinary weeknight, this recipe is more than dessert—it’s pure nostalgia in a pie plate.

Strawberry Rhubarb Pie Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about the Strawberry Rhubarb Pie Recipe is how a handful of familiar, easy-to-find ingredients can create such a dazzling dessert. Each element contributes its own flair—crimson color from the fruit, fluttery lightness from pastry, a whisper of spice—all creating that signature homemade warmth.

Strawberries (2 cups, hulled and halved): Fresh strawberries bring sweetness and bright fruitiness; use ripe berries for the best flavor.
Rhubarb (3 cups, sliced into ½-inch pieces): The tart backbone of the filling; choose firm, crisp stalks for best texture and punch.
Granulated Sugar (1¼ cups): Sweetens the filling while balancing rhubarb’s tang.
Cornstarch (¼ cup): Key to thickening the juices so the pie slices cleanly and doesn’t turn soggy.
Ground Cinnamon (½ teaspoon): Adds subtle warmth and a hint of spice complexity.
Vanilla Extract (1 teaspoon): Gives an aromatic, creamy undertone that ties the fruit flavors together.
Lemon Juice (1 tablespoon): Brightens the filling, intensifying both strawberry and rhubarb essence.
Unsalted Butter (2 tablespoons, diced): Dotted over the fruit, it enriches the filling and gives a glossy sheen.
Refrigerated Pie Crusts (1 package, 14 oz, or homemade double crust): Ensures a tender, flaky base and decorative top—homemade or store-bought both work!
Egg (1, for egg wash): Helps the top crust bake up shiny and golden.
Coarse Sugar (1 tablespoon, optional): Sprinkled over the crust, it adds sparkle and a sweet, crunchy finish.

How to Make Strawberry Rhubarb Pie Recipe

Step 1: Prep the Fruit Filling

Start by preheating your oven to 400°F (200°C) so it’s ready for your masterpiece. In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, cinnamon, vanilla extract, and lemon juice. Stir gently but thoroughly so every juicy piece is coated. Let this mixture sit for about 10 minutes—this short wait allows the fruit to release some liquid, which will help the filling thicken up beautifully in the oven.

Step 2: Prepare the Pie Crust

Roll out one pie crust and carefully ease it into a 9-inch pie dish, pressing gently so there are no air bubbles. If you’re feeling ambitious and want to show off, you can always make your crust from scratch—it will only add to the homemade charm. Make sure there’s at least a half-inch of crust hanging over the edges. This will help you get that signature crimped border later!

Step 3: Fill and Dot with Butter

Evenly pour the juicy strawberry-rhubarb mixture into the prepared pie shell, spreading it out but piling it a bit higher in the center for that classic pie dome. Dot the filling with cubes of unsalted butter. These little bits of richness will melt throughout the filling, adding gloss and a soft finish.

Step 4: Top and Seal the Pie

Roll out the second crust and lay it over the fruit filling. You can keep it simple with a solid round (just remember to cut a few vents for the steam to escape), or craft a pretty lattice by weaving strips of dough back and forth. Trim any excess dough from the edges, then fold and crimp to seal the pie completely. It should look rustic—but utterly inviting.

Step 5: Egg Wash and Sugar

In a small bowl, beat the egg with a splash of water for a quick egg wash. Brush it over the top crust. This step makes the pie gleam with a bakery-style golden finish. If you’re in the mood for a little sparkle, sprinkle the crust with coarse sugar for crunch and shimmer.

Step 6: Bake to Golden Perfection

Slide the pie into the oven and bake at 400°F for 20 minutes. Then, reduce the heat to 350°F (175°C) and bake for another 30–35 minutes. The crust should be deeply golden, and the filling will bubble up, bursting with sweet-tart aroma. If the edges brown before the top is ready, gently shield them with strips of foil.

Step 7: Cool Completely

Patience time! It’s super tempting to slice right in, but letting the Strawberry Rhubarb Pie Recipe cool for at least four hours ensures the filling thickens and each slice comes out tidy and gorgeous. Plus, the flavors meld beautifully as it rests.

How to Serve Strawberry Rhubarb Pie Recipe

Garnishes

A dollop of freshly whipped cream or a scoop of vanilla ice cream turns each slice into a dreamy treat. For a light touch, dust the pie with powdered sugar or add a few fresh strawberry slices and mint leaves for color and freshness.

Side Dishes

Keep it simple and let the Strawberry Rhubarb Pie Recipe shine, but fresh berries, a citrusy fruit salad, or even a cold glass of milk can be lovely partners. Pairing with a tart lemon sorbet also plays beautifully with the pie’s vibrant flavors.

Creative Ways to Present

Try serving the pie slightly warm in individual ramekins for a fun twist, or bake it in a cast-iron skillet for a rustic, crowd-pleasing centerpiece. Mini hand pies made from the same recipe are absolutely adorable for picnics and potlucks!

Make Ahead and Storage

Storing Leftovers

To keep your Strawberry Rhubarb Pie Recipe fresh, loosely cover the cooled pie with foil or plastic wrap and store it at room temperature for up to two days. For longer storage, place it in the refrigerator for up to four days—though it rarely lasts that long!

Freezing

You can freeze the whole pie or individual slices (just make sure it’s fully cooled first). Wrap tightly in two layers of plastic wrap and one layer of foil to prevent freezer burn. The pie will keep its best texture and flavor for up to three months. Thaw overnight in the fridge before serving.

Reheating

To restore a just-baked taste, warm the pie (whole or by the slice) in a 300°F (150°C) oven for about 15 minutes, or until heated through. Microwaving works for single slices but can soften the crust, so the oven is your best bet for crispness.

FAQs

Can I use frozen strawberries or rhubarb?

Absolutely! For this Strawberry Rhubarb Pie Recipe, just be sure to thaw the fruit completely and drain off any excess liquid, otherwise your filling could get watery. The flavor stays delightful, and the convenience can’t be beat.

Why do I have to let the pie cool for so long?

Allowing the pie to cool completely is essential—if you rush, the filling will run and the slices won’t hold their shape. The cooling time lets the cornstarch fully set the luscious filling, so you get those picture-perfect wedges.

Can I make the pie dough from scratch?

You sure can! Homemade dough can make this Strawberry Rhubarb Pie Recipe taste even more special, lending extra flakiness and a wonderful flavor. You’ll need a double-crust recipe; just keep the dough chilled until ready to use.

How do I prevent a soggy bottom crust?

One tip is to bake the pie on the lower third of your oven to help the bottom crisp up. Also, letting the fruit sit with the sugar and cornstarch before filling the crust reduces excess moisture, so your pie bakes up perfectly crisp.

What’s the best way to lattice the pie crust?

Roll out the top crust, slice it into strips with a knife or pastry wheel, and weave over and under to create that checkerboard pattern you love. It’s easier than it looks, and even imperfect lattices look beautiful and homemade!

Final Thoughts

There’s just something irresistible about sharing a homemade Strawberry Rhubarb Pie Recipe, whether it’s after Sunday dinner or as a sweet hello to springtime. Give it a try—you may just find yourself starting a new tradition that friends and family beg for every year!

Strawberry Rhubarb Pie Recipe

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4.5 from 11 reviews

Author: admin
Total Time: 1 hour 20 minutes (plus cooling)
Yield: 8 slices 1x
Diet: Vegetarian

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Description

Indulge in the perfect blend of sweet strawberries and tart rhubarb with this delightful Strawberry Rhubarb Pie. A classic dessert that embodies the flavors of spring, this pie is sure to impress your family and friends.

Ingredients

Scale

For the Filling:

2 cups fresh strawberries, hulled and halved
3 cups fresh rhubarb, sliced into ½-inch pieces
1¼ cups granulated sugar
¼ cup cornstarch
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 tablespoons unsalted butter, diced

For the Crust:

1 package (14 oz) refrigerated pie crusts (or homemade double crust)
1 egg (for egg wash)
1 tablespoon coarse sugar (optional, for topping)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Prepare the Filling: In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, cinnamon, vanilla, and lemon juice. Let sit for 10 minutes.
Assemble the Pie: Roll out one pie crust and place it in a 9-inch pie dish. Add the fruit mixture and dot with butter. Top with the second crust, vented or as a lattice. Seal the edges.
Brush with Egg Wash: Beat the egg with water and brush it over the crust. Sprinkle with coarse sugar if desired.
Bake: Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake for 30–35 minutes until golden.
Cool and Serve: Cool the pie completely before slicing to allow the filling to set.