This strawberry rhubarb pie recipe blends sweet strawberries and tart rhubarb in a flaky, buttery crust that tastes like summer. It’s the pie your grandma probably made simple, rustic, and unforgettable. Whether you’re baking with fresh produce from your garden or frozen fruit from the store, this pie will be the star of your dessert table. It’s not fancy, and that’s the point. It’s the kind of dessert you make barefoot in the kitchen with flour on your nose and a kid (or dog) underfoot. It’s Sprout-approved, by the way; he calls it “fruit lasagna,” which somehow makes it even more charming.
Why This Strawberry Rhubarb Pie Works
- Perfectly Balanced Flavor: Sweet strawberries mellow out the sharpness of rhubarb.
- Thick, Juicy Filling: No runny mess thanks to a smart combo of cornstarch and tapioca.
- Golden, Flaky Crust: A homemade or store-bought crust works—just bake until deep golden.
- Crowd-Pleaser: It’s a pie people ask for every spring and summer.
Jump to:
- Why This Strawberry Rhubarb Pie Works
- Strawberry Rhubarb Pie Ingredients
- How to Make a Strawberry Rhubarb Pie
- Strawberry Rhubarb Pie Troubleshooting
- Substitutions
- Strawberry Rhubarb Pie Variations
- Strawberry Rhubarb Pie Equipment
- Strawberry Rhubarb Pie Storage Tips
- My Aunty Emma’s Pie Tip
- The Pie That Starts Summer
- Strawberry Rhubarb Pie FAQs
- Related
- Pairing
- Strawberry Rhubarb Pie
Strawberry Rhubarb Pie Ingredients
Filling:
- 2 cups fresh or frozen strawberries, hulled and halved
- 2 cups fresh or frozen rhubarb, sliced ½-inch thick
- ¾ cup granulated sugar (adjust to taste)
- ¼ cup light brown sugar
- 3 tablespoon cornstarch (or quick-cooking tapioca)
- 1 tablespoon lemon juice
- ½ teaspoon cinnamon (optional)
- ⅛ teaspoon salt
Crust:
- 1 double pie crust (homemade or store-bought)
- 1 egg (for egg wash)
- 1 tablespoon milk
- Coarse sugar for topping (optional)
See recipe card for quantities.
How to Make a Strawberry Rhubarb Pie
Prep the Filling
- In a large bowl, combine strawberries, rhubarb, sugars, cornstarch, lemon juice, cinnamon, and salt.
- Let sit for 15–20 minutes to allow juices to release and thicken.
Roll and Fill
- Roll out the bottom crust and fit it into your pie plate.
- Pour in the fruit filling evenly.
Add the Lattice Top
- Roll out the second crust and cut into strips.
- Lay strips in a crisscross pattern over the filling.
- Trim edges and crimp to seal.
Egg Wash and Bake
- Whisk egg and milk, brush over the crust.
- Sprinkle with coarse sugar.
- Bake at 400°F for 20 minutes, then reduce to 350°F and bake another 35–45 minutes.
Strawberry Rhubarb Pie Troubleshooting
- Runny Pie? Use the full amount of thickener and allow the pie to cool completely before slicing.
- Too Tart? Add an extra tablespoon of sugar or increase the strawberry ratio.
- Soggy Crust? Blind bake the bottom crust for 5 minutes and dust it with flour before adding filling.
Substitutions
Gluten-Free Option
- Use a gluten-free pie crust and swap cornstarch for arrowroot or tapioca starch.
Vegan Pie
- Use a plant-based crust and skip the egg wash. Brush with almond milk instead.
No Fresh Fruit?
- Use frozen strawberries and rhubarb—just thaw and drain well first.
No Cornstarch?
- Quick-cooking tapioca or arrowroot starch thickens beautifully.
Strawberry Rhubarb Pie Variations
Crumble-Topped Version
- Swap the top crust for a brown sugar-oat crumble for a rustic, buttery twist.
Strawberry Rhubarb Hand Pies
- Use the filling in folded hand pies for a grab-and-go dessert.
Strawberry Rhubarb Bars
- Make in a 9x13 pan with a shortbread crust and slice into squares—great for picnics.
Gluten-Free Strawberry Rhubarb Pie
- Use a GF pie crust and tapioca starch. Add a pinch of xanthan gum for better structure.
Strawberry Rhubarb Pie Equipment
- 9-inch pie dish
- Rolling pin
- Mixing bowls
- Pastry brush
- Knife or pastry wheel (for lattice)
Strawberry Rhubarb Pie Storage Tips
Room Temperature (Same Day)
- Let the pie cool completely, then loosely cover with foil. Store at room temperature for up to 1 day.
Refrigerated (Short-Term)
- Wrap the pie in plastic or foil and store in the fridge for up to 4 days. Bring slices to room temp or reheat briefly to serve.
Freezer-Friendly (Long-Term)
- Wrap the baked and cooled pie tightly in two layers of foil. Freeze for up to 3 months. Thaw overnight in the fridge before warming.
Reheating
- Warm individual slices in the microwave for 20–30 seconds or reheat the full pie in a 325°F oven for 10–15 minutes.
My Aunty Emma’s Pie Tip
Aunty Emma always said, "Don’t just bake the pie; nurture it." She chilled her dough overnight, roasted the rhubarb with a pinch of sugar before mixing, and swore by brushing the bottom crust with beaten egg white before filling. “It’s not a pie,” she’d say, “it’s a memory with edges.” She kept a vintage metal pie shield just for this recipe, and when the smell started drifting through the kitchen, she’d hum the same tune every time. To this day, I hum that tune too.
The Pie That Starts Summer
This strawberry rhubarb pie feels like the official kickoff to berry season. Around here, it’s as beloved as our Key Lime Pie Bars, Pecan Pie Dump Cake, or Banoffee Pie. There’s just something timeless about the combo of jammy fruit and flaky crust that makes you want to sit on the porch and savor every bite.
Bake one for a spring brunch, a Memorial Day cookout, or just because you have fresh rhubarb in your fridge and love pie for breakfast (no judgment!). Whatever the occasion, this pie earns its place at the center of the table—and in your recipe box forever.
Strawberry Rhubarb Pie FAQs
Should strawberry rhubarb pie be served hot or cold?
Serving strawberry rhubarb pie hot or cold depends on what you’re going for! If you want cozy and comforting, serve it warm with a scoop of vanilla ice cream melting into the filling. If you’re after clean slices and a firmer set, chill it for at least 2 hours. Either way, it's a pie that shines in any temperature.
How to keep strawberry rhubarb pie from being runny?
To keep strawberry rhubarb pie from being runny, let the fruit mixture sit with sugar and starch before assembling; it gives the thickener a head start. Always cool the baked pie for at least 2 hours before slicing. This lets the juices settle and firm up. A lattice crust also helps moisture evaporate evenly as the pie bakes.
Do you need to peel rhubarb before cooking?
Not unless it’s extra thick or woody. The skin is usually tender enough and adds beautiful color to the filling. If you find the stalks stringy, you can lightly peel the outer layer with a vegetable peeler, but it’s not required for most young, tender rhubarb.
Why mix strawberries with rhubarb?
Strawberries add natural sweetness and mellow out rhubarb’s sharp tang. The pairing dates back generations and hits that nostalgic balance of sweet, tart, and fruity. It’s also a seasonal duo; they ripen around the same time, making them a natural match in spring and early summer pies.
Related
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Pairing
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Strawberry Rhubarb Pie
Ingredients
Equipment
Method
- Combine strawberries, rhubarb, sugars, cornstarch, lemon juice, cinnamon, and salt. Let sit 15–20 min.
- Roll out bottom crust and fit into pie dish. Pour in fruit filling evenly.
- Cut second crust into strips. Arrange in lattice pattern, trim and crimp edges.
- Brush crust with egg wash, sprinkle sugar. Bake at 400°F for 20 min, then at 350°F for 35–45 min more.
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