This easy Strawberry Rhubarb Pie is filled with juicy strawberries and tart rhubarb baked inside a flakey homemade pie crust. It’s a classic summer dessert that is easy to make ahead of time and tastes amazing with a scoop of vanilla ice cream.
Easy Strawberry Rhubarb Pie Recipe
Strawberry Rhubarb Pie is the quintessential early summer dessert that could not be easier to throw together. The filling is made from ripe juicy strawberries and tart rhubarb baked with brown sugar, a hint of lemon, and cornstarch to thicken. It’s all served inside a buttery flakey double pie crust and can only be topped by adding a big scoop of vanilla ice cream.
If you have lots of rhubarb to use up, you’ll be happy to know that this pie freezes beautifully. Don’t hesitate to make plenty so that you can freeze some for later. And if you love strawberry rhubarb recipes, try this Strawberry Rhubarb Cream Pie, and Strawberry Rhubarb Crisp. You can also skip the rhubarb and double up on strawberries, or give this Fresh Strawberry Pie a try.
Rhubarb Strawberry Pie Ingredients
- Flour - you can use all-purpose flour for this recipe.
- Salt - any kind of sea salt or finely ground salt will work.
- Crisco - crisco works great because it doesn’t melt as easily as butter. But, you can absolutely substitute cold butter if you’d prefer.
- Water - use super cold water to keep the dough as cool as possible. You can even add ice cubes to the water (just don’t add the ice cubes into the dough).
- Egg Wash and Sugar - applying an egg wash to the dough gives it a little shine and keeps the crust nice and crisp. You don’t need much - just an egg and a tablespoon of water. We like to finish off with a sprinkle of sugar, too.
Rhubarb Strawberry Pie Filling
- Strawberries - you can use fresh berries or frozen berries. However, if you plan to use frozen you’ll want to increase the amount of cornstarch to ¼ cup because they tend to have more moisture. It’s also a good idea to defrost and drain them before using.
- Rhubarb - cut rhubarb stalks into ½ inch pieces - there’s no need to peel them.
- Sugar - I like using a combination of both granulated sugar and brown sugar for the filling. The flavor of the brown sugar is so good with the strawberries and rhubarb.
- Cornstarch - this helps to thicken the pie filling as it cooks, keeping it from getting soggy. Tapioca flour is a great substitute.
- Salt - just a little bit of salt helps balance the flavors.
- Fresh Lemons - you will need both the zest and the juice from a fresh lemon. An orange would make a great substitute.
- Salted Butter - this should be cold and cut into ½” pieces. It is sprinkled over the top of the filling just before adding the top crust and baking.
How to Make This Strawberry Rhubarb Pie Recipe
- Mix the pie dough. In a large mixing bowl, combine the four and salt. Add the Crisco (or cold butter) and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water. Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
- Divide and chill. Divide the dough into two even pieces, form them into flat discs, wrap in plastic and let rest in the cooler for about 30 minutes - 1 hour. Note: if you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe!
- Roll the dough out. Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick, round, circle large enough for the dough to hang over your pie plate at least ½".
- Line your pie plate. Carefully line a pie plate with the rolled dough and set aside.
- Make the lattice strips. Roll the second disc of dough into a large circle about ¼" thick, then cut into ¾" strips using a pizza cutter. Place on a sheet tray and transfer to the cooler while you make your pie filling.
- Make the filling. In a small bowl, combine the diced rhubarb, sliced strawberries, sugar, brown sugar, cornstarch, lemon zest, and lemon juice. Toss together until all the fruit is covered in the sugar and cornstarch mixture. Pour into the prepared unbaked pie crust and spread evenly. Top with the cold cubed butter.
- Make the lattice design on the top. Take your prepared lattice strips and create a lattice design over the top of the pie. Trim any excess as needed, then crimp the bottom and top layers of dough all around the edge of the pie dish so that they seal together and look decorative.
- Bake. Whisk together 1 whole egg with 1 tablespoon of water, then use a pastry brush to apply the egg wash over the entire crust. Sprinkle the sugar just before baking. Bake your pie in a preheated 350 degree oven for about 45 minutes - 1 hour, or until the filling is bubbling and thickened and the crust is golden brown.
- Serve. Once the pie has finished baking, remove from the oven and let the pie cool for at least 15 minutes before serving with a scoop of fresh whipped cream or vanilla ice cream. This strawberry rhubarb pie can be served warm or chilled. Enjoy!
Tips for Making the Best Strawberry Rhubarb Pie
Here are a few of my recipe tips that I have collected over the years of making this Strawberry Rhubarb Pie. The will help you create the best pie possible with a balanced flavor, a tender filling, and a perfect golden crust.
- Choosing the Perfect Rhubarb: Look for rhubarb stalks that are bright in color, firm, and free from blemishes. Darker stalks indicate a more intense flavor. Remove and discard any leaves, as they are toxic.
- Pairing Strawberries and Rhubarb: The combination of sweet strawberries and tart rhubarb creates a perfect balance of flavors in your pie.
- Balancing the Sweetness: Adjust the sweetness to your liking by using different amounts of sugar or sweeteners. Taste your strawberries and rhubarb before adding the sugar to determine their natural sweetness. You can also add a squeeze of lemon juice to enhance the flavors and cut through the sweetness.
- Thickening the Filling: To prevent a runny pie, it's important to thicken the filling properly. Mix the fruit with a thickening agent such as cornstarch or tapioca flour. These ingredients will absorb the excess liquid and give your pie a nice, thick consistency.
- Enhancing the Flavor: Add a touch of vanilla extract, ground cinnamon, or grated orange zest to your filling to elevate the flavors and give your pie a unique twist. Be cautious with the amount to avoid overpowering the natural taste of the strawberries and rhubarb.
- Venting the Pie: Create slits or decorative cutouts on the top crust to allow steam to escape during baking. This will help prevent the filling from bubbling over and keep your crust crisp.
- Egg Wash for a Beautiful Crust: Brushing the top crust with an egg wash before baking will give your pie a lovely golden color and a glossy finish. To make the wash, whisk together an egg and a splash of water, then lightly brush it over the crust.
- Rest before Serving: Allow your pie to cool and set for at least 2 hours before serving. This will give the filling time to thicken and set, making it easier to slice and ensuring that the flavors have melded together.
Frequently Asked Questions
The most likely culprit for a runny fruit pie is not adding enough cornstarch and/or not cooking the pie for long enough. As long as you measure correctly and then bake as directed, your pie filling should be nice and thick. One other reason might be if you used frozen fruit. In this case, add more like ¼ cup of cornstarch to make up for the additional liquid.
There’s no need to peel rhubarb stalks for pie. It is completely edible and adds lots of color.
Yes! Just like with most pies, you have lots of choices for making Strawberry Rhubarb Pie ahead of time. You can absolutely prep this at least a day in advance (or more if you freeze it) and bake it the next day. You can also prepare the pie crust well in advance since it can be frozen for up to 3 months. If you want to freeze an unbaked pie, you can do that too! Just thaw in the fridge overnight and bake as directed.
Storing and Freezing
- Room Temperature: this pie can be covered with aluminum foil and stored at room temperature for up to 2 days.
- Refrigerator: you can also cover and store in the fridge for up to 5 days.
- Freezer: if you plan to freeze your pie, let it cool completely and then wrap in aluminum foil, then plastic wrap. Store frozen for up to 2 months.
- Thawing: to thaw a frozen pie, either pull it out to room temperature for a few hours, or you can toss into a 350 degree oven for about 10 minutes.
Best Strawberry Rhubarb Pie Recipe
Double Pie Crust Recipe
- 2½ cups All-Purpose Flour
- 1 teaspoon Salt
- 8 oz Crisco (Shortening) or butter
- ¼ cup Water cold
Strawberry Rhubarb Pie Filling
- 2½ cups Strawberries sliced
- 3 cups Rhubarb sliced into ½" chunks
- ⅓ cup Sugar
- ⅓ cup Brown Sugar
- 4 Tablespoons Cornstarch ¼ cup if using frozen berries
- ½ teaspoon Salt
- 2 Tablespoons Lemon Juice
- 2 teaspoons Lemon Zest
- 2 Tablespoons Salted Butter cold and cut into ½" chunks
- 1 large Egg
- 1 Tablespoon Water
- 1 Tablespoon Sugar
Basic Double Pie Crust
- In a large mixing bowl, combine the four and salt. Add the Crisco (or cold cubed butter) and use your fingers to combine until the mixture resembles coarse meal.
- Make a well in the center and add the cold water. Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
- Divide the dough into two even pieces, form them into flat discs, wrap in plastic and let rest in the cooler for about 30 minutes - 1 hour. Note: if you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe.
- Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick round circle large enough for the dough to hang over your pie plate at least ½".
- Carefully line a pie plate with the rolled dough and set aside. Roll the second disc of dough into a large circle about ¼" thick, then cut into ¾" strips using a pizza cutter or a sharp knife. Place on a sheet tray and transfer to the cooler while you make your pie filling.
Strawberry Rhubarb Pie Filling
- In a small bowl, combine the diced rhubarb, sliced strawberries, sugar, brown sugar, cornstarch, lemon zest, and lemon juice. Toss together until all the fruit is covered in the sugar and cornstarch mixture.
- Pour into the prepared unbaked pie crust and spread evenly. Top with the cold cubed butter.
- Pull the strips of pie dough from the fridge and create a lattice pattern over the top of the pie.
How to Bake Strawberry Rhubarb Pie
- Preheat oven to 350 degrees F.
- Whisk together 1 whole egg with 1 tablespoon of water, then use a pastry brush to apply the egg wash over the entire crust. Sprinkle with the sugar just before baking.
- Bake in a preheated 350 degree oven for about 45 minutes - 1 hour, or until the filling is bubbling and thickened and the crust is golden brown. If the edges of the pie become golden before the baking time is complete, cover the edges with strips of aluminum foil and finish baking.
- Once the pie has finished baking, remove from the oven and let cool a bit before serving with a scoop of fresh whipped cream or vanilla ice cream. This strawberry rhubarb pie can be served warm or chilled. Enjoy!
More Of The Best Pie Recipes
- Fresh Strawberry Pie
- Fresh Peach and Raspberry Pie
- Blackberry Pie
- Strawberry Cream Pie
- Butterscotch and Coconut Pie
- Cherry Pie
- Coconut Cream Pie
- Chocolate Cream Pie
- Key Lime Pie
- More Easy Dessert Recipes
- More Homemade Pie Recipes
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This easy Strawberry Rhubarb Pie recipe is so easy to throw together and perfect for summer dessert. It's filled with juicy strawberries and tart rhubarb all baked in a flaky pie crust.