This Easy Strawberry Rhubarb Pie recipe 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.
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.
Recipe Notes
Rhubarb is such a fun vegetable to grow and prepare. There are a few things you want to keep in mind when preparing Rhubarb. The leaves are toxic due to oxalic acid. They can make pets and people really sick. The best way to prevent any problems is to cut the leaves off right at the plant when you harvest the rhubarb.
To Harvest you can simply grab a stalk near the base. Pull and wist gently to pop it off the plant. You can also use a sharp knife or pruning sheers to cut it near the base, to avoid damaging the crown.
The rhubarb stalks should be 12–18 inches long. They should be thick, firm stalks with good color, usually red, green or a mix of colors. Peeling the stalk is optional. If your stalk is on the smaller side, there is no reason to trouble yourself with peeling it.
Just rinse the stalks with your water and your hands to make sure all the dirt is off the rhubarb. Dry it on a paper towel until dry and you’re ready to chop.
You can also chop the rhubarb and store it in the freezer, in a ziplock bag for up to 6 months.
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.
Key Ingredients
- Pie Crust – you can use our pie crust recipe, or even premade pie crust.
- 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.
- 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 The Best Strawberry Rhubarb Pie
- Mix the pie dough. See our instructions for making the dough for a flaky pie crust here.
- 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.
- Roll the dough out. 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, then 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, crimping the bottom and top layers of dough all around the edge of the pie dish so that they seal together and look decorative.
- Bake. Brush with egg wash, sprinkle with sugar, and 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 cool for at least 15 minutes before serving with a scoop of fresh whipped cream or vanilla ice cream. Enjoy!
Recipe Tips and Tricks
Here are a few of my recipe tips that I have collected over the years of making this Strawberry Rhubarb Pie:
- To choose the best rhubarb, look for 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.
- Balance the sweetness by adjusting the sugars and amount of lemon juice to your liking. Taste your strawberries and rhubarb before adding the sugar to determine their natural sweetness.
- To prevent a runny pie, thicken the filling with cornstarch or tapioca flour. They will absorb the excess liquid and give your pie a nice, thick consistency.
- To enhance the flavor, try adding a touch of vanilla extract, ground cinnamon, or grated orange zest to your filling.
- Make sure to create slits or a lattice design 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.
- Brushing the top crust with egg wash before baking will give your pie a lovely golden color and a glossy finish. It also helps the sugar stick!
- Let your pie cool for at least 2 hours before serving. This will give the filling time to thicken and set, making it easier to slice.
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 Instructions
- 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.
More Summer Recipes You’ll Love
Easy Strawberry Rhubarb Pie Recipe
Ingredients
Double Pie Crust Recipe
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 8 ounces Crisco, or butter
- 1/4 cup water, cold
Strawberry Rhubarb Pie Filling
- 2½ cups strawberries, sliced
- 3 cups rhubarb, sliced into 1/2" chunks
- 1/3 cup sugar
- 1/3 cup brown sugar
- 4 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons salted butter, cold and cut into 1/2" chunks
To Finish
- 1 large egg
- 1 tablespoon water
- 1 tablespoon sugar
Instructions
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.
- Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Using a rolling pin, start in the middle of the dough and roll outwards to make a circle that is large enough for the dough to hang over your pie plate at least 1/2".
- Carefully line a pie plate with the rolled dough and set aside. Roll the second disc of dough into a large circle about 1/4" thick, then cut into 3/4" 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.
Baking the 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!
Notes
Nutrition
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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.
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