Easy Strawberry Rhubarb Pie Recipe

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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.

A slice of strawberry rhubarb pie on a white plate topped with whipped cream and a whole strawberry with a full pie in the background.

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Easy Strawberry Rhubarb Pie Recipe
Key Ingredients
How to Make The Best Strawberry Rhubarb Pie
Recipe Tips and Tricks
Frequently Asked Questions
Storing and Freezing Instructions
Easy Strawberry Rhubarb Pie Recipe
More Of The Best Pie Recipes

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.

Our easy strawberry rhubarb pie recipe in a pie plate with a lattice top.

Key Ingredients

Pie Crust

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.

Strawberry Rhubarb 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 a lattice top for this easy strawberry rhubarb pie recipe.

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!

A slice taken out of a strawberry rhubarb pie.

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

Why is my strawberry rhubarb pie filling runny?

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.

Should you peel rhubarb for pie?

There’s no need to peel rhubarb stalks for pie. It is completely edible and adds lots of color.

Can you make this pie ahead of time?

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.