A strawberry rhubarb pie with a golden flaky crust and lattice top, bubbling red-pink filling visible through the lattice, sliced to show juicy fruit filling.
Strawberry rhubarb pie is the perfect mix of sweet and tart, with a juicy filling that tastes like spring and summer in one bite. You get bright strawberries, tangy rhubarb, and a flaky crust that turns golden and crisp in the oven. This strawberry rhubarb pie recipe is a classic for a reason—cozy, nostalgic, and always a crowd-pleaser.
Introduction
The standout trick for the best strawberry rhubarb pie is letting the fruit sit with sugar first. That pulls out extra juices so you can control the thickness of the filling. Trust me, this step helps prevent a runny pie.
Another key step is using enough thickener and baking the pie long enough for the filling to bubble. Bubbling means the thickener is activated, which is what gives you clean slices once the pie cools.
This is a fan-favorite dessert for holidays, potlucks, and anytime you want a “wow” pie that still feels homemade and cozy.
Why You’ll Love This Strawberry Rhubarb Pie
- Sweet-tart balance: Strawberries and rhubarb taste bright and fresh.
- Classic comfort dessert: A cozy pie everyone recognizes.
- Flaky golden crust: Crisp edges with a tender bite.
- Make-ahead friendly: Even better after it cools and sets.
- Perfect for gatherings: Always disappears fast.
Ingredients for Strawberry Rhubarb Pie
Crust
- Double pie crust (2 rounds): Homemade or store-bought. Keep it cold for best flakiness.
Filling
- Fresh strawberries, hulled and sliced (4 cups): Sweet base; ripe berries taste best.
- Rhubarb, sliced into 1/2-inch pieces (3 cups): Tangy contrast; use crisp, fresh stalks.
- Granulated sugar (1 cup): Sweetens and helps draw out juices.
- Cornstarch (1/4 cup): Thickens filling for clean slices.
- Substitution: Use tapioca starch (same amount) for a glossy finish.
- Lemon juice (1 tablespoon): Brightens flavor and balances sweetness.
- Vanilla extract (1 teaspoon): Cozy flavor.
- Salt (1/4 teaspoon): Makes fruit taste brighter.
- Butter, cut into small cubes (2 tablespoons): Adds richness to the filling.
Egg wash (optional but recommended)
- Egg (1) + water (1 tablespoon): Helps crust brown and shine.
- Coarse sugar (optional): Sparkly crunchy top.
Helpful note: If your strawberries are super juicy, you may need an extra tablespoon of cornstarch.
Strawberry Rhubarb Pie Recipe Step-by-Step
- 1. Prep fruit: Combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt in a bowl. Stir gently and let sit 15 minutes to pull out juices.
- 2. Preheat: Heat oven to 400°F. Place a baking sheet on the lower rack to catch drips.
- 3. Roll crust: Roll one crust round and fit into a 9-inch pie dish. Chill 10 minutes if it softened.
- 4. Fill: Spoon fruit mixture into the crust. Dot with butter cubes.
- 5. Top: Add the top crust (lattice or full top). If using a full top, cut a few vents. Trim and crimp edges.
- 6. Brush: Brush with egg wash and sprinkle coarse sugar if using.
- 7. Bake hot then lower: Bake 20 minutes at 400°F, then reduce oven to 375°F and bake 35–45 minutes more until filling is bubbling and crust is deep golden. If edges brown too fast, cover edges with foil.
- 8. Cool: Cool at least 3 hours before slicing so filling sets. This is the hard part, but it matters. If it looks too runny, cool longer.
Tips for Perfect Strawberry Rhubarb Pie
- Let fruit sit with sugar to control juices.
- Bake until the filling bubbles—this activates thickener.
- Use a baking sheet under the pie for easy cleanup.
- Shield crust edges with foil if browning too fast.
- Cool completely before slicing for clean wedges.
Variations & Substitutions
- Frozen fruit: Use frozen strawberries and rhubarb (thaw and drain well first).
- Extra spice: Add 1/2 teaspoon cinnamon for a warmer flavor.
- Orange twist: Add 1 teaspoon orange zest.
- Gluten-free: Use a gluten-free pie crust and cornstarch.
- Leftovers: Serve warm slices with vanilla ice cream or whipped cream.
Storing & Reheating
Room temp: Keep covered up to 1 day.
Fridge: Store 4 days, covered.
Freezer: Freeze the whole pie or slices up to 2 months. Wrap tightly.
Reheat: Warm slices in a 300°F oven for 10–15 minutes. If filling looks thick, add a spoon of warm water or juice on the plate.
Make-ahead: Bake the pie a day ahead and store at room temperature. It slices even better the next day.
Serving Suggestions & Pairings
- Vanilla ice cream or whipped cream
- Coffee or hot tea
- Spring and summer cookouts
- Holiday dessert table
Recipe Card
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 4 hours 30 minutes (includes cooling)
Yield: 1 pie (8 slices)
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian
Reader Review: Perfect sweet-tart flavor and it sliced beautifully after cooling. The lattice crust made it look like a bakery pie.
If you make strawberry rhubarb pie, leave a rating and comment. Are you doing a lattice top or a full top crust?