A golden, flaky crust filled with juicy strawberries and tart rhubarb—this timeless summer pie brings together a perfect balance of sweetness and tang in each slice. Serve warm with vanilla ice cream for a crowd-pleasing dessert.
Why You’ll Love This Recipe
Strawberry Rhubarb Pie combines the best of early summer produce in a comforting and nostalgic dessert. The natural tartness of rhubarb is beautifully offset by sweet strawberries and a buttery crust. It’s easy to prepare, delivers stunning presentation, and is perfect for gatherings or quiet evenings alike.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Filling:
- fresh strawberries
- rhubarb
- granulated sugar
- light brown sugar
- cornstarch
- lemon juice
- vanilla extract
- salt
For the Pie:
- double pie crust (homemade or store-bought)
- egg
- optional: coarse sugar for sprinkling
Directions
1. Prepare the Filling
In a large bowl, combine the strawberries, rhubarb, both sugars, cornstarch, lemon juice, vanilla, and a pinch of salt. Toss well and let sit for 10 minutes to draw out juices and thicken slightly.
2. Assemble the Pie
Preheat oven to 400°F (200°C).
Roll out one pie crust and fit into a 9-inch pie dish. Spoon the fruit filling into the crust. Top with the second crust, either whole or as a lattice. Crimp the edges and brush with beaten egg. Sprinkle with coarse sugar if desired.
3. Bake the Pie
Place the pie on a baking sheet to catch drips. Bake at 400°F for 20 minutes, then reduce the heat to 375°F (190°C) and bake an additional 35–40 minutes, or until golden and bubbly.
4. Cool and Serve
Let the pie cool completely on a wire rack to allow the filling to set. Serve plain or with a scoop of vanilla ice cream.
Servings and timing
Prep Time: 20 minutes
Baking Time: 60 minutes
Total Time: 1 hour 20 minutes
Servings: 8 slices
Variations
- Add orange zest to the filling for a citrus twist.
- Use a crumble topping instead of a top crust.
- Replace half of the strawberries with raspberries for added depth.
- Add a splash of almond extract for a subtle nutty note.
- Make it mini: divide the filling among small tart shells for individual servings.
Storage / reheating
Store leftover pie loosely covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices in the oven at 300°F for about 10 minutes, or enjoy chilled.
FAQs
Can I use frozen fruit?
Yes, but thaw and drain it first to avoid excess moisture.
How do I keep the crust from getting soggy?
Brush the bottom crust with a beaten egg white before filling to create a barrier.
Can I make the pie ahead of time?
Yes, bake a day in advance. It sets better and slices more cleanly after resting.
Is it necessary to let the filling sit before baking?
Yes, it helps prevent the pie from becoming too runny.
Can I use a store-bought crust?
Absolutely. It saves time and works well with this recipe.
What’s the best way to serve this pie?
Warm with vanilla ice cream or a dollop of whipped cream.
Can I freeze this pie?
Yes. Freeze the baked pie for up to 3 months, wrapped well.
Why is my pie runny?
It may need longer to bake or cool. Cornstarch thickens the filling as it cooks and cools.
Can I make it without egg wash?
Yes, though the crust will be less shiny and golden.
How do I cut a neat slice?
Let the pie cool completely before slicing with a sharp, serrated knife.
Conclusion
Strawberry Rhubarb Pie is a delightful way to showcase summer fruits with a homemade touch. With its flaky crust, vibrant filling, and comforting aroma, it’s a dessert that brings both flavor and nostalgia to the table. Ideal for holidays, potlucks, or simply savoring the season.
Print
Sweet‑Tart Strawberry Rhubarb Pie
- Total Time: 1 hour 20 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A golden, flaky crust filled with juicy strawberries and tart rhubarb—this classic summer pie delivers the perfect balance of sweet and tangy in every bite. Best served warm with a scoop of vanilla ice cream.
Ingredients
- 3 cups fresh strawberries, hulled and halved
- 2 1/2 cups rhubarb, chopped (1/2-inch pieces)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- Pinch of salt
- 1 double pie crust (homemade or store-bought)
- 1 egg, beaten (for egg wash)
- Optional: 1 tbsp coarse sugar for sprinkling
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss well and let sit for 10 minutes.
- Roll out one pie crust and fit it into a 9-inch pie pan.
- Fill the crust with the fruit mixture.
- Top with the second crust or create a lattice pattern. Seal and crimp the edges.
- Brush the top crust with beaten egg and sprinkle with coarse sugar if using.
- Place the pie on a baking sheet and bake for 20 minutes at 400°F.
- Reduce oven temperature to 375°F (190°C) and continue baking for 35–40 minutes, until the crust is golden brown and filling is bubbly.
- Cool the pie completely to allow the filling to set before slicing and serving.
Notes
- Use a pie shield or foil to protect the crust edges from overbrowning during baking.
- Letting the filling sit helps prevent excess liquid in the pie.
- Pairs wonderfully with vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
