Rhubarb Strawberry Pie

Spring is the perfect time for a pie that balances sweet and tangy in every bite. This rhubarb strawberry pie captures the bright flavor of fresh strawberries alongside the tartness of rhubarb, creating a dessert that’s as comforting as it is eye-catching. The combination isn’t just delicious—it’s a classic pairing that has stood the test of time, showing up in kitchens and bakeries across the country.

Making a homemade strawberry rhubarb pie is one of those experiences that feels both special and accessible. The scent of buttery pie crust baking while the fruit filling bubbles away in the oven brings a cozy, welcoming warmth to any home. Even if it’s your first time making rhubarb pie, the process is surprisingly straightforward, and the results are utterly rewarding.

What makes this the best strawberry rhubarb pie isn’t just the balance of flavors, but also the textures. Soft, juicy fruit contrasts beautifully with a crisp, golden crust. The strawberries add a subtle sweetness that complements the tart rhubarb, creating a pie that’s never overpowering and always inviting. And because it’s a homemade pie, you can adjust the sugar levels to suit your taste, making it perfectly tailored to your family or guests.

Rhubarb desserts have a special place in springtime menus, from crisps and crumbles to tarts and pies. But there’s something uniquely satisfying about a traditional strawberry and rhubarb pie. Each slice offers a nostalgic, comforting flavor that makes it ideal for celebrations, casual weekend treats, or simply sharing with loved ones over a cup of tea. Baking it from scratch adds an extra layer of pride—you’re not just serving dessert, you’re creating memories.

Why You’ll Love It

• Perfect balance of sweet and tart: The natural sweetness of ripe strawberries pairs beautifully with the tangy rhubarb, creating a flavor that’s bright, refreshing, and utterly addictive.
• Comfort in every bite: With a flaky, buttery crust and a juicy fruit filling, each slice feels like a warm hug—ideal for sharing with family or enjoying solo with a cup of coffee.
• Homemade touch makes it special: There’s a sense of pride in baking a pie from scratch. From rolling out the crust to tasting the bubbling filling, it’s a dessert that’s truly made with love.
• Versatile for any occasion: Whether it’s a spring picnic, holiday gathering, or casual weekend treat, this rhubarb pie fits seamlessly into any menu.
• Celebrates seasonal flavors: Using fresh strawberries and rhubarb highlights the best of spring produce, making it a dessert that feels fresh, light, and perfectly timed with the season.

Ingredient List

For the Pie Crust:

• 2 ½ cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, cold and cubed
• ¼ cup granulated sugar
• ½ teaspoon salt
• 6–8 tablespoons ice water

For the Filling:

• 4 cups fresh rhubarb, chopped
• 3 cups fresh strawberries, hulled and halved
• 1 ½ cups granulated sugar
• ¼ cup cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Pinch of salt

For the Topping (Optional):

• 1 tablespoon butter, cut into small pieces
• 1 tablespoon coarse sugar for sprinkling

---

Ingredient Notes

• I always use cold unsalted butter for the crust—it makes all the difference for that perfectly flaky texture.
• Don’t skip the lemon zest and juice in the filling! It brightens the flavors and balances the sweetness.
• Cornstarch is key here—it helps the filling set nicely so your slices aren’t runny.
• For the strawberries, I prefer ripe, fragrant berries—they add so much natural sweetness and flavor.
• A sprinkle of coarse sugar on top before baking gives a lovely sparkle and subtle crunch.

Kitchen Equipment Needed

• 9-inch pie dish – The classic size for even baking; I love using a glass one so I can peek at the bottom crust.
• Mixing bowls – For combining the crust and the filling separately; I always use medium and large bowls.
• Pastry cutter or food processor – To cut butter into flour for a flaky crust; a food processor makes it super quick.
• Rolling pin – For rolling out the pie dough evenly; I like a wooden one with a smooth finish.
• Measuring cups and spoons – Accurate measurements make the pie turn out perfectly.
• Knife and cutting board – To chop rhubarb and hull strawberries; sharp knives make prep effortless.
• Spatula or wooden spoon – For mixing the filling without crushing the fruit.
• Cooling rack – Helps the pie cool evenly without soggy bottom crust.
• Pastry brush (optional) – For brushing egg wash or milk on top for a golden finish.

Instructions

1. Prepare the Pie Crust

• Mix dry ingredients: In a large mixing bowl, combine flour, sugar, and salt.
• Cut in the butter: Add cold, cubed butter and use a pastry cutter (or your fingers) to cut it into the flour until the mixture resembles coarse crumbs.
  • Pro tip: Keep the butter cold—little chunks create a flakier crust!
• Add ice water: Sprinkle in ice water one tablespoon at a time, gently mixing until the dough just comes together. Avoid overworking.
• Divide and chill: Split the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the Filling

• Chop fruit: Cut rhubarb into ½-inch pieces and hull the strawberries.
• Mix filling ingredients: In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Toss gently to coat evenly.
  • Pro tip: Toss gently so you don’t crush the strawberries, keeping their shape intact during baking.

3. Roll Out the Dough

• Roll the bottom crust: On a lightly floured surface, roll out one disk of dough to fit your 9-inch pie dish. Transfer carefully to the dish and press into place.
• Roll the top crust: Roll out the second disk into a circle slightly larger than the pie. Set aside until ready to cover the filling.

4. Assemble the Pie

• Add the filling: Spoon the rhubarb and strawberry mixture into the prepared bottom crust. Dot with small pieces of butter on top.
• Cover with top crust: Lay the top crust over the filling. Trim excess dough, then crimp edges to seal. Cut a few slits in the top for steam to escape.
  • Optional: Brush with milk or egg wash and sprinkle coarse sugar for a golden, sparkly finish.

5. Bake the Pie

• Preheat the oven: Set to 400°F (200°C).
• Bake: Place the pie on a baking sheet to catch any drips. Bake 15 minutes at 400°F, then reduce temperature to 350°F (175°C) and bake 40–45 more minutes until the crust is golden and filling is bubbling.
  • Pro tip: If the edges brown too quickly, cover them with foil halfway through baking.

6. Cool and Serve

• Cool completely: Let the pie cool on a rack for at least 2 hours so the filling sets.
• Slice and enjoy: Use a sharp knife to cut clean slices, serving warm or at room temperature.

Tips and Tricks for Success

• Keep ingredients cold: Cold butter and water make a flakier crust. Chill your utensils too if possible!
• Don’t overmix the dough: Handle just enough to bring it together—overworking makes the crust tough.
• Use ripe strawberries: Sweet, fragrant berries reduce the amount of sugar needed and enhance the flavor.
• Protect the edges: Cover the pie edges with foil if they brown too fast during baking.
• Let it cool completely: The filling sets better, giving clean slices and preventing a runny pie.
• Gently toss the filling: Avoid smashing the strawberries while mixing with rhubarb to maintain texture.

Ingredient Substitutions and Variations

• Pie crust: Swap all-purpose flour for a gluten-free blend if needed, keeping the same measurements.
• Sweetener: Replace granulated sugar with coconut sugar or honey for a different flavor profile.
• Rhubarb: Frozen rhubarb works in a pinch—just thaw and drain excess liquid before mixing.
• Strawberries: Blueberries or raspberries can be mixed in for a fun twist on the classic strawberry and rhubarb pie.
• Topping: Add a crumb topping instead of a top crust for a rhubarb crumble variation.
• Spices: A pinch of cinnamon or nutmeg in the filling adds a warm, cozy note without overpowering the fruit.

Serving Suggestions

• I love serving a warm slice of rhubarb strawberry pie with a scoop of vanilla ice cream—the creamy coldness contrasts perfectly with the tart, juicy filling.
• A dollop of freshly whipped cream on top makes it feel extra special for a spring or summer dessert gathering.
• For a cozy afternoon treat, I enjoy it slightly warmed with a cup of hot tea or coffee—it’s the ultimate comfort combo.
• Serve alongside a fresh fruit salad to lighten up the dessert and highlight the spring flavors even more.
• Cut into smaller squares and enjoy at a picnic; it holds up beautifully and is easy to share with friends or family.

Storage and Reheating Instructions

• Room temperature: Cover loosely with foil or plastic wrap; best enjoyed within 2 days.
• Refrigerator: Store in an airtight container for up to 5 days; keeps the filling fresh and the crust slightly firm.
• Freezer: Wrap tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Reheating: Warm slices in the oven at 325°F (160°C) for 10–15 minutes or microwave individual slices for 20–30 seconds.
• Serving after storage: Top with fresh whipped cream or a scoop of ice cream for a fresh, indulgent touch.

Frequently Asked Questions

Can I use frozen rhubarb or strawberries?

Yes! Just thaw and drain them well before mixing to avoid excess liquid in the pie filling.

How do I prevent a soggy bottom crust?

Bake the pie on a baking sheet to catch drips, and make sure to let it cool completely so the filling sets properly.

Can I make this pie ahead of time?

Absolutely! You can assemble it a day in advance and keep it in the fridge until ready to bake, or freeze it for later use.

How do I know when the pie is done?

The filling should be bubbling through the top slits, and the crust should be golden brown. If the edges brown too quickly, cover them with foil.

Can I add other fruits to this pie?

Definitely! Blueberries, raspberries, or even peaches pair beautifully with rhubarb and strawberries.

Why is my filling runny?

This usually happens if the fruit is very juicy or the cornstarch wasn’t mixed well. Make sure to toss the fruit gently with sugar and cornstarch before baking.