Name: Strawberry Rhubarb Pie Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 2.5 cups all-purpose flour; 1 cup unsalted butter (cold, cut into cubes); 1/4 cup granulated sugar; 1/4 teaspoon salt; 6-8 tablespoons ice water; 2 cups strawberries (hulled and sliced); 2 cups rhubarb (chopped); 1 cup granulated sugar; 1/4 cup cornstarch; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon (optional)

Jump to Recipe

If you’re looking for a dessert that perfectly balances sweet and tart with a homemade, rustic charm, this Strawberry Rhubarb Pie is an absolute game changer. The juicy, vibrant strawberries paired with tangy rhubarb create a filling that is both luscious and refreshingly bright, all nestled inside a flaky, buttery crust that practically melts in your mouth. Whether it’s a warm summer day or a cozy fall afternoon, this pie brings a burst of color and a comforting hug in every bite. You’re going to love how easy it is to make, and how quickly it becomes a treasured favorite at your table.

Strawberry Rhubarb Pie Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Strawberry Rhubarb Pie has a role in creating the perfect harmony of flavors and textures—freshness from the fruit, flakiness from the crust, and the right balance of sweetness and tang. Let’s dive into the essentials that make this pie a standout.

All-purpose flour: Forms the sturdy yet tender base of the pie crust.
Unsalted butter (cold, cubed): Creates flaky layers and a rich buttery flavor in the crust.
Granulated sugar: Sweetens both the crust and filling just enough to highlight the fruit’s natural flavors.
Salt: Enhances all the other flavors without overpowering.
Ice water: Helps bring the dough together without warming the butter, keeping the crust flaky.
Strawberries (hulled and sliced): Provide juicy sweetness and vibrant color.
Rhubarb (chopped): Adds a tart bite that perfectly balances the strawberries.
Cornstarch: Thickens the filling for that perfect, sliceable consistency.
Lemon juice: Brightens the flavor and balances sweetness with acidity.
Vanilla extract: Adds warmth and depth to the fruit filling.
Ground cinnamon (optional): Infuses a gentle spice that complements the fruits beautifully.

How to Make Strawberry Rhubarb Pie

Step 1: Prepare the Pie Dough

Start by whisking together flour, sugar, and salt in a mixing bowl. Then, work in the cold butter cubes using a pastry cutter or fork until the mixture looks like coarse crumbs. This method ensures little pockets of butter in your dough that will create that flaky texture we all crave. Adding ice water a tablespoon at a time, mix gently until the dough just holds together. Avoid overworking it to keep the crust tender. Divide the dough into two discs and chill for at least 30 minutes to relax the gluten and make rolling easier.

Step 2: Make the Filling

In a saucepan over medium heat, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and ground cinnamon if you’re using it. Stir constantly until the fruit softens and the mixture thickens to a bubbling, jam-like consistency — this usually takes about 5 to 7 minutes. Let the filling cool a bit; this step ensures it sets nicely inside the crust without turning soupy.

Step 3: Assemble the Pie

Roll out one chilled dough disc on a lightly floured surface to roughly a 12-inch circle. Transfer it gently to your pie dish, pressing to fit snugly without stretching. Pour the cooled strawberry and rhubarb filling right into the crust, spreading it evenly. Roll out the second dough disc and lay it over the top, trimming excess edges and crimping to seal the pie. Don’t forget to cut a few small slits in the top crust to let steam escape during baking — this keeps the crust crisp and prevents a soggy bottom.

Step 4: Bake Until Golden

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Place your pie on the center rack and bake for about 45 minutes. Keep an eye on the edges — if they start to brown too quickly, cover them loosely with foil to prevent burning. You’ll know it’s done when the crust is a beautiful golden brown and the filling bubbles through the vents like a sign of pure deliciousness.

Step 5: Cool Before Serving

Once baked, resist the urge to dig in immediately. Let your Strawberry Rhubarb Pie cool for at least 30 minutes. This resting time helps the filling set, making slicing easier and keeping every serving neat, luscious, and ready to enjoy.

How to Serve Strawberry Rhubarb Pie

Garnishes

A scoop of creamy vanilla ice cream is the classic companion for this pie, creating a lovely contrast with the warm filling. If you prefer something lighter, a dollop of freshly whipped cream or a sprinkle of powdered sugar can add an elegant touch that complements the pie’s tart-sweet personality.

Side Dishes

Strawberry Rhubarb Pie shines as a dessert, but it pairs wonderfully with a simple green salad or a cheese platter if you’re serving it at a casual summer gathering. The fresh, herbal notes from a salad or the savory contrast of cheeses make the pie stand out even more.

Creative Ways to Present

For a fun twist, serve small slices of this pie topped with fresh mint leaves or a drizzle of berry coulis. You can also make mini hand pies using the same filling for handheld enjoyment—perfect for picnics, potlucks, or anytime you want a portable treat with all the flavor of classic Strawberry Rhubarb Pie.

Make Ahead and Storage

Storing Leftovers

To keep your pie fresh, cover it loosely with plastic wrap or foil and store it in the refrigerator. It will stay delicious for up to 3 days, making it an excellent make-ahead option for busy days.

Freezing

Strawberry Rhubarb Pie freezes beautifully. Wrap the cooled pie tightly in plastic wrap and then in foil before placing it in the freezer. When you’re ready, thaw it overnight in the fridge and reheat to enjoy a slice that tastes nearly as fresh as the day you baked it.

Reheating

For the perfect warm slice, reheat your pie in a 350-degree Fahrenheit oven for about 15-20 minutes. This method helps revive the flaky crust and warm filling without drying it out. Avoid the microwave if you want to keep the crust crispy and the filling perfectly gooey.

FAQs

Can I use frozen strawberries or rhubarb?

Absolutely! Frozen berries and rhubarb can work well when fresh isn’t available. Just make sure to thaw and drain any excess liquid before cooking the filling to avoid a runny pie.

What can I substitute for cornstarch?

If you don’t have cornstarch on hand, arrowroot powder or tapioca starch are excellent thickening alternatives. Use the same amount to ensure your filling sets perfectly.

Can I make this pie gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free flour blend designed for baking, you can create a gluten-free pie crust. Just be sure to check that all other ingredients are gluten-free too.

How tart will the pie be with rhubarb included?

The rhubarb provides a refreshing tartness that perfectly balances the sweet strawberries, so the pie isn’t overwhelmingly sour but delightfully tangy and well-rounded in flavor.

Do I need to blind bake the crust?

Nope! For this recipe, blind baking isn’t necessary because the filling is cooked before baking. This helps avoid a soggy crust and saves a step in preparation.

Final Thoughts

There’s something truly special about baking a Strawberry Rhubarb Pie from scratch—its beautiful color, the amazing aroma filling your kitchen, and that first bite bursting with layered flavors. This pie is an absolute treat to make and even more delightful to share with people you love. So go ahead, give this recipe a try, and let it become your new favorite tradition that brings smiles and happy hearts at every gathering.

Strawberry Rhubarb Pie Recipe

★★★★★

4.8 from 9 reviews

Author: Sophie
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This classic Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of strawberries in a flaky, buttery crust. Perfectly balanced with a hint of cinnamon and vanilla, this pie is a delightful dessert for spring and summer gatherings.

Instructions

Prepare the dough: In a mixing bowl, combine flour, sugar, and salt. Add cold cubes of butter and mix with a pastry cutter or fork until the mixture resembles coarse crumbs.
Add ice water: Gradually add ice water, one tablespoon at a time, mixing gently until the dough holds together. Divide the dough in half, shape each into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat oven: Set your oven to 425°F (220°C) to get it ready for baking.
Cook the filling: In a saucepan over medium heat, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Cook, stirring frequently until the mixture thickens and bubbles, about 5 to 7 minutes. Remove from heat and let the filling cool.
Roll out bottom crust: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Transfer it to a 9-inch pie dish, pressing gently to fit without stretching.
Add filling: Spoon the cooled fruit filling evenly into the prepared crust, spreading it out evenly.
Cover with top crust: Roll out the second dough disc to a 12-inch circle and place it over the filling. Trim the edges, then crimp them together to seal the pie. Cut several slits in the top crust to allow steam to escape during baking.
Bake the pie: Place the pie in the preheated oven and bake for about 45 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil to prevent burning.
Cool: Remove the pie from the oven and let it cool for at least 30 minutes to allow the filling to set before serving.
Serve: Enjoy the pie warm or at room temperature, optionally with vanilla ice cream or whipped cream for an extra indulgence.