Classic Strawberry Rhubarb Pie
This classic Strawberry Rhubarb Pie features a golden, flaky crust filled with the perfect sweet-tart strawberry rhubarb pie filling that bubbles up beautifully. A nostalgic, crowd-pleasing rhubarb dessert that belongs on every spring and summer table.
The Pie That Tastes Like the First Day of Summer
There is something almost magical about a Strawberry Rhubarb Pie fresh out of the oven. The deep ruby filling bubbles up through a shatteringly flaky, golden crust, and the kitchen fills with a fragrance that is equal parts tart and sweet. It is the kind of rhubarb dessert that stops people mid-conversation and sends them straight to the kitchen.
Rhubarb on its own is bracingly sour, almost too much so. But paired with ripe, sweet strawberries, something clicks into place. The two balance each other beautifully, and when nestled inside a buttery double crust with a little cornstarch to thicken the berry pie filling, you get one of the most satisfying pies in the entire American baking canon.
Whether you are already deep into your collection of strawberry rhubarb recipes or you are making this combination for the very first time, this recipe is built to be foolproof and deeply rewarding.
Why This Strawberry Rhubarb Pie Recipe Works
A lot of rhubarb recipes pie go wrong in two ways: a soggy bottom crust and a filling that runs like juice the moment you cut into it. This recipe solves both problems.
- Cold butter, handled quickly gives you a crust with real flake and structure.
- Cornstarch as the thickener sets the strawberry rhubarb pie filling into a glossy, sliceable consistency without turning it gummy.
- A hot initial blast at 425 degrees F sets the bottom crust before you drop the temperature to finish baking.
- Patience at the end means letting the pie cool fully before you slice. This is non-negotiable.
Chef's Tip: If your rhubarb stalks are especially thick and fibrous, peel the outer strings away before slicing. It makes for a smoother, more tender filling.
Using quality tools genuinely elevates homemade pie. A proper ceramic or glass pie dish conducts heat evenly for a crisp bottom crust, and a sturdy pastry cutter makes short work of the butter without warming the dough. These are the kitchen staples that make the difference between a good pie and a great one.
How to Get the Filling Just Right
The strawberry rhubarb pie filling is where most of the flavor lives, so it deserves a little attention. A few things to keep in mind:
On the sugar: The recipe calls for 1 full cup, which produces a filling that is pleasantly sweet with a bright, tart backbone. If your rhubarb is very young and mild, you can reduce it slightly. If you love the sour edge, pull it back by a tablespoon or two.
On the fruit ratio: Equal parts rhubarb and strawberry is the sweet spot. Going heavier on the rhubarb brings out more of that old-fashioned, tangy flavor reminiscent of a traditional mince pie in its complexity. Going heavier on the strawberries gives you something closer to a classic berry pie filling.
On frozen fruit: Frozen works. Thaw it, drain the excess liquid, and add an extra teaspoon of cornstarch to compensate. The flavor is nearly identical to fresh.
Chef's Tip: Letting the filling sit for 15 minutes before assembling the pie draws out the juices. This gives you a head start on thickening and ensures the sugar and cornstarch are fully dissolved.
The Crust: Flaky, Buttery, and Worth Every Minute
This is a classic all-butter double crust, the kind that shatters when you press a fork into it. The keys are simple: keep everything cold, work fast, and do not overwork the dough.
If you are in a time crunch, a good-quality store-bought refrigerated pie crust works perfectly here. No one will hold it against you. But if you have the time, homemade is genuinely worth the effort for a pie like this.
The egg wash and coarse sugar finish on top is more than decorative. The egg gives the crust a deep mahogany color, and the sugar adds a satisfying crunch that contrasts beautifully with the soft, jammy interior.
Ready to bake the most satisfying strawberry rhubarb pie recipe of your summer? Here is everything you need:
Classic Strawberry Rhubarb Pie
This classic Strawberry Rhubarb Pie features a golden, flaky crust filled with the perfect sweet-tart strawberry rhubarb pie filling that bubbles up beautifully. A nostalgic, crowd-pleasing rhubarb dessert that belongs on every spring and summer table.
Ingredients
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 1 tsp granulated sugar, for the crust dough
- 1 tsp salt, fine sea salt
- 1 cup unsalted butter, very cold, cut into small cubes
- 6 tbsp ice water, added one tablespoon at a time
- 3 cups fresh rhubarb, trimmed and sliced into 0.5-inch pieces
- 3 cups fresh strawberries, hulled and halved or quartered if large
- 1 cup granulated sugar, for the filling, adjust to taste
- 1/4 cup cornstarch, thickens the berry pie filling
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest, optional but brightens the filling
- 1 tsp vanilla extract
- 1 large egg, beaten with 1 tbsp water for egg wash
- 1 tbsp coarse sugar, turbinado or demerara, for topping
Instruction
Make the pie dough: In a large bowl, whisk together the flour, 1 teaspoon sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse, pea-sized crumbles.
Drizzle in ice water one tablespoon at a time, mixing gently with a fork after each addition, until the dough just comes together when pressed. Do not overwork it.
Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Make the strawberry rhubarb pie filling: In a large bowl, combine the sliced rhubarb, strawberries, 1 cup granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Toss well to coat and let sit for 15 minutes.
Preheat your oven to 425 degrees F (220 degrees C). Place a foil-lined baking sheet on the lower oven rack to catch drips.
On a lightly floured surface, roll out one disc of dough to a 12-inch circle. Carefully transfer it to a 9-inch pie dish, letting the edges hang over slightly. Refrigerate while you roll out the second disc.
Pour the strawberry rhubarb filling into the prepared pie shell, mounding it slightly in the center.
Roll out the second disc of dough and lay it over the filling. Trim both crusts to about a 1-inch overhang, then fold and crimp the edges together to seal.
Cut 5 to 6 steam vents in the top crust. Brush the entire surface with the egg wash and sprinkle generously with coarse sugar.
Bake at 425 degrees F for 20 minutes, then reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 35 more minutes, until the crust is deep golden brown and the filling is bubbling through the vents.
Transfer the pie to a wire rack and let it cool for at least 3 hours before slicing. This allows the berry pie filling to set properly.
Equipment
- 9-inch pie dish
- Large mixing bowl
- Pastry cutter
- Rolling pin
- Pastry brush
- Foil-lined baking sheet
- Wire cooling rack
- Plastic wrap
Notes
Serving and Storing Your Pie
Serve this pie at room temperature with a generous scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. The contrast of warm, tart filling against cold cream is one of the great simple pleasures in baking.
Leftovers keep well at room temperature for two days or in the refrigerator for up to five days. Rewarm individual slices in a low oven to bring the crust back to life before serving.
