The Best Strawberry Rhubarb Pie You'll Ever Make
This classic strawberry rhubarb pie features a perfectly balanced sweet-tart filling tucked inside a golden, flaky double crust. It is the best strawberry rhubarb pie recipe you will ever bake.
The Pie That Tastes Like the Best Day of Summer
If there is one dessert that defines early summer baking, it is a rustic strawberry rhubarb pie. The combination of sweet, jammy strawberries and sharp, tangy rhubarb is one of those rare flavor pairings that feels both familiar and exciting every single time. Whether you are pulling it from the oven for a weekend family dinner or bringing a strawberry rhubarb pie slice to a potluck, this recipe never fails to draw a crowd.
This is the strawberry rhubarb pie recipe I come back to every single season. It has a buttery, shatteringly flaky double crust, a filling that holds its shape beautifully when sliced, and that perfect sweet-tart balance that makes you reach for a second piece before the first one is finished.
Why This Recipe Works So Well
A lot of strawberry rhubarb pie recipes end up soupy, with a filling that puddles across the plate the moment you cut into it. The secret to avoiding that is using quick-cooking tapioca as your thickener instead of flour or cornstarch alone. Tapioca creates a glossy, jewel-like filling that sets firmly enough to slice cleanly but still feels luscious and saucy on the fork.
The other key is patience. You cannot rush this pie. Letting the dough rest in the refrigerator, letting the filling macerate before baking, and above all, letting the pie cool completely before slicing, are the three steps that separate a great pie from a good one.
Chef's Tip: Do not skip the resting period after baking. I know it is hard to wait, but cutting into a hot pie means the filling has not had time to set. Give it a full 3 to 4 hours at room temperature and you will be rewarded with clean, gorgeous slices.
Fresh vs. Frozen Fruit
Fresh rhubarb and strawberries will always give you the brightest flavor, and if you can get them in season, please do. Look for rhubarb stalks that are firm and crisp with a deep red color. The redder the stalk, the sweeter and more flavorful your rustic rhubarb strawberry pie will be.
That said, frozen fruit is a completely valid option. Thaw it thoroughly, drain the excess liquid, and add a little extra tapioca to account for the additional moisture. You can enjoy this pie year-round with frozen fruit and it will still taste wonderful.
The Tools That Make the Difference
Good pie baking is as much about technique as it is about tools. A quality pastry cutter helps you achieve the perfect flaky crust without overworking the butter, and a heavy ceramic or glass pie dish distributes heat evenly to prevent a soggy bottom.
Building the Perfect Flaky Crust
The crust for this rhubarb strawberry pie is a classic all-butter pastry. Here is what you need to keep in mind:
- Keep everything cold. Cold butter, ice water, even chilling your bowl if your kitchen is warm. Fat that melts before baking means you lose those precious flaky layers.
- Do not overwork the dough. Mix just until it comes together. A few shaggy bits are perfectly fine.
- Rest it well. At least one hour in the refrigerator, though overnight is even better.
This dough is forgiving and rolls out beautifully. If it cracks slightly at the edges when you roll it, just press it back together with your fingers.
Chef's Tip: For an even more tender crust, substitute 2 tablespoons of the butter with leaf lard. It creates an unbelievably flaky texture that old-school pie bakers swear by.
The Filling: Sweet, Tart, and Perfectly Set
The filling for this rhubarb strawberry pie is deliberately simple. You want the fruit to be the star. A little lemon juice and zest brightens everything up without announcing itself, and the sugar level here is balanced to let the natural tartness of the rhubarb come through.
If your rhubarb is particularly sharp, you can nudge the sugar up by a quarter cup. If you prefer a more tart, grown-up pie, pull it back slightly. This recipe is easy to adjust to your own taste.
Ready to bake the best strawberry rhubarb pie of your life? Here is the complete recipe:
The Best Strawberry Rhubarb Pie You'll Ever Make
This classic strawberry rhubarb pie features a perfectly balanced sweet-tart filling tucked inside a golden, flaky double crust. It is the best strawberry rhubarb pie recipe you will ever bake.
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tsp granulated sugar, for the crust
- 1 tsp salt, for the crust
- 1 cup unsalted butter, very cold, cut into small cubes
- 6 tbsp ice water, added one tablespoon at a time
- 3 cups fresh strawberries, hulled and sliced
- 3 cups fresh rhubarb stalks, trimmed and cut into 0.5-inch pieces
- 1 1/4 cups granulated sugar, for the filling, adjust to taste
- 3 tbsp quick-cooking tapioca, or substitute with cornstarch
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest, optional but highly recommended
- 2 tbsp unsalted butter, cut into small pieces, for dotting the filling
- 1 large egg, beaten, for egg wash
- 1 tbsp coarse sugar, for sprinkling on top crust
Instruction
Make the pie dough: In a large bowl, whisk together 2.5 cups flour, 1 tsp sugar, and 1 tsp salt. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Drizzle in the ice water one tablespoon at a time, mixing gently with a fork after each addition, just until the dough begins to come together. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Preheat your oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet on the lower oven rack to catch any drips.
Make the filling: In a large bowl, combine the sliced strawberries, rhubarb pieces, 1.25 cups sugar, tapioca, lemon juice, and lemon zest. Stir gently to combine and let the mixture sit for 15 minutes so the tapioca can begin to absorb the juices.
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim the edges, leaving a 1-inch overhang.
Pour the strawberry rhubarb filling into the prepared crust and spread it evenly. Dot the top of the filling with the 2 tablespoons of small butter pieces.
Roll out the second disc of dough into a 12-inch circle. Lay it over the filling, crimp the edges firmly to seal, and cut 5 to 6 small slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg wash and sprinkle generously with coarse sugar.
Place the pie on the hot baking sheet in the oven and bake at 400 degrees F for 20 minutes. Then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 35 to 40 more minutes, until the crust is deep golden brown and the filling is bubbling vigorously through the slits.
Transfer the pie to a wire rack and let it cool completely for at least 3 to 4 hours before slicing. This resting time is essential for the filling to set properly.
Equipment
- 9-inch pie dish
- Large mixing bowl
- Pastry cutter
- Rolling pin
- Rimmed baking sheet
- Wire cooling rack
- Plastic wrap
- Pastry brush
Notes
Serving and Storing Your Pie
This pie is at its absolute best served slightly warm or at room temperature with a generous scoop of good vanilla ice cream. The cold creaminess against the warm, jammy filling is genuinely one of life's great pleasures.
Serving ideas:
- Classic vanilla bean ice cream
- Freshly whipped cream with a pinch of sugar
- A drizzle of heavy cream poured straight over the slice
Leftovers keep beautifully covered at room temperature for two days or refrigerated for up to five days. The pie also freezes well, either fully baked or assembled and unbaked, so you can have a homemade strawberry rhubarb pie ready to go any time the craving strikes.
