Strawberry-Rhubarb Pie Recipe – Easy Homemade Classic Dessert

The first time I pulled a bubbling strawberry-rhubarb pie out of the oven, the sweet-tart aroma filled my kitchen in seconds. Honestly, there’s nothing like the smell of strawberries mingling with tangy rhubarb—especially when it’s tucked beneath a golden, flaky crust. You know that moment when the pie cools just enough and you sneak a warm slice before dinner? That’s pure comfort.

I stumbled upon this strawberry-rhubarb pie recipe years ago thanks to a neighbor who grew rhubarb in her backyard. She swore by the combo, and I was hooked after one bite. Over time, I’ve tested tweaks—less sugar, more fruit, a dash of lemon—and now, this classic dessert is a staple for my family gatherings. If you’re a fan of comforting, old-fashioned pies with a twist, this one’s for you.

It’s not just nostalgic; it’s practical too. This strawberry-rhubarb pie comes together with simple ingredients and offers a balance of flavors that’s hard to beat. Perfect for spring and summer, it’s also a lifesaver when you want to impress guests or treat yourself. Whether you’re baking for a picky kid or a crowd of pie lovers, you’ll love how easy and rewarding this recipe is. As someone who’s baked dozens of pies (and, let’s face it, burned a few!), I can honestly say this is my go-to for that wow-factor dessert. Let’s get baking!

Why You’ll Love This Strawberry-Rhubarb Pie Recipe

• Quick & Easy: You’ll have this pie ready for the oven in under an hour—no complicated steps or tricky techniques.
• Simple Ingredients: Strawberries, rhubarb, sugar, and pantry staples—nothing you need to hunt down at specialty stores.
• Perfect for Any Occasion: Whether it’s a spring picnic, a cozy Sunday dinner, or holiday brunch, this pie fits right in.
• Crowd-Pleaser: Kids and adults alike rave about the flavor—especially that balance of sweet and tart.
• Unbelievably Delicious: The crisp crust, juicy filling, and hint of citrus make every bite a treat. It’s comfort food, but with a fresh twist.

What sets this strawberry-rhubarb pie recipe apart? For starters, I blend the fruit with just enough sugar and a splash of lemon juice to pop those flavors. I use a homemade or store-bought crust (depending on how much time I have—no shame!) and finish with a sprinkle of coarse sugar for extra crunch.

If you’ve ever had a soggy pie or a bland filling, you’ll appreciate the tips I’ve learned over countless bakes. I always chill the crust, use fresh rhubarb when possible, and let the pie cool so the juices set. That way, each slice holds together beautifully. This pie isn’t just another dessert—it’s the kind you remember, the kind that makes you close your eyes and sigh after the first bite. Trust me, it’s the one you’ll come back to again and again.

So, whether you’re a seasoned baker or just starting out, this strawberry-rhubarb pie recipe will bring a little joy (and maybe a few happy sighs) to your table. Family-approved, tested, and loved—ready for you to try!

What Ingredients You Will Need

This strawberry-rhubarb pie recipe uses straightforward, wholesome ingredients to deliver that classic flavor and perfect texture. You probably have most of these in your kitchen already (and if not, they’re easy to find!).

• For the crust:
  • 2 1/2 cups (315g) all-purpose flour (plus extra for dusting)
  • 1 cup (226g) unsalted butter, chilled and cubed (adds richness)
  • 1/2 tsp salt
  • 1 tbsp sugar (optional, for a slightly sweet crust)
  • 6-8 tbsp (90-120ml) ice water
  • Shortcut: Use two 9-inch ready-made pie crusts if you’re short on time
• For the filling:
  • 3 cups (450g) fresh strawberries, hulled and sliced (frozen works in a pinch)
  • 3 cups (350g) rhubarb, diced (look for bright red stalks; avoid leaves—they’re toxic!)
  • 1 cup (200g) granulated sugar (adjust to taste)
  • 1/4 cup (30g) light brown sugar (adds depth)
  • 1/4 cup (32g) cornstarch (thickens the filling)
  • 1 tbsp lemon juice (fresh is best, for brightness)
  • 1/2 tsp ground cinnamon (optional, but I love the subtle warmth)
  • Pinch of salt
• For assembly:
  • 1 egg, beaten (for egg wash—makes the crust golden)
  • 1 tbsp coarse sugar (for sprinkling)

Ingredient Notes & Substitutions:

• Swap the all-purpose flour for a 1:1 gluten-free blend if needed—Bob’s Red Mill works well.
• Use vegan butter and skip the egg wash for a dairy-free, vegan pie.
• If rhubarb isn’t in season, try raspberries for a similar tartness (not quite the same, but still delicious!).
• Lemon juice can be replaced with orange juice for a citrus twist.

I always reach for Kerrygold butter for the flakiest crust (but any good-quality butter will do). For sugar, I sometimes cut it down by a few tablespoons if my strawberries are extra sweet. The filling is so forgiving—you can tweak to your taste and still get a pie worth bragging about.

Equipment Needed

• 9-inch pie pan: Glass or ceramic works best for even baking. If you only have metal, just keep an eye on the crust color.
• Mixing bowls: At least two—one for the crust, one for the filling.
• Rolling pin: Essential for homemade crusts. If you’re in a pinch, a wine bottle (clean, of course!) works too.
• Pastry brush: For applying the egg wash. You can use a spoon if you don’t have one.
• Measuring cups and spoons: Precision matters, especially for the crust and filling thickness.
• Knife or pastry cutter: For slicing butter and trimming crust edges.
• Fork: For crimping the edges and poking the crust.
• Baking sheet: To catch any drips—trust me, the filling bubbles up!

I’ve used both expensive and budget-friendly pie pans, and honestly, the difference is minor as long as it’s sturdy. Don’t forget to chill your mixing bowl (especially for the crust)—it keeps the butter cold. If you’re using a glass pie pan, let the pie cool before slicing to avoid cracking. Maintenance tip: wash your rolling pin and pastry brush right after use; dried dough is a nightmare to scrub off!

Preparation Method

1. Make the Pie Crust:

   Combine 2 1/2 cups (315g) flour, 1/2 tsp salt, and 1 tbsp sugar in a bowl. Add 1 cup (226g) cold butter. Cut the butter in using a pastry cutter or fork until the mixture resembles coarse crumbs—pea-sized bits are perfect. Slowly drizzle in 6-8 tbsp (90-120ml) ice water, tossing with a fork after each addition. Stop when the dough just holds together.

   Split dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour (up to 2 days). Chilling is crucial for flakiness!

2. Prepare the Filling:

   In a large bowl, toss 3 cups (450g) sliced strawberries and 3 cups (350g) diced rhubarb. Sprinkle in 1 cup (200g) granulated sugar, 1/4 cup (30g) brown sugar, 1/4 cup (32g) cornstarch, 1 tbsp lemon juice, 1/2 tsp cinnamon, and a pinch of salt. Stir gently until everything is evenly coated. Let the mixture sit for 15 minutes—the fruit will release juices and the cornstarch will activate.

3. Roll Out the Dough:

   On a lightly floured surface, roll one disc into a 12-inch (30cm) circle. Transfer to your 9-inch pie pan, pressing gently into the corners. Trim excess dough, leaving a 1/2-inch (1cm) overhang for crimping.

4. Fill the Pie:

   Spoon the strawberry-rhubarb mixture into the crust, spreading evenly. If the filling looks very juicy, use a slotted spoon to avoid soggy crust—save the juices for drizzling over ice cream later!

5. Top the Pie:

   Roll out the second dough disc to a 12-inch (30cm) round. Place it over the filling. Trim, tuck, and crimp the edges. Cut 4-6 small slits in the top for steam to escape (or create a lattice, if you’re feeling fancy).

6. Egg Wash & Sugar:

   Brush the top crust with 1 beaten egg and sprinkle with 1 tbsp coarse sugar for sparkle and crunch.

7. Bake:

   Place the pie on a baking sheet and bake at 400°F (205°C) for 20 minutes. Then, reduce the temperature to 350°F (175°C) and bake for another 40-45 minutes. The crust should be deep golden and the filling bubbly.

   Tip: If the edges brown too fast, cover them with foil strips.

8. Cool:

   Let the pie cool for at least 2 hours before slicing. The filling will thicken as it stands—if you cut too soon, it’ll be runny (been there, done that!).

Personal notes: I always set a timer for the temperature switch, and I watch for bubbling juices around the edges as a sign it’s done. If you want a crispier bottom crust, preheat your baking sheet before placing the pie on it. Don’t worry if your crimping isn’t perfect—it still tastes amazing!

Cooking Tips & Techniques

• Keep Everything Cold: Butter, water, even your flour—cold ingredients make a flakier crust. I chill my rolling pin in summer, too.
• Don’t Overwork the Dough: Mix only until it comes together. Overmixing will make the crust tough (trust me, I’ve learned the hard way).
• Juicy Filling Fix: If your strawberries or rhubarb are extra watery, increase the cornstarch by 1-2 tbsp. I once skipped this and ended up with pie soup!
• Lattice Top Shortcut: For a pretty finish, cut dough strips and weave. If you’re rushed, just lay strips side by side.
• Prevent Soggy Bottom: Sprinkle a tablespoon of flour or ground almonds in the base of the crust before filling—it absorbs extra juice.
• Bake on the Lower Rack: This helps set the bottom crust before the top browns.
• Don’t Rush Cooling: Let the pie rest at least 2 hours. It seems long, but the filling sets and flavors meld. I know it’s hard to wait!

One mistake I made early on—using too much fruit without enough thickener. That pie tasted great but was a mess to serve. Multi-tasking tip: Prep your filling while the dough chills. And if you’re baking more than one pie, stagger oven times for best results. Consistency is all about patience—take it from someone who’s rushed more than a few bakes!

Variations & Adaptations

• Gluten-Free Version: Swap the flour for a gluten-free blend and check your cornstarch is certified GF. I’ve done this for friends—comes out just as tasty!
• Vegan Strawberry-Rhubarb Pie: Use vegan butter, skip the egg wash, and sprinkle with coconut sugar for crunch.
• Seasonal Fruit Twist: Substitute half the strawberries with blueberries, blackberries, or even sliced apples in the fall.
• Flavor Boost: Add orange zest or a splash of vanilla extract to the filling for a subtle twist.
• Allergen-Friendly: For nut allergies, avoid almond flour; for dairy-free, use plant-based butter and crust.

One of my favorite tweaks is adding a handful of raspberries to amp up the tartness. I’ve also tried using coconut sugar in place of brown sugar for a caramel note. If you like your pie extra chunky, cut the fruit larger. There’s no one way—make it yours!

Serving & Storage Suggestions

Serve the strawberry-rhubarb pie slightly warm or at room temperature—the flavors really shine when it’s not piping hot. For a Pinterest-worthy presentation, dust the cooled pie with powdered sugar or top with a scoop of vanilla ice cream. I love pairing it with a cup of black tea or freshly brewed coffee.

If you’re hosting, slice the pie into neat wedges and arrange on a pretty platter—those vibrant reds and golds look amazing. Leftovers? Store covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze slices for up to 2 months. To reheat, pop a slice in a 350°F (175°C) oven for 10 minutes (the crust crisps up again!).

As the pie sits, the flavors deepen and the filling thickens, so don’t be afraid to make it a day ahead. I find it’s even better the next day. Just keep it loosely covered to avoid sogginess. Pro tip: microwave leftovers for 10-15 seconds for that just-baked warmth.

Nutritional Information & Benefits

Each slice of this strawberry-rhubarb pie (1/8 of a 9-inch pie) has approximately:

• 250-320 calories
• 4g protein
• 12g fat
• 45g carbohydrates
• 2g fiber
• 25g sugar

Strawberries are loaded with vitamin C and antioxidants, while rhubarb delivers vitamin K and fiber. If you use less sugar, it’s a lighter treat. For gluten-free or vegan adaptations, you can keep nutrition balanced. Note: This pie contains wheat (unless adapted), eggs (if using egg wash), and dairy (unless you swap the butter).

Personally, I love that this pie lets me sneak more fruit into dessert. It’s not “health food,” but it’s certainly better than most store-bought pies. Moderation, as always, is key!

Conclusion

This strawberry-rhubarb pie recipe truly deserves a spot in your dessert rotation. The flavors are bold, the crust is flaky, and the whole process is just plain fun—especially if you share with friends or family. Whether you stick to the classic or customize it with your favorite tweaks, you’ll end up with a pie that’s both comforting and show-stopping.

I love this recipe because it never fails to bring smiles to the table. It’s flexible, forgiving, and always delicious. If you’ve got strawberries and rhubarb, you’ve got magic waiting to happen.

So what are you waiting for? Try it, tweak it, and let me know how it turns out. Drop your pie stories or questions in the comments below—and if you snap a photo, share it on Pinterest so we can all drool together! Happy baking!

Frequently Asked Questions

Can I use frozen strawberries and rhubarb for this pie?

Yes, you can! Just thaw and drain them well before using. Frozen fruit tends to release more liquid, so add an extra tablespoon of cornstarch to the filling.

How do I prevent my pie from getting soggy?

Sprinkle a little flour or ground almonds over the bottom crust before adding the filling. Also, bake the pie on the lower rack and let it cool fully before slicing.

Can I make this pie ahead of time?

Absolutely. This strawberry-rhubarb pie actually tastes better after sitting for a few hours, or even overnight. Just store covered at room temperature or in the fridge.

What if I don’t have a pastry brush for the egg wash?

No problem—just use the back of a spoon or your fingers to gently spread the beaten egg over the top crust.

How do I know when the pie is done baking?

The crust should be golden brown and you’ll see the filling bubbling through the slits or lattice. If the edges brown too quickly, cover them with foil strips to prevent burning.

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