This Easy Strawberry Rhubarb Pie Recipe combines juicy strawberries and tart rhubarb in a flaky homemade double crust. It’s a classic summer dessert that’s simple to prepare ahead and is delicious served warm with vanilla ice cream or chilled.
Why You’ll Love This Recipe
- Quick & Easy: No need to pre-cook the fruit — simply clean, chop, and toss the strawberries and rhubarb with the rest of the filling ingredients for a great pie.
- Make Ahead Friendly: Serve slightly warm or chilled. It’s especially good warm with a scoop of vanilla ice cream, and it freezes well for future servings.
Easy Strawberry Rhubarb Pie Recipe
Strawberry rhubarb pie is a beloved early-summer dessert. This version uses ripe strawberries and tart rhubarb baked with brown and granulated sugar, lemon, and cornstarch to thicken the filling. The mixture bakes inside a buttery, flaky double crust and is even better with a scoop of ice cream.
If you have an abundance of rhubarb, this pie freezes beautifully — make extras and save them for later.
Recipe Notes
Rhubarb is easy to grow and prepare, but its leaves are toxic due to oxalic acid and should be discarded at harvest. When harvesting, snap or cut stalks near the base without damaging the crown. Ideal stalks are 12–18 inches long, firm, and colorful (red, green, or mixed). Peeling is optional — smaller stalks don’t need it. Rinse and pat dry before chopping. You can also chop and freeze rhubarb in a zip-top bag for up to six months.
Key Ingredients
- Pie Crust – use a homemade flaky crust or a premade crust for convenience.
- Strawberries – fresh or frozen. If using frozen, increase cornstarch to 1/4 cup and defrost/drain first to reduce excess moisture.
- Rhubarb – cut into 1/2-inch pieces; no need to peel.
- Sugar – a mix of granulated and brown sugar adds depth and balances the tartness.
- Cornstarch – thickens the filling while baking; tapioca flour works as a substitute.
- Lemon – both zest and juice brighten the filling; orange can be used instead.
- Salted Butter – cold and cut into 1/2-inch pieces, scattered over the filling before topping with the crust.
How to Make The Best Strawberry Rhubarb Pie
- Make the pie dough. Prepare a basic flaky double crust and chill the dough.
- Divide and chill. Split dough into two discs, wrap, and chill 30–60 minutes.
- Roll the bottom crust. Roll one disc into a circle large enough to hang over the pie plate by about 1/2 inch and line the plate.
- Prepare lattice strips. Roll the second disc to about 1/4 inch thick and cut 3/4-inch strips for a lattice top; chill until ready to assemble.
- Make the filling. Toss rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, lemon zest, and lemon juice until the fruit is evenly coated. Pour into the unbaked crust and dot with cold butter pieces.
- Assemble the lattice. Weave the dough strips into a lattice, crimp the edges to seal, and trim excess dough.
- Finish and bake. Brush the crust with an egg wash (egg + water), sprinkle with sugar, and bake at 350°F for 45–60 minutes until the filling is bubbling and the crust is golden. If edges brown too fast, shield them with foil.
- Cool and serve. Let the pie cool at least 15 minutes (longer if you prefer firmer slices) before serving with whipped cream or vanilla ice cream.
Recipe Tips and Tricks
Helpful tips to improve your pie:
- Pick the best rhubarb: Choose bright, firm stalks without blemishes. Redder stalks tend to have stronger flavor. Discard the leaves.
- Adjust sweetness: Taste your fruit first and adjust granulated and brown sugar or lemon juice to balance tartness and sweetness.
- Thicken properly: Use cornstarch or tapioca to prevent a runny filling; frozen fruit usually requires more thickener.
- Enhance flavor: Try a splash of vanilla, a pinch of cinnamon, or a touch of orange zest for extra depth.
- Vent the top: Lattice or slits let steam escape and help the filling set without boiling over.
- Golden finish: Brush the crust with egg wash for shine and to help sugar adhere.
- Cool before slicing: Allow the pie to rest at least 2 hours for the filling to firm up for cleaner slices.
Frequently Asked Questions
A runny filling usually means not enough thickener or insufficient baking time. Measure cornstarch accurately and bake until the filling bubbles and thickens. If using frozen fruit, increase cornstarch to 1/4 cup.
Peeling rhubarb is optional. The stalks are edible and add color and texture without peeling, especially when they are tender.
Yes. You can assemble the pie a day ahead and bake it the next day, freeze an unbaked pie, or freeze baked slices. Thaw overnight in the refrigerator before baking or reheat as needed.
Storing and Freezing Instructions
- Room Temperature: Cover and store up to 2 days.
- Refrigerator: Cover and store up to 5 days.
- Freezer: Cool completely, wrap in foil and plastic, and freeze up to 2 months.
- Thawing: Thaw at room temperature for a few hours or reheat in a 350°F oven for about 10 minutes.
More Summer Recipes You’ll Love
Strawberry Rhubarb Crisp
Strawberry Pretzel Salad
Strawberry Rhubarb Cream Pie
Strawberry Shortcake
Easy Strawberry Rhubarb Pie Recipe
Ingredients
Double Pie Crust Recipe
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 8 ounces Crisco or cold butter
- 1/4 cup cold water
Strawberry Rhubarb Pie Filling
- 2½ cups strawberries, sliced
- 3 cups rhubarb, sliced into 1/2″ chunks
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 4 tablespoons cornstarch (use 1/4 cup if using frozen berries)
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons salted butter, cold and cut into 1/2″ chunks
To Finish
- 1 large egg
- 1 tablespoon water
- 1 tablespoon sugar (for sprinkling)
Instructions
Basic Double Pie Crust
- In a large bowl, combine flour and salt. Cut in Crisco or cold cubed butter until the mixture resembles coarse meal.
- Add cold water into a well and gently mix until the dough holds. Avoid overmixing.
- Divide dough into two discs, wrap, and chill 30–60 minutes.
- Roll one disc to line a pie plate, and roll the second into a 1/4″ thick circle to cut 3/4″ strips for the lattice. Chill strips while preparing filling.
Strawberry Rhubarb Pie Filling
- Toss rhubarb, strawberries, sugars, cornstarch, lemon zest, and lemon juice until evenly coated. Pour into the prepared crust and dot with cold butter.
- Arrange the chilled dough strips into a lattice on top and crimp edges to seal.
Baking the Pie
- Preheat oven to 350°F.
- Whisk the egg with 1 tablespoon water and brush over the crust. Sprinkle with sugar.
- Bake 45–60 minutes until the filling bubbles and the crust is golden. Cover edges with foil if they brown too quickly.
- Remove from oven and let cool slightly before serving with whipped cream or ice cream. The pie can be served warm or chilled.
Notes
If using frozen berries: increase cornstarch to 1/4 cup.
Storing leftovers: Room temperature up to 2 days, refrigerated up to 5 days, or frozen up to 2 months.
Thawing: Thaw at room temperature or warm in a 350°F oven for about 10 minutes.
Nutrition
Disclaimer: Nutritional values are estimates.
More Of The Best Pie Recipes
- Fresh Strawberry Pie
- Fresh Peach and Raspberry Pie
- Blackberry Pie
- Strawberry Cream Pie
- Butterscotch and Coconut Pie
- Cherry Pie
- Coconut Cream Pie
- Chocolate Cream Pie
- Key Lime Pie
- More Easy Dessert Recipes
- More Homemade Pie Recipes
This easy Strawberry Rhubarb Pie is straightforward to prepare and perfect for summer gatherings — filled with juicy strawberries and tart rhubarb baked in a flaky crust.