Strawberry rhubarb pie is a classic fruit pie that balances sweet strawberries with tart rhubarb in a thick, sliceable filling. It's baked between a double pie crust that holds everything together.
A Quick Look at the Recipe
✅ Recipe Name: Strawberry Rhubarb Pie
🕒 Ready In: ~1 hour 15 minutes
👪 Serves: 8 slices
🥣 Main Ingredients: Strawberries, rhubarb, sugar, cornstarch, pie crust
👌 Difficulty: Moderate - roll crust, fill, bake
⭐ Why You'll Love It: This strawberry rhubarb pie bakes up with a thick, well-set filling that balances sweet fruit and tart rhubarb inside a flaky double crust.
SUMMARIZE & SAVE THIS CONTENT ON
Once cooled, the filling sets up nicely while staying soft and spoonable. The contrast between the sweet berries, tangy rhubarb, and flaky crust is what makes this pie a staple during spring and early summer baking.
If you're baking with seasonal fruit, you might also like our cherry pie, blueberry crumble bars, or Peaches and Cream Cobbler.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Strawberry Rhubarb Pie
- Key ingredients
- Easy Substitutions & Variations
- How to Make Strawberry Rhubarb Pie
- Recipe Notes & Tips
- Make-Ahead & Freezing Options
- Strawberry Rhubarb Pie faqs
- More Cookie Recipes You'll Love
- Get our Baking Tips & Tricks Ebook
- Strawberry Rhubarb Pie
Why You'll Love Strawberry Rhubarb Pie
Balanced sweet-tart flavor: Equal parts strawberries and rhubarb create a filling that isn't overly sweet or overly sharp.
Sliceable filling: Cornstarch thickens the juices so the pie holds together once cooled.
Classic double crust: The top and bottom crust help trap moisture while keeping the filling from bubbling out.
Reliable bake: Covering the edges prevents over-browning while the center finishes cooking.
Sets as it cools: Allowing time to rest after baking improves texture and makes cleaner slices.
Key ingredients
- Fresh rhubarb: Provides the tart backbone of the filling and softens as it bakes without turning mushy.
- Fresh strawberries: Add natural sweetness and balance the sharpness of the rhubarb while releasing juice during baking.
- Granulated sugar: Sweetens the filling and helps draw out juices so the fruit cooks evenly.
- Cornstarch: Thickens the fruit juices, allowing the pie to set properly once cooled.
- Lemon juice: Brightens the fruit flavors and supports the setting of the filling.
- Double pie crust: Encases the filling and provides structure, helping the pie bake evenly and slice cleanly.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- Frozen fruit: Frozen rhubarb and strawberries can be used if fresh aren't available; thaw completely and drain excess liquid before mixing.
- Sugar level: Reduce the sugar slightly if your strawberries are very sweet, or add a bit more if the rhubarb is especially tart.
- Lattice top: Use a lattice crust instead of a full top crust for more even browning and visible filling.
- Thickener swap: Arrowroot powder can replace cornstarch in equal amounts for a glossy filling.
- Single crust option: Bake the filling in a deep-dish crust with a crumb topping instead of a second crust for a crumble-style pie.
How to Make Strawberry Rhubarb Pie
- Step 1: Preheat the oven to 400°F. In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and lemon juice.
- Step 2: Toss until evenly coated, then let the mixture rest for 10 minutes to release some juices.
- Step 3: Roll out one pie crust and fit it into a pie dish. Pour in the fruit filling, spreading it evenly.
- Step 4: Place the second crust on top and crimp the edges to seal.
- Step 5: Cut four slits in the top crust for steam, then brush with egg yolk and sprinkle with additional sugar. Cover the edges of the pie with foil and bake for 50 minutes, removing the foil after 30 minutes.
- Step 6: The filling should be bubbling and the crust golden. Remove from the oven and let the pie cool for at least 1 hour before slicing to allow the filling to set.
Recipe Notes & Tips
- Slice the fruit evenly: Keeping the rhubarb and strawberries similar in size helps them soften at the same rate while baking.
- Let the filling rest before baking: The short rest allows the sugar to draw out juices and helps the cornstarch hydrate properly.
- Watch for bubbling: The filling should be visibly bubbling before removing the pie from the oven; this ensures the cornstarch has fully activated.
- Protect the crust edges: Foil prevents the edges from browning too quickly while the center finishes baking.
- Cool completely before slicing: Cutting too soon can cause the filling to run; cooling allows it to fully set.
Make-Ahead & Freezing Options
- Make ahead: Strawberry rhubarb pie can be baked up to 1 day in advance and stored covered at room temperature once fully cooled.
- Refrigeration: For longer storage, keep the baked pie refrigerated for up to 3 days and bring to room temperature before serving.
- Freeze unbaked pie: Assemble the pie completely, wrap it tightly, and freeze for up to 2 months. Bake directly from frozen, adding 10-15 minutes to the bake time.
- Freeze baked pie: Once fully cooled, wrap the baked pie tightly and freeze for up to 2 months.
- Thawing tips: Thaw frozen pie overnight in the refrigerator, then reheat gently to refresh the crust if desired.
Strawberry Rhubarb Pie faqs
Strawberry rhubarb pie can be runny if the filling hasn't boiled long enough in the oven or if the pie is sliced before it has fully cooled. The filling must bubble to activate the cornstarch, and cooling allows it to set properly.
Strawberry rhubarb pie should cool for at least 1-2 hours before slicing. Cutting too soon prevents the filling from setting and causes excess juice to spill out.
Strawberry rhubarb pie is done when the crust is golden and the filling is bubbling through the vents. Bubbling is the clearest sign the filling has thickened properly.
Grab your free copy
Get our Baking Tips & Tricks Ebook
baking hacks to make the perfect dessert every time!
Strawberry Rhubarb Pie
Equipment
Ingredients
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and lemon juice. Toss until evenly coated, then let the mixture rest for 10 minutes to release some juices.
- Roll out one pie crust and fit it into a pie dish. Pour in the fruit filling, spreading it evenly.
- Place the second crust on top and crimp the edges to seal. Cut four slits in the top crust for steam, then brush with egg yolk and sprinkle with additional sugar if desired.
- Cover the edges of the pie with foil and bake for 50 minutes, removing the foil after 30 minutes. The filling should be bubbling and the crust golden.
- Remove from the oven and let the pie cool for at least 1 hour before slicing to allow the filling to set.
Nutrition
Notes
- Slice the fruit evenly: Keeping the rhubarb and strawberries similar in size helps them soften at the same rate while baking.
- Let the filling rest before baking: The short rest allows the sugar to draw out juices and helps the cornstarch hydrate properly.
- Watch for bubbling: The filling should be visibly bubbling before removing the pie from the oven; this ensures the cornstarch has fully activated.
- Protect the crust edges: Foil prevents the edges from browning too quickly while the center finishes baking.
- Cool completely before slicing: Cutting too soon can cause the filling to run; cooling allows it to fully set.
Leave a Reply