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Strawberry Rhubarb Pie

There’s something incredibly comforting about a homemade strawberry rhubarb pie fresh from the oven. The bubbling fruit filling, golden flaky crust, and balance of sweet strawberries with tart rhubarb create a classic dessert that never goes out of style. Whether you grew up enjoying this old-fashioned pie at summer gatherings or you’re trying it for the first time, this recipe delivers bakery-quality results with simple ingredients and easy-to-follow steps. Strawberry rhubarb pie is one of those timeless fruit desserts that tastes like pure nostalgia. The juicy strawberries soften the sharpness of rhubarb, creating a perfectly balanced filling that’s sweet, tangy, fruity, and rich all at once. Paired with a buttery pie crust, every bite feels warm and comforting. This homemade strawberry rhubarb pie recipe is ideal for spring and summer baking, family dinners, holiday dessert tables, or weekend treats. You can also customize it with gluten-free crusts, vegan butter alternatives, or lower-sugar options if needed. If you’ve been searching for the best easy strawberry rhubarb pie recipe with fresh fruit, this one checks every box for flavor, texture, and simplicity.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • For the Pie Crust
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup cold unsalted butter cubed
  • 6 –8 tablespoons ice water
  • Optional Pie Crust Variations
  • Use a store-bought refrigerated pie crust for convenience
  • Substitute gluten-free flour blend for a gluten-free strawberry rhubarb pie
  • Use vegan butter for a dairy-free version
  • For the Strawberry Rhubarb Filling
  • 3 cups fresh strawberries sliced
  • 3 cups rhubarb chopped into ½-inch pieces
  • 1 ¼ cups granulated sugar
  • ¼ cup brown sugar
  • ⅓ cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • For the Egg Wash
  • 1 egg
  • 1 tablespoon milk
  • Optional Toppings
  • Coarse sugar for sprinkling
  • Vanilla ice cream
  • Fresh whipped cream

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Measuring cups and spoons
  • Rolling Pin
  • Sharp knife
  • Cutting board
  • Pastry cutter or food processor
  • Baking sheet
  • Pastry brush
  • Helpful Alternatives
  • A stand mixer can help prepare pie dough faster
  • Pre-made pie crust works well if you’re short on time
  • Ceramic or glass pie dishes both work beautifully for even baking

Method
 

  1. Step 1: Prepare the Pie Dough
  2. In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and cut it into the flour using a pastry cutter or food processor until the mixture resembles coarse crumbs.
  3. Slowly add ice water, one tablespoon at a time, mixing gently until the dough begins to come together. Avoid overmixing because it can make the crust tough instead of flaky.
  4. Divide the dough into two equal discs, wrap them in plastic wrap, and refrigerate for at least 1 hour.
  5. Step 2: Prepare the Strawberry Rhubarb Filling
  6. In another large bowl, combine the sliced strawberries and chopped rhubarb. Add granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt.
  7. Mix gently until the fruit is fully coated. Let the filling sit for about 15 minutes so the fruit can release some natural juices. This helps create that classic thick and glossy strawberry rhubarb pie filling.
  8. Step 3: Roll Out the Pie Crust
  9. Preheat your oven to 400°F (200°C).
  10. Lightly flour your work surface and roll out one disc of dough into a large circle about 12 inches wide. Carefully place it into your pie dish and trim any excess dough around the edges.
  11. Pour the strawberry rhubarb filling evenly into the crust.
  12. Step 4: Add the Top Crust
  13. Roll out the second disc of dough and place it over the filling. You can keep it whole or cut strips to create a lattice crust for a more traditional homemade pie appearance.
  14. Trim and crimp the edges to seal the pie. Cut a few slits in the top crust if using a full crust to allow steam to escape during baking.
  15. Step 5: Brush and Bake
  16. Whisk together the egg and milk to create an egg wash. Brush it lightly over the top crust and sprinkle with coarse sugar if desired.
  17. Place the pie on a baking sheet to catch any bubbling juices. Bake for 20 minutes at 400°F, then reduce the temperature to 375°F (190°C) and bake for another 40–45 minutes.
  18. The pie is ready when the crust turns golden brown and the filling is bubbling thickly through the vents.
  19. Step 6: Cool Before Serving
  20. Allow the strawberry rhubarb pie to cool for at least 3 hours before slicing. This step is important because it helps the filling set properly.
  21. Serve warm or at room temperature with vanilla ice cream or whipped cream for the ultimate summer dessert experience.

Notes

Cooking Tips & Tricks
Keep the Butter Cold
Cold butter is the secret to a flaky pie crust. Warm butter melts too quickly and creates a dense crust instead of light, buttery layers.
Don’t Skip the Resting Time
Chilling the dough helps relax the gluten and prevents shrinkage during baking.
Use Fresh Rhubarb
Fresh rhubarb provides the best texture and flavor for homemade strawberry rhubarb pie. Frozen rhubarb works too, but thaw and drain it first to avoid excess liquid.
Prevent a Soggy Bottom Crust
Sprinkle a thin layer of breadcrumbs or crushed graham crackers on the bottom crust before adding filling. This helps absorb extra moisture.