This easy strawberry rhubarb pie recipe makes one classic 9-inch homemade pie with a flaky double crust, sweet strawberries, tart rhubarb, and a lightly thickened fruit filling. Combine 2 1/2 cups of sliced strawberries with 2 1/2 cups of chopped rhubarb, bake the pie at 425°F for 15 minutes, then finish at 375°F for 40–55 minutes.
The result is a beautifully balanced dessert: juicy berries bring bright sweetness, rhubarb adds a pleasantly sharp flavor, and vanilla and lemon juice make every bite taste fresh. Let the pie cool for at least 2 hours before slicing so the filling can set into tidy, spoonable pieces instead of running across the plate.
Jump to RecipeWhy You’ll Love This Recipe
Strawberry rhubarb pie is one of those desserts that tastes both old-fashioned and wonderfully fresh. The filling has the familiar comfort of a fruit pie, but the combination of ripe strawberries and tart rhubarb gives it more character than a standard berry filling.
This recipe keeps the ingredient list practical and the method approachable. You can use homemade pie pastry or two refrigerated single crusts, so it works equally well for a weekend baking project or a last-minute dessert for guests.
The flour thickener creates a soft, luscious filling while still allowing the fruit juices to shine. A little lemon juice sharpens the flavor, vanilla adds warmth, and butter tucked beneath the top crust contributes a subtle richness.
If you enjoy fruit-forward treats, our strawberry lemon blondies are another bright dessert to add to your baking list.
Ingredients You’ll Need
Fresh fruit is the heart of this pie, so choose strawberries that are fragrant and rhubarb stalks that look crisp and firm. Hull and slice the strawberries, then cut the rhubarb into even 1/2-inch pieces so both fruits soften at a similar rate.
- Pie crusts: You need two single crusts, one for the base and one for the top.
- Strawberries and rhubarb: Use 2 1/2 cups of each for the filling.
- Sugar: One cup sweetens the tart fruit without hiding its flavor.
- Flour: One-third cup helps absorb and thicken the juices as the pie bakes.
- Lemon juice and vanilla: These small additions make the fruit taste brighter and rounder.
- Butter: Two tablespoons, cut into small pieces, are dotted over the filling.
- Egg wash: One egg beaten with milk or water gives the crust a glossy golden finish.
Coarse or granulated sugar is optional, but a tablespoon sprinkled over the egg-washed crust adds a delicate crunch and makes the finished pie sparkle.
How to Make It Step-by-Step
Step 1: Fit the bottom crust into a 9-inch pie plate, gently pressing it into the corners without stretching the pastry. Place the lined pie plate in the refrigerator while you prepare the fruit, and keep the second crust chilled as well.
Step 2: Add the strawberries, rhubarb, sugar, flour, lemon juice, vanilla extract, and salt to a large bowl. Toss carefully with a spatula or large spoon until the flour and sugar coat every piece of fruit.
Step 3: Pour the filling into the chilled bottom crust, scraping in any sugar or flour remaining in the bowl. Spread the fruit evenly, then scatter the small butter pieces over the top so they melt into the bubbling juices.
Step 4: Place the second crust over the fruit, or cut it into strips and arrange a lattice pattern. Trim excess pastry, crimp the rim firmly, and cut several vents in a solid top crust to let steam escape.
Step 5: Beat the egg with the milk or water in a small bowl. Brush it over the top crust and crimped edge, then sprinkle with the optional tablespoon of coarse or granulated sugar.
Step 6: Set the assembled pie on a foil-lined baking sheet and place it in a 425°F oven for 15 minutes. Lower the temperature to 375°F and bake for another 40–55 minutes, watching for a deeply golden crust and filling that bubbles visibly through the vents or lattice.
Step 7: Transfer the pie to a cooling rack and leave it undisturbed for at least 2 hours, preferably 2–3 hours. The juices continue to thicken as the pie cools, making it much easier to cut and serve.
Baking the Perfect Fruit Pie
The two-temperature baking method gives this pie a strong start and a steady finish. The initial 425°F heat helps the crust begin browning and encourages the cold pastry to become flaky, while the lower 375°F temperature allows the fruit filling to cook thoroughly without scorching the crust.
Place the pie on a foil-lined baking sheet before it goes into the oven. Strawberry rhubarb filling commonly bubbles over the edge, and the baking sheet catches those juices so they do not burn on the oven floor.
Begin checking the pie near the end of the 40–55 minute second baking period. A little bubbling is essential because it shows that the filling is hot enough for the flour to thicken the juices.
If the rim or top becomes deeply brown before the filling bubbles, loosely cover the edges or the whole pie with foil for the rest of the baking time. Avoid pressing the foil onto the crust, especially if you have made a delicate lattice.
For another strawberry-centered dessert, try these baked strawberry donuts when you want something tender and breakfast-friendly.
Pro Tips for a Flaky, Flavorful Pie
- Keep the pastry cold: Chilled crust is easier to handle and helps create a flaky texture in the oven.
- Do not overmix the filling: Toss just until the fruit is coated. Excessive stirring can bruise the strawberries and release juices before baking.
- Cut consistent rhubarb pieces: Even 1/2-inch chunks cook at the same pace and give the filling a pleasant texture.
- Vent generously: Steam needs a way out, whether you use several cuts in a solid crust or the openings in a lattice.
- Trust the cooling time: A hot pie is naturally loose. Waiting at least 2 hours is part of the recipe, not an optional extra.
Do not be tempted to add extra flour if the fruit looks juicy in the bowl. The filling thickens during baking and cooling, and too much thickener can make the center heavy rather than soft and jammy.
For a pretty finish, use a small cookie cutter to cut a few shapes from pastry scraps and place them on the top crust before applying the egg wash. Keep decorations modest so the steam can still escape.
Serving Suggestions
Serve slices at room temperature or slightly warm, with vanilla ice cream melting over the crust. Whipped cream, lightly sweetened crème fraîche, or a spoonful of plain yogurt also complements the sweet-tart fruit.
Because the filling is colorful and glossy, the pie looks beautiful with minimal decoration. A few sliced strawberries or a small rhubarb leaf placed beside the serving plate can provide a fresh visual accent, but never use rhubarb leaves as food because they are not edible.
This pie is especially welcome at picnics, potlucks, cookouts, and holiday dessert tables. If you are creating a larger menu, balance this sweet course with savory favorites such as our savory tomato pie or a warm cheeseburger dip for snacking.
Storage and Make-Ahead Advice
Let the pie cool fully before covering it. Store leftovers covered at room temperature for a short period, or refrigerate them when you want to keep the pie for longer.
Chilled slices can be served cold, brought to room temperature, or gently warmed before serving. If reheating, warm individual slices carefully so the crust does not become overly dark and the filling does not spill.
The pie can also be baked earlier on the day you plan to serve it because the long cooling period gives the filling time to set. For a different simple holiday dessert, keep our shortcut pumpkin pie in mind for the next gathering.
Easy Strawberry Rhubarb Pie
Ingredients
Method
- Fit one pie crust into a 9-inch pie plate and refrigerate it while preparing the filling. Keep the second crust chilled for the top.
- Combine the sliced strawberries, chopped rhubarb, sugar, flour, lemon juice, vanilla, and salt in a large bowl. Toss gently until the fruit is evenly coated.
- Pour the fruit mixture into the chilled bottom crust and spread it into an even layer. Dot the surface with the small pieces of butter.
- Cover the filling with the second crust or arrange the crust as a lattice. Trim and crimp the edges, then cut several vents if using a solid top crust.
- Beat the egg with the milk or water and brush the mixture over the crust. Sprinkle with coarse or granulated sugar if desired.
- Place the pie on a foil-lined baking sheet and bake at 425°F for 15 minutes. Reduce the oven temperature to 375°F and continue baking for 40–55 minutes, until the crust is deeply golden and the filling is visibly bubbling.
- Cool the pie completely for at least 2 hours, preferably 2–3 hours, before slicing. Serve once the filling has thickened.
Notes
Final Thoughts
This easy strawberry rhubarb pie recipe delivers everything a homemade fruit pie should: crisp golden pastry, a fragrant filling, and a delicious contrast between sweet strawberries and tangy rhubarb. The ingredients are simple, the instructions are reliable, and the finished dessert feels special enough for a celebration.
Remember the most important details: keep the crust chilled, bake the pie on a foil-lined baking sheet, look for bubbling filling, and allow at least 2 hours for cooling. Once you cut that first clean slice and add a scoop of vanilla ice cream, this classic pie is sure to become a favorite.
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