This strawberry rhubarb pie features a deliciously sweet and tart filling, encased in a flaky and buttery pie crust. It makes a beautiful summer dessert to enjoy as is or with a scoop of vanilla ice cream!
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Every year, when rhubarb is in season, my Rhubarb Crumble Bars become your favorite baking recipe from the site. I baked it myself countless times and it’s always a hit among my guests. Seriously, it’s the kind of recipe to keep for a lifetime. Now, if you want to explore some more, make sure you try the combination of strawberries and rhubarb. The sweet and juicy strawberries balance the tartness of rhubarb to perfection, creating a tangy flavor that will make you ask for some more.
I used this strawberry-rhubarb combo in other recipes, such as this Meringue Strawberry Rhubarb Pie and also in this Rhubarb Strawberry Apple Cobbler. Now let’s try it in a simple strawberry rhubarb pie! I promise it much tastes better than a store-bought pie, and you get the satisfaction to make it from scratch. So, grab an apron, and let’s get baking together!
Strawberry Rhubarb Pie, in short:
- A fun summer baking project, which never fails to impress.
- Flavors – Sweet but not overly sweet, with sweet and tart flavors.
- Texture – A perfect homemade flaky lattice-top pie crust.
The recipe ingredients
- Rhubarb. You can use either fresh or frozen, diced rhubarb. If using fresh, wash the rhubarb stalks and trim off the tough ends. Note that rhubarb stalks can vary in color, from light green to pink, but both taste the same. Also, make sure you discard the leaves, as they are toxic.
- Strawberries. I used fresh strawberries. This recipe is perfect to use ripe strawberries or on the contrary some strawberries that are still a little bit greenish.
- Cornstarch. It thickens the filling, making sure it doesn’t make the pie soggy.
- Lemon zest + juice. It adds some refreshing flavors to the sweet filling, making for the perfect balance bite.
- Egg yolk. I used it for egg wash (with a pinch of salt) for a flaky lattice pie crust.
- Flour, butter, sugar and salt for the homemade pie crust. I really recommend you go the extra mile and create the crust from scratch, it really makes the difference.
How to make strawberry rhubarb pie
- Start by making the pie crusts (for the top ad bottom parts) and chill.
- Prepare the strawberry rhubarb filling. Simply combine strawberries and rhubarb cut into small pieces together with sugar, cornstarch, lemon zest and juice.
- Roll out the bottom crust, transfer to the pie dish, and spoon the filling over, discarding the excess liquid. Add small pieces of butter on top of the filling.
- Roll out the top crust, cut it into strips and weave the lattice pie crust. Brush with egg wash.
- Bake for 20 minutes at 425°F (220°C) and 30 minutes at 375°F (190°C) or until the pie is golden. Allow the pie to cool down before serving, so the filling can firm up. Enjoy!
Tips for the best strawberry rhubarb pie
- Dice the rhubarb stalks into small, equal pieces. As you will use the rhubarb raw in this recipe, cutting it into small ½ inch (1,5 cm) pieces ensures the filling will bake perfectly.
- Make yourself a favor and bake the pie crust from scratch. While it can be tempting to use store-bought crusts, I strongly advise against. This butter pie crust takes a little much effort but the result is so worth it!
- Use a glass or metal pie dish. While a ceramic baking dish works just fine in my humble opinion, glass and metal will help you avoid a soggy bottom if you are worried about it. Metal in particular conducts heat very well.
- Allow to cool before serving. I like to enjoy this strawberry rhubarb pie lukewarm. However, it’s important to let it cool down first, to allow the filling to firm up. If desired, you can reheat a few minutes before serving.
Can I make strawberry rhubarb pie ahead of time?
The answer is yes. This strawberry rhubarb pie is a great make-ahead baking project. You can prepare the filling and the pie dough a day ahead, and store them in the refrigerator before assembling and baking the following day. However, I do not recommend storing the assembled strawberry rhubarb pie in the refrigerator before baking, as the crust may become soggy due to the fresh fruit filling.
Storing and freezing instructions
Storing. The leftovers will keep in the refrigerator for up to 5 days. Reheat slightly in a preheated oven for about 10 minutes before serving.
Freezing. You can freeze the whole pie after baking. Allow the pie to cool completely, then wrap it tightly in plastic wrap and foil. The pie will keep in the freezer for up to 3 months. To thaw, remove the plastic and foil, and simply reheat the strawberry rhubarb pie, in a preheated oven for about 15 minutes. Cover with foil if needed.
More fantastic desserts for you to try:
- Rhubarb Crumble Bars
- Rustic Geometric Rhubarb Tart
- American Apple Pie
- Homemade Cherry Pie
- Easy No-Bake Cheesecake
Strawberry Rhubarb Pie
- Prep Time: 30 mins
- Cook Time: 50 mins
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Pies
This strawberry rhubarb pie features a deliciously sweet and tart filling, encased in a flaky and buttery pie crust. It makes a beautiful summer dessert to enjoy as is or with a scoop of vanilla ice cream!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
For the pastry crust:
- 3 ½ cup (15 ounces/420g) all-purpose flour
- 1 pinch of salt
- 1 cup + 4 Tablespoons (10 ounces/280g) unsalted butter
- 2 teaspoons granulated sugar
- ⅔ cup (5 ounces/150 ml) water, or more if needed
For the strawberry rhubarb filling:
- 3 cups (380g) rhubarb, cut into ½-inch pieces (1,5 cm)
- 2½ cups (380g) strawberries washed, hulled, and cut into small pieces
- ½ cup (100g) granulated sugar
- ¼ cup (30g) cornstarch
- ¼ teaspoon salt
- 1 lemon, zest only
- 1 teaspoon fresh lemon juice
- 1 Tablespoon unsalted butter, cut into small pieces
- 1 egg yolk, beaten with a pinch of salt, for egg wash
- Coarse sugar for sprinkling on top of the lattice pie crust
Instructions
- For the crust. In a medium-sized bowl, mix together the flour and salt. Dice the butter into small pieces and crumble it with the flour until lumps are the size of small peas. Add sugar and stir well. Pour in the ice cold water, little at a time, mixing with a fork. Finish by hand and shape into a ball.
- Divide the dough into 2 pieces, one about twice as large as the other. The larger piece will be the bottom crust, the smaller one the top crust. Flatten each dough with your hand, and wrap them individually in plastic wrap. Chill in the refrigerator for about 30 minutes.
- Preheat oven to 425°F (220°C). Butter and flour a 9-inch (23 cm) deep pie dish (at least 2-inch/5 cm) deep.
- For the filling. Place cut strawberries and rhubarb into a large bowl. Add sugar, cornstarch, salt, lemon zest and juice, and stir to combine until evenly coated.
- For assembling. Roll the larger piece of dough into a 13-inch (33 cm) circle and transfer it into the prepared pan. Trim the edges so that they overlap the rim of the pan all the way around.
- Spoon the strawberry rhubarb filling into the pan. Excess liquid at the bottom of the bowl is not needed and can be discarded. Top the filling with diced butter. Place in the fridge while you’re making the lattice pie crust.
- Roll out the remaining dough to a 11-inch (28 cm) circle, and slice it into thin layers. Weave a lattice crust for the lop layer, and crimp the edges of the pie with a fork.
- Whisk the yolk with one Tablespoon of water and a pinch of salt. Brush the lattice with the egg wash and sprinkle with coarse or granulated sugar if desired.
- Bake at 425°F (220°C) for 20 minutes then reduce oven temp to 375°F (190°C) and bake an additional 30 minutes. Tent the pie around the 40 minute mark. Allow pie to cool in the pie dish before serving. Enjoy at room temperature or lukewarm, with a scoop of vanilla ice cream.
Did you make this recipe?
Lastly, if you make this Strawberry Rhubarb Pie, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
