Strawberry Rhubarb Pie
This classic Strawberry Rhubarb Pie delivers the perfect balance of sweet and tart in a flaky, golden crust. It's the ultimate summer dessert that's easier to make than you think.
The Sweet-Tart Pie That Signals the Start of Summer
If there is one dessert that truly marks the arrival of warm weather, it is a golden, bubbling Strawberry Rhubarb Pie. The combination sounds simple enough, but there is a quiet magic in the way the sugary sweetness of ripe strawberries softens the sharp, almost citrusy bite of rhubarb. The result is a filling that is complex, jammy, and deeply satisfying, all tucked inside a buttery, shatteringly flaky crust.
This is the kind of pie that draws people into the kitchen just from the smell alone.
Getting the best results from this recipe really does come down to a few key tools and quality ingredients. A good pastry cutter, a reliable rolling pin, and a proper 9-inch pie dish with a deep well will set you up for success from the very first step.
Tools & Ingredients We Recommend
Why This Recipe Works
A lot of strawberry rhubarb pies end up soupy in the middle or too sweet to taste the rhubarb at all. This recipe gets around both problems deliberately.
Cornstarch as the thickener is the key to a clean, sliceable filling. It sets beautifully without turning gummy or cloudy the way some flour-thickened pies can.
The sugar ratio is intentional. One cup of sugar sounds like a lot, but rhubarb is assertively sour. This amount balances the tartness without eliminating it entirely. If your strawberries are especially ripe and sweet, you can pull back by two tablespoons.
A short rest with the filling before baking allows the sugar to draw out some of the juices, which then get absorbed by the cornstarch during baking. Do not skip this step.
Chef's Tip: Cold butter is non-negotiable for a flaky crust. Cut it into cubes and pop it back in the freezer for 10 minutes before you start if your kitchen is warm.
Choosing Your Rhubarb
Rhubarb can be tricky to find outside of spring and early summer, so when you see it, grab it. Look for stalks that are firm and deeply colored, ranging from pale green-pink to vivid red. The color does not affect flavor much, but the redder stalks will give your filling a gorgeous rosy hue.
Avoid any stalks that feel limp or hollow. Fresh rhubarb should snap cleanly when bent.
If fresh rhubarb is not available, frozen rhubarb works beautifully in this recipe. No need to thaw it, just add an extra tablespoon of cornstarch to compensate for the extra moisture.
The Lattice vs. Full Top Crust Debate
Both options are completely valid, and here is the honest breakdown:
- Full top crust is faster, easier to execute, and gives you more of that golden pastry in every bite.
- Lattice crust lets the filling bubble up and caramelize through the gaps, creates a beautiful presentation, and allows steam to escape more evenly.
If this is your first time making pie, go with the full top crust and a few decorative slits. If you want to impress at a dinner party, the lattice is worth the extra 10 minutes.
Warning: No matter which top you choose, make sure your edges are well sealed and crimped. This filling is juicy, and a loose seal means a leaky pie and a smoky oven.
Ready to bake the most satisfying summer dessert of the season? Here is everything you need:
Strawberry Rhubarb Pie
This classic Strawberry Rhubarb Pie delivers the perfect balance of sweet and tart in a flaky, golden crust. It's the ultimate summer dessert that's easier to make than you think.
Ingredients
- 2 1/2 cups all-purpose flour, plus more for rolling
- 1 tbsp granulated sugar, for the crust
- 1 tsp salt
- 1 cup unsalted butter, cold, cut into small cubes
- 6 tbsp ice water, added one tablespoon at a time
- 3 cups fresh strawberries, hulled and halved
- 3 cups fresh rhubarb, trimmed and cut into 0.5-inch pieces
- 1 cup granulated sugar, for the filling, adjust to taste
- 1/4 cup cornstarch
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 large egg, beaten, for egg wash
- 1 tbsp coarse sugar, for sprinkling on top crust
Instruction
Make the pie dough: In a large bowl, whisk together 2.5 cups flour, 1 tablespoon sugar, and 1 teaspoon salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Drizzle in the ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together. It should hold when pinched but not feel wet or sticky.
Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Prepare the filling: In a large bowl, combine the halved strawberries, rhubarb pieces, 1 cup sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Stir well to coat and let sit for 15 minutes while you roll out the dough.
Preheat your oven to 400 degrees F (205 degrees C). Place a rimmed baking sheet on the lower rack to catch any drips.
On a lightly floured surface, roll one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any overhang to about 0.5 inches.
Pour the strawberry rhubarb filling into the crust, spreading it into an even layer.
Roll out the second disc of dough into a 12-inch circle. You can either lay it over the filling as a full top crust or cut it into strips for a classic lattice. If using a full crust, cut several slits in the top to allow steam to escape.
Trim and crimp the edges together to seal. Brush the top crust evenly with the beaten egg wash and sprinkle generously with coarse sugar.
Place the pie on the preheated baking sheet and bake at 400 degrees F for 20 minutes. Then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 30 to 35 minutes, until the crust is deep golden brown and the filling is bubbling through the vents.
Transfer the pie to a wire rack and let it cool for at least 2 to 3 hours before slicing. This resting time is essential for the filling to set properly.
Equipment
- 9-inch pie dish
- Large mixing bowl
- Pastry cutter or food processor
- Rolling pin
- Pastry brush
- Rimmed baking sheet
- Wire cooling rack
- Plastic wrap
Notes
Serving and Storing Your Pie
Let the pie cool for a full 2 to 3 hours before slicing. This is genuinely the hardest part of the whole recipe, but it is critical. A warm pie will fall apart on the plate. A cooled pie slices cleanly and holds its shape beautifully.
Serve with:
- A generous scoop of vanilla bean ice cream
- A dollop of freshly whipped cream
- A drizzle of heavy cream poured straight into the slice, old-fashioned style
Leftovers keep well loosely covered at room temperature for two days, or refrigerated for up to five. Reheat individual slices in a low oven to bring the crust back to life.
