Why You’ll Love Strawberry Rhubarb Pie Recipe
- A perfect balance of sweet strawberries and tangy rhubarb
- Flaky, buttery double crust that bakes to golden perfection
- A rich, jammy filling thanks to the reduced fruit juices
- Great for sharing with family and friends
- Can be served warm or chilled with a variety of toppings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- all butter double pie crust (for a 9 inch deep pie dish)
- egg (for egg wash)
- raw sugar (optional)
- rhubarb
- strawberries
- lemon juice
- sugar
- cornstarch
- lemon zest
- vanilla extract
Directions
- Prepare the pie crust by making a double batch of all-butter dough. Divide into two portions, wrap, and chill for at least 1 hour.
- Roll out one portion and line a deep pie dish without stretching the dough. Trim excess and chill.
- Roll out the second portion for the top crust, cover, and refrigerate until needed.
- Slice the rhubarb and strawberries, then combine in a bowl with lemon juice and sugar. Let macerate for 1 hour.
- Drain the fruit mixture using a sieve, collecting the liquid separately. Return fruit to the bowl and refrigerate.
- Cook the drained liquid in a saucepan until reduced to about ¾ cup, then cool slightly.
- Mix the fruit with lemon zest, vanilla, and cornstarch. Add the reduced liquid and gently combine.
- Preheat oven to 425°F / 218°C with a baking pan inside.
- Fill the prepared crust with the fruit mixture.
- Add the top crust (full or lattice), seal edges, and trim excess.
- Chill the assembled pie for 30 minutes.
- Brush with egg wash, optionally sprinkle sugar, and vent if needed.
- Bake on the preheated pan, reducing heat to 350°F / 180°C, for 60–70 minutes until golden and bubbly.
- Cool completely before slicing and serving.
Servings and timing
- Servings: 12 slices
- Prep time: 1 hour 30 minutes (including chilling and maceration)
- Cook time: 60–70 minutes
- Total time: about 4 hours 40 minutes
Variations
- Add a pinch of cinnamon or nutmeg for a warm spice note
- Use brown sugar instead of white sugar for a deeper flavor
- Swap half the strawberries for raspberries for a twist
- Make a crumble topping instead of a top crust
- Add a hint of almond extract for a subtle nutty aroma
Storage/Reheating
Store the pie covered at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm slices in the oven at 160°C (320°F) for about 10–15 minutes. Avoid microwaving if you want to keep the crust crisp.
FAQs
Can I use frozen fruit?
Yes, but thaw and drain thoroughly to avoid excess moisture in the filling.
Why is my filling too runny?
It may need more cooling time or slightly more cornstarch next time.
Do I have to reduce the fruit liquid?
Yes, this step concentrates flavor and prevents a watery pie.
Can I make the pie ahead of time?
Yes, it can be baked a day in advance and stored at room temperature.
What’s the best way to get a flaky crust?
Keep the dough cold and avoid overworking it.
Can I skip the egg wash?
Yes, but the crust won’t have the same golden shine.
How do I prevent a soggy bottom crust?
Bake the pie on a preheated metal pan to help crisp the base.
Can I make this gluten-free?
Yes, by using a gluten-free pie crust alternative.
What can I serve with this pie?
Whipped cream, vanilla ice cream, or yogurt pair beautifully.
How do I know when the pie is done?
The crust should be golden and the filling visibly bubbling.
Conclusion
This strawberry rhubarb pie is a timeless dessert that combines bright fruit flavors with a rich, flaky crust. With a few simple techniques, you can create a bakery-quality pie at home that’s sure to impress every time.
Strawberry Rhubarb Pie
A classic strawberry rhubarb pie with a flaky all-butter crust and a sweet-tart fruit filling, perfect for sharing.
- Prep Time: 2 hours
- Cook Time: 1 hour 10 minutes
- Total Time: 4 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 all butter double pie crust (for a 9 inch deep pie dish)
- 1 egg (for egg wash)
- Raw sugar (optional)
- 450 g rhubarb (approximately 9 – 10 stalks)
- 660 g strawberries (approximately 4.5 – 5 cups)
- 30 mL lemon juice (2 tbsp)
- 250 g sugar (1 ¼ cup)
- 45 g cornstarch (4 ½ packed tablespoons)
- Zest of 1 lemon
- 1 tbsp vanilla extract
Instructions
- Prepare the all-butter pie crust and divide into two portions. Chill both portions for at least 1 hour.
- Roll out one portion and line a deep pie dish without stretching the dough. Trim edges and chill.
- Roll out the second portion for the top crust and chill.
- Slice rhubarb and strawberries and place in a bowl. Add lemon juice and sugar, mix gently, and let sit for 1 hour.
- Drain the fruit mixture using a sieve. Reserve the liquid and refrigerate the fruit.
- Reduce the drained liquid in a saucepan over medium heat until about ¾ cup remains. Let cool slightly.
- Mix the fruit with lemon zest, vanilla, and cornstarch. Add the reduced liquid and combine.
- Preheat oven to 425°F (218°C) with a baking tray inside.
- Fill the chilled pie crust with the fruit mixture.
- Top with the second crust (full or lattice), seal edges, and crimp.
- Chill the assembled pie for 30 minutes.
- Brush with egg wash, add vents if needed, and sprinkle with raw sugar if desired.
- Place pie on the preheated tray, reduce oven to 350°F (180°C), and bake for 60–70 minutes until golden and bubbly.
- Cool completely before slicing and serving.
Notes
- Do not skip chilling steps to ensure a flaky crust.
- Let the pie cool fully to allow the filling to set properly.
- Serve with whipped cream, ice cream, or yogurt.
- You can use brown sugar for a deeper flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
