Strawberry Rhubarb Pie

ByLeanne Neill
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Sweet strawberries and tart rhubarb bake together into a bubbling, jammy filling that tastes like pure spring and summer tucked inside a flaky crust. This Strawberry Rhubarb Pie is made from scratch (but it's easy, especially if you use a store bought pie crust), with fresh fruit and simple ingredients that let the classic flavors shine. Serve it warm with a scoop of vanilla ice cream, and it quickly becomes the kind of dessert everyone hopes there's one more slice of.

Close up overhead shot of a slice of strawberry rhubarb pie being removed from the whole pie in a glass pyrex dish. The pie has a lattice top.

This is the first pie I've posted on the blog, and it is no coincidence it is my all-time favorite pie. If you agree or disagree on strawberry rhubarb as the ultimate pie flavor, leave a comment below, let me know your favorite.

Rhubarb shows up in the spring, but you really have to search it out sometimes, so if it's your favorite too, start looking for it around March/April in the grocery stores. I haven't tried this with frozen rhubarb but I was told it freezes well and you can make a pie with it. I will give it a try with this recipe and update in the coming months.

This is also a great recipe to use up strawberries that are getting past their prime. Once baked you can't tell. If you have lots of strawberries to use up you might also want to look at making Strawberry Scones, or Sheet pan pancakes with strawberries.

I made the crust with my butter only pie crust recipe (it makes a double crust and you will need both). But if you don't want to make your own crust feel free to buy store bought dough. Sometimes convenience trumps all.

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Ingredients

See recipe card at the bottom for exact quantities.

overhead shot of all the ingredients needed to make a strawberry rhubarb pie. Ingredients are: fresh rhubarb and strawberries, cornstarch, granulated sugar, cinnamon, orange zest, orange juice, egg, milk, butter, vanilla extract, coarse sugar, and double pie crust dough.
  • Double pie crust - provides the base and top for the pie. I did a lattice top but you could also do a regular pie top crust.
  • Chopped rhubarb - One of two fruits to provide the flavor and filling to the pie.
  • Chopped strawberries - One of the two fruits that provides the flavor and filling to the pie.
  • Granulated sugar - Adds some sweetness (this is not a super sweet pie)
  • Cornstarch - Is a thickening agent which helps the jammy filling to stay together so it doesn't all ooze out.
  • Orange juice - flavor booster (optional)
  • Orange zest - flavor booster (optional)
  • Vanilla extract - enhances flavor
  • Cinnamon - a warm spice for flavor, (optional)
  • Butter (salted) - adds richness and extra flavor to the pie filling.
  • Egg - used for the egg wash on the top pie crust layer, helps to brown the crust.
  • Milk - used in the egg wash on the top pie crust layer, to help brown the crust.
  • Coarse sugar - sprinkled on top of the egg wash for decoration and a bit of sweetness (optional).

Instructions

Preheat oven to 425F.

An overhead shot of a glass mixing bowl with the strawberries, rhubarb, sugar, cornstarch, and cinnamon added. Above the bowl the following ingredients are waiting to be added: vanilla extract, orange zest, and orange juice.

Step 1: Combine rhubarb, strawberries, sugar, cornstarch, orange juice, orange zest, vanilla and cinnamon in a large bowl. Set aside.

overhead shot of a pie crust dough rolled out and sliced into 1" strips to be used for the lattice top.

Step 2: Roll one of the pie crusts out to about 12" round on parchment paper. Cut the dough into 1" wide strips. Cover with plastic wrap and let chill in fridge.

While the strips for the lattice are chilling continue on by preparing the bottom of the pie shell.

Overhead shot of pie dough that has been rolled out and seated into a pie dish. Above the pie is a bowl with the strawberry rhubarb filling.

Step 3: Roll out second dough disc to about 12" round and transfer to a 9" pie dish. Don't press dough into dish, instead ease it down into place with gravity. Leave the overhang for now.

Overhead shot of the pie dough in the pie dish now being filled with the strawberry rhubarb pie filling.

Step 4: Spoon the strawberry/rhubarb mixture into the pie leaving behind the excess liquid in the bowl. Dot the filling with the butter pieces.

Making the Lattice Top

Overhead shot of a pie shell filled with strawberry rhubarb pie filling, and five strips of dough layed across vertically with gaps between each strip.

Step 5: Using the 1" strips of dough, place about 5 strips all in the same direction across the pie leaving about a ½" gap between strips. Allow the strips to overhang the pie.

Overhead shot of the strawberry rhubarb pie with every other dough strip pulled back so the lattice top can be started.

Step 6: Pull back every other dough strip (2 and 4), then lay a new strip of dough in the opposite direction (perpendicular) across the pie.

Overhead shot of the strawberry rhubarb pie with one horizontal strip added and the vertical strips returned to their place while the other vertical strips are now folded back.

Step 7: Return the folded back strips to their original position and now fold back the other strips (1,3, and 5).

overhead shot of the pie covered in 5 vertical dough strips and two horizontal strips. almost done making the the lattice top.

Step 8: Add another horizontal strip and return the vertical strips to their original position.

Continue to alternate folding back each set of vertical strips and laying down a horizontal piece until the lattice is complete.

overhead shot of the pie with the top strips forming a lattice top. Scissors have just trimmed the ends of the strips so they are the same length as the bottom pie dough.

Step 8: Trim the lattice strips and bottom overhang to about a ½" overhang.

overhead shot of the pie now having the overhanging dough folded in and crimping together the bottom and top dough.

Step 9: Fold the bottom overhanging dough together with the overhanging lattice strips and press together. You can fold it under between the pie plate and the dough, or over for a more rustic look as I did here.

Step 8: Flute the edges. You can use a fork and press down for a very easy crimp, or you can make a scalloped edge by pressing your thumb between two pinching fingers.

Overhead shot of a strawberry rhubarb pie with a lattice top having an egg wash brushed on.

Step 9: Whisk together egg and milk in a small bowl and using a pastry brush, brush the egg wash all over the top dough. Try not to miss any spots as they won't brown up once baked. Sprinkle with coarse sugar if you like.

Baking the Pie

Place the pie onto a parchment lined baking sheet (to catch any mess if it bubbles over), and place in the 425F oven for 20 minutes. Reduce the temperature to 375F and continue to bake for another 35-40 minutes. The pie is ready once it is bubbly hot and the crust is nice and brown.

overhead shot of a strawberry rhubarb pie just before it goes in the oven. The lattice top has been brushed with egg wash and coarse sugar sprinkled on top.

Before going in the oven.

overhead shot of a strawberry rhubarb pie in a glass pie dish just after coming out of the oven. It has a lattice top and you can see the warm pink filling underneath.

After going in the oven

Hint: If your crust is browning too fast you can tent it with aluminum foil or a pie crust protector. I don't have to do this, but some people find the last 5-10 minutes to be too much browning on their crust.

Allow the pie to come to room temperature before slicing. Serve with a scoop of vanilla ice cream and enjoy!

side shot of a slice of strawberry rhubarb pie with a scoop of vanilla ice cream melting on the top.

Substitutions

I like the subtle flavor that the orange juice, zest and cinnamon provide, but you can leave them out if you prefer.

To make this pie gluten-free, you just need to make/use a gluten-free pie shell recipe. All other ingredients are gluten-free.

You can replace cornstarch with tapioca starch 1:1.

Equipment

Disclosure: as an Amazon affiliate, I receive a small amount of compensation from qualifying purchases at no expense to you. This helps support my work and allows me to bring more yummy recipes your way.

Storage

After the pie comes out of the oven and has completely cooled to room temperature, cover with plastic wrap and place in the fridge. It can stay in the fridge for about 4 days or so. You can reheat slices in the microwave for 30-60 seconds if you want to serve warm. You can also freeze it. Again wrap it tightly with plastic wrap and then aluminum foil. You can keep it in the freezer up to three months.

Top Tip - How to Remove the First Slice

It can be hard to remove that first slice of pie without making a mess, but there is a simple trick that helps. Use a serrated knife to cut through the crust cleanly. After making the two cuts that form your first wedge-shaped slice, make one additional cut on each side of it so that three slices are fully separated. Then, use a pie server to lift out the center slice first. Having the two surrounding slices already cut gives you extra wiggle room, making it much easier to remove that first piece cleanly without breaking the crust or crushing the filling.

FAQ

Why is my strawberry rhubarb pie watery?

Strawberries and rhubarb both release a lot of juice while baking. Using a thickener like cornstarch or tapioca starch helps create a thicker filling. Letting the pie cool completely before slicing also helps the filling set properly. Another possibility is if you added a lot of the liquid left behind in the bowl when the filling was mixed together this can add too much moisture to the pie.

Can I use frozen rhubarb in strawberry rhubarb pie?

I haven't tried it yet, but many people say it works no problem. You just need to remove any excess liquid after it thaws.

What is the best thickener for strawberry rhubarb pie?

Cornstarch is one of the most popular thickeners because it creates a glossy filling. Tapioca starch is another good option and holds up especially well in fruit pies.

How do you know when strawberry rhubarb pie is done baking?

The pie is done when the crust is golden brown and the filling is bubbling in the center, not just around the edges.

Should strawberry rhubarb pie be refrigerated?

Yes. Because the filling contains fresh fruit, the pie should be covered and refrigerated after it has cooled completely.

Why do strawberries and rhubarb go so well together?

Sweet strawberries help balance rhubarb's tartness, creating a classic flavor combination that is bright, fruity, and well balanced.

Looking for other fruity dessert recipes?

Pairing

Strawberry rhubarb pie is great served with coffee or tea for an afternoon break or as a treat if you are hosting brunch. It's also is a great way to finish one of these a meals...

Overhead shot of a strawberry rhubarb pie with a lattice top in a glass pie dish. Peeking-in in the corners are fresh strawberries and rhubarb.

Strawberry Rhubarb Pie

Leanne Neill
Sweet strawberries and tart rhubarb bake together into a bubbling, jammy filling that tastes like pure spring and summer tucked inside a flaky crust. This Strawberry Rhubarb Pie is made from scratch (but it's easy, especially if you use a store bought pie crust), with fresh fruit and simple ingredients that let the classic flavors shine. Serve it warm with a scoop of vanilla ice cream, and it quickly becomes the kind of dessert everyone hopes there's one more slice of.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 3 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 1 9" Pie

Equipment

  • 1 Large Mixing Bowl
  • Measuring Cups
  • Measuring Spoons
  • 1 Rolling Pin
  • 1 Silicone Mat optional but makes rolling easier optional (makes rolling pie dough easier)
  • 1 9" Pie Plate I like glass pyrex and ceramic plates I like glass pyrex and ceramic plates
  • 1 Baking Sheet
  • Parchment Paper makes clean up easier optional (makes clean up easier)
  • 1 Crust Protector optional (not always needed)

Ingredients
  

  • 1 double pie crust fridge temperature
  • 3 cups sliced rhubarb about ½" slices
  • 2 ½ cups chopped strawberries about ½ inch pieces
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 2 teaspoon orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 1-2 tablespoon salted butter cut into small pieces
  • 1 egg
  • 1 tablespoon milk
  • Coarse sugar for sprinkling on top

Instructions
 

  • In a large bowl combine the rhubarb, strawberries, sugar, cornstarch, orange juice, orange zest, vanilla extract and cinnamon. Once all stirred together, set the bowl aside.
  • Roll one of the pie crust discs out on a floured surface until it is about 12" round.
  • Place the 12" round on a baking sheet lined with parchment paper. Cut the dough into 1" wide strips. Cover with plastic wrap and place in the fridge to chill.
  • Remove the other dough disc from the fridge and roll to about 12" round.
  • Place this pie crust into a 9" pie dish. Don't worry about the overhanging crust at the moment.
  • Spoon in the strawberry rhubarb filling leaving behind the excess liquid in the bowl. Dot the filling with the 1 tablespoon of butter cut into small pieces, about the size of peas.

Making the Lattice Top

  • Remove the strips of dough from the fridge. Place about 5 strips all in the same direction leaving about ½" of space between each strip.
  • Pull back every other dough strip (eg. 1,3, and 5), then lay a new strip of dough in the opposite direction (perpendicular) across the pie. See post for pictures.
  • Return the folded back strips to their original position and now fold back the other strips (2 and 4). Lay down another perpendicular strip and return all the folded back strips to their original position.
  • Repeat the process by folding back strips 1, 3, and 5 again and laying down another strip. Continue alternating this pattern until you reach the other edge of the pie.
  • Trim the overhanging dough (the bottom dough and the lattice) to about ½ an inch overhang. Tuck the overhang under itself keeping it flush to the edge of the plate. Crimp the edge of the dough all the way around by using your thumb on one hand to press the dough horizontally into a gap made between the thumb and forefinger of your other hand.
  • In a small bowl whisk together the egg and milk.
  • Use a pastry brush to brush the egg wash all over the pie dough (lattice and edge).
  • Sprinkle with coarse sugar for decoration if desired.
  • Place pie plate on a parchment lined baking sheet. Bake in an oven at 425F for 20 minutes and then turn down to 375F for 35-40 minutes. If the lattice top is browning too much you can protect the edges with aluminum foil or a pie crust protector.
  • The pie is done when the crust is golden brown and the pie filling is bubbling. Remove the pie and allow it to cool to room temperature before slicing.
  • Serve with a scoop of vanilla ice cream and enjoy.

Notes

It can be hard to remove that first slice of pie without making a mess, but there is a simple trick that helps. Use a serrated knife to cut through the crust cleanly. After making the two cuts that form your first wedge-shaped slice, make one additional cut on each side of it so that three slices are fully separated. Then, use a pie server to lift out the center slice first. Having the two surrounding slices already cut gives you extra wiggle room, making it much easier to remove that first piece cleanly without breaking the crust or crushing the filling.
Keyword Rhubarb Strawberry Pie, Strawberry Rhubarb Pie

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