Strawberry Rhubarb Pie Recipe

Strawberry Rhubarb Pie is one of those timeless desserts that perfectly captures the flavors of spring and summer. The combination of sweet, juicy strawberries and tart rhubarb creates a filling that is both refreshing and comforting. Wrapped inside a flaky, buttery pie crust and baked until golden brown, this pie delivers the perfect balance of sweetness and tanginess in every bite.

For generations, families have baked Strawberry Rhubarb Pie as a seasonal favorite. Rhubarb’s naturally tart flavor pairs beautifully with ripe strawberries, creating a vibrant filling that thickens into a luscious texture during baking. The result is a pie that’s colorful, flavorful, and incredibly satisfying.

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Why I Love This Recipe

There are countless pie recipes available, but Strawberry Rhubarb Pie remains one of my favorites because of its incredible flavor contrast. The sweetness of fresh strawberries balances the tartness of rhubarb perfectly, creating a filling that never feels overly sugary.

I also love how simple and rustic this pie is. It doesn’t require complicated ingredients or advanced baking skills, yet it looks beautiful and tastes bakery-quality. The bubbling fruit filling, golden crust, and wonderful aroma filling the kitchen make the baking experience just as enjoyable as eating the pie.

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Why You Must Try This Recipe

Perfect Balance of Sweet and Tart

Many fruit pies can become overly sweet, but rhubarb provides a bright tartness that keeps every bite fresh and flavorful.

Beautiful Seasonal Dessert

This pie showcases the best flavors of spring and summer when strawberries and rhubarb are at their peak.

Crowd-Pleasing Favorite

Even people who have never tried rhubarb often fall in love with this pie after the first bite.

Easy Yet Impressive

The recipe is simple enough for beginner bakers while producing results worthy of special occasions.

Wonderful Make-Ahead Dessert

The pie can be baked in advance and served later, making entertaining much easier.

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Recipe Information

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Ingredients

For the Pie Crust

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup cold unsalted butter, cubed
• 6-8 tablespoons ice water

For the Strawberry Rhubarb Filling

• 3 cups fresh rhubarb, chopped
• 3 cups fresh strawberries, hulled and sliced
• 1¼ cups granulated sugar
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Egg Wash

• 1 large egg
• 1 tablespoon milk

Optional Topping

• 1 tablespoon coarse sugar for sprinkling

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Quick Directions

1. Prepare pie dough and chill.
2. Mix strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt.
3. Roll out crust and fill pie dish.
4. Add fruit filling.
5. Top with second crust or lattice crust.
6. Brush with egg wash.
7. Bake until golden and bubbly.
8. Cool completely before slicing.

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Step-by-Step Preparation Method

Step 1: Make the Pie Dough

In a large bowl, combine flour, salt, and sugar.

Cut cold butter into the flour mixture until pea-sized crumbs form.

Gradually add ice water, one tablespoon at a time, until the dough comes together.

Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

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Step 2: Prepare the Filling

In a large mixing bowl, combine:

• Rhubarb
• Strawberries
• Sugar
• Cornstarch
• Lemon juice
• Vanilla extract
• Salt

Mix thoroughly until all fruit is coated evenly.

Allow mixture to sit for about 10 minutes.

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Step 3: Roll Out the Bottom Crust

On a lightly floured surface, roll one dough disc into a 12-inch circle.

Transfer carefully into a 9-inch pie plate.

Press gently into the bottom and sides.

Trim any excess dough.

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Step 4: Add the Filling

Pour the strawberry-rhubarb mixture into the prepared crust.

Spread evenly.

Dot the top with a few small pieces of butter if desired for extra richness.

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Step 5: Add the Top Crust

Roll out the second dough disc.

Place over the filling or create a lattice design.

Trim excess dough and crimp edges to seal.

Cut a few slits if using a full top crust.

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Step 6: Apply Egg Wash

Whisk together egg and milk.

Brush over the entire crust.

Sprinkle with coarse sugar if desired.

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Step 7: Bake

Preheat oven to 400°F (200°C).

Bake for 20 minutes.

Reduce temperature to 375°F (190°C) and continue baking for 30-40 minutes.

Bake until:

• Crust is golden brown
• Filling is bubbling through vents
• Fruit is tender

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Step 8: Cool Completely

Remove pie from oven.

Allow to cool for at least 3-4 hours before slicing.

This helps the filling set properly.

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How to Serve Strawberry Rhubarb Pie

This pie can be served in several delicious ways:

• Warm with vanilla ice cream
• Chilled from the refrigerator
• At room temperature
• With freshly whipped cream
• With vanilla custard sauce
• Alongside coffee or tea
• As a holiday dessert centerpiece

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Tips for the Best Strawberry Rhubarb Pie

Use Fresh Ingredients

Fresh strawberries and rhubarb provide the best flavor and texture.

Don’t Skip Cooling Time

Cutting the pie too early can cause the filling to run.

Protect the Crust

Use a pie shield or foil around the edges if they brown too quickly.

Measure Fruit Accurately

Too much fruit can cause overflow during baking.

Use Cold Butter

Cold butter creates a flaky, tender crust.

Bake Until Bubbling

The filling must bubble to fully activate the cornstarch.

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Variations

Strawberry Rhubarb Crumble Pie

Replace the top crust with a buttery streusel topping.

Orange Strawberry Rhubarb Pie

Add 1 tablespoon orange zest for a citrus twist.

Mixed Berry Rhubarb Pie

Include raspberries, blueberries, or blackberries.

Almond Strawberry Rhubarb Pie

Add ½ teaspoon almond extract to the filling.

Rustic Galette

Fold the dough around the filling for an easy free-form tart.

Strawberry Rhubarb Hand Pies

Turn the filling into portable individual pies.

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Freezing and Storage

Refrigerator Storage

• Cover tightly.
• Store for up to 4 days in the refrigerator.

Freezing Baked Pie

• Cool completely.
• Wrap tightly in plastic wrap and foil.
• Freeze up to 3 months.

Freezing Unbaked Pie

• Assemble completely.
• Wrap well.
• Freeze for up to 3 months.
• Bake directly from frozen, adding 15-20 extra minutes.

Reheating

• Oven: 350°F (175°C) for 15-20 minutes.
• Individual slices: microwave for 20-30 seconds.

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Special Equipment Needed

• 9-inch pie plate
• Large mixing bowls
• Measuring cups and spoons
• Rolling pin
• Pastry cutter or food processor
• Pastry brush
• Cooling rack
• Sharp knife
• Plastic wrap

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Frequently Asked Questions

Can I use frozen strawberries?

Yes. Thaw and drain them thoroughly before using to prevent excess moisture.

Can I use frozen rhubarb?

Absolutely. Thaw and drain excess liquid before adding to the filling.

Why is my pie filling runny?

The pie may not have baked long enough, or it wasn’t cooled completely before slicing.

Do I need to peel rhubarb?

No. Simply wash and trim the stalks.

Can I make the pie crust ahead of time?

Yes. Pie dough can be refrigerated for up to 3 days or frozen for up to 3 months.

Can I reduce the sugar?

Yes. Reduce by about ¼ cup if you prefer a more tart pie.

What is the best way to get a flaky crust?

Use very cold butter and avoid overworking the dough.

How do I know when the pie is done?

The crust should be golden brown and the filling should be visibly bubbling through the vents.

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Conclusion

Strawberry Rhubarb Pie is a classic homemade dessert that perfectly balances sweet strawberries with tart rhubarb inside a flaky, buttery crust. It’s simple enough for everyday baking yet elegant enough for holidays, celebrations, and special occasions. With its vibrant flavor, beautiful appearance, and comforting homemade appeal, this pie has remained a beloved favorite for generations. Once you try this recipe, it may quickly become one of your most requested desserts, bringing the taste of summer to your table with every delicious slice.

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