Classic Strawberry Rhubarb Pie
This classic Strawberry Rhubarb Pie features a perfectly balanced sweet-tart filling tucked inside a golden, flaky double crust. It is the ultimate rhubarb dessert for spring and summer baking.
The Pie That Tastes Like Early Summer
If there is one dessert that truly captures the spirit of late spring, it is a bubbling, golden Strawberry Rhubarb Pie fresh from the oven. The filling is everything: a jammy, jewel-toned blend of sweet strawberries and tart rhubarb, thickened just enough to hold a clean slice but still saucy enough to pool beautifully on the plate.
Rhubarb recipes can feel intimidating at first. It looks like celery, it is bracingly sour on its own, and many home bakers are not sure what to do with those ruby-red stalks sitting in the produce section. But paired with ripe strawberries and a touch of lemon in a classic strawberry rhubarb pie filling, rhubarb becomes something magical. The tartness softens, the sweetness deepens, and the result is a berry pie filling that is far more complex and interesting than any single-fruit pie.
This recipe has been tested many times to get the balance just right. Not too sweet, not puckery, with a crust that is genuinely flaky rather than just decorative.
Why the Right Tools Make a Real Difference Here
A great pie crust lives and dies by technique and temperature, but having the right equipment makes both much easier to manage. A good pastry cutter, a solid 9-inch pie dish with a wide rim for crimping, and a reliable rolling pin are the three tools that will make or break your results here.
What Makes This Strawberry Rhubarb Pie Filling So Good
The secret to a properly set, sliceable berry pie filling is cornstarch. Some rhubarb recipes pie call for flour or tapioca, but cornstarch gives you a glossy, clear filling rather than a cloudy or gummy one. Four tablespoons is the sweet spot for this volume of fruit.
A few other things that elevate this filling:
- Lemon zest and juice brighten every other flavor without making the pie taste citrusy
- Vanilla extract adds a subtle warmth that rounds out the tartness of the rhubarb
- Letting the fruit sit for 10 minutes after mixing draws out some of the juice, so you can see exactly how saucy the filling will be before it goes into the crust
Chef's Tip: If your strawberries are very ripe and sweet, reduce the sugar by 2 tablespoons. If your rhubarb stalks are very thick and pale green rather than red, they tend to be more tart, so keep the full amount of sugar.
How to Get a Truly Flaky Pie Crust
The crust here is a classic all-butter double crust, and cold butter is everything. Cut your butter into cubes and pop them in the freezer for 10 minutes before you start. Work quickly, and stop mixing the moment the dough just comes together.
Overworked dough develops gluten and turns tough rather than flaky. Less mixing equals more layers. Refrigerating the dough for at least 30 minutes before rolling lets the gluten relax and the butter firm back up, which means a crust that holds its shape and shatters beautifully when you cut into it.
Warning: Never skip the resting time. Dough that goes from the bowl straight to the rolling pin almost always shrinks in the oven and loses its crimp.
The egg wash and coarse sugar on top are not just decorative. The egg wash seals the crust and gives it that deep amber color you see on professional pies. The sugar adds a gentle crunch to every forkful.
Ready to bake the most satisfying rhubarb dessert of the season? Here is the full recipe:
Classic Strawberry Rhubarb Pie
This classic Strawberry Rhubarb Pie features a perfectly balanced sweet-tart filling tucked inside a golden, flaky double crust. It is the ultimate rhubarb dessert for spring and summer baking.
Ingredients
- 2 1/2 cups all-purpose flour, for the pie crust, plus extra for dusting
- 1 cup unsalted butter, cold, cut into small cubes
- 1 cup granulated sugar, divided, adjust to taste
- 6 tbsp ice water, added one tablespoon at a time
- 3 cups fresh rhubarb, trimmed, cut into 0.5-inch pieces
- 2 cups fresh strawberries, hulled and halved
- 4 tbsp cornstarch, for thickening the pie filling
- 1 tbsp fresh lemon juice, brightens the berry pie filling
- 1 tsp lemon zest, optional but highly recommended
- 1 tsp vanilla extract
- 1/2 tsp salt, for the pie crust
- 1 large egg, beaten, for egg wash
- 1 tbsp coarse sugar, for sprinkling on top crust
Instruction
Make the pie crust: In a large bowl, whisk together 2.5 cups flour and 0.5 tsp salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse pea-sized crumbles.
Drizzle in ice water one tablespoon at a time, stirring gently with a fork after each addition, just until the dough begins to come together. Do not overwork it.
Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
Prepare the strawberry rhubarb pie filling: In a large bowl, combine the rhubarb pieces, halved strawberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Toss gently until everything is well coated. Let sit for 10 minutes.
Preheat your oven to 400 degrees F (205 degrees C). Place a baking sheet on the lower rack to catch any drips.
On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing gently into the bottom and sides. Trim any excess, leaving a 0.5-inch overhang.
Pour the strawberry rhubarb filling into the prepared crust, spreading it evenly.
Roll out the second dough disk into a 12-inch circle. Lay it over the filling. Trim the edges, then fold and crimp the top and bottom crusts together to seal. Cut 4 to 5 small slits in the top crust to allow steam to escape.
Brush the top crust evenly with the beaten egg wash and sprinkle generously with coarse sugar.
Place the pie on the preheated baking sheet. 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 more, 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 hours before slicing. This allows the berry pie filling to set properly.
Equipment
- 9-inch pie dish
- Large mixing bowl
- Pastry cutter
- Rolling pin
- Baking sheet
- Wire cooling rack
- Plastic wrap
- Pastry brush
Notes
Serving and Storing Your Pie
Serve this pie slightly warm or completely at room temperature. A scoop of vanilla ice cream alongside is never wrong, and neither is a spoonful of fresh whipped cream.
For clean slices, patience is your best tool. Give the pie the full 2-hour rest it needs after baking. The filling continues to set as it cools, and cutting too early means a delicious but soupy mess on the plate.
Storage tips at a glance:
- Room temperature, loosely covered: up to 2 days
- Refrigerator: up to 4 days total
- Freezer (unbaked): up to 3 months
This is the kind of recipe that earns its place in your permanent rotation. Once you make it, you will be watching the rhubarb season every spring just so you can bake it again.
