Tart rhubarb and sweet strawberries are a match made in heaven in this classic, old-fashioned Strawberry Rhubarb Pie recipe. You’ll fall in love with the all-butter flaky crust and the perfect, mouth-watering strawberry rhubarb filling.
Have you had Strawberry Rhubarb Pie before? It’s one of my favorites, and since rhubarb has a fairly short season, I always make one of these tasty pies as soon as I see rhubarb available at the grocery store.
If it’s not rhubarb season, you should make this simple Custard Pie instead!
What is Rhubarb?
Is it a fruit? A vegetable? What does Rhubarb even taste like?
These are all great questions!
Rhubarb is actually a vegetable. It grows as thick reddish pink stalks topped with giant leaves and has a texture that is very similar to celery.
Unlike celery though, rhubarb is intensely flavorful! If you eat it raw, you’ll get a zing of super sour flavor.
When cooked, that sour flavor mellows a bit, and when mixed with something sweet like sugar and strawberries, that sourness is mellowed a bit more, giving you the absolute perfect sweet-tart flavor of strawberry rhubarb pie.
In some areas, rhubarb grows wild, or is cultivated and kept in personal gardens. If you’re lucky enough to have rhubarb growing nearby, make sure you harvest some in the mid to late spring. Otherwise, look for stalks of rhubarb in grocery stores around the same time.
Why You’ll Love This Recipe
- The Best Strawberry Rhubarb Pie Filling– This is a classic, simple rhubarb pie filling packed with equal parts sweet strawberries and tart rhubarb stalks. The flavors are enhanced with plenty of sugar and pure vanilla extract
- Easy All-Butter Pie Crust – Make my fail-proof pie crust recipe- it’s the only one you’ll need to make all types of fruit pies. I’ll even show you how to create a lattice top on this tasty pie.
- Step By Step Instructions – It’s ok if you aren’t a pie baking pro yet! This recipe includes detailed instructions so that you’ll have success, regardless of your baking skill level.
Ingredients For Strawberry and Rhubarb Pie
Here’s what you need to make this delicious fruit pie:
Complete list of ingredients and amounts can be found in the recipe card below.
For the Strawberry Rhubarb Pie Filling
- Strawberries: Sweet fresh strawberries offer balance to the tartness of the rhubarb. Wash your berries and cut them into quarters for this pie.
- Rhubarb: You’ll need a few stalks of rhubarb, cut into half or three-quarter-inch slices.
- Granulated Sugar: You can’t make a pie filling without some sugar! This pie uses a good amount, again, to balance the sourness of the rhubarb.
- Corn starch: Corn startch is extremely important to the success of your pie. This thickens the otherwise very liquidy filling so that your pie filling holds together.
- Vanilla Extract: Just a bit of pure vanilla extract gives this pie the perfect finish.
- Salt: a pinch of salt makes everything else taste better.
- Unsalted Butter: We’ll add extra richness to this pie by dotting butter over the top of the strawberry rhubarb filling.
For the Pie Crust
- Prepare this recipe for a Double Pie Crust, or you can use your own trusted pie crust recipe. To make the pie crust you’ll want to have flour and unsalted butter on hand.
- Egg Wash: one egg whisked with a tablespoon of either water or milk will make the top of the pie shiny and browned.
- Coarse Sugar: for sprinkling on top.
How To Make Rhubarb Pie
- Mix the Filling: In a medium bowl, stir together the strawberries, rhubarb, granulated sugar, corn starch, vanilla, and salt. Stir to combine and set aside. You can preheat the oven to 400°F/200°C. while you complete the next steps.
- Roll Dough: Roll out half of the pie dough into a 12-inch circle. Place in a 9-inch pie dish
- Add the Filling: Add the filling to the prepared pie crust using a spoon. Discard any extra juices at the bottom of the bowl.
- Create the Top Crust: Roll the remaining pie dough into a 12-inch circle. Using a pastry wheel or pizza cutter, cut the dough into long strips. Make a lattice top by arranging the strips over the pie and weaving them. (Check out my How to Lattice a Pie tutorial for more detailed instructions on the weaving process.) Trim any excess dough and crimp the edges.
- Egg Wash: Make an egg wash by whisking together one egg and a tablespoon of water. Brush over the top of the pie using a pastry brush.
- Bake and Cool: Bake the pie as directed in the recipe card below. After baking, allow the pie to cool down for at least three hours before serving.
Strawberry Rhubarb pie is excellent when enjoyed with a big scoop of vanilla ice cream on top!
- If you’d rather not create a lattice top for your pie, you can cover it with a full piece of dough instead. Be sure to cut holes for steam to escape while the pie bakes.
- You can also make other decorative pie designs if you like!
- Rhubarb is typically a maroon/magenta color, but some varieties are just green. Feel free to use whatever kind of rhubarb you find.
- If you don’t have any coarse sugar, you can use regular granulated sugar instead, or skip this part if you prefer.
You should store Strawberry Rhubarb Pie covered and in the fridge. It will stay fresh for up to 5 days. You may notice that this pie gets a bit soggy as leftovers, even though it’s still quite tasty.
Strawberry Rhubarb Pie is best when you can eat it the same day that you bake it.
Recommended Tools For Pie Making
I use these simple kitchen tools for almost every pie I make. Having the right tools will make your strawberry rhubarb pies or any kind of pie super easy to construct.
- Pastry Cutter.
- Pastry Wheel.
- 9-Inch Pie Plate. This is one of the pie dishes I use often and I love how it comes with a lid that comes in so handy for storing!
- Pastry Brush. This is for brushing on an egg wash before baking your pie. I like to use a silicone pastry brush because it’s easy to wash and sanitize.
More Summer Desserts to Try
Strawberry & Rhubarb Pie is a decidedly summery dessert, and so are these other tasty treats that you should put on your list this season:
- Fruit Salad with Whipped Cream
- No Bake Strawberry Pie
- Banana Icebox Cake
- Red White and Blue Layer Cake
- Blackberry Cobbler
- Classic Apple Pie
If you’d rather not use egg to glaze your pie, the next best alternative is milk. If you’d like to avoid eggs and dairy, use melted butter, oil, or plant-based milk instead.
Nope! Cut the rhubarb into small pieces and add it and the strawberries into the pie raw. They will cook down as the pie bakes.
It’s inevitable that your rhubarb pie will be a little bit runny. Strawberry rhubarb fillings are supposed to be soft, and both berries and rhubarb are watery so that liquid comes out while they bake. The addition of cornstarch to the filling is a must for thickening the filling. You should also let the filling sit for a few minutes so that the sugar pulls some of the moisture out. Make sure not to include all of that liquid when you add the filling to the pie.
Strawberry Rhubarb Pie is a summertime treat! Make this recipe when rhubarb is plentiful. Pin it for more people to enjoy too!
- 1 all butter double pie crust click for recipe
- 2 ½ cups sliced rhubarb
- 2 ½ cups chopped strawberries
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon pure vanilla extract or ½ teaspoon almond extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter cut into small pieces
- coarse sugar for sprinkling on crust
- 1 egg beaten and mixed with 1 tablespoon water for egg wash
- Preheat the oven to 400°F/190°C.
- Roll out half of the pie dough into a 12-inch circle. Place in a 9-inch pie dish.
- Create the filling by tossing the rhubarb and strawberries with sugar, cornstarch, vanilla extract, and salt.
- Add the filling to the prepared pie crust using a spoon. Discard any extra juices at the bottom of the bowl.
- Dot the strawberry rhubarb filling with the small pieces of butter.
- Roll the remaining pie dough into a 12-inch circle. Using a pastry wheel or pizza cutter, cut the dough into long strips. Make a lattice top by arranging the strips over the pie and weaving them. Check out my How to Lattice a Pie tutorial for more details. Trim any excess dough and crimp the edges.
- Make an egg wash by whisking together one egg and a tablespoon of water. Brush over the top of the pie using a pastry brush. Sprinkle with coarse sugar.
- Bake the pie for 20 minutes at 425°F/220°C, then reduce the heat to 375°F/190°C and continue baking for 30 minutes. After baking, allow the pie to cool down for at least three hours before serving.
- I suggest serving with a generous scoop of vanilla ice cream on top!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen