Strawberry Rhubarb Pie That’ll Win Hearts Every Time

Growing up, strawberry rhubarb pie was a rite of spring in our house—a dessert that marked the end of chilly days and the beginning of garden bounty. My nonna would always pluck the brightest rhubarb stalks from her backyard and pair them with juicy strawberries for the ultimate sweet-tart treat. This recipe is a nod to her timeless method, with a few small tweaks to make it perfectly golden and irresistibly juicy every time.

Why You’ll Love This Strawberry Rhubarb Pie

• Balanced Sweet-Tart Flavor: The natural tanginess of rhubarb is perfectly mellowed by ripe strawberries and just the right amount of sugar.

• Thick, Not Runny: A mix of cornstarch and a little orange juice ensures the filling sets up beautifully.

• All-Season Friendly: Though it’s perfect for spring and summer, you can use frozen fruit to enjoy it year-round.

• Crust Perfection: A homemade double crust (top and bottom) adds buttery flakiness that’s hard to beat.

Ingredients

For the Pie Crust

• Homemade pie crust (you’ll need a double crust – one for the bottom, one for the top)

For the Filling

• 3 cups (about 300g) sliced rhubarb (cut into ½-inch pieces)

• 2½ cups (about 380g) chopped strawberries

• ⅓ cup (67g) packed light brown sugar

• ⅓ cup (67g) granulated sugar

• ¼ cup (32g) cornstarch

• ¼ tsp salt

• 1 tbsp (15ml) orange juice

• ½ tsp pure vanilla extract

• 2 tbsp (28g) unsalted butter, cut into small pieces

For the Top

• 1 egg, lightly beaten with milk (15ml)

• Optional: Coarse sugar for garnish

How to Make Strawberry Rhubarb Pie

Step 1: Make the Crust

Start with your favorite homemade pie crust—chilled and ready to go. Roll out one disc of dough into a 12-inch circle and gently press it into a 9-inch pie dish.

Step 2: Prepare the Filling

In a large bowl, mix together rhubarb, strawberries, both sugars, cornstarch, salt, orange juice, and vanilla extract. Let it sit while your oven preheats to 400°F (204°C). The mixture will start to macerate—don’t skip this!

Step 3: Fill the Pie

Spoon the fruit mixture into the prepared crust, leaving the liquid behind. Trust me, that extra juice can make your pie runny. Dot the filling with pieces of butter.

Step 4: Lattice That Crust!

Roll out the second dough disc and slice it into strips. Weave them over the top of your pie to create a lattice. Place the strips over the pie, sealing and crimping the edges. Brush the top with the egg wash and, if desired, sprinkle with coarse sugar.

Step 5: Bake and Cool

Bake at 400°F (204°C) for 20 minutes, then lower the temperature to 350°F (177°C) and continue baking for 30–35 minutes. Don’t forget a pie shield after 20 minutes to protect that golden crust! Cool the pie for at least 3 hours before slicing—it’s worth the wait.

Helpful Tips

• Chill your crust dough: Cold dough is your best friend for a flaky crust.

• Discard excess liquid from the filling bowl—it’ll keep your pie from getting soggy.

• Let it cool fully before slicing. This is the key to a thick, clean slice!

Substitutions & Variations

• No orange juice? Lemon juice works just fine.

• Mix up the berries: Try adding raspberries or blueberries to change things up.

• Top it differently: Skip the lattice and go for a full crust with steam slits or use a crumble topping for extra crunch.

Frequently Asked Questions

Can I use frozen fruit?

Yes! Just thaw and drain well to avoid too much moisture in the filling.

Why is my pie runny?

It likely didn’t cool long enough or had too much liquid in the filling. Be sure to drain the fruit and allow a full 3-hour cool.

Can I skip the egg wash?

You can, but the egg wash helps the crust brown beautifully and adds a nice sheen.

Storage Instructions

Store the pie tightly covered in the refrigerator for up to 5 days. You can also freeze the baked pie for up to 3 months. Thaw overnight in the fridge and bring to room temp before serving. The pie dough and even the filling can be frozen separately ahead of time too!

More Pie Love

Craving more sweet slices? Try these next:

• Texas Chocolate Pecan Pie

Conclusion

Strawberry Rhubarb Pie is a classic that never goes out of style. Its beautiful balance of sweet strawberries and tart rhubarb tucked inside a flaky, golden crust is the kind of dessert that brings people together. Whether you’re celebrating the arrival of spring or just in need of a comforting slice of homemade goodness, this pie is a must-bake.

What I love most about this recipe is its versatility—it’s simple enough for a casual weekend bake yet impressive enough to serve at a summer gathering or holiday dinner. And with the option to use fresh or frozen fruit, it’s something you can enjoy all year long.

So roll up your sleeves, gather your ingredients, and let your kitchen be filled with the aroma of bubbling fruit and buttery pastry. Once you try this Strawberry Rhubarb Pie, it just might become a staple in your recipe box—just like it is in mine.

Happy baking!