Why You’ll Love This Recipe

Absolute Best Strawberry-Rhubarb Pie is the perfect balance of sweet and tart, wrapped in a buttery, flaky crust. With fresh strawberries and tangy rhubarb baked to tender perfection, this classic pie is a summertime favorite that delivers bold flavor and nostalgic comfort in every slice. Ideal for picnics, family dinners, or holiday gatherings, it’s a must-have dessert when the season’s produce is at its peak.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh strawberries
fresh rhubarb
granulated sugar
brown sugar
cornstarch
lemon juice
vanilla extract
salt
unsalted butter
pie crusts (homemade or store-bought)
egg (for egg wash)
coarse sugar (optional, for topping)

directions

Preheat your oven to 425°F (220°C) and place a baking sheet on the lower rack to catch any drips.

Roll out one pie crust and fit it into a 9-inch pie dish. Chill in the refrigerator while preparing the filling.

In a large mixing bowl, combine sliced strawberries, chopped rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Mix until well coated.

Pour the fruit mixture into the chilled pie crust and dot the top with small pieces of butter.

Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut slits or create a lattice for steam to escape.

Brush the top crust with a beaten egg and sprinkle with coarse sugar if desired.

Place the pie on the preheated baking sheet and bake for 20 minutes.

Reduce the oven temperature to 375°F (190°C) and continue baking for 35-40 minutes, or until the crust is golden and the filling is bubbly.

Let the pie cool for at least 2-3 hours to allow the filling to set before slicing.

Servings and timing

This recipe yields 8 slices.
Preparation time: 25 minutes
Baking time: 55-60 minutes
Cooling time: 2-3 hours
Total time: about 3.5 hours

Variations

Add a pinch of cinnamon or nutmeg for extra warmth.
Use orange zest instead of lemon juice for a citrus twist.
Try a crumble topping instead of a double crust for a rustic look.
Mix in raspberries for a berry blend variation.

storage/reheating

Store leftover pie at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, warm slices in a 300°F (150°C) oven for 10-15 minutes or microwave for 20-30 seconds.
The pie can be frozen (baked or unbaked) for up to 3 months. Thaw overnight in the fridge and reheat before serving.

FAQs

What makes strawberry-rhubarb pie so popular?
The sweet and tart combination of strawberries and rhubarb creates a unique and refreshing flavor that’s hard to resist.

Can I use frozen fruit?
Yes, but be sure to thaw and drain it well to avoid a soggy crust.

Why is my pie runny?
Not enough thickener or not allowing it to cool completely can cause a runny filling.

Do I need to peel rhubarb?
No, just trim the ends and chop—it softens as it bakes.

Can I make this pie ahead of time?
Yes, you can bake it a day ahead. It tastes even better after resting.

Can I use only strawberries or only rhubarb?
Yes, but the flavor will change. Rhubarb alone is more tart; strawberries alone are sweeter and juicier.

Is blind baking necessary?
Not for this recipe, as the fruit filling bakes fully with the crust.

Can I use a store-bought crust?
Absolutely—it’s a great time-saver.

What type of sugar is best?
A mix of granulated and brown sugar adds depth and caramel notes.

Can I make it vegan?
Yes, use a plant-based butter and egg wash alternative, and ensure your pie crust is dairy-free.

Conclusion

Absolute Best Strawberry-Rhubarb Pie is a true celebration of spring and summer, bringing together vibrant fruit and flaky pastry in a timeless dessert. Whether you serve it à la mode or enjoy it plain, this pie delivers the perfect balance of flavors and textures that will have everyone coming back for seconds.