Why You’ll Love This Recipe

Homemade Strawberry Rhubarb Pie is a timeless dessert that beautifully balances sweet and tart flavors in every bite. The juicy strawberries and tangy rhubarb are encased in a flaky, golden crust, making it the perfect centerpiece for spring and summer gatherings. Whether served warm with a scoop of vanilla ice cream or enjoyed cold from the fridge, this pie never fails to satisfy.

ingredients

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

fresh strawberriesfresh rhubarbsugarcornstarchlemon juicevanilla extractsaltegg (for egg wash)pie crust (store-bought or homemade, top and bottom)

directions

Preheat your oven to 400°F (200°C).

Wash and slice the strawberries and rhubarb, then place them in a large mixing bowl.

Add sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Stir well to combine and let sit for 15 minutes.

Roll out the bottom pie crust and place it into a 9-inch pie dish.

Pour the filling into the crust, spreading it evenly.

Roll out the top crust and place it over the filling, either as a full cover or lattice. Trim and crimp the edges.

Brush the top crust with a beaten egg for a golden finish and cut a few slits for steam to escape (if not using a lattice).

Bake the pie for 20 minutes at 400°F, then reduce the temperature to 350°F (175°C) and bake for another 30-40 minutes, or until the filling is bubbly and the crust is golden brown.

Let the pie cool completely before slicing to allow the filling to set.

Servings and timing

This recipe yields 8 slices.Preparation time: 25 minutesResting time: 15 minutesBaking time: 50-60 minutesCooling time: 2 hoursTotal time: 3 hours

Variations

Add orange zest for a citrusy note.

Sprinkle cinnamon or nutmeg into the filling for a warm spice flavor.

Use a crumble topping instead of a top crust for a rustic twist.

Swap out half the strawberries for raspberries for a berry blend.

storage/reheating

Store pie covered at room temperature for up to 2 days or refrigerate for up to 5 days.To reheat, warm individual slices in the oven at 300°F (150°C) for 10-15 minutes or microwave for 30 seconds.

FAQs

Can I use frozen fruit?

Yes, but thaw and drain well to avoid excess moisture in the filling.

Why is my pie runny?

Make sure to use enough cornstarch and let the pie cool completely to set the filling.

Can I make it ahead?

Yes, bake the pie a day in advance. It sets better and flavors meld beautifully overnight.

What type of pie crust works best?

A buttery, flaky homemade or high-quality store-bought crust works well.

Do I need to peel the rhubarb?

No, just trim the ends and chop it. Peeling isn’t necessary unless the stalks are very thick or stringy.

Can I freeze this pie?

Yes, bake first, then cool and freeze. Wrap tightly and thaw in the fridge before reheating.

Conclusion

Homemade Strawberry Rhubarb Pie is a vibrant, fruity dessert that celebrates the best of seasonal produce. With its sweet-tart filling and golden crust, it’s a classic that brings comfort and joy to every table. Whether shared at a picnic or enjoyed solo, this pie is a slice of pure homemade goodness.