Strawberry Rhubarb Pie Recipe for a Tart Summer Dessert

Strawberry rhubarb pie captures summer’s most delightful flavor combination in one spectacular dessert.

Sweet and tart notes dance beautifully across every slice, creating memories of sunny backyard gatherings.

Homemade pies represent pure comfort, connecting generations through traditional baking techniques and shared moments of joy.

Seasonal fruits shine brightest when nestled inside a perfectly flaky, golden crust that promises pure satisfaction.

Bakers of all skill levels can confidently tackle this classic dessert with simple ingredients and minimal preparation time.

Impressive yet approachable, strawberry rhubarb pie serves as a stunning centerpiece for family dinners, potlucks, or weekend celebrations.

Slice into happiness and experience a dessert that truly celebrates the best of summer’s fresh produce.

Why You’ll Love Strawberry Rhubarb Pie

• Seasonal Delight: Capture the perfect spring combo of strawberries and rhubarb when both are at their freshest, giving your dessert a burst of garden-fresh flavor.
• Simple Crowd-Pleaser: This pie brings everyone together with its classic, comforting taste that works for family dinners, potlucks, or weekend gatherings.
• Beginner-Friendly Baking: Even if your pastry skills are basic, this recipe guides you through each step smoothly, making homemade pie feel totally achievable.
• Versatile Dessert: Serve warm with vanilla ice cream or enjoy cool for a flexible treat that suits any mood or occasion.

Strawberry Rhubarb Pie Ingredient List

• Rhubarb (2 cups, chopped into ½-inch pieces): Tart vegetable that gives the pie a tangy kick and wonderful texture.
• Fresh Strawberries (2 cups, sliced): Sweet berries that balance the rhubarb’s sharpness and add beautiful color.
• Granulated Sugar (1 ¼ cups): Sweetens the fruit and helps create a delicious syrupy filling.
• Lemon Juice (1 tbsp): Brightens the fruit’s flavor and helps prevent browning.

• Cornstarch (¼ cup): Helps set the fruit filling and create a perfect pie consistency.
• Salt (¼ tsp): Enhances the overall flavor of the fruit mixture.

• Double Pie Crust (1): Provides the delicious pastry container for the fruit filling. Can be store-bought or homemade.
• Unsalted Butter (1 tbsp, diced): Adds richness and helps create a more complex flavor in the filling.

• Egg (1, beaten): Creates a golden, shiny crust when brushed on top.
• Coarse Sugar (1 tbsp, optional): Adds a sweet crunch to the pie’s top crust.

Essential Kitchen Tools for Strawberry Rhubarb Pie

• 9-inch Pie Dish: The perfect home for your delicious pie, where your fruit filling will bake into a golden masterpiece.
• Large Mixing Bowl: Where you’ll combine and toss your fresh rhubarb and strawberries with sugary goodness.
• Rolling Pin: Your trusty tool for creating those beautiful, flaky pie crusts that will make everyone smile.
• Sharp Knife: Essential for chopping rhubarb and slicing strawberries with precision and ease.
• Pastry Brush: Helps you beautifully coat the top crust with beaten egg for that gorgeous golden shine.
• Measuring Cups and Spoons: Ensure your ingredients are perfectly portioned for a consistent, delectable pie.
• Wire Rack: Allows your finished pie to cool evenly without getting soggy on the bottom.
• Cutting Board: Provides a clean surface for chopping fruits and preparing your pie ingredients.
• Whisk: Perfect for beating the egg to create a smooth, even wash for your pie crust.

Cooking Method for Strawberry Rhubarb Pie

Cooking Notes For Strawberry Rhubarb Pie

• Chop rhubarb and strawberries into even, bite-sized pieces so your filling cooks consistently.
• Toss fruits with sugar and cornstarch gently to prevent breaking delicate strawberries and help create a thick, luscious filling.
• Wrap pie edges with aluminum foil if your crust browns too quickly during baking to prevent burning.
• Let your pie rest for several hours after baking so the filling sets and becomes easier to slice cleanly.
• Serve with a scoop of vanilla ice cream to complement the pie’s tart and sweet flavors.

Flavorful Options For Strawberry Rhubarb Pie

• Gluten-Free Crust Option: Replace traditional flour with almond or gluten-free flour blend, maintaining the same measurements for your pie crust to make it safe for those with wheat sensitivities.
• Vegan Berry Adaptation: Swap butter with coconut oil, use flax egg instead of beaten egg, and choose plant-based sugar to create a completely dairy-free and animal product-free version of the classic pie.
• Low-Sugar Berry Delight: Cut sugar by half and add stevia or monk fruit sweetener, which allows people watching their sugar intake to enjoy the vibrant fruit flavors without excess calories.
• Frozen Fruit Alternative: When fresh rhubarb and strawberries aren’t available, use equivalent frozen fruits – just thaw and drain excess liquid before mixing to keep your pie filling perfect and consistent.

Classic Serving Ideas For Strawberry Rhubarb Pie

• Perfect Slice Technique: Cut the pie when it’s totally cool to get clean, picture-perfect wedges that hold their shape beautifully.
• Serve with Creamy Companion: A scoop of vanilla bean ice cream makes this pie sing with classic summer dessert magic.
• Best Temperature for Enjoyment: Serve at room temperature to let the fruit flavors shine and the crust stay perfectly crisp.
• Smart Storage Tip: Cover loosely with foil and store at room temperature for 2 days, or refrigerate for up to 4 days for maximum freshness.

Practical Storage Notes For Strawberry Rhubarb Pie

• Keep extra pie loosely covered in the refrigerator for up to three days, so your delicious dessert stays fresh and tasty.
• Wrap individual slices in plastic wrap or place in an airtight container if storing smaller portions for quick snacking later.
• Cool the entire pie completely before refrigerating, which helps prevent a soggy bottom crust and keeps the texture perfect.
• Freeze the whole pie for longer storage by wrapping tightly in plastic wrap and then aluminum foil, where it can last about two months without losing flavor.

Strawberry Rhubarb Pie FAQs

Strawberry Rhubarb Pie Recipe

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4.6 from 24 reviews

• Total Time: 1 hour 10 minutes – 1 hour 15 minutes
• Yield: 8 1x

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Description

Strawberry Rhubarb Pie brings together sweet berries and tart rhubarb in a buttery, flaky crust that sings of summer afternoons. Your fork will glide through layers of juicy fruit and golden pastry, creating a delightful dessert that feels like a warm embrace from grandma’s kitchen.

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Ingredients

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Primary Ingredients:

• 2 cups chopped rhubarb
• 2 cups sliced fresh strawberries
• 1 double pie crust

Supporting Ingredients:

• 1 ¼ cups granulated sugar
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter
• 1 egg
• ¼ teaspoon salt

Finishing Ingredients:

• 1 tablespoon coarse sugar

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Instructions

1. Heat your oven to 400°F. Grab a large mixing bowl for fruit preparation.
2. Chop 2 cups of rhubarb into ½-inch pieces. Slice 2 cups of fresh strawberries and add them to the bowl.
3. Mix 1 ¼ cups granulated sugar, ¼ cup cornstarch, ¼ teaspoon salt, and 1 tablespoon lemon juice into the fruit. Gently toss until fruits are evenly coated.
4. Roll out your bottom pie crust and drape it into a 9-inch pie dish. Spread the fruit mixture across the crust, ensuring even distribution.
5. Dot the fruit filling with 1 tablespoon diced unsalted butter, scattering small pieces across the surface.
6. Place the second pie crust on top of the filling. Pinch and crimp the edges to seal completely. Cut 4-5 small slits in the top crust to allow steam to escape.
7. Brush the entire top crust with 1 beaten egg. Sprinkle 1 tablespoon coarse sugar over the surface if desired.
8. Bake at 400°F for 20 minutes. Reduce temperature to 350°F and continue baking for 30-35 minutes until the crust turns golden brown.
9. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing and serving.

Notes

• Rhubarb can be tart, so adjust sugar to taste, keeping a balance that highlights both fruit flavors.
• Frozen fruit works well when fresh isn’t available, but thaw and drain excess liquid before mixing.
• For a gluten-free version, swap traditional pie crust with a nut-based or gluten-free pastry crust.
• Letting the pie rest allows filling to set, preventing runny slices and helping clean, beautiful cuts.

• Prep Time: 20 minutes
• Cook Time: 50-55 minutes
• Category: Pies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 246 kcal
• Sugar: 30 g
• Sodium: 112 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 2 g
• Cholesterol: 27 mg