The combination of ripe strawberries and tart rhubarb creates a magical blend of sweet and tangy flavors that’s both nostalgic and refreshing. Wrapped in a flaky, buttery crust and topped with a golden, sugar-speckled finish, this Strawberry Rhubarb Pie is a classic dessert that celebrates the vibrant essence of summer. Perfect for garden gatherings, family celebrations, or cozy weekend baking, this pie is not only beautiful but also easy to make with straightforward steps. Whether you serve it warm with a scoop of ice cream or enjoy it chilled with whipped cream, this pie will quickly become a seasonal favorite at your table.
Full recipe:
Ingredients:
For the Pie Crust:
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2½ cups all-purpose flour
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1 teaspoon salt
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1 tablespoon granulated sugar
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1 cup cold unsalted butter, cubed
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6–8 tablespoons ice water
For the Filling:
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3 cups fresh strawberries, hulled and sliced
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3 cups fresh rhubarb, chopped into ½-inch pieces
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1 cup granulated sugar
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⅓ cup cornstarch
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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¼ teaspoon salt
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2 tablespoons butter, cut into small pieces
For Assembly:
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1 egg, beaten (for egg wash)
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1 tablespoon coarse sugar for sprinkling
Directions:
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Prepare the Crust:
In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and cut into the flour using a pastry cutter or fingertips until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, gently mixing until the dough just holds together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour. -
Make the Filling:
In a large bowl, combine strawberries and rhubarb. In another bowl, whisk sugar, cornstarch, and salt, then sprinkle over the fruit. Add lemon juice and vanilla, and toss to coat evenly. Let the filling sit for 15 minutes. -
Assemble the Pie:
Roll out one disc of dough on a floured surface and fit it into a 9-inch pie pan. Pour the filling into the crust and dot with butter. Roll out the second dough disc and place over the top. Trim, seal, and crimp the edges. Cut slits for steam vents. Brush with egg wash and sprinkle with coarse sugar. -
Bake:
Preheat oven to 425°F (220°C). Place the pie on a baking sheet and bake for 20 minutes. Reduce heat to 375°F (190°C) and continue baking for 35–40 minutes until the crust is golden and filling is bubbling. Cool at least 3 hours before slicing.
Prep Time: 25 minutes | Cooking Time: 60 minutes | Total Time: 3 hours 25 minutes (including cooling)
Kcal: ~360 kcal per slice | Servings: 8 slices
A Timeless Classic: The History Behind Strawberry Rhubarb Pie
Strawberry Rhubarb Pie is more than just a dessert—it’s a slice of culinary tradition that dates back centuries. Rhubarb, a plant originally cultivated for medicinal purposes in Asia over 2,000 years ago, found its way into European kitchens by the 17th century. Once sugar became more widely accessible, rhubarb quickly transformed from a bitter root to a baking favorite.
Strawberries, native to both Europe and North America, naturally pair with rhubarb because their sweetness beautifully balances rhubarb’s tang. By the 1800s, American home cooks began combining the two in pies, creating what would become a spring and summer staple. The pairing became so beloved that today, the strawberry-rhubarb combination is a celebrated seasonal flavor in everything from jams and compotes to cocktails.
Why This Strawberry Rhubarb Pie Recipe Works
This particular recipe stands out because it strikes the perfect balance of sweetness and tartness, texture and structure. Many fruit pies run the risk of being too runny or overly sweet, but not this one. It uses the natural pectin in strawberries and rhubarb, reinforced by a precise amount of cornstarch, to create a thick, luscious filling that holds its shape beautifully when sliced.
The flaky, buttery crust is another showstopper. Made from scratch with cold unsalted butter and just the right amount of ice water, it delivers a melt-in-your-mouth texture that complements the soft filling without becoming soggy. The addition of an egg wash and a sprinkle of coarse sugar on top gives the crust a golden, glossy finish and a slight crunch.
Ingredients that Shine
What makes this pie extraordinary is the use of fresh, in-season ingredients. When strawberries are at their peak, they’re juicy, vibrant, and naturally sweet—requiring less added sugar. Rhubarb, in turn, provides that sharp, citrusy edge that gives the pie its signature zing. Lemon juice and vanilla extract are subtle yet impactful additions that elevate the filling’s flavor profile without overpowering the main ingredients.
The crust itself is a triumph. The use of all-purpose flour and cold butter ensures flakiness, while just a tablespoon of sugar adds the slightest sweetness without veering into dessert overload. This crust can easily rival those found in upscale bakeries or high-end patisseries.
Health Benefits and Nutritional Value
While pie isn’t typically seen as a health food, this dessert offers more than just indulgent pleasure. Rhubarb is rich in antioxidants, particularly anthocyanins, which give it its ruby-red color and are linked to reduced inflammation and improved heart health. It also contains fiber, vitamin K, and calcium.
Strawberries are loaded with vitamin C, manganese, folate, and powerful plant compounds that support immune health and skin vitality. When you combine both in a moderate-sugar filling and bake it into a pie with a homemade crust—free from preservatives or hydrogenated oils—you get a wholesome treat that’s satisfying and nourishing.
What Sets This Recipe Apart from Others
Not all strawberry rhubarb pies are created equal. Many recipes err by using too much sugar to mask the rhubarb’s tartness, or they lack a proper thickener, resulting in a soupy, unstructured pie. This version uses a strategic combination of sugar and cornstarch, balancing flavor and texture perfectly.
Additionally, this recipe includes expert tips often missed in basic tutorials. For example, placing the pie on the bottom rack for the first 20 minutes ensures a crisp, well-baked bottom crust—solving the common issue of sogginess. Letting the filling sit before baking allows the juices to develop naturally, which enhances the overall flavor without requiring added artificial thickeners.
Visual Appeal and Texture Play
One of the most rewarding aspects of baking this pie is how visually appealing it is. The glossy golden crust, speckled with sugar crystals, gives way to a vibrant red-and-pink filling that oozes slightly (but not messily) onto the plate. When sliced properly after a full cooling period, the filling holds together with just enough give to show off the juicy interior.
Texture is key to this pie’s success. The outer crust is crisp and slightly crumbly, the filling is tender with a slight chew from the rhubarb, and the strawberries almost melt into a jam-like consistency. Serve it with vanilla bean ice cream or freshly whipped cream, and the contrast of hot and cold, creamy and tangy, takes the entire experience to the next level.
Customizations and Variations
This recipe is incredibly adaptable. Want to add a twist? Consider the following easy customizations:
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Crumb Topping: Swap the top crust for a brown sugar and oat crumb topping to create a strawberry rhubarb crumble pie.
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Mini Pies: Use muffin tins or ramekins to bake individual servings—perfect for parties or picnics.
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Lattice Crust: Upgrade the presentation with a decorative lattice top. It’s easier than it looks and adds an elegant, homemade flair.
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Alternative Sweeteners: Use honey, maple syrup, or coconut sugar for a more natural sweetness.
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Spice It Up: Add a touch of cinnamon, ginger, or nutmeg to bring warmth and depth to the filling.
Ideal Occasions for Serving
Strawberry Rhubarb Pie is a seasonal showstopper perfect for spring holidays like Easter, Mother’s Day, and Memorial Day. It’s also a fantastic finish to a backyard barbecue or summer picnic. Because it can be made a day in advance and served at room temperature, it’s ideal for entertaining.
It also makes a thoughtful and nostalgic gift. Bringing a homemade pie to a friend, neighbor, or family gathering always sends a message of care and celebration.
Storage and Make-Ahead Tips
This pie is not only delicious—it’s practical. Once baked, it can be stored at room temperature (covered loosely with foil) for up to 2 days, or in the refrigerator for up to 5 days. For best flavor and texture, allow the pie to come back to room temperature before serving.
Want to get ahead? Prepare the crust up to 2 days in advance and store it in the fridge—or freeze the dough for up to 3 months. The filling can be made a few hours early and stored in the refrigerator until assembly.
If you’re baking for a holiday or large gathering, this pie can even be frozen after baking. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat it in a 350°F oven for 15-20 minutes before serving.
Baking Tips from the Experts
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Use Cold Butter: This ensures a flakier crust, as the butter creates steam pockets while baking.
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Don’t Overwork the Dough: Mix until just combined to avoid a tough crust.
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Bake on the Lowest Rack: This promotes even heat to the bottom crust and prevents sogginess.
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Cool Completely Before Slicing: It’s tempting to dig in right away, but allowing the pie to cool fully helps the filling set properly.
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Taste Your Rhubarb: Some rhubarb varieties are more tart than others. Adjust sugar slightly based on taste.
Conclusion
Strawberry Rhubarb Pie is a nostalgic and deeply satisfying dessert that captures the best of seasonal baking. This recipe, with its buttery homemade crust and perfectly balanced fruit filling, delivers a beautiful and reliable pie every single time. It’s adaptable, beginner-friendly, and bursting with fresh flavor—making it one of the best versions you’ll ever make.
Whether you’re a seasoned baker or trying your hand at pie-making for the first time, this recipe guarantees a golden, mouthwatering result that’s as pretty to look at as it is delicious to eat. Add it to your recipe box, and it will quickly become a go-to for years to come.