Strawberry Rhubarb Pie
This classic Strawberry Rhubarb Pie combines sweet, juicy strawberries with tart rhubarb in a buttery, flaky double crust for the ultimate summer dessert. Perfect for holidays, potlucks, or any occasion that calls for a showstopping homemade pie.
The Pie That Tastes Like the Best Day of Summer
If there is one pie that practically defines a warm-weather kitchen, it is this one. Strawberry Rhubarb Pie is that rare dessert that manages to be both nostalgic and exciting every single time it comes out of the oven. The strawberries bring their jammy sweetness, the rhubarb delivers a bright, lip-puckering tartness, and together they bake into a filling that is genuinely greater than the sum of its parts.
This is the kind of pie your grandmother made when the garden started producing more rhubarb than anyone knew what to do with. It is also the kind of pie that disappears within minutes at any cookout, potluck, or Sunday dinner. The combination never goes out of style, and honestly, it never will.
Why This Recipe Works
A lot of strawberry rhubarb pies end up soupy in the middle or cloyingly sweet. This one avoids both pitfalls. Here is what makes the difference:
- The right ratio of fruit to thickener. Four tablespoons of cornstarch gives the filling body without turning it gluey.
- A touch of lemon. Fresh lemon juice and zest brighten the whole filling and keep the flavors sharp and vibrant.
- A two-temperature bake. Starting at 400 degrees and then dropping to 350 ensures a golden, crisp crust and a fully cooked, bubbling filling every time.
- Patience while cooling. Letting the pie rest for at least 2 to 3 hours is non-negotiable. Cut in too early and the filling runs everywhere. Wait it out and you are rewarded with perfect, clean slices.
Chef's Tip: When your filling is bubbling up through the vents or lattice, that is your visual cue that it is truly done, not just the color of the crust. Do not pull it early!
A Note on Tools and Ingredients
Getting a truly flaky, golden crust comes down to two things: cold butter and a good pie dish. A heavy ceramic or glass dish distributes heat evenly and helps the bottom crust bake through completely, which is the most common failure point in homemade pies.
Tools & Ingredients We Recommend
Choosing Your Fruit
The ideal window for this pie is late spring through early summer, when both strawberries and rhubarb are fresh and at peak season. Look for:
- Strawberries that are deeply red all the way through with a strong, sweet fragrance. Pale or white-cored strawberries have far less flavor.
- Rhubarb stalks that are firm and crisp, similar to celery. The color can range from pale green to deep red. Both taste the same, but the red stalks do give the filling a more vibrant color.
If fresh rhubarb is not available, frozen rhubarb works beautifully. Just be sure to thaw and drain it well before using.
The Secret to a Perfect Homemade Pie Crust
The crust in this recipe is a classic all-butter dough. Cold butter is absolutely essential. Warm butter melts into the flour instead of creating those distinct, pea-sized pockets that steam into flaky layers during baking. Some bakers even stick their cubed butter in the freezer for 15 minutes before starting.
Do not overwork the dough. Mix until it just comes together, wrap it up, and let it rest in the fridge. That rest period allows the gluten to relax, which makes the dough significantly easier to roll out without it snapping back.
Make-Ahead Tip: The pie dough can be made up to 3 days ahead and stored in the refrigerator, or frozen for up to 3 months. Thaw overnight in the fridge before using.
Ready to bake the best pie of the summer? Here is the full recipe:
Strawberry Rhubarb Pie
This classic Strawberry Rhubarb Pie combines sweet, juicy strawberries with tart rhubarb in a buttery, flaky double crust for the ultimate summer dessert. Perfect for holidays, potlucks, or any occasion that calls for a showstopping homemade pie.
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tbsp granulated sugar, for the crust
- 1 tsp salt
- 1 cup unsalted butter, cold, cut into small cubes
- 6 tbsp ice water, added gradually
- 3 cups fresh strawberries, hulled and sliced
- 3 cups fresh rhubarb, trimmed and cut into 0.5-inch pieces
- 1 cup granulated sugar, for the filling, adjust to taste
- 4 tbsp cornstarch
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 large egg, beaten, for egg wash
- 1 tbsp coarse sugar, for sprinkling on top crust
Instruction
Make the pie crust: In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse, pea-sized crumbs.
Drizzle in ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together. Divide into two equal discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 400 degrees F (205 degrees C). Place a baking sheet on the lowest rack to catch any drips.
Make the filling: In a large bowl, combine the sliced strawberries, rhubarb pieces, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Stir gently to coat everything evenly. Let it sit for 10 minutes.
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Let the overhang drape over the edges.
Pour the strawberry rhubarb filling into the crust, mounding it slightly in the center.
Roll out the second disc of dough into another 12-inch circle. Lay it over the filling, or cut it into strips to create a lattice pattern. Trim the excess dough to about 1 inch of overhang, then fold and crimp the edges together to seal.
Brush the top crust with beaten egg wash and sprinkle generously with coarse sugar. Cut 4 to 6 small slits in the top crust (if not using a lattice) to allow steam to vent.
Bake on the preheated oven's middle rack (above your drip-catching sheet) for 20 minutes at 400 degrees F, then reduce the temperature to 350 degrees F (175 degrees C) and continue baking for 30 to 35 minutes more, until the crust is deep golden brown and the filling is bubbling through the vents.
Remove from the oven and let the pie cool on a wire rack for at least 2 to 3 hours before slicing. This resting time is essential for the filling to set properly.
Equipment
- 9-inch pie dish
- Large mixing bowl
- Pastry cutter or food processor
- Rolling pin
- Baking sheet
- Wire cooling rack
- Pastry brush
Notes
Serving and Storing Your Pie
This pie is spectacular served slightly warm with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream. For a slightly more composed presentation, a thin drizzle of heavy cream poured right at the table is wonderfully old-fashioned and delicious.
Store leftover pie loosely covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. The filling actually firms up and slices even more cleanly after a night in the fridge, which makes cold leftover pie the next morning a genuinely excellent breakfast decision. No judgment here.
