If you’re searching for a pie that perfectly balances sweet and tart with a rustic charm, this Strawberry Rhubarb Pie Recipe is bound to become your new obsession. The vibrant colors of juicy strawberries mingled with crisp rhubarb create a stunning filling wrapped in a flaky, buttery crust that melts in your mouth. This crowd-pleaser is ideal for family gatherings or a cozy weekend treat, striking just the right note of nostalgia and freshness with every bite.

Ingredients You’ll Need

The image shows a white pie dish filled with a strawberry pie that has a golden-brown lattice crust sprinkled with sugar. The pie crust is thick and flaky, with some edges slightly crimped. Inside the pie, visible beneath the lattice, is a chunky, bright red strawberry filling. A white plate with a speckled light brown pattern holds a single slice of the pie, topped with a round scoop of creamy vanilla ice cream that is melting slightly onto the crust and filling layers. A silver fork rests on the plate, with a small bite of pie on its tines. Around the dish and plate, there are fresh whole and halved strawberries placed on a white marbled surface, accompanied by three vintage forks arranged nearby. Photo taken with an iphone --ar 4:5 --v 7

These straightforward but essential ingredients come together to build a perfectly textured and flavorful pie. Each component plays a pivotal role—from the buttery crust that offers a tender base, to the luscious strawberry rhubarb filling bursting with tart and sweet notes.

All-purpose flour (3 ½ cups/420g): The foundation of the pie crust providing structure and flakiness.
Salt (a pinch plus ¼ teaspoon): Enhances overall flavor and balances sweetness in filling and dough.
Unsalted butter (1 cup + 4 tablespoons and 1 tablespoon for filling): Adds richness and tenderness to the crust and a flavorful finish inside the pie.
Granulated sugar (2 teaspoons in dough and ½ cup for filling): Sweetens just enough to complement the tart rhubarb.
Water (⅔ cup, ice cold): Aids in dough formation, keeping the crust tender and flaky.
Rhubarb (3 cups/380g), cut into ½-inch pieces: The star tart vegetable, providing fresh tanginess and texture.
Strawberries (2½ cups/380g), hulled and chopped: Adds bright sweetness and vibrant color to the filling.
Cornstarch (¼ cup/30g): Thickens the juicy filling so it sets beautifully.
Lemon zest and juice: Brightens flavors with a fresh citrus pop.
Egg yolk with salt (for egg wash): Creates a golden, glossy crust finish.
Coarse sugar: Sprinkled on top for that irresistible sparkle and crunch.

How to Make Strawberry Rhubarb Pie Recipe

Step 1: Prepare the Pie Dough

Start by mixing flour and salt, then cut cold butter into small chunks and work it into the flour until you get pea-sized lumps. The cold butter chunks are crucial—they create flaky layers when baked. Gradually add cold water, combining everything until it forms a cohesive dough. Handle it minimally and form two balls, chilling them wrapped in plastic for 30 minutes to firm up the dough and make rolling easier.

Step 2: Preheat Oven and Prepare Pie Dish

Preheat your oven to 425°F (220°C). While waiting, butter and flour a 9-inch deep pie dish to ensure your crust doesn’t stick and releases beautifully after baking. This little prep step guarantees a flawless presentation.

Step 3: Make the Strawberry Rhubarb Filling

In a large bowl, toss your chopped strawberries and rhubarb with sugar, cornstarch, salt, lemon zest, and fresh lemon juice. This combination balances tartness and sweetness perfectly while the cornstarch thickens the liquids during baking, preventing a soggy pie.

Step 4: Roll Out the Bottom Crust

Roll the larger dough ball into a 13-inch circle. Transfer it carefully to your pie dish, trimming edges just enough so the dough rests evenly around the rim, leaving plenty for crimping. A steady hand ensures a sturdy but tender base for your filling.

Step 5: Add the Filling and Butter

Spoon the strawberry rhubarb mixture into the crust, discarding any excess liquid at the bottom. Dot the filling with small pieces of butter; this will melt during baking, giving the filling a lovely richness and depth of flavor.

Step 6: Create the Lattice Top Crust

Roll out the smaller dough ball to an 11-inch circle, then cut it into thin strips to weave a classic lattice crust. The weave not only looks inviting but lets steam escape while showing off the beautiful filling beneath. Crimp the edges with a fork for a polished look.

Step 7: Apply Egg Wash and Sugar

Brush the lattice generously with the beaten egg yolk mixed with a pinch of salt and a tablespoon of water. This will make the crust beautifully shiny and golden once baked. Sprinkle with coarse sugar for a delightful crunch and sparkle that catches the eye.

Step 8: Bake to Perfection

Pop your pie into the oven at 425°F (220°C) for 20 minutes to set the crust, then reduce heat to 375°F (190°C) and bake for an additional 30 minutes. Around the 40-minute mark, tent the edges with foil if they brown too fast. Let your pie cool completely in the dish before slicing to allow the filling to set perfectly.

How to Serve Strawberry Rhubarb Pie Recipe

A slice of cherry pie with a golden brown lattice crust sits on a white speckled plate, showing the bright red, juicy cherry filling with some cherry pieces visible. On top of the pie slice is a smooth, round scoop of vanilla ice cream with a creamy texture. The plate is on a white marbled surface, next to a silver fork. In the background, there is a white pie dish with the rest of the cherry pie, with the same golden lattice crust, and a bowl with fresh strawberries, along with some scattered strawberries and forks on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the experience with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A light dusting of powdered sugar over the top or a few fresh mint leaves can add a charming, fresh touch that complements the pie’s bright flavors.

Side Dishes

Serve alongside a crisp green salad with a citrus vinaigrette for a balanced meal, or enjoy it purely as dessert with a hot cup of tea or coffee. The pie’s vibrant filling pairs beautifully with simple, fresh accompaniments.

Creative Ways to Present

If you’re hosting, serve mini versions of this Strawberry Rhubarb Pie Recipe in individual ramekins topped with a lattice crust. Or try a deconstructed version where the filling is spooned over vanilla panna cotta for a fancy twist that dazzles.

Make Ahead and Storage

Storing Leftovers

Keep leftover pie covered loosely with plastic wrap or foil at room temperature for up to two days. For longer storage, refrigerate in an airtight container for up to four days to maintain freshness and texture.

Freezing

This Strawberry Rhubarb Pie Recipe freezes beautifully. Wrap the unbaked pie tightly in plastic and foil, then freeze for up to two months. Bake straight from frozen, adding extra baking time, for a fresh-baked taste anytime you crave it.

Reheating

To bring leftover pie back to life, warm it in a 350°F (175°C) oven for about 15-20 minutes. This helps the crust regain its crispness and warms the filling without making it soggy. Avoid microwaving if you want to preserve that perfect texture.

FAQs

Can I use frozen strawberries and rhubarb for this Strawberry Rhubarb Pie Recipe?

Frozen berries can be used if fresh ones aren’t available, but it’s best to thaw and drain them well to avoid excess moisture in the filling, which can make the pie soggy.

How do I prevent the bottom crust from getting soggy?

Make sure to toss the filling ingredients well to absorb excess liquid. Rolling the dough thickly enough and pre-cooling the crust before filling also helps maintain its flakiness.

Can I make this pie gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend suitable for baking. Keep an eye on the dough’s texture since gluten-free dough may require a little more water or chilling time.

How can I tell when the pie is done baking?

The crust should be golden brown and the filling bubbling through the lattice top. Bubbling is a sure sign the cornstarch has activated to thicken the filling properly.

Is it necessary to use an egg wash?

Egg wash gives the crust a beautiful golden color and slight crispiness, but you can substitute a milk or cream wash for a softer finish if preferred, or skip it entirely without major impact on taste.

Final Thoughts

There’s something truly special about making and sharing a Strawberry Rhubarb Pie Recipe, with its perfect blend of flavors and textures that always brings smiles around the table. Whether you’re new to pie baking or a seasoned pro, this recipe invites you to create something deliciously memorable. I can’t wait for you to try it and make it a beloved favorite in your kitchen too!