With a flaky, buttery crust and a perfectly balanced sweet-tart filling, this Easy Strawberry Rhubarb Pie is a classic homemade favorite. Made from scratch with fresh strawberries and rhubarb, the recipe uses simple pantry ingredients and straightforward steps to yield a delicious spring or summer dessert that’s ideal for family gatherings and potlucks.
I tested this strawberry rhubarb pie recipe twice in one week, serving it to family and friends for feedback. The response was enthusiastic: the buttery crust and the bright filling earned rave reviews, and it disappeared quickly. If you enjoy a tender, flavorful crust paired with the tang of rhubarb and the sweetness of strawberries, this recipe will not disappoint.
I chose an all-butter crust to highlight a rich, crisp pastry that complements the filling. A touch of cinnamon and a splash of vanilla deepen the flavor without overpowering the fruit, giving the pie a subtle, homey complexity. The dough is easy to make by hand or in a food processor, so even novice bakers can succeed.
This page includes step-by-step instructions and practical tips so you can bake a show-stopping strawberry rhubarb pie. Use fresh produce while rhubarb season lasts, and you’ll have a dessert that’s both nostalgic and impressive.
Why You’ll Love This Easy Strawberry Rhubarb Pie
Perfect for Any Occasion: This pie is a crowd-pleaser for holidays, picnics, or simple weekend treats.
Homemade Flaky Crust: A from-scratch crust yields a tender, golden pastry with rich butter flavor.
Balanced Sweet-Tart Filling: Strawberries and rhubarb combine for a juicy filling that’s sweet but bright.
Simple Ingredients: No specialty tools or rare ingredients—just fresh fruit and common pantry staples.
Ingredients for Easy Strawberry Rhubarb Pie
For the Pie Crust:
- 3 cups flour
- ¼ cup sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold
- 6 tablespoons cold milk or ice water (add more as needed, one tablespoon at a time)
For the Strawberry Rhubarb Filling:
- 3 cups rhubarb, diced
- 2 cups strawberries, sliced
- 1 ¼ cups sugar
- 5 tablespoons all-purpose flour
- ¾ teaspoon ground cinnamon
- ¼ teaspoon pure vanilla extract
How to Make Strawberry Rhubarb Pie
Step 1: Prepare the Pie Crust
By Hand:
Whisk together the flour, sugar, and salt in a medium bowl. Cut the cold butter into ½-inch cubes and work it into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add cold milk or ice water, kneading gently until the dough holds together. Add extra liquid one tablespoon at a time if needed.
In a Food Processor:
Pulse the flour, sugar, and salt with cubed butter until crumbly. Add cold milk or water through the feed tube in short pulses until the dough forms.
Divide the Dough:
Split the dough in half. Form one half into a disc, wrap and refrigerate. Press the other half into the bottom and sides of a 9-inch pie pan and chill while you prepare the filling.
Step 2: Make the Strawberry Rhubarb Filling
In a large bowl, combine the diced rhubarb, sliced strawberries, sugar, flour, cinnamon, and vanilla. Stir gently until the fruit is evenly coated and the mixture is combined.
Step 3: Assemble the Pie
Preheat the oven to 425°F (220°C). Pour the fruit filling into the chilled pie crust. Roll out the remaining dough for the top crust, place it over the filling, trim excess, and crimp the edges to seal. Cut vents in the top crust to allow steam to escape.
Step 4: Bake the Pie
Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for an additional 40–45 minutes, until the crust is golden and pink juices bubble through the vents. If the edges darken too quickly, shield them with foil or a pie ring. For a glossy finish, brush the top crust with an egg wash 10–15 minutes before the pie is done.
Step 5: Cool and Serve
Let the pie cool for at least 30 minutes to allow the filling to set before slicing. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or whipped cream. The pie can be made up to two days in advance and stored covered at room temperature or refrigerated for longer storage.
Tips for the Best Strawberry Rhubarb Pie
- Use Cold Butter: Keep ingredients cold for a flaky, tender crust.
- Don’t Overwork the Dough: Mix just until the dough holds together to avoid a tough crust.
- Let the Pie Cool: Cooling helps the filling thicken so slices hold their shape.
- Protect the Edges: Cover the rim with foil or a pie shield if it browns too fast.
Frequently Asked Questions (FAQs): Easy Strawberry Rhubarb Pie
Can I use frozen strawberries or rhubarb?
Fresh is best, but frozen can work. Thaw and drain thoroughly to reduce excess moisture before mixing into the filling.
Why is my pie filling runny?
Allow the pie to cool fully before slicing. The flour in the filling continues to thicken as it cools. Making the pie a day ahead helps it set perfectly.
Do I need to peel rhubarb?
You generally do not need to peel rhubarb—trim the ends and wash the stalks. Peel only if the outer layer seems particularly tough.
How do I store strawberry rhubarb pie?
Cover and store at room temperature for up to two days, or refrigerate for up to four days. Reheat slices gently if desired.
Can I freeze this pie?
Yes. Bake the pie, cool completely, wrap tightly, and freeze for up to two months. Thaw overnight in the refrigerator and reheat before serving.
What’s the best way to serve strawberry rhubarb pie?
Serve warm or warmed with a scoop of vanilla ice cream or a dollop of whipped cream.
This easy strawberry rhubarb pie recipe is a timeless dessert with a tender, buttery crust and a bright, fruity filling. Whether you’re an experienced baker or making your first pie, follow these steps and tips for dependable results and a delicious slice every time. Happy baking!
Easy Strawberry Rhubarb Pie
Abigail
Ingredients
For the Pie Crust:
- 3 cups flour
- ¼ cup sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold
- 6 tablespoons cold milk or ice water (add more as needed)
For the Strawberry Rhubarb Filling:
- 3 cups rhubarb, diced
- 2 cups strawberries, sliced
- 1 ¼ cups sugar
- 5 tablespoons all-purpose flour
- ¾ teaspoon ground cinnamon
- ¼ teaspoon pure vanilla extract
Instructions
For the Pie Crust:
- By Hand: In a medium bowl, whisk the flour, sugar, and salt. Cut cold butter into ½-inch cubes and work into the flour until coarse crumbs form. Add cold milk or water a tablespoon at a time until the dough comes together.
- In a Food Processor: Combine flour, sugar, and salt. Pulse in cubed butter until crumbly, then add cold liquid in short pulses until dough forms.
- Divide the dough: Split in half, chill one disc, and press the other into a 9-inch pie pan.
For the Filling and Baking:
- Mix the diced rhubarb, sliced strawberries, sugar, flour, cinnamon, and vanilla in a large bowl. Pour into the chilled crust.
- Roll out the top crust, cover the pie, trim and crimp edges, and cut vents for steam.
- Bake at 425°F for 15 minutes, then reduce to 350°F and bake 40–45 more minutes until the crust is golden and juices bubble. Shield edges with foil if needed and brush with egg wash near the end for color.
Nutrition
Carbohydrates: 82 g
Protein: 6 g
Fat: 24 g