Strawberry Rhubarb Pie Recipe is the kind of thing that screams summer louder than a backyard BBQ with country music blaring. You’ve got juicy strawberries, tart rhubarb, and that flaky, golden crust all coming together in a warm, gooey masterpiece. It’s the kind of dessert that makes you wanna grab a scoop of vanilla ice cream and just dive in, no shame.
But here’s the kicker it’s actually easier to make than you might think. Like, if you’ve ever pulled off Jiffy cornbread dressing or made healthy deviled eggs without mayo, you’re more than ready to take this baby on.
This pie isn’t just tasty it’s a mood. One slice and you’re instantly in a lawn chair with the sun on your face. In this guide, I’ll break it all down: ingredients, tools, prep steps, how to avoid the dreaded soggy bottom (yep, it’s real), and how to tweak it if you’re working with frozen fruit or in a rush. Plus, I’ll toss in some personal tips because I’ve totally flopped a few pies before figuring this one out.
Why Everyone Loves This Strawberry Rhubarb Pie Recipe
Strawberry rhubarb pie holds a special place in American kitchens. It is one of those desserts that feels both nostalgic and fresh. People love it for its perfect mix of sweet strawberries and tart rhubarb. That contrast gives each bite a burst of flavor that is hard to forget. The recipe is simple, which makes it accessible. It does not rely on complex steps or hard-to-find ingredients. Fresh or frozen fruit, a few pantry staples, and a good crust are all you need. That means anyone can make it, whether you’re a seasoned baker or just starting out.
Texture plays a big role too. When baked right, the filling turns soft and jammy while the crust stays crisp and golden. The smell alone warm fruit and buttery crust can bring people into the kitchen before you even call them. This pie is also adaptable. You can switch up the crust, add spices like cinnamon or cardamom, or top it with streusel instead of a traditional lattice. You can even serve it warm with ice cream or cold with whipped cream. It fits into summer barbecues, family dinners, or quiet weekends.
What You’ll Learn in This Article:
- How to choose the ripest strawberries and prep your rhubarb without drama
- Pro tips for thickeners because nobody likes a runny pie
- How to freeze, store, and reheat it without wrecking that crisp crust
- Creative crust and filling variations, like spiced or streusel-topped pies
- And yeah, the best ways to serve it (spoiler: ice cream is basically required)
And hey, if you’re looking for more summer staples or potluck powerhouses, check out some of our fan favorites like decorative holiday deviled eggs, cornbread stuffing without eggs, or even spicy cucumber salad for something on the lighter side.
So grab your apron (or don’t, I’m not judging), and let’s get into one of the best desserts you’ll ever bake.
Ingredients You’ll Need for the Perfect Strawberry Rhubarb Pie Recipe
Let’s be real this pie is only as good as what goes into it. And when it comes to a knockout Strawberry Rhubarb Pie Recipe, it’s all about fresh, quality ingredients and a few smart tricks. Here’s your ultimate shopping list (plus some real talk on what actually matters).
Fresh Strawberries for the Perfect Homemade Rhubarb Pie
Look, if your strawberries don’t smell like summer, walk away. Go for berries that are deep red, sweet-smelling, and just a little soft to the touch not mushy, not green.
Quick Tip: Wash, hull, and chop ’em just before mixing so they don’t get soggy. You’ll need about 2½ cups for that sweet-tart balance.
If you’ve got frozen strawberries, no stress! Just drain off the excess liquid after thawing. Nobody wants a pie that eats like a smoothie.
Rhubarb Tips for a Flawless Strawberry and Rhubarb Pie
Ah, rhubarb. It’s like celery’s cooler cousin who shows up to the party with bright lipstick and sass. Use 3 cups of sliced rhubarb, cut into chunks just under ½ inch thick.
- Skip the leaves they’re toxic.
- Later-season rhubarb can be stringy, so peel it if needed.
- Fresh or frozen both work. Just no thawing needed if using frozen.
Wanna enjoy this recipe off-season? Freeze extra rhubarb now and thank yourself later.
Choosing Sweeteners for Your Fruit-Filled Pie
You’ll want to balance the tart rhubarb with something sweet but not overpowering.
- Use ¾ cup granulated sugar a nice sweet spot.
- Adjust slightly depending on how ripe your strawberries are.
Optional: Sprinkle a little coarse sugar (like turbinado) on top for crunch and sparkle.
Best Thickeners for Strawberry Rhubarb Pie Filling
This is where a lot of folks mess up. Use the wrong thickener and you’re serving fruit soup in a crust.
- ¼ cup cornstarch gives you a jammy, sliceable pie.
- Want it firmer for fridge storage? Sub in 3 tablespoons tapioca flour instead.
- Rule of thumb: More strawberries = more liquid = more thickener.
Flavor-Boosting Add-ins (Totally Optional but Totally Worth It)
- ¼ teaspoon salt – brings out that fruity depth.
- 1 teaspoon vanilla extract – subtle but lovely.
- 1 tablespoon butter, cubed – dot this over the filling before baking for that silky finish.
Egg Wash & Extras
For that bakery-style golden crust:
- Mix 1 egg yolk with a splash of water, milk, or cream.
- Brush it over your lattice top or crust cutouts.
- Sprinkle with sugar if you’re feelin’ fancy.
For another mind-blowing take on sweet-meets-luxury, check out this Crab Brûlée recipe it’s like dessert got a savory twin in a tux.
Essential Kitchen Tools for Baking Strawberry Rhubarb Pie
You do not need a professional bakery setup to make an easy strawberry rhubarb pie recipe, but having the right tools makes a big difference. These are the kitchen essentials that will help you get consistent, tasty results every time.
Mixing Bowls
Start with at least two large mixing bowls. One for the fruit filling and another for tossing dry ingredients if needed. Choose bowls with high sides to keep everything contained while mixing.
Rolling Pin
A good rolling pin helps roll out your dough evenly. Whether you prefer a traditional handled pin or a French-style dowel, make sure it is smooth and well-floured during use to prevent sticking.
Pie Dish
Use a nine-inch pie dish made of glass or metal. Glass allows you to see if the bottom crust is browning properly. Metal conducts heat quickly and is great for a crisp base. Avoid thick ceramic dishes if you are worried about underbaking.
Pastry Brush
A pastry brush is used for applying egg wash on the top crust. This helps it brown beautifully and adds a bit of sheen. Silicone brushes are easy to clean, but traditional bristle brushes give more control.
Sharp Knife or Pastry Cutter
You will need a sharp knife or pastry wheel for trimming crust edges and cutting lattice strips. If you are using decorative cutouts, small cookie cutters work great.
Slotted Spoon
A slotted spoon is essential for transferring the filling into the crust without excess liquid. This helps prevent soggy bottoms and ensures the filling bakes properly.
Cooling Rack
Letting your pie cool on a wire rack allows air to circulate and keeps the crust from becoming soggy on the bottom. This also speeds up the cooling process and helps the filling set more evenly.
Optional Tools
A food processor can make pie dough easier and faster, especially if you are making your crust from scratch. A thermometer is handy for checking the filling temperature to confirm it is fully cooked.
With these basic tools on hand, you will be set up for pie success every time you step into the kitchen.
Step-by-Step Guide to Make a Classic Strawberry Rhubarb Pie
When it comes to fruit pies, this one is refreshingly straightforward. The steps are simple, and with a few small tips along the way, you’ll be slicing into a beautiful, golden-crusted pie that holds together like a dream.
Preparing the Filling for a Juicy Rhubarb and Strawberry Pie
Start by prepping your fruit. Wash and hull your strawberries, then cut them into small, bite-sized pieces. Aim for uniformity here so they cook evenly. Do the same with your rhubarb, slicing the stalks into chunks just under half an inch thick.
Place the cut fruit into a large bowl. Sprinkle the sugar, cornstarch, salt, and vanilla over the mixture. Gently toss everything together until it’s all coated and glossy. This step is key. Mixing gently prevents the strawberries from breaking down too early and turning into mush.
Let the filling sit for about 10 minutes while you move on to the crust. This gives the sugar time to draw out the fruit juices and helps the thickener start working.
Rolling and Assembling the Pie Crust for a Perfect Fruit Pie
If you’re using a homemade double crust, make sure it’s been chilled at least an hour. Roll out one portion on a lightly floured surface into a circle about 12 inches in diameter. Gently transfer it to your pie dish by rolling it over your rolling pin and unrolling it into the dish. Press it in softly, being careful not to stretch it.
Now give your filling one final toss. Spoon it into the pie shell using a slotted spoon if needed. Try to leave behind excess liquid to avoid a runny pie. Once the fruit is in, dot the top of the filling with small cubes of butter.
Roll out the second piece of dough. If you’re going for a lattice crust, slice it into strips about one inch wide. Lay them across the top of the pie in a crisscross pattern. If lattice work isn’t your thing, you can cover the pie entirely with the second crust and cut four slits into the top for ventilation.
Brush the top with the egg wash and sprinkle with sugar for a nice finish.
Lattice, Cutouts, or Crumble: Topping Ideas for Your Strawberry Pie
You’ve got options when it comes to the top. A classic lattice is a showstopper and lets the filling peek through while venting steam. If you’re short on time, go for a solid crust top or use cookie cutters to make decorative shapes.
Feeling creative? Skip the crust top altogether and make a crumble topping using flour, butter, and brown sugar. It gives a totally different vibe and works great if you love texture.
Now the pie is ready to bake. Pop it into a 425 degree Fahrenheit oven for 20 minutes, then lower the temperature to 375 degrees and continue baking for another 35 to 40 minutes. You’re looking for a deep golden crust and bubbling fruit filling in the center and along the edges.
Tent the edges of your pie with foil around the 40-minute mark if they’re browning too fast. That keeps things even and prevents burning.
Once baked, remove the pie and let it cool completely. Seriously, don’t skip this step. The filling needs time to set up so it’s not a mess when you slice it.
Baking Tips, Cooling Advice, and Serving Suggestions
Baking a fruit pie isn’t just about tossing it in the oven and hoping for the best. Timing, temperature, and technique all play a role in whether you end up with a beautifully set filling or a runny mess. Here’s what you need to know.
Baking Tips for a Golden Crust and Set Strawberry Rhubarb Pie Filling
Start your pie in a hot oven at 425 degrees Fahrenheit. This gives the crust a strong head start and helps prevent a soggy bottom. After twenty minutes, reduce the oven temperature to 375 degrees. This slower finish allows the fruit to cook down and the thickener to activate fully without burning the crust.
Keep the pie uncovered for the first thirty to thirty-five minutes. Then check the edges. If they’re starting to look too dark, cover just the edges with foil to protect them for the remainder of the bake.
Look for visual signs that the pie is done. The filling should be bubbling visibly, not just around the edges but in the center as well. This bubbling indicates that the thickener has reached its activation point. The crust should be golden brown and slightly firm to the touch.
If you want to be absolutely sure the filling has thickened, use a thermometer. The center of the pie should hit 200 to 205 degrees Fahrenheit before you remove it from the oven.
Why Cooling Is Key to a Successful Homemade Strawberry Rhubarb Pie
It might be tempting to dig in right away, especially when your kitchen smells like a sweet strawberry dream. But slicing into a hot pie can lead to disappointment. The filling will spill out and lack structure.
Let the pie cool completely at room temperature. This typically takes at least two to three hours. During this time, the cornstarch or tapioca firms up the fruit mixture and turns it into that soft, jammy texture that holds its shape when sliced.
If you’re making the pie in advance, you can bake it the day before and let it cool overnight. Cover loosely with foil once it has cooled to prevent it from drying out.
Serving Suggestions That Make It Shine
This pie is absolutely delicious on its own, but there are a few easy upgrades that can take it to the next level.
Try serving it with a big scoop of vanilla ice cream. The cold creaminess against the warm tart-sweet filling is classic. Whipped cream is another great option. Add a touch of vanilla extract and powdered sugar for extra richness.
Want something different? A spoonful of crème fraîche or Greek yogurt can add a slightly tangy contrast to the sweetness of the pie.
If you’re serving this pie at a gathering, slice it ahead of time and let guests help themselves. You can also pair it with lighter dishes like a crisp salad or a spicy cucumber salad to balance out the richness. For something hearty, it follows beautifully after cornbread dressing with chicken or rotisserie chicken casserole stuffing.
Storing, Freezing, and Off-Season Options for Strawberry Rhubarb Pie
Once your pie is baked and cooled, the last thing you want is for it to lose its texture or flavor. These simple storage and freezing methods keep every slice tasting fresh and delicious.
Best Practices for Room Temperature and Refrigerated Storage
If you plan to enjoy your pie within two days, you can store it at room temperature. Keep it loosely covered with foil or plastic wrap to prevent it from drying out. A cake dome also works well if you have one.
For longer storage, place the pie in the refrigerator. It will stay fresh for up to five days. Let it come to room temperature before serving. This improves both the texture of the crust and the flavor of the fruit filling.
How to Freeze a Whole or Sliced Pie
Strawberry rhubarb pie freezes beautifully if you do it right. Once the pie has cooled completely, wrap it tightly in plastic wrap, followed by a layer of foil. Store the wrapped pie in a freezer-safe bag or container to prevent freezer burn.
For individual portions, slice the pie first. Wrap each slice in plastic wrap and then foil. Store the wrapped slices together in a freezer-safe container or bag.
The pie will keep well in the freezer for up to three months. To serve, thaw it in the refrigerator overnight. Let it sit at room temperature for about thirty minutes before slicing or reheating.
Avoid freezing the pie unbaked. The fresh fruit filling tends to release too much liquid during the freeze-thaw cycle. This can lead to a soggy crust or overly watery filling.
Using Frozen Rhubarb or Strawberries
If rhubarb is out of season, frozen rhubarb is a great substitute. Most store-bought frozen rhubarb is already chopped and ready to use. You can toss it directly into the filling mixture without thawing.
Frozen strawberries are also usable, but they do require a bit more attention. Thaw them first and drain off any excess liquid. This helps prevent a runny filling.
Adjust your thickener slightly when using frozen fruit. For every half cup of extra strawberries added, increase the cornstarch by one teaspoon. This keeps your pie from being overly soft or wet.
Pro Tip for Rhubarb Season
When rhubarb is in season, buy extra and prep it for later use. Wash and cut the stalks into half-inch pieces. Freeze them in a single layer on a baking sheet, then transfer them to a freezer bag once solid. This method keeps the pieces separate and easy to measure when you need them.
Flavor Twists and Fun Variations to Try on the Perfect Strawberry Rhubarb Pie Recipe
By now, you have the basics down. But what if you want to make your strawberry rhubarb pie recipe a little more unique or tailor it to your preferences? Let’s look at a few creative ideas and some commonly asked questions to round out this complete guide.
Add Zest, Spice, or a Boozy Kick
The classic easy strawberry rhubarb combo is unbeatable, but adding a little something extra can elevate the flavor.
A bit of lemon or orange zest brightens the fruit and adds depth. A splash of fresh citrus juice can also work well. For a spiced twist, consider adding a pinch of ground ginger, cinnamon, or cardamom. These warm spices contrast nicely with the tart rhubarb.
Looking for something a little different? A tablespoon of bourbon or vanilla liqueur mixed into the filling can give your pie a grown-up edge without overpowering the fruit.
Streusel Topping Versus Classic Crust
While a double crust is traditional, a streusel topping adds crunch and sweetness. To make a simple crumble topping, mix equal parts flour, brown sugar, and cold butter. Rub it together until crumbly, then sprinkle it generously over the fruit before baking.
This version skips the top crust entirely and creates a dessert that feels more rustic. It is ideal for those who love texture and a little extra sweetness.
Common Pitfalls and How to Avoid a Soggy Bottom
One of the biggest challenges with fruit pies is getting the crust to stay crisp. Here are a few tips.
Always start with a hot oven to set the bottom crust quickly. Use a metal or glass pie dish, which conducts heat better than ceramic. Avoid pouring excess juice from the fruit bowl into the crust. Let the pie cool completely before slicing to give the filling time to thicken.
Print
Strawberry Rhubarb Pie Recipe
- Total Time: 1 hour 20 minutes + 3 hours cooling
- Yield: 10 servings
- Diet: Vegetarian
Description
This award‑winning strawberry rhubarb pie features a sweet‑tart ruby‑hued filling and a flaky, buttery crust amazing by itself or with vanilla ice cream.
Ingredients
- 1 recipe double‑crust pie crust
- 2½ cups rhubarb, chopped into ½‑inch pieces
- 2½ cups strawberries, hulled and quartered
- 1 cup granulated sugar
- 3 tbsp instant tapioca
- 1 tbsp all‑purpose flour
<li½ tsp lemon zest
- ½ tsp lemon juice
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 3 tbsp salted butter, cut into small pieces
- 1 beaten egg + 1 tsp water for egg wash
- Extra sugar for sprinkling
Instructions
- Roll out one crust into a 9″ pie plate.
- In a bowl, toss rhubarb, strawberries, sugar, tapioca, flour, lemon zest & juice, cinnamon, and vanilla; pour into crust.
- Dot filling with butter pieces.
- Place second crust over top (lattice or full), trim & crimp edges.
- Brush crust with egg wash (egg + water), sprinkle extra sugar.
- Bake at 425 °F for 15 min, then reduce to 375 °F and bake 45–50 min until golden and bubbly.
- Cool at least 3 hours before slicing.
Notes
Pie needs full cooling time (about 3 hrs) to set; serve with vanilla ice cream. Use foil tent if crust browns too quickly. Tapioca thickens filling without gumminess.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Final Thoughts
Strawberry rhubarb pie is one of those classic recipes that feels like summer in every bite. It is vibrant, balanced, and full of personality. Whether you are baking it for a picnic, a holiday, or just because you found good fruit at the market, this recipe delivers every time.
Want to explore more seasonal recipes? Try something bold like spicy cucumber salad or pair your pie with a savory main like cornbread dressing with chicken. You might also enjoy experimenting with other comfort food ideas like rotisserie chicken casserole stuffing or healthy deviled eggs without mayo.
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