Strawberry Rhubarb Pie is sweet, tart & delicious with a scoop of vanilla ice cream. Learn all my tips for the perfect pie every time!
Strawberry Rhubarb Pie just might be the perfect pie for spring and summer along with my beloved Banana Cream Pie. The strawberries make this pie sweet and juicy, then the rhubarb adds tartness to balance out the flavor beautifully. Combine the delicious fruit filling with flaky pastry – and everyone will be asking for a second slice. This strawberry rhubarb pie recipe is delicious for dessert with a scoop of vanilla ice cream. If you’re nervous about making homemade pie – don’t worry – I’m sharing lots of tips!
STRAWBERRY RHUBARB PIE
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I love making this pie when both strawberries and rhubarb are fresh and in season. It’s the perfect way to celebrate spring or summer. While strawberries have a pretty long season, their peak season is April-June which coincides perfectly with rhubarb season. Rhubarb looks like red celery and has a tart flavor. When it bakes it softens and the tartness balances out sweet, juicy berries in a delicious way that’s perfect for fruit pies, crumbles, and crisps.
How to Make Strawberry Rhubarb Pie
- In a mixing bowl, combine rhubarb, strawberries, sugars, cornstarch, cinnamon, lemon zest, and salt.
- Line pie plate with pie crust and pour in filling. Top with second pie crust and vent or make into a lattice top. Brush with egg wash.
- Bake for 15 minutes at 425. Then reduce to 325 and bake for 50-60 minutes. Cool before serving.
Tip for making Strawberry and Rhubarb Pie
- Feel free to use your favorite pie crust recipe or storebought. Always chill your pie dough and ensure it’s cold to ensure a flaky pie crust. If using storebought pie dough, I recommend lightly flouring your pie plate before rolling the first pie shell out onto it.
- Use fresh strawberries and fresh rhubarb. I find that frozen berries and rhubarb introduce too much liquid into the pie and cause it to turn soupy.
- Speaking of soupy – adding cornstarch to the strawberry rhubarb pie filling mixture acts as a thickener to avoid there being too much liquid. Some strawberry rhubarb pie recipes use tapioca instead, but I typically don’t have that in the kitchen.
- Brown sugar, a little lemon zest, and cinnamon make the filling delicious. The lemon zest helps to bring out the flavor of the strawberries and rhubarb.
- When adding the pie filling to the pie crust, don’t add the liquid at the bottom of your bowl. This extra liquid makes the pie crust turn soggy. I recommend using a slotted spoon so that you only add the fruit.
Tips for the perfect pie crust
I made a lattice pattern for my pie crust, but you could also use a double pie crust. Just make sure to add a few slits on top with a knife if using a double pie crust to let the steam out.
- When baking the pie, put the pie on top of a cookie sheet and place both in the oven. This way if the pie bubbles over the cookie sheet will catch the juice.
- Bake the pie for 15 minutes at 425F degrees, then turn the oven down to 375F degrees and continue baking for 50-60 minutes. I recommend adding a pie shield around the edges after the first 15-30 minutes or tenting a piece of aluminum foil over the top of the pie to prevent the crust and edges from burning.
I really think this is the best strawberry rhubarb pie because it has the perfect flavor of sweetness and just a little tartness. It’s juicy without being soupy; uses fresh, in-season fruit; and it’s pretty hard to beat with a scoop of vanilla ice cream!
Looking for strawberry goodness?
- Strawberries and Cream Swiss Roll
- Strawberry & Lime Moscato Wine Slushie
- Strawberry Cheesecake
- Strawberry Lemonade Sangria
- Strawberry Shortcake
- More dessert recipes…
Tools used to make this Strawberry Rhubarb Pie recipe
Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Rolling Pin and Rolling Pin Spacers: I’ve always preferred a French-style rolling pin and this rolling pin has never let me down. Perfect for flattening anything and works easily with spacers for the perfect thickness.
Pie Plate: A good pie plate is a kitchen essential for any home baker. I really like this plate! It’s a little deeper than your standard pie plate and has a lip that makes decorative edges easy.
- 1 double crust pie dough (1 crust for the bottom and 1 for the top)
- 3 1/2 cups rhubarb sliced 1/2-inch thick
- 16 ounces fresh strawberries hulled & cut into quarters
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup cornstarch
- 1 teaspoon cinnamon
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1 large egg for egg wash
- 2 teaspoons milk for egg wash
- Coarse sugar
- Preheat the oven to 425F degrees.
- In a large bowl, stir together the rhubarb, strawberries, brown sugar, white sugar, cornstarch, cinnamon, lemon zest & salt so that the strawberries are evenly coated.
- Roll out 1 pie disc so that it forms a circle about 12 inches in diameter. Carefully transfer to a 9-inch pie plate.
- Spoon the pie filling into the pie plate using a slotted spoon. Do not add the juice at the bottom of the bowl (this will make your pie soggy).
- Roll out the second pie disc. If making a double crust: Carefully transfer to the top of the pie. Trim excess crust from the edges, then fold them over, and crimp the edges. Use a sharp knife to cut make an X-shape in the center. If making a lattice-topped pie: After rolling out the second disc, cut it into strips about 1/2 - 3/4 inch thick using a pizza knife or sharp knife. Place 4-5 strips vertically on top of the pie, then weave strips through horizontally, alternating between going over & under. Cut the excess off the edges, then fold the edges over and crimp them with your fingers.
- In a small bowl whisk together the egg and milk. Gently brush the top of the pie with the egg wash (there will be leftover), then sprinkle with sugar.
- Place the pie on top of a cookie sheet, and put both in the oven. Bake in the preheated oven for 15 minutes, then turn the oven down to 375F degrees and continue baking for 50-60 minutes. Check the pie after both 15 & 30 minutes, if the top is getting too dark tent a piece of aluminum foil over top.
- Cool for at least 3 hours before slicing and serving.
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