There is nothing quite like the magic of early summer when fresh strawberries and tart rhubarb make their highly anticipated debut together. This classic Strawberry Rhubarb Pie captures that fleeting seasonal window perfectly, offering a beautiful balance of sweet, jammy berries and sharp, tangy rhubarb. Wrapped in a buttery, flaky, golden crust, every single bite feels like a warm hug of nostalgia. Whether you are baking this for a sunny backyard barbecue, a Sunday family gathering, or just because you scored some beautiful produce at the farmer’s market, this recipe is guaranteed to impress. It is a timeless dessert that has brought families to the table for generations, and today, we are going to make it easy and foolproof for your home kitchen.
Helpful Tips
- Let it cool completely: It is incredibly tempting to slice into a warm pie, but letting it cool for at least 4 hours is essential to allow the cornstarch to set the fruit juices so it does not run.
- Adjusting the sweetness: If your rhubarb is exceptionally tart, you can increase the granulated sugar by an extra 1/4 cup.
- Avoid a soggy bottom: Place your baking sheet in the oven while it preheats and set the pie directly on the hot sheet to help cook the bottom crust quickly and thoroughly.
- Flavor variations: Add a pinch of freshly grated ginger or orange zest to the filling for a lovely, subtle citrus-spicy twist.
Step-by-Step Instructions
- Preheat your oven to 400 degrees F. Roll out one disk of pie dough on a lightly floured surface into a 12-inch circle, then gently transfer it to a 9-inch pie dish and press it into the bottom and sides.
- In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, lemon juice, and vanilla extract. Toss gently to combine.
- In a separate small bowl, whisk together the granulated sugar, brown sugar, cornstarch, ground cinnamon, and salt. Pour this mixture over the fruit and toss until the fruit is evenly coated.
- Spoon the fruit filling into the prepared pie crust, discarding excess liquid at the bottom of the bowl. Dot the top of the filling with the small pieces of unsalted butter.
- Roll out the second disk of pie dough. You can place it whole over the filling (cutting several slits for steam to escape) or cut it into strips to weave a beautiful lattice top. Trim and crimp the edges of the crust to seal.
- Brush the top crust lightly with the beaten egg wash and sprinkle generously with coarse sparkling sugar.
- Place the pie dish on a baking sheet lined with parchment paper to catch any drips. Bake at 400 degrees F for 20 minutes.
- Reduce the oven temperature to 375 degrees F and bake for an additional 40 to 50 minutes, until the crust is deep golden brown and the filling is thick and bubbling through the vents. If the crust edges brown too quickly, shield them with foil.
- Remove the pie from the oven and transfer it to a wire rack. Let it cool completely for at least 4 hours before slicing, allowing the filling to set properly.
Ingredients
- 2 recipes of homemade double pie crust (or 1 box store-bought refrigerated pie crusts)
- 3 cups fresh strawberries, hulled and sliced
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sparkling sugar (optional, for topping)
Shopping List
- Produce: 1 pound fresh strawberries, 1 pound fresh rhubarb stalks, 1 lemon
- Baking & Pantry: Granulated sugar, Light brown sugar, Cornstarch, Pure vanilla extract, Ground cinnamon, Salt, Coarse sparkling sugar
- Dairy & Refrigerated: Unsalted butter, 1 large egg, 2 pre-made pie crusts (or ingredients for homemade dough)
Equipment Needed
- 9-inch pie dish
- Large mixing bowl
- Rolling pin
- Pastry brush
- Aluminum foil or pie shield
- Sharp knife and cutting board
- Baking sheet
Variations & Serving Ideas
Serve slices of this spectacular pie slightly warm or at room temperature. It pairs beautifully with a generous scoop of classic vanilla bean ice cream, which melts slightly into the warm fruit, or a dollop of freshly whipped cream. Store any leftover pie loosely covered with plastic wrap or foil at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can gently reheat individual slices in a 350 degree F oven for 5 to 10 minutes to restore that freshly-baked warmth and crispness to the crust.
I hope this Strawberry Rhubarb Pie brings a sweet taste of summer to your home! If you give this recipe a try, please leave a comment below and let me know how it turned out—I absolutely love hearing from you!
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