Strawberry Rhubarb Pie is one of those desserts that instantly fills the kitchen with a sweet, tangy aroma that feels both nostalgic and comforting.
As I pulled this Strawberry Rhubarb Pie from the oven, the bubbling fruit juices peeked through the golden lattice crust, and the scent of strawberries blended with that slightly tart rhubarb created something truly irresistible.
What I love most about this Strawberry Rhubarb Pie recipe is how the flavors come together so naturally. The sweetness of ripe strawberries softens the sharpness of rhubarb, while a hint of orange and vanilla adds warmth and depth.
Strawberry Rhubarb Pie is a pie that feels like a celebration of fresh ingredients and simple baking.
Key Ingredients in Strawberry Rhubarb Pie Recipe
When I made this Strawberry Rhubarb Pie, I realized how each ingredient plays an important role in building that perfect flavor and texture.
-homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
-3 cups (about 300g) sliced rhubarb (1/2 inch pieces)
-2 and 1/2 cups (about 380g) chopped strawberries
-1/3 cup (67g) packed light brown sugar
-1/3 cup (67g) granulated sugar
-1/4 cup (32g) cornstarch
-1/4 teaspoon salt
-1 Tablespoon (15ml) orange juice
-1/2 teaspoon pure vanilla extract
-2 Tablespoons (28g) unsalted butter, cut into small pieces
-1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
–optional: coarse sugar for garnish
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Strawberry Rhubarb Pie
- Total Time: 1 hour 20 min
- Yield: 8 servings
Description
Strawberry Rhubarb Pie is a classic sweet-tart dessert made with fresh strawberries, tangy rhubarb, sugar, cornstarch, and a buttery homemade pie crust, baked until golden and filled with rich, bubbling fruit flavor.
Ingredients
homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
3 cups (about 300g) sliced rhubarb (1/2 inch pieces)
2 and 1/2 cups (about 380g) chopped strawberries
1/3 cup (67g) packed light brown sugar
1/3 cup (67g) granulated sugar
1/4 cup (32g) cornstarch
1/4 teaspoon salt
1 Tablespoon (15ml) orange juice
1/2 teaspoon pure vanilla extract
2 Tablespoons (28g) unsalted butter, cut into small pieces
1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
optional: coarse sugar for garnish
Instructions
The crust: Prepare my pie crust recipe through step 5.
Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
Preheat oven to 400°F (204°C).
Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don’t want that in the filling—discard it). Dot the pieces of butter on top of the filling.
Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2- to 1-inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the pie crust edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great.)
Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. The pie is done when the filling’s juices are bubbling all around the edges.
Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
- Prep Time: 25 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
If you enjoy comforting homemade meals like this Strawberry Rhubarb Pie, you might also love recipes such as Sheet Pan Breakfast or Garlic Butter Bowtie Pasta with Ground Beef In 30 Min, which bring the same satisfying, homemade feel to your table.
How to Make Strawberry Rhubarb Pie Step-by-Step
- Prepare your homemade pie crust according to your recipe and chill the dough.
- In a large bowl, mix rhubarb, strawberries, sugars, cornstarch, salt, orange juice, and vanilla until well combined. Let it sit while the oven preheats.
- Preheat your oven to 400°F (204°C).
- Roll out one disc of dough into a 12-inch circle and gently place it into a 9-inch pie dish. Spoon in the filling, leaving excess liquid behind, and dot with butter.
- Roll out the second dough disc and cut into strips. Weave a lattice crust over the filling or cover fully and cut vents. Seal and crimp the edges.
- Brush the top with egg wash and sprinkle with coarse sugar if desired.
- Bake for 20 minutes, then reduce temperature to 350°F (177°C) and bake for another 30–35 minutes until bubbling.
- Let the pie cool for at least 3 hours before slicing to allow the filling to set.
Serving and Storage Tips
- Serve slightly warm or at room temperature for the best flavor and texture.
- Pair with vanilla ice cream or whipped cream for an extra indulgent dessert.
- Store leftovers in the refrigerator for up to 5 days, tightly covered.
- Reheat slices gently to bring back that fresh-baked feel.
If you enjoy cozy, slow-cooked meals, Easy Crockpot Chicken and Dumplings is another comforting recipe worth trying.
Conclusion
This Strawberry Rhubarb Pie is one of those recipes that feels both timeless and rewarding. From the first smell in the oven to the last bite, it delivers a perfect balance of sweet and tart with a flaky, golden crust.
Strawberry Rhubarb Pie is a dessert I keep coming back to, not just for its flavor, but for the simple joy of making it from scratch.
Looking for inspiration? Visit Elise Chef on Pinterest to explore beautifully curated high-fiber recipes and discover your next healthy habit.