Strawberry Rhubarb Pie

This strawberry rhubarb pie is a classic spring and summer dessert with a sweet-tart filling made from juicy strawberries and bright, tangy rhubarb. The filling thickens as it bakes and sets as it cools, giving you soft, jammy fruit in every slice without being watery. Serve it on its own or with vanilla ice cream.

Strawberries and rhubarb are a classic pairing for a reason: the strawberries bring juicy sweetness, while the rhubarb adds a bright, tangy flavor that keeps the pie from tasting flat. Using equal parts gives the filling a balanced sweet-tart flavor, with enough rhubarb to make it taste like a true strawberry rhubarb pie.

So if you’re growing rhubarb this year, make this delicious pie! Want more ideas? Try our easy Rhubarb Cookies. For more pie recipes, check out this festive Pumpkin Slab Pie.

Why This Recipe Works

• Equal parts strawberries and rhubarb create a balanced filling. The strawberries add sweetness and juice, while the rhubarb brings the tart flavor that makes this pie bright and classic.
• Cornstarch helps the fruit juices thicken. As the pie bakes, the strawberries and rhubarb release liquid. Cornstarch turns those juices into a glossy, jammy filling instead of a watery one.
• Cooling time gives you cleaner slices. The filling continues to set as the pie cools, so it’s important to let it rest before cutting into it.

The Ingredients

• Pie Crusts – You need double pie crust for this recipe, I like to make my own homemade crust because it’s so easy and tastes better than store-bought. But if you want to use store-bought crusts, that’s perfectly fine!
• Rhubarb – A fruit that looks like stalks of pinkish green, or magenta celery. It’s also called a “pie plant” as it’s mostly used in pies in combination with other fruits like strawberries. tart, but when cooked its sweetness is enhanced. I guess you know what I’m talking about since you’re reading this recipe!
• Strawberries – Look for ripe, fresh, and juicy strawberries for the best result.
• Butter – Add the cold cubed butter to top the filling right before covering with the top crust and baking, this will keep your filling moist and buttery.

How To Make Strawberry Rhubarb Pie

• Make the crust. To make the pie crust, follow this no-fail pie crust recipe here. It’s flaky and buttery. It has all the details about how to make the best pie crust!
• Preheat the oven to 425°F/220°C.
• Prep the fruits. To make the pie filling, start by washing the rhubarb stalks then slice them for about ½ inch. Also chop the strawberries.
• Mix: To avoid the filling from getting mushy and soupy, add cornstarch and toss to coat in corn starch. Along with sugar, vanilla, and salt.
• Add the pie filling. Gently spoon the fruit filling into the crust. Leave any liquids that come out of the fruits to avoid having a mushy pie. Then top it with small pieces of butter for rich flavors.

• Lattice Top: Roll the remaining pie dough into a 12-inch circle. Using a pastry wheel or pizza cutter, cut the dough into long strips. Make a lattice top by arranging the strips over the pie and weaving them. Trim any excess dough and crimp the edges.
• Egg Wash: Make an egg wash by whisking together one egg and a tablespoon of water. Brush over the top of the pie using a pastry brush.
• Bake the pie as directed in the recipe card below. After baking, allow the pie to cool down for at least three hours before serving.

I suggest serving with a generous scoop of vanilla ice cream on top!

Tips For Making The Pie

• I used this beautiful classic lattice pie crust in this recipe. However, feel free to use a crumble topping if you prefer.
• Corn starch can be substituted with instant tapioca which also solves the mushiness problem.

What To Serve It With

The best thing ever is to finish the pie with a scoop of vanilla ice cream. This makes it heavenly delicious. You can also do some fresh whipped cream, or serve it on its own.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!