How to Make Strawberry Rhubarb Pie

This strawberry rhubarb pie is a seasonal favorite that balances juicy, sweet strawberries with the bright, tangy bite of rhubarb. The filling thickens while baking and continues to set as it cools, giving you tender, jam-like fruit in every slice without becoming watery. Serve it warm or at room temperature, and for an extra treat add a scoop of vanilla ice cream.

Strawberries and rhubarb pair perfectly: ripe strawberries bring natural sweetness and juiciness, while rhubarb contributes a lively tartness that prevents the filling from tasting flat. Using equal parts of each fruit gives a classic sweet-tart profile, so the pie clearly reads as strawberry-rhubarb rather than dominated by one flavor.

If you have fresh rhubarb this season, this pie is a simple, reliable way to showcase it. For other ideas using rhubarb try cookies, crisps, or muffins—this filling works well in many baked desserts.

Why This Recipe Works

• Equal parts of fruit for balance. Matching strawberries and rhubarb keeps the filling sweet but bright, so each flavor is noticeable.
• Cornstarch for a glossy, set filling. Cornstarch thickens the fruit juices as the pie bakes, producing a jammy texture instead of a runny one.
• Allow cooling for clean slices. The filling continues to firm up as the pie cools, so letting it rest before slicing gives neat, attractive pieces.

The Ingredients

• Pie crusts: A double crust (top and bottom) is needed. Homemade crust is ideal for flakiness, but store-bought crusts work fine if you prefer convenience.
• Rhubarb: Trim and slice into about 1/2-inch pieces. Rhubarb is tart raw but becomes pleasantly sweet when cooked.
• Strawberries: Use ripe, juicy berries; hull and chop them to roughly the same size as the rhubarb.
• Butter: Small pieces of cold butter dotted over the filling before topping with the crust add richness and help the filling finish glossy.

How To Make Strawberry Rhubarb Pie

• Make or prepare the crust. Use your favorite double-crust recipe or a store-bought crust. Roll one half to fit a 9-inch pie pan.
• Preheat the oven. Set the oven to 425°F (220°C).
• Prep the fruit. Wash and slice the rhubarb into 1/2-inch pieces. Hull and chop the strawberries so they’re similar in size to the rhubarb.
• Combine the filling. Toss the strawberries and rhubarb with sugar, cornstarch, vanilla extract, and a pinch of salt. Coat evenly so the cornstarch can thicken released juices.
• Fill the crust. Spoon the fruit mixture into the prepared crust, leaving behind any excessive liquid to avoid a soggy bottom. Dot the surface with small pieces of cold butter.
• Create the top crust. Roll out the remaining dough, cut into strips, and weave a lattice or lay a full top crust. Trim and crimp the edges neatly.
• Brush with egg wash. Whisk one egg with a tablespoon of water and brush the top of the crust for a golden finish. Sprinkle coarse sugar if desired.
• Bake the pie. Bake at 425°F (220°C) for 20 minutes, then reduce the heat to 375°F (190°C) and bake for an additional 30 minutes, or until the crust is golden and the filling is bubbling.
• Cool before serving. Allow the pie to cool at least three hours so the filling sets and slices cleanly.

• Lattice or crumble: A classic lattice crust looks lovely, but a streusel topping is a delicious alternative if you prefer a crumble texture.
• Thickener swaps: If you don’t have cornstarch, instant tapioca works well to prevent a watery filling.

What To Serve It With

A generous scoop of vanilla ice cream is the classic accompaniment and melts into the warm filling for a perfect contrast. Whipped cream or a dollop of crème fraîche are also excellent, or serve the pie plain to enjoy the pure fruit flavors.

Did you make this? If you try the recipe, please leave a review and share a photo on your preferred social channel—I love seeing how your pie turned out.