Strawberry Rhubarb Pie
This classic spring pie balances sweet strawberries with tart rhubarb in a flaky double crust. Let it cool fully before slicing so the ruby filling has time to set.
Total
105 min
Servings
8 slices
Level
Medium
Strawberry rhubarb pie is one of those desserts that tastes like the start of warmer weather. The strawberries bring soft sweetness, while rhubarb adds a bright, tangy edge that keeps the filling from feeling too rich.
This version uses a homemade double crust and a simple fruit filling thickened with cornstarch. The key is to give the pie enough time in the oven, then enough time on the counter, so the juices bubble, thicken, and settle.
If you are new to rhubarb, look for firm stalks that are red, pink, or green. All are fine to use. Just trim off and discard any leaves, as rhubarb leaves are not safe to eat.
01What you'll need
Ingredients
18 items · 8 slices
- For the crust:
- 2 1/2 cups all-purpose flour, plus more for rolling
- 1 tablespoon granulated sugar
- 1 teaspoon fine salt
- 1 cup cold unsalted butter, cut into small cubes
- 6 to 8 tablespoons ice water
- For the filling:
- 3 cups sliced fresh rhubarb, cut into 1/2-inch pieces, leaves discarded
- 3 cups hulled and halved strawberries, or quartered if large
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- For finishing:
- 1 large egg
- 1 tablespoon milk or water
- 1 to 2 tablespoons coarse sugar or granulated sugar, optional
02How to make it
Step-by-step
1. Make the dough
In a large bowl, whisk the flour, sugar, and salt. Add the cold butter and rub it into the flour with your fingertips or a pastry cutter until the pieces are mostly pea-sized. Add 6 tablespoons ice water and stir with a fork. Add more water, 1 tablespoon at a time, just until the dough holds together when squeezed.
2. Chill the dough
Divide the dough into two equal pieces. Shape each piece into a flat disk, wrap tightly, and chill for at least 1 hour. Chilling firms the butter, which helps the crust bake up flaky instead of greasy.
3. Heat the oven
Place a baking sheet on the lower-middle rack of the oven and heat to 400°F. The hot sheet helps the bottom crust start baking quickly and catches any juices that bubble over.
4. Mix the filling
In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla, and salt. Toss until the fruit is evenly coated. Let it sit while you roll the crust, but do not let it stand for more than about 20 minutes or the fruit may release too much liquid.
5. Roll the bottom crust
On a lightly floured surface, roll one dough disk into a 12-inch circle. Fit it into a 9-inch pie plate, letting the extra dough hang over the edge. If the dough cracks, press it back together with your fingers.
6. Fill the pie
Spoon the filling into the crust, including the thickened juices in the bowl. Spread the fruit into an even layer and mound it slightly in the center.
7. Add the top crust
Roll the second dough disk into an 11- to 12-inch circle. Place it over the filling. Trim the dough so there is about 1 inch of overhang, then tuck the top and bottom crusts together under the edge. Crimp the edge with your fingers or a fork. Cut a few slits in the top crust so steam can escape.
8. Brush and bake
Beat the egg with the milk or water. Brush a thin layer over the top crust and sprinkle with sugar, if using. Place the pie on the hot baking sheet. Bake for 20 minutes at 400°F, then reduce the oven to 375°F and bake for 35 to 45 minutes more, until the crust is deep golden and the filling bubbles through the vents.
9. Cool before slicing
Transfer the pie to a wire rack and cool for at least 3 hours before cutting. This rest is important. The filling will be very loose when hot and will thicken as it cools.
03From our kitchen
Cook's tips
- Make-ahead dough: The pie dough can be made up to 2 days ahead and kept in the refrigerator. You can also freeze the wrapped dough disks for up to 2 months. Thaw overnight in the refrigerator before rolling.
- Make-ahead pie: Bake the pie the day before serving if you like. Let it cool completely, then cover loosely and keep at room temperature overnight.
- Storage: Store leftover pie covered at room temperature for 1 day, or in the refrigerator for up to 4 days. The crust will soften over time, but the flavor will still be good.
- Reheating: Warm slices in a 325°F oven for 10 to 15 minutes. This helps revive the crust better than a microwave.
- Fruit swaps: Frozen rhubarb or strawberries can be used, but do not thaw them first. Add 1 extra tablespoon cornstarch to help manage the extra juice.
- Crust shortcut: Use a store-bought double pie crust if you want to save time. The filling and baking directions stay the same, though the browning time may vary slightly.
Cook's note
Rhubarb can vary a lot in tartness. If your rhubarb tastes very sharp, use the full cup of sugar. If your strawberries are especially sweet, you can reduce the sugar by 2 tablespoons, but avoid cutting it too much because sugar also helps the filling texture.
04Frequently asked
Questions & answers
Do I need to peel rhubarb for pie?
Usually, no. Fresh rhubarb stalks soften as they bake. If the stalks are very thick and stringy, you can pull away any tough strings from the outside, similar to celery.
Why is my strawberry rhubarb pie runny?
The most common reasons are underbaking or slicing too soon. The filling should bubble in the center, not just at the edges, so the cornstarch can thicken. After baking, cool the pie for at least 3 hours before cutting.
Can I use frozen fruit?
Yes. Use frozen rhubarb or strawberries straight from the freezer, without thawing. Add 1 extra tablespoon cornstarch and expect the pie to need a few extra minutes in the oven.
Can I make this pie without a top crust?
Yes. You can make it as a single-crust pie with a crumb topping instead. Mix 3/4 cup flour, 1/2 cup brown sugar, a pinch of salt, and 6 tablespoons melted butter, then sprinkle over the filling and bake as directed.
How do I know when the pie is done?
Look for a deep golden crust and thick bubbles coming through the vents near the center. If the crust browns too fast before the filling bubbles, loosely cover the edges or top with foil and keep baking.
05Keep cooking
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