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A thick slice of strawberry rhubarb pie with golden, flaky crust and a juicy, vibrant red filling made of strawberries (and possibly rhubarb). The crust on top has a lattice pattern and a perfect buttery sheen. The slice is served on a small white plate with fresh strawberries in the background.

strawberry rhubarb pie

Sweet, tart, and perfectly balanced — this Strawberry Rhubarb Pie is everything you want in a summer dessert. The filling holds together beautifully, the crust bakes up golden and flaky, and every bite bursts with bright fruit flavor. Tested and perfected so you never end up with a runny pie again!
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Dessert, Pie, Baking Recipe
Cuisine: American, Farmhouse, Summer Baking
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 cups Fresh strawberries Hulled and halved
  • 3 cups Fresh rhubarb Cut into ½-inch pieces
  • ¾ cup Granulated sugar
  • ¼ cup Brown sugar Adds depth
  • 4 tablespoon Cornstarch Thickener or use tapioca
  • 1 tablespoon Fresh lemon juice Brightens flavor
  • 1 teaspoon Vanilla extract Optional but adds warmth
  • ½ teaspoon Cinnamon Optional
  • 1 pinch Salt Balances sweetness
For the Crust
  • 2 Pie crusts Homemade or store-bought for top and bottom
  • 2 tablespoon Cold butter Dotted over filling before baking
  • 1 Egg Beaten for brushing
  • 1 tablespoon Coarse sugar For sprinkling crust
Optional Add-Ins
  • 1 teaspoon Orange zest Brightens flavor
  • ¼ teaspoon Nutmeg Adds warmth

Equipment

  • 1 9-inch pie dish (Or wine bottle in a pinch)
  • 1 Rolling Pin (For chopping fruit)
  • 1 Large mixing bowl (To toss fruit and sugar )
  • 1 Pastry Brush (For egg wash)
  • 1 Cooling rack (For setting pie )

Method
 

  1. 2 Chop rhubarb and strawberries; toss with sugars in a large bowl. Let sit 15 minutes.
  2. 3 Drain excess juice and mix cornstarch with lemon juice; stir into fruit with vanilla, cinnamon, and salt.
  3. 4 Roll out bottom crust and fit into 9-inch pie dish. Pour in fruit mixture and dot with butter.
  4. 5 Add top crust or lattice. Crimp edges tightly to seal. Brush with beaten egg and sprinkle coarse sugar.

Nutrition

Serving: 200gCalories: 380kcalCarbohydrates: 58gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 220mgPotassium: 220mgFiber: 33gSugar: 580gVitamin A: 36IUVitamin C: 45mgCalcium: 45mgIron: 1.4mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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