Irresistible Strawberry Rhubarb Pie Recipe with 20 Years of Love

Nothing says summer like the sweet-tart magic of strawberry rhubarb pie. I’ve been baking this classic for over 20 years, ever since my grandmother first handed me a wooden spoon and let me stir the ruby-red filling in her farmhouse kitchen. That perfect balance of juicy strawberries and tangy rhubarb wrapped in a flaky crust? Pure nostalgia in every bite.

This recipe became our family’s unofficial start to berry season. We’d pick strawberries still warm from the sun, then raid the garden for rhubarb stalks so fresh they’d snap when bent. My version keeps things simple but precise – just like Grandma taught me. The secret? Letting the fruit shine while that buttery crust cradles all those glorious juices. Trust me, one slice of this pie and you’ll understand why it’s been my go-to dessert for every backyard barbecue and potluck since I was tall enough to reach the counter.

Why You’ll Love This Strawberry Rhubarb Pie

This pie isn’t just dessert—it’s a celebration of summer in every bite. Here’s why it’s special:

• The perfect sweet-tart balance: Juicy strawberries mellow the rhubarb’s punch, while just enough sugar lets both flavors shine.
• Flaky, buttery crust: My no-fail crust recipe holds all those glorious juices without getting soggy—golden perfection!
• Seasonal magic: There’s nothing like the bright taste of fresh-picked berries and garden rhubarb.
• Easy elegance: Looks fancy but comes together with simple steps (even with store-bought crust in a pinch).

One bite and you’ll be hooked—this pie tastes like sunshine and happy memories.

Ingredients for Strawberry Rhubarb Pie

Grab these simple ingredients – quality matters here!

• 2 cups fresh strawberries, hulled and sliced (about 1 pound)
• 2 cups fresh rhubarb, chopped into ½-inch pieces
• 1 cup granulated sugar, packed lightly (see notes for tart rhubarb)
• 3 tablespoons cornstarch (or tapioca flour – they work the same magic)
• 1 tablespoon lemon juice – fresh squeezed is best
• 1 teaspoon vanilla extract – the good stuff makes a difference
• ¼ teaspoon salt to balance the sweetness
• 2 pie crusts – homemade or store-bought, no judgment here
• 1 beaten egg for that gorgeous golden finish

Ingredient Notes & Substitutions

Cornstarch is my thickener of choice – it gives the filling that perfect jammy texture without clouding the beautiful ruby color. If your rhubarb is extra tart? Add an extra ¼ cup sugar. And please, splurge on real vanilla extract – that imitation stuff just won’t do this pie justice. Short on time? A quality store-bought crust works beautifully (I won’t tell Grandma).

How to Make Strawberry Rhubarb Pie

Okay friends, here’s where the magic happens! This pie comes together in three simple (but important) steps. Follow these and you’ll have a showstopper that’ll make your kitchen smell like summer heaven.

Step 1: Prepare the Filling

First, toss those gorgeous sliced strawberries and chopped rhubarb with sugar, cornstarch, lemon juice, vanilla, and salt in a big bowl. Here’s my trick: Gently fold everything together with a rubber spatula—don’t mash those berries! Let the mixture sit for 15 minutes while you prep the crust. You’ll see the fruit start releasing its juices and the sugar dissolving—that’s exactly what we want for the perfect saucy filling.

Step 2: Assemble the Pie

Roll out your bottom crust and fit it into a 9-inch pie dish (no need to be perfect—rustic is charming!). Pour in that glorious red filling. Now for the top crust: I like to do a classic lattice (it’s easier than you think!), but a full crust with 4-5 slits works too. Crimp those edges like you’re sealing a love letter—use your fingers or a fork to make those pretty ridges. Finally, brush the whole top with beaten egg—this gives that golden, bakery-worthy shine.

Step 3: Bake to Perfection

Pop that beauty into a 375°F oven (preheated—that’s crucial!) and bake for 45-50 minutes. You’ll know it’s ready when the crust is deep golden brown and you see those ruby juices bubbling through the vents like little volcanoes. Resist the temptation to cut it right away! Let it cool completely (at least 2 hours)—I promise the wait is worth it. The filling needs this time to set up perfectly so you get clean slices instead of a delicious puddle.

Tips for the Best Strawberry Rhubarb Pie

After decades of perfecting this pie, I’ve learned a few secrets that make all the difference:

• Chill your crust: Pop those rolled-out crusts in the fridge for 15 minutes before assembling—cold dough means flakier results!
• Berry ripe: Use strawberries that smell sweet at room temperature. Underripe berries won’t give you that jammy magic.
• Patience pays: Let the pie cool completely (yes, even if it’s killing you). Cutting too soon turns that gorgeous filling into soup.
• Bubble watch: If juices bubble over, slide a baking sheet underneath—saves your oven from sticky disasters.

Follow these and your pie will be the talk of every summer gathering!

Serving and Storing Strawberry Rhubarb Pie

Oh, the joy of slicing into your masterpiece! For the full experience, serve this pie slightly warm with a scoop of vanilla ice cream—that cold-creamy-meets-hot-fruity combo is pure bliss. My family fights over who gets the corner piece with extra crispy crust (fair warning: it might get competitive).

Leftovers? Ha—as if! But if you miraculously have some, store at room temperature for up to 2 days (covered loosely with foil). For longer storage, the fridge keeps it happy for 4-5 days—though the crust loses some crispness. To revive it, pop individual slices in a 350°F oven for 10 minutes. Pro tip: Freeze unbaked pies wrapped tightly for up to 3 months—just add 15 extra minutes when baking from frozen.

Strawberry Rhubarb Pie FAQs

Got questions? I’ve got answers from years of pie-making trial and error!

Can I freeze strawberry rhubarb pie?
Absolutely! Freeze before baking—wrap tightly in plastic and foil. Bake frozen, adding 15-20 minutes. Already baked? Freeze slices for quick treats.

Help! My filling is runny—how to fix it?
Next time, add 1 extra tablespoon cornstarch. For this pie? Thicken juices on the stove with a cornstarch slurry (1 tsp cornstarch + 1 tsp water), then pour back over slices.

Can I use frozen fruit?
Yes, but thaw and drain first—frozen fruit releases extra liquid. Use 1 extra tablespoon cornstarch to compensate. Texture changes slightly, but still delicious!

Why did my bottom crust get soggy?
Two tricks: Brush unbaked crust with egg white before adding filling, or pre-bake it for 10 minutes (with pie weights) to create a moisture barrier.

Can I make this pie ahead?
You bet! Assemble up to 24 hours ahead and refrigerate unbaked. Add 5-10 minutes to baking time since it’s cold. Perfect for stress-free entertaining!

Nutritional Information

Here’s the scoop on what’s in each slice of this summer delight (because we all want to pretend we’re checking before that second helping!). Remember: These values are estimates and can vary based on your specific ingredients and crust thickness.

A typical serving of this strawberry rhubarb pie clocks in around 320 calories – totally worth every bite when you consider it’s packed with real fruit and made with love. You’re getting a nice balance of carbs for energy (about 52g per slice) and just enough fat (12g) from that flaky crust to make it satisfying.

The best part? Those ruby-red strawberries and rhubarb bring vitamin C and fiber to the party. Sure, it’s dessert – but at least it’s dessert with some nutritional benefits! Now go enjoy your slice (or two) guilt-free.

Rate this recipe if you love summer desserts! Your feedback helps other bakers discover this sweet-tart masterpiece.

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