The Strawberry Rhubarb Pie Recipe is a delightful celebration of spring’s best flavors wrapped in a golden, flaky crust. Imagine the bright tartness of rhubarb balancing perfectly with the natural sweetness of strawberries, all held together by a luscious, buttery pie crust that practically melts in your mouth. This pie is a timeless treat that combines simple, wholesome ingredients with a stunning lattice top to create a dessert that’s as beautiful as it is delicious. Whether you’re baking it for a cozy family gathering or a festive celebration, this Strawberry Rhubarb Pie Recipe is sure to become a treasured favorite.

Ingredients You’ll Need

A wooden board holds several long, red rhubarb stalks with green tops on the left side. To the right of the rhubarb is a small white round bowl filled with bright red strawberries with green leaves. Below the bowl is a whole yellow lemon placed on the board, with two loose strawberries nearby. Also on the board are two small piles of white powder, which appear to be baking ingredients, along with a small white bowl of white powder with a measuring spoon. To the right of the board on a white marbled surface are a stack of pie crust rounds covered in plastic wrap, a small white bowl with pale yellow butter cubes, a small white bowl of granulated white sugar, and a single brown egg in a white bowl. The layout is clear and bright. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is an exciting first step that sets the stage for this irresistible pie. Each component plays a crucial role—flour for the tender crust, butter for richness, and the duo of strawberries and rhubarb delivering the unforgettable tang and sweetness that define this dessert.

All-purpose flour (3 ½ cups): The sturdy foundation for your flaky pie crust.
Salt (a pinch): Enhances all the other flavors, even in sweet dishes.
Unsalted butter (1 cup + 4 tablespoons): Chilled and diced to create that tender, melt-in-your-mouth crust.
Granulated sugar (2 teaspoons plus ½ cup): Adds subtle sweetness to the crust and the filling.
Water (⅔ cup or more): Ice cold, to bring the dough together without warming the butter.
Rhubarb (3 cups, chopped): Tart and juicy, for that signature tangy punch.
Strawberries (2½ cups, cut small): Sweet and fragrant, balancing the rhubarb’s tartness beautifully.
Cornstarch (¼ cup): Thickens the filling for a perfect slice.
Salt (¼ teaspoon): Just enough to deepen the filling’s flavors.
Lemon zest and juice (from 1 lemon): Brightens the filling with a fresh citrus note.
Unsalted butter (1 tablespoon, diced): Dotting the filling adds extra richness.
Egg yolk with a pinch of salt (for egg wash): Creates a shiny, golden lattice crust.
Coarse sugar (for sprinkling): Adds a delicate sparkle and slight crunch on top.

How to Make Strawberry Rhubarb Pie Recipe

Step 1: Prepare the Pie Dough

Start by mixing the flour and a pinch of salt in a medium bowl. Cut the cold butter into the flour until the chunks resemble peas; this ensures a flaky crust. Adding sugar here brings a subtle touch of sweetness. Slowly mix in the ice-cold water, using a fork to bring the dough together before shaping it by hand into a ball. Chill the dough in two portions, with the larger piece for the base and the smaller for the top lattice crust. This rest period keeps the butter cold, which is key for that tender texture in your finished crust.

Step 2: Prepare the Filling

While the dough chills, combine your rhubarb and strawberries in a large bowl. Toss them gently with sugar, cornstarch, salt, and the fresh lemon zest and juice. The sugar sweetens the mixture while the cornstarch thickens it beautifully during baking. The lemon zest brightens everything up, making the filling flavorful and irresistible.

Step 3: Assemble the Pie

Roll out the larger dough piece into a generous 13-inch circle, placing it into a buttered and floured 9-inch deep pie dish. Trim the edges neatly, leaving enough dough to crimp later. Spoon the luscious strawberry rhubarb filling into the crust, discarding any excess liquid that might weigh down your pie. Dot with small cubes of butter—this adds a luscious richness as the pie bakes. Chill the pie while you prepare the top crust.

Step 4: Create the Lattice Top

Roll the smaller dough piece out to an 11-inch circle and slice into thin strips. Weaving these strips into a lattice pattern is a beautiful detail that lets the filling peek through while encouraging even baking. Crimp the edges with a fork to seal the pie’s perimeter perfectly.

Step 5: Final Touches and Baking

Brush the lattice top gently with the egg yolk wash for that stunning golden shine. Sprinkle coarse sugar on top for a hint of sparkle and crunch. Bake the pie at 425°F for 20 minutes, then reduce the oven temperature to 375°F and continue baking for about 30 minutes more. Around the 40-minute mark, tent the pie with foil if the crust is browning too quickly. Once baked, let the pie cool fully in the dish to allow the filling to set before slicing.

How to Serve Strawberry Rhubarb Pie Recipe

A clear glass bowl filled with three main layers: the bottom layer is a mix of small, rough red and green chopped pieces that look like rhubarb and strawberries; the middle layer has white and grainy sugar spread unevenly; the top layer shows fine yellow lemon zest sprinkled lightly over a mound of soft white flour or powdered sugar. The bowl sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The classic way to serve this pie is with a generous scoop of vanilla ice cream that melts slowly over each warm slice. Fresh whipped cream lightly dusted with cinnamon also pairs beautifully, adding a creamy contrast without overpowering the pie’s fresh fruit flavors.

Side Dishes

Keep it simple with a refreshing, lightly dressed green salad to offer a clean balance to the pie’s richness during a potluck or brunch. A chilled glass of sparkling rosé or lemon-infused iced tea makes for a delightful beverage pairing that complements the strawberry rhubarb’s bright notes.

Creative Ways to Present

If you want to wow your guests, serve mini versions of this Strawberry Rhubarb Pie in individual ramekins with a lattice crust. Garnish each with a small sprig of fresh mint or a dusting of powdered sugar for that extra touch of charm and elegance.

Make Ahead and Storage

Storing Leftovers

Leftover pie can be stored in the refrigerator, tightly covered with plastic wrap or foil, for up to 3 days. The flavors actually deepen overnight, making for an even more delicious treat the next day.

Freezing

You can freeze this pie either baked or unbaked. Wrap it tightly in plastic wrap and aluminum foil before freezing. Unbaked pies can be frozen for up to 2 months and baked pies up to 1 month. Thaw frozen pie overnight in the refrigerator before baking or reheating for best results.

Reheating

Reheat slices gently in a 350°F oven for about 15 minutes. This refreshes the crust’s crispness while keeping the filling warm and luscious. Avoid the microwave if you want to keep that perfect texture.

FAQs

Can I use frozen strawberries and rhubarb?

While fresh is preferred for the best texture, you can use frozen berries and rhubarb. Just make sure to thaw and drain them thoroughly before using to avoid excess moisture in your pie.

How do I prevent a soggy bottom crust?

Pre-baking the bottom crust slightly or using a deeper pie dish helps. Also, discarding extra liquid from the filling and chilling the pie before baking lets the crust set nicely.

Is there a substitute for cornstarch?

Yes! You can use tapioca starch or arrowroot powder in the same quantity for thickening. Just be sure to stir them well so the filling thickens evenly.

Can I make the crust without butter?

Butter is essential for flavor and flakiness here, but you can substitute part of it with shortening for a slightly different texture. However, the rich buttery taste is part of what makes this Strawberry Rhubarb Pie Recipe so special.

How long does this pie take to cool before serving?

It’s best to let the pie cool for at least 2 hours at room temperature so the filling sets properly. Serving it lukewarm with ice cream is a classic way to enjoy it too!

Final Thoughts

Sharing this Strawberry Rhubarb Pie Recipe feels like passing along a little piece of sunshine and nostalgia wrapped in flaky, buttery crust. It’s a dessert that invites smiles and second helpings with its perfect balance of sweet and tart. Don’t hesitate to try your hand at this classic—the satisfaction of that first warm bite is truly unforgettable!