Classic Strawberry Rhubarb Pie Recipe

With a flaky, buttery crust and a perfectly balanced sweet-tart filling, this Easy Strawberry Rhubarb Pie is a standout homemade dessert. Made from scratch with fresh strawberries and rhubarb, this recipe uses simple pantry ingredients and clear, tested instructions to help you bake a show-stopping pie for spring and summer gatherings.

I tested this recipe twice in one week, serving it to family and friends to get honest feedback. The result was unanimous praise: the crust was buttery and flaky, and the filling struck the ideal balance between strawberry sweetness and rhubarb tartness. My husband was especially enthusiastic and happily sampled multiple slices. If you love classic fruit pies, this one is likely to become a favorite.

I chose an all-butter crust because it contributes a rich, pleasant flavor that complements the filling. A small addition of cinnamon and a splash of vanilla elevate the pie beyond a plain rhubarb dessert, adding a subtle warmth and aromatic depth. Despite the impressive result, this recipe is straightforward and approachable—even novice bakers can follow it successfully.

Why You’ll Love This Easy Strawberry Rhubarb Pie

Perfect for Any Occasion: This pie is a crowd-pleaser, ideal for holidays, potlucks, or a casual weekend dessert.

Homemade Flaky Crust: A from-scratch crust delivers a tender, golden pastry that holds up to the juicy filling.

Sweet-Tart Filling: Strawberries and rhubarb combine for a juicy, balanced filling with bright flavor.

Simple Ingredients: No specialized tools or rare ingredients—just fresh fruit and pantry staples.

Ingredients for Easy Strawberry Rhubarb Pie

For the Pie Crust:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 6 tablespoons cold milk or ice water (add more if needed, 1 tablespoon at a time)

For the Strawberry Rhubarb Filling:

• 3 cups rhubarb, diced
• 2 cups strawberries, sliced
• 1 1/4 cups sugar
• 5 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon pure vanilla extract

How to Make Strawberry Rhubarb Pie

Step 1: Prepare the Pie Crust

By hand: In a medium bowl, whisk together the flour, sugar, and salt. Cut the cold butter into 1/2-inch cubes, then use a pastry cutter, fork, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Add cold milk or ice water gradually, kneading gently until the dough just comes together. Add additional liquid a tablespoon at a time if necessary.

In a food processor: Combine flour, sugar, and salt. Add cold cubed butter and pulse until crumbly. With the processor running, add cold milk or water through the feed tube a little at a time until the dough forms.

Divide the dough in half. Form one half into a disc, wrap it, and refrigerate. Press the other half into the bottom and up the sides of a 9-inch pie pan, then chill while you make the filling.

Step 2: Make the Strawberry Rhubarb Filling

In a large bowl, combine the diced rhubarb, sliced strawberries, sugar, flour, cinnamon, and vanilla extract. Toss gently until the fruit is evenly coated and the dry ingredients are well distributed.

Step 3: Assemble the Pie

Preheat the oven to 425°F (220°C). Pour the filling into the chilled pie crust and spread it evenly. Roll out the remaining dough and place it over the filling as a full top crust or cut into strips for a lattice top. Trim excess dough and crimp the edges to seal. Cut vents in the top crust to allow steam to escape.

Step 4: Bake the Pie

Bake at 425°F for 15 minutes to help set the crust, then reduce the oven temperature to 350°F (175°C) and continue baking for 40–45 minutes, or until the crust is golden and pink juices bubble through the vents. If the edges brown too quickly, protect them with foil or a pie shield. For a glossy finish, brush the top crust with an egg wash about 10–15 minutes before the pie is done.

Step 5: Cool and Serve

Allow the pie to cool for at least 30 minutes before slicing so the filling can set. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. The pie can be made up to two days in advance and kept covered at room temperature, or refrigerated for longer storage.

Tips for the Best Strawberry Rhubarb Pie

• Use Cold Butter: Keep butter cold to achieve a flaky, tender crust.
• Minimal Handling: Mix and shape the dough only until it comes together—overworking warms the butter and toughens the crust.
• Let It Cool: Cooling helps the filling thicken and makes cleaner slices.
• Protect the Edges: Use foil or a pie shield if the rim browns before the pie finishes baking.

Frequently Asked Questions (FAQs)

Can I use frozen strawberries or rhubarb?
Fresh is preferred, but frozen can work. Thaw and drain frozen fruit thoroughly to reduce excess liquid in the filling.

Why is my pie filling runny?
Allow the pie to cool fully before slicing. The flour in the filling thickens as it cools. Preparing the pie a day ahead improves texture and prevents runniness.

Do I need to peel rhubarb?
No—simply trim the ends and wash the stalks. Peel only if the outer skin feels excessively fibrous or tough.

How do I store strawberry rhubarb pie?
Cover at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices gently if desired.

Can I freeze this pie?
Yes. Bake and cool the pie completely, then wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

Best way to serve: Warm or reheated with vanilla ice cream or whipped cream for a classic finish.

This easy Strawberry Rhubarb Pie combines a flaky, buttery crust with a bright, juicy filling. It’s approachable for bakers of all levels and makes a memorable dessert for gatherings or a special weekend treat. Follow the steps and tips here for consistent, delicious results. Happy baking!