I finally perfected my Strawberry Rhubarb Pie Recipe, combining a flaky crust with fresh tart rhubarb and sweet strawberries in a way that might surprise even long-time pie lovers.

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I’ll never get tired of a pie where the filling does all the talking. My Fresh Strawberry Rhubarb Pie pairs a flaky pie crust with bright tart rhubarb and syrupy sweet strawberries, they balance each other so well it’s honestly embarrassing.

I love folding cold unsalted butter into the dough until it looks shaggy then chilling it, and the all purpose flour keeps the crust tender. This isn’t your grandma’s timid dessert, it’s bold, juicy and a little messy.

If you like Rhubarb Desserts or you’ve searched for a Strawberry Rhubarb Pie Recipe you’ll be curious to see how the flavors pop against that golden crust.

Ingredients

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Bright, juicy berries that add natural sweetness, vitamin C and fiber, makes pie taste summery.
Tart stalks that cut sweetness, low calorie, gives a tangy contrast and good fiber.
Base of the crust, mostly carbs and some protein, gives structure and chewiness.
Adds rich flavor, makes crust tender, mostly fat so rich in calories.
Thickener that makes filling set, almost no flavor, pure starch for smoothness.
Sweetens filling and browns crust, mostly empty carbs, but essential for balance.
Brightens flavors, adds acidity to tame sweetness, small vitamin boost.

Ingredient Quantities

2 1/2 cups all purpose flour

1 tablespoon granulated sugar

1 teaspoon fine salt

1 cup (2 sticks) cold unsalted butter, cubed

1/2 cup cold vegetable shortening, cubed

6 to 8 tablespoons ice cold water

1 large egg (for egg wash)

coarse sugar for sprinkling

3 cups chopped rhubarb (about 9 to 12 ounces)

3 cups hulled strawberries, halved or quartered

1 cup granulated sugar (for filling)

1/3 cup cornstarch

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1/4 teaspoon fine salt

1 teaspoon vanilla extract (optional)

2 tablespoons unsalted butter, cut into small pieces

How to Make this

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1. Make the crust: in a large bowl whisk 2 1/2 cups all purpose flour, 1 tablespoon granulated sugar and 1 teaspoon fine salt; cut in 1 cup (2 sticks) cold unsalted butter (cubed) and 1/2 cup cold vegetable shortening (cubed) with a pastry cutter or two forks until mixture looks like coarse crumbs with some pea sized bits of butter left.

2. Sprinkle 6 to 8 tablespoons ice cold water over the flour mixture, a tablespoon at a time, and gently toss until dough just comes together; divide into two discs, wrap tight in plastic and chill at least 1 hour (longer is fine).

3. Meanwhile mix the filling: in a big bowl combine 3 cups chopped rhubarb, 3 cups hulled strawberries (halved or quartered), 1 cup granulated sugar (for filling), 1/3 cup cornstarch, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, 1/4 teaspoon fine salt and 1 teaspoon vanilla extract (optional); toss gently to coat and let sit 10 minutes so flavors meld.

4. Preheat oven to 425 F and position a rack in the lower-middle of the oven; this helps the bottom crust get browned.

5. On a lightly floured surface roll one chilled dough disc to about a 12 inch circle and fit it into a 9 inch pie pan, leaving a slight overhang; trim uneven bits but keep some overhang for sealing.

6. Pour the fruit filling into the crust and dot evenly with 2 tablespoons unsalted butter cut into small pieces.

7. Roll the second dough disc and either place whole on top, crimp edges to seal and cut vents, or make a lattice; trim excess dough and finish the edge with your thumbs or a fork so it looks nice but not perfect.

8. Chill the assembled pie 15 to 20 minutes while you whisk 1 large egg with about 1 tablespoon water and beat briefly; brush the crust with the egg wash and sprinkle coarse sugar on top for sparkle.

9. Bake at 425 F for 20 minutes, then reduce oven temperature to 375 F and continue baking 35 to 40 minutes more until crust is deep golden and the filling is vigorously bubbling in the center; if edges brown too fast, tent with foil.

10. Cool the pie on a wire rack at room temperature at least 3 hours so the filling sets before slicing; serve slightly warm or at room temp (vanilla ice cream or whipped cream are lovely if you want).

Equipment Needed

1. Large mixing bowl, for the crust and the fruit
2. Whisk
3. Pastry cutter or two forks, whichever you got
4. Measuring cups and spoons
5. Rolling pin
6. 9-inch pie pan
7. Pastry brush (for the egg wash)
8. Plastic wrap and a bench scraper or sharp knife
9. Wire cooling rack and oven mitts

FAQ

Q: Can I use frozen strawberries or rhubarb instead of fresh?
A: Yes, but thaw and drain them well first, squeeze out excess liquid if you can, then toss with the sugar and cornstarch. Frozen fruit releases more water so you might need an extra tablespoon or two of cornstarch, and bake a little longer so the filling thickens.

Q: The filling seems very sweet, can I cut the sugar?
A: Sure, you can reduce the 1 cup sugar to 3/4 cup or even 2/3 cup if your strawberries are super ripe. Rhubarb is tart so dont go too low or the pie will be very tangy, but 1/4 cup less is usually fine.

Q: How do I prevent a soggy bottom crust?
A: Bake the pie on a lower oven rack so the bottom gets more direct heat, use a hot oven start (like 425 F for the first 15 minutes then lower to 375 F) and make sure the filling is thickened before you finish. You can also brush the raw bottom crust with beaten egg and chill it a few minutes before adding the filling to help seal it.

Q: Can I make the crust or pie ahead of time and freeze it?
A: Yes. Pie dough keeps in the fridge for 1 to 2 days, or wrap and freeze up to 1 month. You can assemble the pie and freeze it unbaked, covered tightly, then bake from frozen adding about 10 to 20 minutes to the bake time.

Q: Why use cornstarch and can I use something else?
A: Cornstarch gives a clear glossy filling and thickens quickly once the filling is hot. You can use instant tapioca (about 1 to 1 1/2 tablespoons per cup of fruit) for a more jammy texture, or flour (use about twice the cornstarch amount) but flour can make the filling a bit cloudy.

Q: How do I know when the pie is done?
A: The crust should be golden brown and the filling should be bubbling strongly in the center and vents. That bubbling means the cornstarch activated, the filling will set as it cools. Let the pie cool at least 2 hours before slicing so it doesnt run all over.

Fresh Strawberry Rhubarb Pie Recipe Substitutions and Variations

1 cup (2 sticks) cold unsalted butter, cubed: swap with 1 cup cold vegan butter or margarine (1:1) for dairy free; 1 cup chilled solid coconut oil (1:1) works too but it’ll lend a faint coconut note; or use 1 cup lard/leaf lard (1:1) for extra flakiness. If you use salted versions, cut added salt a bit.
1/2 cup cold vegetable shortening, cubed: replace with an extra 1/2 cup butter (1:1) for richer flavor but slightly less tender crust; or use 1/2 cup chilled coconut oil (solid) 1:1. You can also leave out shortening and use all-butter plus a tablespoon or two of ice cold vodka in the water to help flakiness.
1/3 cup cornstarch: swap 1:1 with arrowroot powder or tapioca starch for a clearer, glossy filling; or use about 2/3 cup all purpose flour if you don’t mind a slightly cloudy filling and longer cooking time to cook out the raw flour taste.
1 cup granulated sugar (for filling): use 1 cup light brown sugar 1:1 for deeper, caramel notes; or 3/4 cup honey or maple syrup (reduce other liquids by ~2 tablespoons) for a different flavor and darker color; coconut sugar or granular erythritol (like Swerve) can work 1:1 for a less glycemic option.

Pro Tips

1) Keep the butter and shortening ice cold and don’t overwork the dough. Leave pea sized bits of fat in the dough, chill the discs at least an hour, and if your kitchen is warm pop them in the freezer 15 minutes before rolling so they don’t smear. Roll between two sheets of parchment or plastic wrap so you dont add extra flour and the dough transfers to the pan way easier.

2) Make the filling firm by controlling the juices. After tossing fruit with sugar and cornstarch let it sit 10 minutes then gently press out a little excess liquid with a slotted spoon if it looks watery. If strawberries are super ripe add a tablespoon of quick tapioca or an extra tablespoon of cornstarch, that gives a clearer, less gluey set than piling on cornstarch all at once.

3) For an extra crisp bottom, bake the pie on a preheated baking sheet on the lower rack, and always start hot then lower the temp like the recipe says. If the edges brown too fast tent them with foil, and rotate the pie about halfway through the second bake so the top browns evenly. For a deeper golden shine use just the egg yolk with a tiny splash of cream for the wash, coarse sugar on top for crunch.

4) Cooling and storage tricks: cool the pie fully, 3 hours or more, before cutting so the filling sets, otherwise you’ll get a runny mess. If you cant wait, warm slices in a 350 F oven for 8 to 10 minutes to refresh the crust. You can freeze an unbaked assembled pie wrapped tight for up to 3 months, bake from partially frozen adding 15 to 20 minutes to the bake time.

Fresh Strawberry Rhubarb Pie Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I finally perfected my Strawberry Rhubarb Pie Recipe, combining a flaky crust with fresh tart rhubarb and sweet strawberries in a way that might surprise even long-time pie lovers.

Servings

servings

Calories

666

kcal

Equipment: 1. Large mixing bowl, for the crust and the fruit
2. Whisk
3. Pastry cutter or two forks, whichever you got
4. Measuring cups and spoons
5. Rolling pin
6. 9-inch pie pan
7. Pastry brush (for the egg wash)
8. Plastic wrap and a bench scraper or sharp knife
9. Wire cooling rack and oven mitts

Ingredients

2 1/2 cups all purpose flour
1 tablespoon granulated sugar
1 teaspoon fine salt
1 cup (2 sticks) cold unsalted butter, cubed
1/2 cup cold vegetable shortening, cubed
6 to 8 tablespoons ice cold water
1 large egg (for egg wash)
coarse sugar for sprinkling
3 cups chopped rhubarb (about 9 to 12 ounces)
3 cups hulled strawberries, halved or quartered
1 cup granulated sugar (for filling)
1/3 cup cornstarch
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon fine salt
1 teaspoon vanilla extract (optional)
2 tablespoons unsalted butter, cut into small pieces

Directions

Make the crust: in a large bowl whisk 2 1/2 cups all purpose flour, 1 tablespoon granulated sugar and 1 teaspoon fine salt; cut in 1 cup (2 sticks) cold unsalted butter (cubed) and 1/2 cup cold vegetable shortening (cubed) with a pastry cutter or two forks until mixture looks like coarse crumbs with some pea sized bits of butter left.
Sprinkle 6 to 8 tablespoons ice cold water over the flour mixture, a tablespoon at a time, and gently toss until dough just comes together; divide into two discs, wrap tight in plastic and chill at least 1 hour (longer is fine).
Meanwhile mix the filling: in a big bowl combine 3 cups chopped rhubarb, 3 cups hulled strawberries (halved or quartered), 1 cup granulated sugar (for filling), 1/3 cup cornstarch, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, 1/4 teaspoon fine salt and 1 teaspoon vanilla extract (optional); toss gently to coat and let sit 10 minutes so flavors meld.
Preheat oven to 425 F and position a rack in the lower-middle of the oven; this helps the bottom crust get browned.
On a lightly floured surface roll one chilled dough disc to about a 12 inch circle and fit it into a 9 inch pie pan, leaving a slight overhang; trim uneven bits but keep some overhang for sealing.
Pour the fruit filling into the crust and dot evenly with 2 tablespoons unsalted butter cut into small pieces.
Roll the second dough disc and either place whole on top, crimp edges to seal and cut vents, or make a lattice; trim excess dough and finish the edge with your thumbs or a fork so it looks nice but not perfect.
Chill the assembled pie 15 to 20 minutes while you whisk 1 large egg with about 1 tablespoon water and beat briefly; brush the crust with the egg wash and sprinkle coarse sugar on top for sparkle.
Bake at 425 F for 20 minutes, then reduce oven temperature to 375 F and continue baking 35 to 40 minutes more until crust is deep golden and the filling is vigorously bubbling in the center; if edges brown too fast, tent with foil.
Cool the pie on a wire rack at room temperature at least 3 hours so the filling sets before slicing; serve slightly warm or at room temp (vanilla ice cream or whipped cream are lovely if you want).

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.