Classic strawberry rhubarb pie needs no fancy frills or embellishments. Just one bite and you’re a fan for life.

Strawberry Rhubarb Pie from

Spring is well under way, as evidenced by my monstrous rhubarb plants. They’ve been begging me for weeks to bake with them and I finally gave in. It was time for some of my favorite pie.

Strawberry Rhubarb Pie from
Strawberry Rhubarb Pie from Strawberry Rhubarb Pie from

I realized I hadn’t shared my favorite strawberry rhubarb pie recipe with you. I bake it several times each year, but somehow it’s escaped documentation. Until now.

It’s not really even my recipe. It’s taken verbatim from my trusty Betty Crocker Cookbook and it’s so perfect in it’s simplicity that I’ve never felt the need to deviate from it over the years.

Strawberry Rhubarb Pie from
Strawberry Rhubarb Pie from

This pie is requested by friends and family all spring and summer long and I admit I jump at the chance to bake it. You just can’t beat a slice of strawberry rhubarb pie, especially topped with whipped cream or ice cream.

Strawberry Rhubarb Pie from

How to Prevent a Runny Filling

Nobody wants to eat pie soup. Here are some tips to make sure your fruit filling thickens up:

>> Don’t mess with the fruit:flour/cornstarch ratio. If you add extra fruit, be sure to add more thickener too.

>> Bake the pie until the filling juices are visibly bubbling through the vents in the pie crust. Thickeners like cornstarch need to reach the point of boiling before they are activated.

>> Cool the pie completely before serving, as it needs that time to set up. This will take a few hours so plan ahead. If you want to serve the pie warm, reheat it in a 350 degree oven for 30 minutes.

Strawberry Rhubarb Pie from

Strawberry Rhubarb Pie
Classic Strawberry Rhubarb Pie, perfect for spring.
Yield: 1 9-inch pie
  • 1 double-crust pie dough recipe
  • ⅔ cup (80 grams) all-purpose flour
  • 2 cups (400 grams) granulated sugar
  • Zest of 1 large orange
  • Pinch salt
  • 3 cups (500 grams) strawberries, hulled and sliced
  • 3 cups (370 grams) fresh rhubarb, cut into 1-inch chunks
  • 1 tablespoon butter
  • 1 large egg + 1 teaspoon water, for egg wash
  1. Preheat oven to 400 degrees F and line a sheet pan with parchment paper.
  2. Roll out 1 half of the pie crust dough to a rough 13-inch circle. Transfer to a 9-inch pie dish.
  3. In a large bowl, combine the flour, sugar, orange zest and salt. Add the strawberries and rhubarb and toss to coat. Dump mixture into the prepared pie shell. Cut the butter into small pieces and scatter on top.
  4. Roll the second half of the pie crust to a rough 12-inch circle. Carefully transfer to that it is laying on top of the pie filling. Pinch the top and bottom crusts together and tuck into the pie crust. Pinch the edges decoratively, if desired. Cut steam vents into the top crust with a sharp knife. Brush with egg wash.
  5. Place the pie on the prepared sheet pan and bake in the oven until crust is golden and filling is bubbly, about 1 hour. If the crust browns too quickly, cover with foil.
  6. Remove from oven and let cool to room temperature for at least 2 hours. Store in the fridge before serving. Serve warm or cold.

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22 Responses to Strawberry Rhubarb Pie

  1. This is MY FAVORITE!! Gah! Love this recipe!

  2. What a gorgeous pie and it’s filled with such great things!

  3. You make the most flawless-ever pies, Annalise. This strawberry rhubarb beauty is no exception. Pass a slice and a scoop of vanilla ice cream! 🙂

  4. Don’t you just love a good rhubarb strawberry pie?? This looks delish!

  5. Such a classic! I really love your tips for the filling! Those are so helpful! This will surely be a reference for me during my next pie baking. Pinned!

  6. Wow, this looks like summer!

  7. I’m the worst at planning for enough cooling time!!! This pie looks divine. I’m envying your rhubarb plants! 🙂

    • Annalise says:

      Girl, you can come raid my rhubarb plants ANYTIME. They are neglected most of the spring/summer. There’s only so much I can eat, and it just keeps on coming! 🙂

  8. Me and my guys are work were just talking about Strawberry Rhubarb pie just two days ago!! Okay – this is getting made. Whether or not I eat it before the guys get any is another story!

  9. Frances Waller says:

    I, too, love to bake. Your coconut cake sounds delicious – can’t wait to try it.
    My Betty Crocker cookbook is over 60 years old and I also use her strawberry rhubarb pie recipe. I brush the top with milk and sprinkle it lightly with sugar. Forgot to notice if you do the same. No better fruit pie on this earth. I mostly make meringue pies. Favorites are butterscotch, lemon, and coconut.
    Doesn’t anyone understand what a “layer cake” is?

    • Annalise says:

      I often do sprinkle my fruit pies with sugar before baking, it’s such a great way to add a little more the presentation. Thanks for the comment Frances!

  10. Peggy Gerovac says:

    Made this pie today. Thanks for the tips about keeping the pie from being runny. I have trouble with that sometimes. Not today. So yummy. Our first summer fruit pie.

  11. Natalie says:

    Do you have to peel the rhubarb?

  12. Ashley says:

    Not impressed with this recipe. Rhubarb is bitter and sour not enough sugar in recipe.

    • Carrie says:

      Goodness, I make rhubarb pies frequently. Using 1 1/2 cups of sugar. If 2 cups of sugar in one pie isn’t enough for you, maybe rhubarb isn’t for you.

  13. Rachel says:

    Thanks for the recipe. I was wondering how much cornstarch to add. Thank you.

  14. Lydia says:

    I made this a couple of months ago. Very good! My husband, who does not like pie, ate most of it:) my family, who loves pie, ate the rest…everyone wanted more:) what I really liked was the crust! Making this crust today, different filling. Thank you!

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