Strawberry Rhubarb Pie
Classic strawberry rhubarb pie needs no fancy frills or embellishments. Just one bite and you’re a fan for life!
The combination of sweet strawberries, tart rhubarb, and flaky buttery pie crust makes for the perfect spring and summer pie! I get requests for this pie from friends and family all season long, and I admit I jump at the chance to bake it. It’s one of my all-time favorite pies.
If you’re unfamiliar with rhubarb, don’t let it scare you off. It’s easy to find in stores this time of year, and simple to bake with. And anyone who’s enjoyed a slice a strawberry rhubarb pie will tell you it’s worth all the effort!
Ingredients you’ll need
- Double crust pie dough— I highly recommend my buttermilk pie crust recipe for this pie!
- Orange zest
- Granulated sugar
You can use fresh or frozen fruit
I usually bake this pie in the spring when fresh rhubarb is stocked at the grocery store, but it is possible to use frozen chopped rhubarb and strawberries in this recipe.
Since both rhubarb and strawberries have a lot of moisture, I recommend letting the frozen fruit thaw completely and straining away the excess liquid before combining with the rest of the filling ingredients.
How to make strawberry rhubarb pie
- Prepare pie crust. Prepped pie crusts should be chilled in the fridge for at least 2 hours before making this pie.
- Roll out pie crusts. Roll out 1 crust and transfer to a pie dish. Roll out the second pie crust (and cut into strips if making a lattice) and have it ready.
- Combine filling ingredients. Combine sugar, cornstarch, orange zest and salt in a large bowl and toss with chopped strawberries and rhubarb.
- Assemble pie. Dump filling into the bottom pie crust. Add top crust (whole, or lattice strips), pinch top and bottom crusts together and tuck under. Crimp edges as desired.
- Bake. Brush pie with egg wash and bake at 400°F for 60-75 minutes until crust is golden brown and filling bubbles up in the center.
- Let cool. Let the pie cool completely to room temperature, about 2-3 hours, for best results.
Then, enjoy! And top slices with a scoop of vanilla ice cream if desired.
How to avoid a runny pie filling
Fruit pies can be tricky! Why is my pie filling so runny? is a question I get a lot. Here are some suggestions for making sure this strawberry rhubarb pie, and other fruit pies, sets up with a thick filling for clean slices:
- Do not adjust the amount of fruit, sugar and thickener (flour, cornstarch, etc.) listed in the recipe. Changing this ratio will affect how the filling sets up. Adding more fruit will add more moisture, and reducing the cornstarch and sugar will lessen the thickening power of the filling.
- Bake the pie completely. Cornstarch specifically won’t activate until it reaches a boil, so wait till you see the filling bubbling in the center of your pie.
- Let the pie cool. The filling is not completely set until it cools, so if you cut into it while it’s warm it will likely be runny.
More tips for baking a perfect pie
- My foolproof flaky pie crust recipe has lots of tips and step-by-step photos for making pie crust from scratch. For fruit pies, I really like to use my buttermilk pie crust variation. You can also use a store-bought crust if you’d like to.
- See my tutorial for how to make a lattice pie crust topping.
- To help ensure the topping doesn’t burn before the filling and bottom crust are fully done, bake this pie on a rack placed in the bottom third of the oven.
- Baking the pie on a pizza stone or steel help to create a golden brown (i.e. not soggy) bottom crust.
- Bake the pie on a sheet pan to catch any filling that may bubble out of the pie.
- If the top crust is done before the filling bubbles, cover it with aluminum foil to prevent it from burning.
- If you’d like to serve the pie warm, let it cool completely so it sets up properly, then heat it in a 350°F oven for 20-30 minutes before serving.
- This pie is best enjoyed the day it’s baked, but will still be delicious for up to 3 days after baking.
- See my post on the best tips for making perfect pies for even more pie help!
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This recipe was originally published May 2014.
Strawberry Rhubarb Pie
- 1 double-crust pie dough recipe
- ¼ cup + 2 tablespoons cornstarch (42 grams)
- 2 cups granulated sugar (400 grams)
- Zest of 1 orange
- Pinch of salt
- 3 cups strawberries , hulled and sliced (500 grams)
- 3 cups fresh rhubarb , cut into 1-inch chunks (370 grams)
- 1 large egg + 1 teaspoon water , for egg wash
- Place oven rack in bottom third of oven and preheat to 400°F.
- Roll out 1 half of the pie crust dough to a rough 13-inch circle. Transfer to a 9-inch pie dish.
- Roll out second pie crust and have it ready and waiting. You can leave it whole or cut into strips to form a lattice.
- In a large bowl, combine the cornstarch, sugar, orange zest and salt. Add the strawberries and rhubarb and toss to coat. Dump mixture into the prepared pie shell.
- Carefully transfer top crust over the top of the pie filling. Pinch the top and bottom crusts together and tuck into the pie dish. Pinch the edges decoratively, if desired. If you left the top crust whole, cut steam vents into the center with a sharp knife. Brush with egg wash.
- Place the pie on a sheet pan and bake in the oven until crust is golden and filling in the center is bubbly, 60-75 minutes. If the crust browns too quickly, cover with foil to prevent it from burning.
- Remove from oven and let cool to room temperature for at least 2 hours before slicing and serving.