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 butter pie crust makes for the perfect spring and summer pie.

strawberry rhubarb pie on table with stack of plates

I get requests for strawberry rhubarb 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 recipes.

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!

This simple but fantastic pie is based off of the Betty Crocker strawberry rhubarb pie recipe, and let me tell you— it’s the BEST. I’ve been baking it for years. Serve slices with a scoop of vanilla ice cream or sweetened whipped cream, and enjoy one of the best desserts of the season.

Table of Contents

strawberry rhubarb pie with a slice on a plate

Ingredients you’ll need

  • Double crust pie dough— I highly recommend my buttermilk pie crust recipe for this pie!
  • Strawberries
  • Rhubarb
  • Orange zest or lemon zest
  • Granulated sugar
  • Cornstarch
  • Salt
  • Egg, for egg wash
whole strawberries and sliced rhubarb

Use fresh or frozen fruit

I usually bake this pie in the spring when fresh rhubarb is stocked at the grocery store and fresh strawberries are at their peak, but it is possible to use frozen chopped rhubarb and strawberries in this recipe.

Tip: 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.

Is it hard to find rhubarb?

I can count on a few local stores close to me to stock rhubarb from about April to June, and sometimes even later in the season. Get familiar with stores around you, and don’t be afraid to ask the produce manager if they will order some for you (often they will!). Farmer’s markets are another option, and you can always buy fresh or frozen rhubarb online.

How to make the best strawberry rhubarb pie

  1. Prepare pie crust. Prepared pie crusts should be chilled in the fridge for at least 2 hours before making this pie.form into 2 disks
  2. 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.
  3. Combine filling ingredients. Combine sugar, cornstarch, orange/lemon zest and salt in a large bowl and toss with chopped strawberries and rhubarb.mixing strawberry rhubarb pie filling in a bowl
  4. 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.topping strawberry rhubarb pie with lattice pie crust
  5. Bake. Brush the pie with egg wash and bake at 400°F for 60-75 minutes, or until crust is golden brown and the filling bubbles up in the center.
  6. Let cool. Let the pie cool completely to room temperature, about 2-3 hours, for best results. Then, enjoy! I highly recommend topping slices with vanilla ice cream or whipped cream.baked strawberry rhubarb pie

baking tip: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.

Tips for making a perfect pie

I’ve bake a lot of pies, so you could kinda say I’m sort of an expert. You should be able to find answers to all of your pie baking FAQs, and I have even more help in my full article the best tips for making perfect pies!

Need help with pie crust?

  • 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, but you can also use a store-bought crust if you’d like to. And see my full tutorial for how to make a lattice pie crust topping if you need help there.
  • For a shiny golden crust, make sure to brush the pastry with an “egg wash” made of 1 whisked egg + 1 tablespoon of water.
  • Prevent the top pie crust from burning. To help ensure the topping doesn’t have excessive browning before the filling and bottom crust are fully done, bake this pie on a rack placed in the bottom third of the oven. You can also cover it with aluminum foil if needed.

Pie baking tips

  • Bake the pie on a sheet pan to catch any filling that may bubble out of the pie. I like to line the sheet pan with parchment paper for easy cleanup.
  • How do you know when a pie is done baking? This strawberry rhubarb pie is done when the crust is golden brown and the filling is bubbling up through the pie crust in the center (not just on the edges).
  • How do you prevent a soggy bottom crust? The easiest fix is to use a different pie pan! A ceramic or metal baking pan will transfer heat better than a glass one, which will bake it faster and better.

Storage and make-ahead options

  • How to store strawberry rhubarb pie. This pie is best enjoyed the day it’s baked, but will still be delicious for up to 3 days after baking. Cover leftovers with plastic wrap and store in the refrigerator.
  • To make this pie ahead of time. This pie can be wrapped in plastic wrap and frozen once completely assembled and baked straight from frozen. Make sure to use a tempered pie plate so it can go from the freezer to the oven. Add 10-15 minutes to the baking time.
  • How to reheat pie. If you’d like to serve the pie warm and have nice clean slices, it’s best to still let it cool completely so it sets up properly. Then you can heat it in a 350°F oven for 20-30 minutes before serving. (If you’re okay with looser slices, then it’s fine to serve when it’s mostly cooled but still a little warm.)
2 slices of strawberry rhubarb pie on plates with napkin

More strawberry rhubarb recipes

Get the recipe

strawberry rhubarb pie with a slice on a plate
4 from 2 reviews

Strawberry Rhubarb Pie

Servings: 10 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Rest Time: 2 hours
Total Time: 3 hours 30 minutes
This classic strawberry rhubarb pie is perfect for spring and summer!


  • 1 double-crust pie dough recipe
  • 6 Tablespoons (42 grams) cornstarch
  • 2 cups (400 grams) granulated sugar
  • Zest of 1 orange or lemon
  • Pinch of salt
  • 3 cups (500 grams) strawberries , stems removed and sliced
  • 3 cups (370 grams) fresh rhubarb , cut into 1-inch chunks
  • 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.



Recipe adapted from Betty Crocker Cookbook.
Calories: 275kcal, Carbohydrates: 56g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 78mg, Potassium: 199mg, Fiber: 2g, Sugar: 42g, Vitamin A: 66IU, Vitamin C: 28mg, Calcium: 45mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

This recipe was originally published May 2014.