This strawberry rhubarb pie is perfectly tangy with subtle sweetness for an incredibly impressive classic dessert! Pair the delightful filling with some homemade (or store-bought) pie crust for a classic crowd-pleasing combination. Whether enjoyed with a scoop of ice cream or savored on its own, this amazing pie is perfect for summertime!
Homemade Strawberry Rhubarb Pie Recipe
If you've never tried it, the combination of tart rhubarb and sweet strawberries really just pairs amazingly well together. There's a reason this pie is so popular, and it is because it is absolutely delicious!
Don't let the idea of adding a vegetable to a pie throw you off (even if it does look like celery). It is simmered with sugar before being mixed with strawberries and poured into a homemade pie crust for just the right amount of sweetness!
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🥘 Strawberry Rhubarb Pie Ingredients
To get the true experience, I recommend using fresh rhubarb and strawberries! However, you can use frozen if they aren't in season!
- Rhubarb - 3 cups of rhubarb, trimmed and sliced into ½-inch thick pieces. I strongly recommend using fresh rhubarb, but frozen will work as well.
- Brown Sugar - ⅓ cup of light brown sugar, packed.
- Sugar - ½ cup of white granulated sugar.
- Water - ⅓ cup of water.
- Cornstarch - 3-4 tablespoons of cornstarch. Start with 3 tablespoons and if your filling does not appear thick enough after simmering, you can add some more.
- Strawberries - 2½ cups of strawberries, chopped. I recommend using fresh strawberries, as using frozen could add too much excess moisture.
- Salt - ¼ teaspoon of salt.
- Orange Juice - 1 tablespoon of orange juice.
- Vanilla - ½ teaspoon of pure vanilla extract.
- Pie Crust - One double pie crust. You can try out my all-butter pie crust recipe or use a store-bought one.
- Butter - 2 tablespoons of butter, cut into small cubes.
- Milk - 1 tablespoon of milk for the topping. I used whole milk, but you can use your preferred kind.
- Sugar - 1 teaspoon of granulated sugar for topping.
- Nutmeg (optional) - ½ teaspoon of nutmeg for topping.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
If you're a huge fan of pies, make sure you check out my collections for Thanksgiving pie recipes and holiday pie recipes!
🔪 How To Make Strawberry Rhubarb Pie
You're going to be cooking the rhubarb and thickening the sauce before mixing everything together and assembling your pie. Don't worry, and it is quick and easy to do! All you need is a saucepan, a whisk, a 9-inch pie plate, and your measuring utensils.
This recipe will make one 9-inch pie, which yields 8 slices.
Make The Filling
- Combine. In a small bowl, stir together ⅓ cup (79 milliliters) of water and 3 tablespoons (32 grams) of cornstarch to make a slurry. Then, in a large saucepan or pot, add 3 cups (366 grams) of rhubarb, ⅓ cup (73 grams) of light brown sugar, ½ cup (100 grams) of sugar, and the cornstarch mixture.
- Thicken. Place the pan over medium-high heat and cook, stirring occasionally, until the mixture has thickened.
- Add. Remove your pan from the heat and stir in 2½ cups (360 grams) of strawberries, ¼ teaspoon (1.5 grams) of salt, 1 tablespoon (15 milliliters) of orange juice, and ½ teaspoon (2.5 milliliters) of vanilla extract. Set aside to cool before filling your pie crust.
Assemble & Bake
- Preheat. Preheat the oven to 400°F (205°C/Gas Mark 6) and line the bottom of a 9-inch pie pan with one of your butter pie crusts.
- Pour. Pour the rhubarb and strawberry mixture onto the crust and dot the chopped 2 tablespoons (28 grams) of butter over the top of the filling.
- Assemble. Roll out your top crust and gently place it over the pie (or you can slice it into strips to make a lattice top). Cut slits in the top for the steam to escape and crimp and trim the edges.
- Top. Brush the top of the crust with 1 tablespoon (15 milliliters) of milk and then sprinkle it with 1 teaspoon (4 grams) of sugar and the optional ½ teaspoon (1 gram) of nutmeg.
- Bake. Bake the pie in the preheated oven at 400°F (205°C/Gas Mark 6) for 20 minutes. Then, reduce the temperature to 350°F (175°C/Gas Mark 4) and bake for an additional 30-35 minutes.
- Cool. Remove the pie from the oven and let it cool completely until it is room temperature (about 3 hours) before slicing and serving.
🍴 What To Serve With Pie
Pairing this delicious pie with a scoop of vanilla ice cream is absolutely amazing! Add on a dollop of homemade whipped cream, too! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Begin by using 3 tablespoons of cornstarch. If, after simmering, your mixture has not thickened enough, then you can add some more (up to 1 tablespoon more).
- If desired, after the initial 20 minutes of baking, you can place a pie shield (or a piece of aluminum foil) around the edges of the crust to prevent it from browning too much.
- For an extra special treat, try adding a delicious pie crust topping, like some coarse sugar.
- Instead of topping the pie with a second pie crust, you could use a brown sugar streusel topping.
- You could swap out the cornstarch for ⅓ cup of instant tapioca if desired.
- Let your pie cool completely before slicing it. This time is important to allow the filling to firm up and finish setting, or it may be very runny.
🥡 Storing
This pie can be kept stored covered at room temperature or in the fridge for up to 5 days.
Freezing Strawberry Rhubarb Pie
Wrap your pie (or pie slices) in a layer of plastic wrap followed by a layer of foil. Freeze for up to 2 months.
Take a look at my in-depth guide to freezing fruit pies here!
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
First of all, you need to make sure that your pie is done cooking before taking it out of the oven. Secondly, your pie needs to cool completely to room temperature to give it time to set up. If it is still runny, double-check your measurements and make sure that you added the proper amount of water and cornstarch.
A common problem with fruit pies is a soggy bottom crust. I recommend using a metal or glass pie pan to help combat this issue (as opposed to ceramic). You'll also want to make sure that there are no tears in the bottom crust before you add in the filling. Finally, if this is still an issue, I recommend brushing the bottom crust with an eggwash before adding your filling.
Yes! This is actually a perfect pie to make a day ahead of time, as it gives the filling plenty of time to firm up. Just let it cool to room temperature, cover it with some plastic wrap, and then pop it into the fridge until you are ready to serve it.
🥧 More Delicious Pie Recipes
- Banana Cream Pie - Smooth custard layered with fresh bananas for a truly dreamy dessert.
- Coconut Cream Pie - Custard is mixed with coconut, topped with whipped topping, and then sprinkled with toasted coconut.
- Key Lime Pie - A tangy, sweet, and refreshing pie that is wonderful in warm weather.
- Chess Pie - A classic Southern pie that is sweet, rich, and buttery.
- Blueberry Pie - Homemade blueberry pie filling makes this tasty pie extra special.
- Blackberry & Apple Pie - Combining apples and blackberries makes this pie an extra delicious treat.
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📖 Recipe Card
Strawberry Rhubarb Pie
Ingredients
- 3 cups rhubarb (trimmed and sliced into ½-inch thick pieces)
- ⅓ cup light brown sugar (packed)
- ½ cup sugar
- ⅓ cup water
- 3-4 tablespoon cornstarch
- 2½ cups strawberries (chopped)
- ¼ teaspoon salt
- 1 tablespoon orange juice
- ½ teaspoon vanilla extract
- 1 butter pie crust (see recipe or use store-bought, you'll need a double pie crust)
- 2 tablespoon butter (cut into small cubes)
- 1 tablespoon milk (for topping)
- 1 teaspoon sugar (for topping)
- ½ teaspoon nutmeg (optional for topping)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a small bowl, stir together ⅓ cup water and 3-4 tablespoon cornstarch to make a slurry. Then, in a large sauce pan or pot, add 3 cups rhubarb, ⅓ cup light brown sugar, ½ cup sugar, and the cornstarch mixture.
- Place the pan over medium-high heat and cook, stirring occasionally, until the mixture has thickened.
- Remove your pan from the heat and stir in 2½ cups strawberries, ¼ teaspoon salt, 1 tablespoon orange juice, and ½ teaspoon vanilla extract. Set aside to cool before filling your pie crust.
- Preheat the oven to 400°F (205°C/Gas Mark 6) and line the bottom of a 9-inch pie pan with one of your 1 butter pie crust.
- Pour the rhubarb and strawberry mixture onto the crust and dot the chopped 2 tablespoon butter over the top of the filling.
- Roll out your top crust and gently place it over the pie (or, you can slice it into strips to make a lattice top). Cut slits in the top for the steam to escape and crimp and trim the edges.
- Brush the top of the crust with 1 tablespoon milk and then sprinkle it with 1 teaspoon sugar and the optional ½ teaspoon nutmeg.
- Bake the pie in the preheated oven at 400°F (205°C/Gas Mark 6) for 20 minutes. Then, reduce the temperature to 350°F (175°C/Gas Mark 4) and bake for an additional 30-35 minutes.
- Remove the pie from the oven and let it cool completely until it is room temperature (about 3 hours) before slicing and serving.
Notes
- Begin by using 3 tablespoons of cornstarch. If, after simmering, your mixture has not thickened enough then you can add some more (up to 1 tablespoon more).
- If desired, after the initial 20 minutes of baking you can place a pie shield (or a piece of aluminum foil) around the edges of the crust to prevent it from browning too much.
- For an extra special treat, try adding a delicious pie crust topping, like some coarse sugar.
- Instead of topping the pie with a second pie crust, you could use a brown sugar streusel topping.
- You could swap out the cornstarch for ⅓ cup of instant tapioca if desired.
- Let your pie cool completely before slicing it. This time is important to allow the filling to firm up and finish setting, or it may be very runny.
- To store: This pie can be kept stored covered at room temperature, or in the fridge for up to 5 days.
- To freeze: Wrap your pie (or pie slices) in a layer of plastic wrap followed by a layer of foil. Freeze for up to 2 months. Take a look at my post on how to freeze fruit pies for more information.
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