Amazing strawberry rhubarb pie: 1 secret

Oh my goodness, I am so happy you stopped by! If there is one thing that screams sunshine, spring markets, and backyard barbecues, it’s a gorgeous strawberry rhubarb pie. Seriously, that specific sweet-tart aroma just takes me right back to my early days in the kitchen. I used to struggle so much getting the filling right—it would either weep all over the oven or turn into jam that wouldn’t slice! But not anymore. This Classic Strawberry Rhubarb Pie with a Flaky Lattice Crust is the absolute pinnacle of my seasonal baking game. It nails that perfect balance every single time, and trust me, achieving that glorious, shatteringly flaky crust was a journey, but we got there!

Why This Classic Strawberry Rhubarb Pie Recipe Works (E-E-A-T)

I know there are a million ways to make a fruit pie, but this particular strawberry rhubarb pie recipe hits all the right notes. It’s not just about jamming fruit into pastry; it’s about technique. I spent years dialing this in so you don’t have to suffer through runny fillings or tough crusts.

• It delivers that gorgeous, vibrant appearance you see in summer magazines.
• The filling sets up beautifully—no soupy messes here!
• We get that essential, shatter-when-you-cut-it flaky crust.

Achieving the Perfect Sweet and Tart Pie Filling

Rhubarb is wonderful, but boy, can it be mouth-puckeringly tart! The secret to the amazing sweet and tart pie filling here is twofold. First, we use fresh fruit when we can—the strawberries bring the natural sweetness. Second, I’ve nailed the cornstarch-to-sugar ratio. That little bit of cornstarch does heavy lifting to thicken everything up so your strawberry rhubarb pie holds its shape perfectly when you slice it.

The Secret to a Flaky Pie Crust Tutorial

Honestly, the crust is what sets this recipe apart from a decent pie to an unforgettable one. That flakiness? It all comes down to keeping those butter chunks intact through the mixing process. If you want to dive deep into the cold butter magic, I’ve put together an intensive flaky pie crust tutorial, but for now, just remember: ice water and tiny, cold butter pieces are your best friends!

Ingredients Needed for Your Strawberry Rhubarb Pie

Baking from scratch sounds intimidating, I know! But gathering your ingredients for this strawberry rhubarb pie is half the fun. We’re splitting these into two groups: what you need for that incredible crust, and what makes the filling burst with flavor. Having everything ready to go makes the assembly process so much smoother. I think this setup is great for anyone getting started with their first from scratch pie recipe.

For the Flaky Pie Dough

Remember, for that ultimate flaky crust, the butter has to be frigid—like, straight-out-of-the-freezer cold! Make sure you cube the butter small beforehand so it incorporates correctly.

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, very cold and cut into small cubes
• 1/2 cup ice water, plus more if needed

For the Sweet and Tart Pie Filling

You’ll notice the sugar amount is generous, but that’s only because rhubarb can be incredibly sassy and tart! We’ll toss everything together and let it sit for a bit to let those juices develop before we layer it up.

• 4 cups fresh rhubarb, cut into 1-inch pieces
• 4 cups fresh strawberries, hulled and halved or quartered if large
• 1 3/4 cups granulated sugar (adjust based on fruit tartness)
• 1/4 cup cornstarch (for thickening)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 large egg, beaten with 1 teaspoon water (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

How to Make Strawberry Rhubarb Pie Step-by-Step

Okay, deep breaths! This is where the magic happens. Don’t let the lattice scare you; we’re breaking this strawberry rhubarb pie down into totally manageable chunks so you get that beautiful presentation without the stress. Remember that the chilling time we just allotted for the dough and the setting time after baking are just as important as the mixing itself. If you focus on keeping things cold during prep and patient during cooling, you are golden. We’re aiming for that ideal, thick filling you see in all the best fruit pie recipes!

Making and Chilling the Pie Dough

First things first: the crust foundation! Whisk your flour and salt together in a big bowl. Now, add your super cold, cubed butter. You need to work that butter into the flour until the mix looks like coarse crumbs, maybe with a few pea-sized chunks still visible—those are your flavor pockets! Slowly drizzle in the ice water, a tablespoon at a time. Just mix it until it barely comes together into a shaggy mass. Divide that dough right in half, shape each piece into a flat disk, wrap them up tight, and get them chilling for at least one whole hour. Seriously, don’t skip that hour!

Preparing the Fruit Filling

While the dough is getting cold, let’s mix up the star of the show. Gently toss your cut rhubarb and your strawberries together in a large bowl. In a smaller dish, whisk your sugar and cornstarch together really well—you want zero starch clumps! Pour that sugar mixture over the fruit, toss gently so everything is coated, and then stir in the lemon juice and vanilla. Let this gorgeous fruit mixture sit there for about 15 minutes. This slight rest time helps the fruit release some of its own liquid before it goes into the oven.

Assembling the Lattice Crust Pie

Time to roll! Take one chilled disk and roll it out into a nice 12-inch circle on your floured counter. Carefully settle that into your 9-inch pie plate, trim the overhang to about an inch, and pop the plate back in the fridge—we need that bottom crust cold! Next, roll out the second disk. Cut even strips, maybe about 3/4-inch wide; this is your lattice crust pie technique starting point! Now, layer those strips over your fruit filling in a crisscross pattern. Then, take that bottom crust overhang, fold it up and over the lattice strips you just placed, and crimp that edge all the way around to seal everything nicely. Looking good!

SAVE

Baking and Setting the Strawberry Rhubarb Pie

Get your oven preheated to 400°F. Lightly brush the top lattice with your egg wash and scatter that coarse sugar over it for that beautiful sparkle. Pop the pie onto a baking sheet—trust me, drips will happen! Bake it hot for the first 20 minutes at 400°F. Then, drop the heat down to 375°F and bake for another 35 to 45 minutes. You’re looking for that deep golden brown color and those filling bubbles! The critical final step for any great strawberry rhubarb pie: Let it cool on a wire rack for a minimum of 3 to 4 hours before you even think about slicing it. This cooling time is non-negotiable; it lets that filling firm up perfectly!

SAVE

Tips for the Best Strawberry Rhubarb Pie Success

You’ve assembled the dough, you’ve made the filling, and now comes the waiting game—but wait! I want to share a couple of little things that my testing taught me over the years to ensure your pie is a total triumph, especially when dealing with seasonal produce. Nobody wants a soupy mess or undercooked fruit, right? These little tweaks make all the difference between a good strawberry rhubarb pie and one people remember all year.

For instance, while fresh is generally best, sometimes we need to bake when fresh isn’t available, or maybe the strawberries are too sweet one week. You can absolutely use frozen fruit! Just remember this crucial part: don’t bother thawing it first! Toss the frozen fruit straight into the sugar mixture. Because frozen fruit releases a ton of extra liquid as it bakes, you might need to add an extra tablespoon of cornstarch to ensure that wonderful filling sets up beautifully for slicing.

Handling Fruit: Fresh vs. Frozen for Your Strawberry Rhubarb Pie

I mentioned it above, but it bears repeating: if you’re grabbing frozen bags, throw them in straight from the freezer bag into your sugar mix. If you thaw them first, you risk losing all that gorgeous color and texture into a watery sludge at the bottom of the bowl. Also, since frozen fruit starts colder than fresh, your bake time might creep up by 10 to 15 minutes. You’ll know it’s done when the bubbles look thick, like honey pouring out, not like water!

Variations on This Classic Rhubarb Dessert

While I absolutely adore the look of a perfect lattice crust pie, I get it—sometimes you want something quicker, or maybe you just prefer texture over design! This recipe for strawberry rhubarb pie is so sturdy and flavorful that it handles substitutions beautifully. This adaptability is why I think it remains a genuine classic rhubarb dessert year after year. Every variation is just as comforting.

Crumb Topping Strawberry Rhubarb Pie

If you’re short on time or just craving that buttery, crunchy texture on top, ditch the lattice strips entirely and go for a streusel topping! It’s super simple. You just mix together flour, brown sugar, a pinch of cinnamon, and some cold butter until you get nice, coarse little clumps. You press this right over your beautiful fruit filling after you’ve set the bottom crust in place. If you want to see how I make a killer streusel for my other pies, you can check out those ratios!

Bake it the same way—hot then lower temperature—but be warned: the crumb topping browns a little faster than the pastry, so keep an eye on it around the 30-minute mark!

Serving Suggestions for Your Homemade Strawberry Rhubarb Dessert

We did it! We’ve created what I think is the absolute best rhubarb pie you’ll ever taste. Now comes the fun part: deciding how to serve this incredible homemade strawberry rhubarb dessert. Since the filling has that fantastic sweet and tart punch, we want toppings that either cool it down or enhance that brightness!

When I serve this pie at my summer gatherings, I tend to keep the toppings simple because the pie totally stands on its own two legs, but sometimes a little something extra just feels right, especially right out of the oven.

The Classic Ice Cream Scoop

You simply cannot go wrong here. A big, generous scoop of good quality vanilla bean ice cream is the perfect cool companion to a slice of still-warm pie. The cold temperature and creamy sweetness just melt right into those tart pockets of rhubarb. If you’re feeling extra fancy, a salted caramel ice cream brings a wonderful richness that plays nicely against the fruit.

SAVE

Homemade Whipped Cream with a Citrus Kick

If you prefer cream over ice cream, don’t just grab the aerosol can! Whipping your own cream is so ridiculously fast, and you can customize the flavor profile perfectly for this pie. I take heavy cream, a small bit of powdered sugar, and instead of plain vanilla, I add a tiny bit of lemon zest—just scraping the yellow part from one small lemon. It elevates the fresh flavor of the fruit instantly. If you’re looking for a super stable recipe for clouds of whipped topping that won’t wilt during your party, I shared my easy vanilla buttercream recipe notes that can be adapted for stabilized whipped cream!

Whichever way you choose, just make sure you give that pie those full 3 to 4 hours to set up first. You deserve a picture-perfect slice!

Storage and Reheating Instructions for Strawberry Rhubarb Pie

So, you made the absolute best strawberry rhubarb pie (and if you followed my cooling instructions, you have perfect slices!). Hooray! Now, the real test: how do we keep this beauty tasting amazing for the next few days? I’m Alex, and I promise I have tested every storage method imaginable, so you don’t end up with a sad, soggy crust tomorrow.

The general rule for fruit pies like this one is that moisture is the enemy of that beautiful bottom crust we spent so much time perfecting. Because this filling is so juicy, even after setting, we need to treat it right!

Storing Your Leftover Fruit Pie

Here’s the thing people often get wrong: you *can’t* just leave this pie on the counter overnight if you don’t plan on eating it all immediately. While pies made only with oil sometimes handle counter storage better, since we are using whole sticks of butter in our flaky pie crust tutorial dough, refrigeration is a must to maintain texture and food safety.

• The Counter Wait: If you’re serving it the same day or perhaps the next morning, you can leave it out, covered loosely with foil or plastic wrap, for about 4 to 6 hours after it has fully cooled.
• Refrigeration is Key: After that, or if you plan to keep it longer than a day, cover the entire pie loosely with plastic wrap or foil and move it to the fridge. It should keep well for about 3 to 4 days. Don’t cover it tightly right away, or you might trap condensation against the crust!

Reheating Slices for That Just-Baked Taste

I rarely eat a slice of leftover fruit pie cold. It’s good, yes, but reheating it brings back that wonderful buttery aroma and softens the fruit perfectly. Microwaving is fast, but it absolutely turns pastry rubbery—we absolutely cannot do that to this dough!

My go-to method is using the oven or an air fryer. I just take a single slice, place it on a small baking sheet lined with parchment paper (just in case!), and pop it into a moderately warm oven, say 300°F (150°C). Give it about 10 to 15 minutes. This gently warms the filling back up and gives the crust a quick refreshing crispness without burning the edges. It tastes almost exactly like it did fresh out of the oven. Amazing, right?

SAVE

Can I Freeze This Strawberry Rhubarb Pie?

Yes, you totally can freeze your homemade strawberry rhubarb dessert! You have two options here:

1. Bake it first: Cool the pie completely, wrap it tightly in two layers of plastic wrap, and then seal it in a freezer bag. It freezes well for up to three months. Thaw it overnight in the fridge before reheating using the low-and-slow oven method mentioned above.
2. Freeze before baking (My preferred method!): If you assemble the entire pie (bottom crust, filling, and lattice top) but don’t bake it, place the whole thing in the freezer until solid. Wrap it tightly and freeze. When you’re ready to bake, remove the wrapping and bake it straight from frozen, but plan on adding about 20–25 minutes to the total bake time!

Frequently Asked Questions About Strawberry Rhubarb Pie

Whenever I share this recipe online, I always get a flood of great questions, which tells me you all are making this wonderful strawberry rhubarb pie! It’s fantastic that you’re digging into the details because that’s how you move from being a good baker to a *great* one. Let’s tackle some of those common hurdles so your dessert is absolutely perfect when you pull it out of the oven. If you’re looking for other bright, zesty pies, you might enjoy my lemon pie recipe, but let’s get back to rhubarb!

Can I use frozen rhubarb in this strawberry rhubarb pie recipe?

Yes, you totally can use frozen fruit, and I know that can save you a trip to the market! If you’re baking with frozen strawberries and rhubarb, just toss them straight into the filling mixture without thawing them at all. Since frozen fruit releases way more liquid than fresh, you absolutely must make sure you compensate for that. My rule of thumb is to add one extra tablespoon of cornstarch to your sugar-cornstarch mixture if you are using all frozen fruit. This helps us keep that gorgeous, set texture we talked about earlier!

How do I prevent the bottom crust from getting soggy?

Oh, the dreaded soggy bottom! That’s the nemesis of every deep-dish fruit pie. Since this strawberry rhubarb pie recipe is already loaded with juicy fruit, we have to bake smartly. The best advice I can give you—outside of making 100% certain your butter is cold during the dough prep—is to place your pie directly onto the lowest rack of your oven during the initial hot bake (the 400°F stage). This direct heat hitting the bottom crust helps it set up fast, preventing the fruit juices from seeping through before the dough has a chance to fully cook and seal. It makes a huge difference!

What is the best way to cut the rhubarb for baking?

When it comes to cutting rhubarb, uniformity is your secret partner! We need consistency so everything cooks evenly. The recipe calls for 1-inch pieces, and I really stick to that. If you have really thick stalks, you might want to slice them down the middle first, and then cut them into 1-inch chunks. If the pieces are too small, they’ll practically melt away into mush, but if they are too big, you end up with hard, chewy bits scattered throughout your beautiful filling. Snapping them into roughly 1-inch pieces ensures every bite of your homemade strawberry rhubarb dessert has that perfect, soft-but-not-mushy texture!

Sharing Your Simple Strawberry Rhubarb Creation

Well, friend, that’s it! You’ve navigated the dough, wrestled with the filling, mastered that beautiful lattice, and now you have the best strawberry rhubarb pie cooling on your counter. Give yourself a huge pat on the back! I truly believe that creating something as classic and delicious as this simple strawberry rhubarb can bring a little spark of joy back into the everyday, and that’s what Pure Cooking Joy is all about.

I honestly live for seeing your creations pop up online! When you finish this pie, please, please take a picture of your first perfect slice—especially if that lattice came out exactly how you planned! Snap a photo and tag me when you share it online, or leave a rating right here on the recipe card. That’s how I know what recipes you love and what I should focus on next.

If you’re looking for more inspiration for our next baking adventure, you can always browse what’s new on the main blog page. And hey, if you want to connect where I share my daily kitchen wins (and occasional fails!), you can find me chatting over on Facebook at Pure Cooking Joy. Happy baking, and enjoy every single slice of that tart and sweet perfection!

Classic Strawberry Rhubarb Pie with a Flaky Lattice Crust

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I am so glad you are here to make this classic Strawberry Rhubarb Pie. This recipe balances the tartness of rhubarb with the sweetness of strawberries, all held within a perfectly flaky, buttery crust. It is an approachable, big-on-flavor summer fruit pie you will be proud to share.

• Author: purejoyalex
• Prep Time: 45 min
• Cook Time: 60 min
• Total Time: 5 hours 45 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, very cold and cut into small cubes
• 1/2 cup ice water, plus more if needed
• 4 cups fresh rhubarb, cut into 1-inch pieces
• 4 cups fresh strawberries, hulled and halved or quartered if large
• 1 3/4 cups granulated sugar (adjust based on fruit tartness)
• 1/4 cup cornstarch (for thickening)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 large egg, beaten with 1 teaspoon water (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

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Instructions

1. Prepare the Pie Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
2. Prepare the Filling: In a large bowl, gently combine the cut rhubarb and strawberries. In a separate small bowl, whisk together the granulated sugar and cornstarch. Pour the sugar mixture over the fruit and toss gently to coat. Stir in the lemon juice and vanilla extract. Let the filling sit for 15 minutes while you roll out the dough.
3. Assemble the Bottom Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place the pie plate in the refrigerator.
4. Create the Lattice Top: Roll out the second disk of dough into an 11-inch circle. Cut the dough into even strips, about 3/4-inch wide, using a sharp knife or pastry wheel. This is your lattice crust tutorial moment!
5. Fill and Top the Pie: Pour the strawberry rhubarb filling into the chilled bottom crust. Arrange the dough strips over the filling in a lattice pattern. Trim the ends of the strips, fold the overhang of the bottom crust up and over the lattice strips, and crimp the edges to seal.
6. Bake the Pie: Preheat your oven to 400°F (200°C). Brush the top crust with the egg wash and sprinkle evenly with coarse sugar. Place the pie on a baking sheet to catch any drips.
7. Bake for 20 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly and thick. If the edges brown too quickly, cover them loosely with foil.
8. Cool Completely: Transfer the baked pie to a wire rack. You must let this homemade strawberry rhubarb dessert cool for at least 3 to 4 hours before slicing. This allows the filling to set properly, giving you that perfect sweet and tart pie filling texture.

Notes

• For the flakiest crust, keep your butter and water as cold as possible throughout the dough-making process.
• If you use frozen fruit, do not thaw it first, but you may need to add 10-15 minutes to the total baking time.
• This pie is wonderful served slightly warm with a scoop of vanilla ice cream.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Sodium: 250mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 55mg