Easy Strawberry Rhubarb Pie Recipes

Let me introduce you to the pie that makes me feel like a pastry goddess even when I’ve definitely forgotten to buy butter: strawberry rhubarb. Sweet, tart, juicy, and just messy enough to look rustic in that “I meant to do that” way. The crust is flaky if you don’t bully it, the filling is ruby-bright and jammy, and the whole thing smells like summer moved into your oven and refused to pay rent. Yes, this pan is too small. No, I won’t wash fewer dishes.

The first time I made this, my husband took “taste-testing” very seriously and kept “checking the set” every eight minutes with a spoon, which is how I learned the pie should cool completely to slice cleanly… and also how I learned we’re a “pie bowls” family now. The kids, meanwhile, peeled off the lattice like raccoons at a bakery dumpster, then pretended the rhubarb was “spicy celery.” I ate my slice standing at the counter straight from the pan because I’m nothing if not a role model.

Time-Saving Hacks

– Microwave the fruit 30 seconds to jumpstart the juices so the sugar dissolves faster. Is it wrong? A little. Does it work? Yes.
– Use premade crust and call it “heritage convenience.”
– Toss in 1 bowl, then line that bowl with foil before you start so you can peel it off and pretend you cleaned.
– Skip the lattice. Slap on a crumb topping: flour, sugar, butter. Boom—pie wearing a cozy sweater.
– Bake the pie on a preheated sheet pan—saves your oven from lava drips and speeds the bake.
– If it’s a little soupy? Call it “cobbler-adjacent” and serve in mugs. Spoon > judgment.

Serving Ideas

– A scoop of vanilla ice cream so melty it becomes a sauce. Science at its tastiest.
– Whipped cream with a whisper of lemon zest—fancy enough for company, easy enough for Tuesday.
– Sharp cheddar? New England does it and they seem fine.
– Greek yogurt and granola if you’re eating it for breakfast and lying to yourself.
– Serve with wine if the kids drove you nuts. Or if they didn’t. Consistency matters.

What to Serve It With

Think backyard cookout energy: grilled anything, a simple green salad you forgot in the fridge, and something bubbly in a glass. For dessert duty, pair the pie with vanilla ice cream, a drizzle of heavy cream, or a dollop of tangy crème fraîche if you’re trying to impress your in-laws and also yourself.

✔Tips & Mistakes

– Chill your dough before rolling and again before baking. Warm dough equals butter sadness.
– Don’t over-stir the filling—toss gently so the strawberries don’t turn to mush soup.
– Use the right thickener: 3–4 tablespoons tapioca starch or 2–3 tablespoons cornstarch for a jammy, not soupy, set.
– Vent the top! Lattice or a few bold slits. Steam needs an exit strategy—like me at small talk hour.
– Bake on the lowest rack on a hot sheet pan to fight the dreaded soggy bottom.
– Shield the crust edges with foil halfway through so they tan, not burn.
– Let it cool at least 3 hours. Yes, I know. No, I don’t follow my own rules either.
– Taste your fruit. If it’s super tart, add a bit more sugar; if it’s super sweet, add a squeeze of lemon. Balance is everything.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add-ins: a handful of raspberries, a grating of fresh ginger, or a splash of vanilla.
– Toppings: swap lattice for oat-almond crumble if you want texture and minimal effort.
– Sweeteners: maple syrup works; reduce other liquid slightly if you go heavy.
– Thickeners: tapioca starch is glossy; cornstarch is reliable; arrowroot if you’re fancy.
– Crust: gluten-free or press-in cookie crumb if rolling dough makes you cry.
– Dairy-free: use vegan butter or coconut oil in the crumble and skip the egg wash.

Frequently Asked Questions

Easy Strawberry Rhubarb Pie Recipes

This easy strawberry rhubarb pie pairs sweet strawberries with tart rhubarb in a jammy filling tucked into a flaky double crust. A golden egg wash and sprinkle of sugar make it bakery-beautiful.

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Prep Time: 25 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 pie crusts (9-inch) refrigerated pie dough one for bottom, one for top
• ▢ 4 cups strawberries hulled and sliced
• ▢ 3 cups rhubarb chopped 0.5 inch pieces
• ▢ 1.25 cups granulated sugar
• ▢ 6 tablespoons cornstarch use 7.0 tablespoons if fruit is very juicy
• ▢ 0.5 teaspoons ground cinnamon optional
• ▢ 0.25 teaspoons fine salt
• ▢ 1 tablespoons lemon juice fresh
• ▢ 1 teaspoons lemon zest
• ▢ 1 teaspoons vanilla extract
• ▢ 2 tablespoons unsalted butter cut into small pieces
• ▢ 1 large egg beaten with 1.0 tablespoon water for egg wash
• ▢ 1 tablespoons coarse sugar for sprinkling

Instructions

Preparation Steps

• Preheat oven to 400°F. Place a rimmed baking sheet on the lower rack to preheat and catch drips.
• In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, cinnamon, salt, lemon juice, lemon zest, and vanilla. Toss until the fruit is evenly coated and glossy.
• Roll one pie crust into a 9-inch pie plate. Trim overhang to about 1.0 inch.
• Spoon the fruit filling into the crust and dot the top with the butter pieces.
• Top with the second crust (or lattice). Trim, fold, and crimp the edges to seal. If using a full top crust, cut 4 to 6 vents for steam.
• Brush the top with egg wash and sprinkle evenly with coarse sugar.
• Bake at 400°F for 20 minutes. Reduce oven temperature to 350°F and continue baking 35 to 40 minutes, until the crust is deep golden and the filling is bubbling through the vents.
• If the edges brown too quickly, loosely cover them with foil or a pie shield during the last 20 minutes.
• Transfer the pie to a rack and let cool completely, at least 3 hours, to set the filling before slicing.

Notes

For a thicker filling, add 1.0 more tablespoon cornstarch if your fruit is extra juicy. To minimize a soggy bottom, bake on a preheated sheet and let the pie cool fully before cutting.