This Strawberry Rhubarb Pie recipe perfectly combines the tart and sweet flavors of strawberries and rhubarb baked together in a homemade buttery, flaky pie crust. Serve it cold or warm it up and go à la mode style with a big ol’ scoop of vanilla ice cream on top. You’ll be hooked after the first bite! Enjoy!
Table of Contents
Why You’ll Love This Pie
The flavor. The tartness of the rhubarb mixed together with the sweetness of the strawberries lends itself to a wonderful pairing of flavors that are then paired with a homemade butter double pie crust. For even more flavor, top each slice with a scoop of vanilla bean ice cream!
The consistency. Each bite gives you the perfect balance of the soft and slightly thickened strawberry rhubarb pie filling with the flaky pie crust. It’s absolutely delicious.
Easy to make. For this strawberry rhubarb pie recipe, the filling is prepared the day of, but the double pie crust can be made up to a month in advance (when kept in the freezer).
How to Make the Recipe
Below is a brief overview of how to make this easy strawberry rhubarb pie! For the full recipe, visit the recipe card below.
STEP ONE. Make the homemade pie crust. The homemade pie crust is the first part of making this strawberry rhubarb pie recipe! The key to a successful pie crust is ensuring your butter, vegetable shortening, and water are all VERY COLD!
STEP TWO. Chill the pie crust. After you finish making the pie dough, you’ll divide it into two discs (approximately 1″ thick), then tightly wrap it in plastic wrap. Place them in the coldest part of your refrigerator, which is usually the very back, for a minimum of 1 hour before using them in this strawberry rhubarb pie recipe.
STEP THREE. Make the strawberry rhubarb pie filling. The next part of this pie recipe is making the strawberry rhubarb pie filling which is incredibly easy to do! In a large mixing bowl, you’ll mix together the small cut pieces of rhubarb and strawberries, brown sugar, granulated sugar, cornstarch, vanilla extract, lemon juice, and cold cubed butter until the juices form.
STEP FOUR. Bake the pie! There are two baking times and temperatures for this strawberry rhubarb pie recipe. You will first bake the pie for 15 minutes at 425ºF. Then decrease the oven temperature to 375ºF and bake for an additional 50-60 minutes. You do not need to remove the pie from the oven when you do this.
Helpful Tips
Here are a few helpful tips when making this easy strawberry rhubarb pie recipe! These tips will also be included in the recipe card.
- The cold fats (butter and vegetable shortening) are what give this pie crust that flaky texture, and the ice-cold water allows the fats to stay cold and solid. You can add ice cubes to your cold water to help but remember not to include the ice cubes.☺️
- After you’ve rolled it out and placed it into the pie plate (and finished the edges), you can place it back into the refrigerator as you make the strawberry rhubarb pie filling. This will allow the fats to stay solid and even firm up more which can help keep your pie crust from sinking down the baking process.
- If making the pie crust is intimidating, you can definitely swap it out for store-bought pie crusts! You can usually find them next to all the cookie dough in your grocery store.
- When you spoon the strawberry rhubarb pie filling into the pie crust, I would recommend using a slotted spoon to remove some of the excess juices, which can make your pie soggy.
- There are TWO baking times and temperatures for this strawberry rhubarb pie recipe. The first is 425ºF for 15 minutes, and the second is 375ºF for 50-60 minutes.
- I always like to use a jelly roll pan or cookie sheet underneath my fruit pies just in case any juices escape during baking! You can either place it directly underneath the pie, or you can place the pan on the next level below.
- Fifteen minutes into baking the pie, when you reduce the oven temperature, I like to add a pie crust shield to keep the edge from getting too dark and overbaking. I just bought one similar to this pie crust shield that works really well. You can also use strips of aluminum foil as well.
How to Avoid a Soggy Bottom Pie Crust
- Go With a Metal Pie Plate. I recommend using a metal pie plate for a non-soggy bottom blueberry crumble pie crust. If you’re using a glass pie plate, ensure it’s oven safe.
- Chill Your Pie Crust. For the best results, chill your pie crust for at least 1 hour before rolling it out. After rolling it out and placing it in the pie plate, I recommend chilling it in the refrigerator or freezer while making the rest of the pie.
- Bake Your Pie on a Preheated Jelly Roll Pan. You can also use a baking sheet or, in my preference, baking steel (for pizza). Place the jelly roll pan on the middle rack, then preheat the oven. Once preheated, place the pie directly on top. I do this when not par or blind baking my pies!
- Egg Wash the Unbaked Bottom Pie Crust. Before adding your strawberry rhubarb pie filling, brush on a thin layer of egg wash. This helps provide a barrier between the crust and the filling. Don’t forget the pie crust edges!
Recommended Baking Tools
- 1, 9″ Pie Plate
- Pastry Blender
- Pastry Cutter
- Rolling Pin
- Tovolo Silicone Mat
- Pie Crust Shield
- Jelly Roll Pan or Cookie Sheet. Place underneath the pie plate to catch any juice
- Covered Pie Pan Container
- Pie Crust Cutter. I used this pie crust cutter from Talisman Designs over on one of my Instagram reels, and it’s great for making your top pie crust look super fancy!
More Yummy Pie Recipes!
Strawberry Rhubarb Pie
Ingredients
homemade flaky pie crust (makes 2, 9" pie crusts)
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 6 tbsp Unsalted Butter, cold and cut into small cubes
- 1/2 cup Vegetable Shortening, cold and cut into cubes
- 4-6 tbsp Ice Cold Water
strawberry rhubarb pie filling
- 3 cups Rhubarb, sliced in half and cut into small pieces
- 3 cups Strawberries, hulled and sliced into small pieces
- 1/2 cup Light Brown Sugar, lightly packed
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch
- 2 tsp Vanilla Extract
- 1 tbsp Lemon Juice
- 3 tbsp Unsalted Butter, cut into small cubes
- 1 Large Egg White, to be brushed onto the pie crust for shine
Instructions
homemade flaky pie crust (makes 2, 9" pie crusts or 1 double pie crust)
- In a large mixing bowl and using a pastry blender (or two forks), mix together the all-purpose flour, salt, cold cubed butter, and cold vegetable shortening until you have small pea-size pieces. Some larger pea-size pieces are fine too! You can use a knife to clear out the pastry blender if it gets clogged as you mix everything together.2 cups All-Purpose Flour, 1 tsp Salt, 6 tbsp Unsalted Butter, 1/2 cup Vegetable Shortening
- Add in the ice cold water 1 tablespoon (tbsp) at a time, using a spatula or your hands until can form a ball and it is no longer crumbly. If there are any crumbly bits, just add the tiniest bit of water so they blend in with the rest of the dough.4-6 tbsp Ice Cold Water
- After forming the ball of pie dough, place it on a lightly-floured, clean surface and divide it in half using a pastry cutter. Pat each half into a 1″-1 1/2″ thick disc, then double wrap tightly in plastic wrap and place them in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour.
strawberry rhubarb pie filling
- Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 425ºF.
- On a well-floured, clean surface, roll out one of the discs of pie dough you made earlier (or unroll if using store-bought) and carefully place into a 9″ pie plate. Trim the edges to your liking, then place it back in the refrigerator as you make the strawberry rhubarb pie filling.
- In a large bowl, mix together the rhubarb, strawberries, light brown sugar, granulated sugar, corn starch, vanilla extract, lemon juice, and cubed pieces of butter together. The mixture will start to become a little juicy—that’s okay!3 cups Rhubarb, 3 cups Strawberries, 1/2 cup Light Brown Sugar, 1/2 cup Granulated Sugar, 1/4 cup Cornstarch, 2 tsp Vanilla Extract, 1 tbsp Lemon Juice, 3 tbsp Unsalted Butter
- Take out the pie plate out from the refrigerator and carefully add in the strawberry rhubarb pie filling using a slotted spoon to drain some of the excess juices. Spread it around to make sure you get a somewhat level surface. Set the pie to the side as you roll out your 2nd disc of refrigerated pie dough out onto a well-floured, clean surface.
- For the top pie crust you can be as creative as you'd like to be! The easiest option is to simply place the top layer over the pie, trim the edges or fold the bottom layer over the top layer. Press them together, crimp the edges using a fork or your fingers, then cut a few slits across the top of the pie. Another option: After rolling the top layer of pie dough out, you can create a cut-out pattern using a cookie cutter (see my Homemade Cherry Pie recipe). You can also, as a more detailed option, create a lattice top with overlapping rows of the pie dough.
- After adding the top layer of pie dough, lightly brush the egg white over top of the pie. You won’t need to use all of this on the pie—just a little coverage will be good.1 Large Egg White
- Place the pie in the jelly roll pan or cookie sheet, then place it in the oven and bake for 15 minutes at 425ºF.
- After 15 minutes, decrease the oven temperature to 375ºF and bake for an additional 50-60 minutes. At this time, it would be a good idea to add a pie crust shield to avoid burning your pie crust edges. You can use something like the one I just bought or you can simply use pieces of aluminum foil to place around the edges.
- Once done, remove from oven and allow to cool completely.
Video
Notes
- The cold fats (butter and vegetable shortening) are what give this pie crust that flaky texture, and the ice-cold water allows the fats to stay cold and solid. You can add ice cubes to your cold water to help but remember not to include the ice cubes.☺️
- After you’ve rolled it out and placed it into the pie plate (and finished the edges), you can place it back into the refrigerator as you make the strawberry rhubarb pie filling. This will allow the fats to stay solid and even firm up more which can help keep your pie crust from sinking down the baking process.
- If making the pie crust is intimidating, you can definitely swap it out for store-bought pie crusts! You can usually find them next to all the cookie dough in your grocery store.
- When you spoon the strawberry rhubarb pie filling into the pie crust, I would recommend using a slotted spoon to remove some of the excess juices, which can make your pie soggy.
- There are TWO baking times and temperatures for this strawberry rhubarb pie recipe. The first is 425ºF for 15 minutes, and the second is 375ºF for 50-60 minutes.
- I always like to use a jelly roll pan or cookie sheet underneath my fruit pies just in case any juices escape during baking! You can either place it directly underneath the pie, or you can place the pan on the next level below.
- Fifteen minutes into baking the pie, when you reduce the oven temperature, I like to add a pie crust shield to keep the edge from getting too dark and overbaking. I just bought one similar to this pie crust shield that works really well. You can also use strips of aluminum foil as well.
- For an easy top crust design, try this pie crust cutter!
- Recipe adapted from the 1987 St. Stephen’s Family cookbook.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
Has anyone ever canned the filling and if so how? Thanks
Has anyone made this pie recipe and then froze it for later? This is my dad’s favorite pie and thought bought making it for Christmas dinner. Or should I freeze the pie filling and make the pie at Christmas time? Thank you, Debbie
I made this recipe tonight.it was very tasty. I however sliced into the pie and there was sooo much juice. After I sliced a piece out the empty part of the pie plate was filled with juices. Is there anything you would recommend for this not to happen next time.
Thank you for making the recipe! I recommend using a slotted spoon to transfer the strawberry rhubarb pie filling into the pie crust which does a good job of keeping (most of) the juices out. You can also par-bake the pie crust if you’d like.
This is the second time I’ve used this recipe. I’ve always used my mother’s. Growing up in Maine rhubarb was literally everywhere. Then it was used to stretch the strawberries and find some use for it, a rhubarb custard is also another use and jams. Your recipe is delicious.
And I cringed when today I had to pay 4.79 a lb for rhubarb. It will not grow in OK, or at least I can’t.
Thank you so much for making this recipe again! And oof, I feel you on the cost of rhubarb!
Made this today, made crust in my food processor, worked great, and pie is delicious. Will do this again.
I’m so glad you enjoyed it!
Can I use frozen rhubarb? And if so, would you put it in frozen or let it thaw first?
Hi! Yes, you can use frozen, but would thaw it first.
can I make the filling ahead of time and freeze it?
Hi! Great question, yes, you can absolutely freeze the strawberry rhubarb pie filling ahead of time.
Excellent rhubarb/ strawberry pie! The crust was very flaky and I May replace my old standby recipe with this one. Not too sweet, but just enough with the strawberries. Highly recommend this exactly as is!
I’m so glad you loved the recipe, Nancy! Thank you for making it and for the review!
I will be making this pie as soon as my rhubarb is ready to pull. It looks delicious although I will substitute lard for the shortening as I’m into healthy fats and always use the cleanest foods I can. My Grandma and Mom always used lard for her crusts and they where flaky and delicious.
Made this for Thanksgiving and I truly appreciate your helpful hints about eggwashing the bottom layer of the pie first plus using a slotted spoon to avoid a soggy pie. everyone loved it!
Yay! I’m so happy to hear that they all loved it! Thank you for making the recipe!
This pie was delicious! I am
giving four stars only because it did not set up (wish I could do 4.5). It may have been because I took it out a few minutes early, as it was beginning to bubble over and had been bubbling for quite a while, so it could be my own error. They also say to room temperature before getting cut and it was still runny, so I’m not sure. I added about 1.5 to 2 tsp of cinnamon (I just eye balled it). That was a pleasant addition. I took two pies to a cookout and everyone raved about how delicious they were , despite them being a bit runny. I will be using definitely come back to this recipe in the future!