Our Old Fashioned Strawberry Rhubarb Pie has a perfect blend of sweet strawberries and tangy rhubarb! Enjoy warm with a scoop of vanilla ice cream or on its own. You’ll quickly find out why this is a crowd pleasing summer dessert.
Once rhubarb comes into season every year, I’m looking forward to making up all sorts of tasty recipes with it- especially strawberry rhubarb recipes. If you’ve never tried rhubarb before or you’re in the mood for a classic rhubarb dessert, this delicious and Easy Strawberry Rhubarb Pie recipe is the one to make!
Why you’ll love this pie recipe
- Strawberry rhubarb recipes have the perfect balance of sweet and tangy flavors. This pie recipe just puts that delicious flavor combo into a tasty pie!
- The ingredients list is short and we’ve gone out of our way to make this a very easy pie recipe to make at home.
- You can make Strawberry Rhubarb Pie with premade crust from the store to save time or with homemade crusts if you want to make it all from scratch!
- It’s a great spring or summer dessert recipe that’s certain to please the crowds at any parties or picnics you might be going to.
This Strawberry Rhubarb Pie recipe is so good because you don’t need any exotic ingredients or have to pick up any specialty ingredients. A quick trip to the grocery store should get you all the ingredients you’ll need. For the strawberry rhubarb pie filling, here’s what you’ll need:
- Strawberries: Strawberries are a sweet and juicy fruit that pairs well with the tartness of the rhubarb.
- Rhubarb: Rhubarb is a tart and fibrous vegetable that is often used in pies and other desserts.
- Sugar: Sugar helps to balance the tartness of the rhubarb and strawberries.
- Cornstarch: Cornstarch helps to thicken the filling and prevent it from becoming runny.
- Vanilla extract: Vanilla extract adds a subtle sweetness and flavor to the pie.
Outside of that, you’ll need a couple of pie crusts, some butter, and an egg yolk for the egg wash. If you don’t have any pie crusts handy, try making some from scratch with our Easy Pie Crust recipe!
See recipe card for quantities.
How to Make Strawberry Rhubarb Pie
Making this Old Fashioned Strawberry Rhubarb Pie is so simple. So, grab a sharp knife and your favorite cutting board and great ready to whip up this tasty traditional dessert!
- Chop strawberries and rhubarb and place in a large bowl. Add sugar, cornstarch, and vanilla to the fruit mixture to make pie filling.
- Spoon pie filling into prepped pie dish and crust before topping with pats of butter. Slice leftover pie crust into strips and weave a lattice top for pie before brushing with egg wash.
- Bake pie at 400 degrees for 20 minutes before reducing heat to 375 and baking another 20. Tent pie with aluminum foil and bake another 20-30 minutes. Let cool before slicing and serving.
Are you out of an ingredient to make this pie? Here are a few substitutions that you can use to help you avoid a trip to the grocery store.
- If you have trouble finding fresh rhubarb you can use frozen rhubarb. Just be sure to thaw and drain it really well if you plan on making strawberry rhubarb pie with frozen fruit.
- For a healthier alternative, substitute granulated sugar with an equal amount of coconut sugar or maple syrup.
Do you want to add a personal touch to this rhubarb pie? Here are some variations that you can try.
- Try adding a hint of warmth by including a pinch of nutmeg or ginger to the filling.
- Toss in some chopped walnuts or pecans for a little added texture and nutty flavor.
- Instead of a lattice crust, you can also try making this more like a Strawberry Rhubarb Pie Crumble add crumb topping.
Storage / Freezing
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days.
To freeze the pie, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be stored for up to 2-3 months. Thaw in the refrigerator before reheating or serving.
Slice the strawberries and dice the rhubarb into uniform sizes for even cooking.
To prevent the crust edges from over-browning, cover them with aluminum foil halfway through baking.
Allow the rhubarb and strawberry pie to cool completely before slicing to ensure cleaner, neater cuts.
Serve the pie on its own or add whipped cream or a scoop of vanilla ice cream on top.
Do you have questions about this pie recipe? Here are the answers to the most commonly asked questions for this recipe.
It’s best to use fresh strawberries and rhubarb for the best texture and flavor. If frozen strawberries and or rhubarb are your only option, be sure to thaw and drain them thoroughly before use.
Absolutely! If you prefer making your own pie crust, feel free to substitute it for the refrigerated crusts. Just ensure you have enough dough for both the bottom and top crusts.
Yes, you can make the rhubarb pie a day in advance and store it in the refrigerator until ready to bake. For the best pie, it’s recommended to bake on the same day you assemble it.
Other Summer Pie Recipes
Looking for other summer pie recipes? Try these:
Other Strawberry Recipes
Have lots of fresh strawberries? Try these great recipes:
Strawberry Rhubarb Pie
- 1 lb Strawberries hulled and chopped (about 2 1/2 cups)
- 5 stalks Rhubarb chopped (about 3 cups)
- 3/4 cup Sugar
- 1/2 cup Cornstarch
- 1/2 tsp Vanilla
- 2 Pie Crusts
- 1 tbsp Butter at room temperature cut into pats
- 1 Egg Yolk to brush on the pie crust
- 2 tsp Water
- Preheat oven to 400.
- Hull and chop the strawberries and place in a large bowl.
- Chop the rhubarb into small pieces and add to the strawberries.
- Add the sugar, cornstarch and vanilla to the strawberry mixture and mix to combine. Set aside.
- Press one pie crust into a pie dish.
- Mix strawberry mixture again and spoon into pie dish. Leave excess liquid at bottom of bowl out of pie dish.
- Smooth out filling to level.
- Evenly spread butter pats over top of filling.
- Slice remaining pie crust into strips and weave a lattice on top of filling.
- In a small bowl, whisk together egg yolk and water.
- Brush lattice with egg wash.
- Bake at 400 for 20 minutes.
- Reduce heat to 375 and bake 20 minutes.
- Tent the top of pie with aluminum foil and bake another 20-30 minutes.
- Allow to cool before slicing.
- Slice the strawberries and dice the rhubarb into uniform sizes for even cooking.
- To prevent the crust edges from over-browning, cover them with aluminum foil halfway through baking.
- Allow the rhubarb and strawberry pie to cool completely before slicing to ensure cleaner, neater cuts.
- Serve the pie on its own or add whipped cream or a scoop of vanilla ice cream on top.