This Strawberry Rhubarb Pie blends tart rhubarb and sweet strawberries in a buttery, flaky homemade pie crust. Serve it warm with a scoop of vanilla ice cream or enjoy chilled—either way, it’s irresistible.
Table of Contents
- Why You’ll Love This Pie
- How to Make the Recipe
- Helpful Tips
- How to Avoid a Soggy Bottom Pie Crust
- Recommended Baking Tools
- More Yummy Pie Recipes!
- Strawberry Rhubarb Pie Recipe
Why You’ll Love This Pie
Flavor. The bright tartness of rhubarb pairs beautifully with sweet strawberries. A rich butter crust ties the flavors together—top with vanilla ice cream for extra appeal.
Texture. The filling becomes softly thickened while the crust stays flaky for a perfect contrast in every bite.
Make-ahead friendly. The filling is assembled the day you bake, but the crust can be prepared ahead and frozen for up to a month.
How to Make the Recipe
Here’s a concise overview of the process. The full ingredient list and step-by-step instructions follow in the recipe card below.
Step 1: Make the pie crust. Use very cold butter, shortening, and water to ensure a flaky crust.
Step 2: Chill the dough. Divide the dough into two discs about 1″ thick, wrap tightly, and refrigerate for at least 1 hour.
Step 3: Prepare the filling. Combine chopped rhubarb and strawberries with brown sugar, granulated sugar, cornstarch, vanilla, lemon juice, and cold cubed butter. Mix until juices form.
Step 4: Bake the pie. Start at 425ºF for 15 minutes, then lower to 375ºF and bake another 50–60 minutes without removing the pie from the oven.
Helpful Tips
A few practical tips to improve results:
- Keep fats and water ice-cold to ensure a flaky crust. Use chilled ingredients and, if needed, add ice cubes to the water and discard them before adding liquid.
- After lining the pie plate, chill the crust again while you make the filling to prevent shrinking during baking.
- Store-bought crusts work fine if you’re short on time.
- Use a slotted spoon when transferring the filling to the crust to remove excess juices and reduce sogginess.
- Bake in two stages: 425ºF for 15 minutes, then 375ºF for 50–60 minutes.
- Place a jelly roll pan or cookie sheet under the pie to catch any overflow.
- At the temperature change, cover the crust edge with a pie shield or foil strips to prevent over-browning.
How to Avoid a Soggy Bottom Pie Crust
- Use a metal pie plate. Metal distributes heat well and helps prevent a soggy bottom.
- Chill the crust. Chill the formed crust for at least 1 hour, and keep it cold until it goes in the oven.
- Bake on a preheated jelly roll pan. Place the pan on the middle rack and then the pie on top once the oven is fully preheated.
- Brush the crust with egg wash. A thin egg wash on the unbaked bottom crust can form a light barrier between filling and dough.
Recommended Baking Tools
- 9″ pie plate (metal recommended).
- Pastry blender or pastry cutter.
- Rolling pin.
- Silicone baking mat or lightly floured surface for rolling dough.
- Pie crust shield or strips of foil to protect edges while baking.
- Jelly roll pan or cookie sheet to catch drips.
- Pie crust cutter or cookie cutters for decorative tops (optional).
More Yummy Pie Recipes!
Blueberry Crumble Pie
Brown Sugar Peach Crumble Pie
Chocolate Chip Pie
Easy Homemade Apple Pie
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
- 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, for brushing the crust
Instructions
homemade flaky pie crust (makes 2, 9″ pie crusts or 1 double pie crust)
- In a large bowl, mix flour, salt, cold cubed butter, and cold vegetable shortening until pea-size pieces remain. A pastry blender or two forks work well.
- Add ice-cold water one tablespoon at a time until the dough forms a ball and is no longer crumbly. Add only enough to bring the dough together.
- On a lightly floured surface, divide the dough and pat into two discs about 1″–1½” thick. Wrap tightly and chill in the coldest part of the refrigerator for at least 1 hour.
strawberry rhubarb pie filling
- Position an oven rack just above center and preheat the oven to 425ºF.
- Roll out one chilled disc on a well-floured surface and line a 9″ pie plate. Trim and refrigerate while mixing the filling.
- In a large bowl, combine rhubarb, strawberries, light brown sugar, granulated sugar, cornstarch, vanilla extract, lemon juice, and cubed butter. The mixture will release some juices—that’s normal.
- Return the pie plate to the counter and add the filling using a slotted spoon to drain excess liquid. Level the filling.
- Roll out the second disc and top the pie however you like—full top, slits, cutouts, or a lattice. Seal and crimp the edges.
- Brush a thin layer of egg white over the top crust for shine.
- Place the pie on a jelly roll pan and bake at 425ºF for 15 minutes. Then reduce the oven to 375ºF and bake for an additional 50–60 minutes. Cover the edges with a pie shield or foil if they brown too quickly.
- Remove from the oven and cool completely before slicing.
Video
Notes
- Cold fats and ice-cold water are key to a flaky crust—keep everything chilled while you work.
- Chilling the crust after fitting it into the pie plate helps it hold shape during baking.
- Store-bought crusts are a time-saving alternative.
- Use a slotted spoon to transfer filling and limit excess juices.
- Bake in two stages: 425ºF for 15 minutes, then 375ºF for 50–60 minutes.
- Place a pan under the pie to catch any overflow and protect your oven.
- Cover the edges with a shield or foil after the first 15 minutes to prevent burning.
- Recipe adapted from the 1987 St. Stephen’s Family cookbook.
Nutrition
Nutritional information is an estimate and will vary with ingredients used.