This Strawberry Rhubarb Pie recipe has a perfectly balanced sweet and tart flavor. It's loaded with fresh strawberries, fresh rhubarb, and has the perfect amount of juice. It's the perfect summer pie that will quickly become a family favorite!
Strawberry rhubarb pie has to be one of my all-time favorite desserts. It's a symbol of summer and the arrival of warm weather.
I love the tangy taste of the rhubarb that goes so perfectly with the sweet, ripe strawberries. I only make this pie once or twice a year but I look forward to that first bite. Everyone in my family adores this strawberry rhubarb pie recipe and I know that you will too!
What is Strawberry Rhubarb Pie?
Strawberry rhubarb pie is a simple dessert made with primarily fresh strawberries and rhubarb. Rhubarb is a perennial plant that grows in cooler climates. The thick stalks of the plant are edible while the leaves are actually poisonous. As you may have guessed, we only use the stalks to make our strawberry rhubarb pie recipe!
Rhubarb has a very sour and tangy flavor. Because of this intense tart taste, rhubarb is almost always cooked with sugar. It also pairs well with berries in pies because the rhubarb helps cut the overly sweet taste of the sugary berry filling making the perfect combination.
How to Make Strawberry Rhubarb Pie
My strawberry rhubarb pie recipe is incredibly easy to make. This is especially true when you use store-bought, pre-made pie crusts. Of course, you can always use your own homemade pie crusts to make this pie. However, if you are trying to save time, a store-bought crust will work perfectly.
To make the filling of the pie, the strawberries and rhubarb are tossed with sugar and cornstarch. Let the fruit sit in the bowl for a few minutes to allow the sugar to extract the moisture from the berries, making the pie juicier in the end.
Once the filling is looking juicy, pour it into the unbaked pie crust.
The second piece of pie crust dough is then laid across the pie, covering the filling completely. Pinch the edges of the pie crust dough to seal the top crust to the bottom crust. Try to make the edge of the pie crust look pretty!
Slice a design into the top of the pie crust or just add a few simple slits using a sharp knife. This will allow the filling to steam and expand as the pie cooks. I brush the top of my strawberry rhubarb pie with a simple egg wash which will give the top of the pie a nice shine.
PRO TIP: You can also brush the top of the pie with heavy cream instead of egg wash- both will work well!
Bake the pie until the filling begins to bubble and the top pie crust is golden brown. Let the pie cool completely before slicing and serving. Strawberry rhubarb pie is delicious when served warm, cold or just room temperature.
How to Store Strawberry Rhubarb Pie
Cover your pie loosely with a piece of foil and then store it at room temperature for up to three days. The pie crust will keep its flakey consistency best when stored at room temperature.
If you plan on keeping the pie for more than 3 days, place it in the fridge instead. Strawberry rhubarb pie will keep in the fridge for about 5 days. You can also choose to freeze the pie if you would like to store it even longer.
How to Freeze Strawberry Rhubarb Pie
You can definitely freeze my strawberry rhubarb pie recipe and there are actually a few ways to do this. You can freeze the pie baked, unbaked or as a separate crust and filling. Here is how to do all of those options and the benefits of each.
Baked- If you have fully baked the strawberry rhubarb pie, let it cool completely before wrapping it tightly in plastic wrap. Place the well wrapped pie in the freezer and freeze for up to three months.
When you are ready to enjoy the pie, remove it from the freezer and let it thaw overnight in the fridge. Unwrap the pie and pop it into the oven at 350 for about 10 minutes. This will help re-crips the crust and freshen up the pie. It will taste as good as the day it was baked!
Freezing a baked pie can cause the crust to be slightly soggy. The moisture from the strawberry rhubarb filling will have soaked into the crust over time. Reheating the pie in the oven will help this a little but be aware that it will still be softer than a freshly baked pie.
Unbaked- Assemble the strawberry rhubarb pie completely but do not egg wash the top crust just yet. Wrap the whole, unbaked pie in plastic wrap, sealing it well. Freeze the unbaked strawberry rhubarb pie for up to three months. Thaw the pie in the fridge overnight and then unwrap the pie and place it on a baking sheet tray. Brush the top crust with the egg wash and bake the pie as directed. Your pie will be perfect and fresh! This is a very easy way to make a strawberry rhubarb pie in advance and bake it fresh the day you need it.
Separate Filling and Crust- Make the strawberry rhubarb pie filling and freeze it in a gallon sized, zippered freezer bag. Anytime you want to make a fresh, homemade strawberry rhubarb pie, you can just dump the thawed filling into a fresh crust. This will prevent the pie crust from getting soggy in the freezer and is an easy way to prepare pie in advance. When the filing is already mixed and ready to go, it is simple to whip up a perfect pie!
Our pie filling is made with just strawberries and rhubarb, no extra liquids which should prevent the filling from being too watery.
The cornstarch will thicken that strawberry juice as it bakes. If the filling still looks runny after baking, it may need to bake a little longer. The filling should bubble around the slits in the top pie crust when it is ready.
You can use tapioca flour in place of cornstarch. Use the same quantity of tapioca flour as directed in the recipe. The results will be just as tasty!
You can use frozen strawberries and rhubarb to make this pie. Let the frozen ingredients thaw before mixing them into the sugar and cornstarch.
You will also want to add 2 Tbsp more cornstarch to the filling in order to thicken the extra liquid. Frozen berries tend to be much juicier than fresh berries so you will need extra thickener. The result will still be delicious!
More Pie Recipes to try
Strawberry Rhubarb Pie
- 2 pie crusts homemade or store-bought
- ⅓ cup cornstarch
- 1 ½ cups granulated sugar
- 2 ½ cups fresh strawberries sliced
- 3 ½ cups fresh rhubarb sliced
- 1 large egg
- 1 tablespoon water
- Preheat the oven to 400 degrees F.
- Place the crust on a lightly floured surface. Roll the dough out into a 12 inch circle.
- Once your circle is rolled out, fold the dough in half and pick it up and place into a 9 inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.
- In a bowl, add in the cornstarch and sugar. Stir until incorporated.
- Add in the sliced strawberries and rhubarb and stir until completely coated in sugar and cornstarch.
- Pour into the bottom pie crust and spread out.
- Roll out the top pie crust on a lightly floured surface to be about 10 to 11 inches.
- In a small bowl, add in the egg and water. Beat with a fork or whisk until combined. Using a pastry brush, brush the egg wash onto the bottom edge of the pie crust.
- Fold the top layer of pie crust in half and lay it on top, lining it up so the crust crease is in the center. Unfold and gently press the top and bottom dough together around the edges. Cut off the excess dough using a paring knife, leaving about ½ inch overhang.
- Fold the ½ inch of overhang dough underneath the bottom crust so the edges are all round and tiny.
- Cut a few slits in the top of the crust for the steam to escape.
- With your forefinger and thumb, crimp the pie crust together. I form a "U" with my forefinger and thumb on the inside of the edge. With my other forefinger, I push the dough between my thumb and forefinger resting on the inside.
- With the pastry brush, brush the top layer with the egg wash.
- Place the pie in the preheated 400 degree F oven for 20 minutes and then turn the heat down to 350 and bake another 40 to 50 minutes until the pie filling is bubbling and the crust is golden brown.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
This post was originally published June 7, 2013, but updated in June 2021 with additional information.