Fresh Strawberry Rhubarb Pie Recipe

I can’t wait to share my Strawberry Rhubarb Pie Recipe, with a flaky pie crust filled with bright tart rhubarb and sweet strawberries that balance each other perfectly.

A photo of Fresh Strawberry Rhubarb Pie Recipe

I’ve been obsessed with that bright, impossible tug between tart rhubarb and sweet strawberries for years, and this Fresh Strawberry Rhubarb Pie somehow nails it every time. The flaky pie crust cradles a filling where strawberries and rhubarb argue and then make up, leaving you guessing which flavor will hit you next.

I wont promise it’s perfect on the first try because sometimes the fruit behaves, sometimes it dont, but when it sings it’s hands down the BEST Strawberry Rhubarb Pie on the planet. If you like a pie that surprises you try this Strawberry Rhubarb Pie Recipe.

Ingredients

Ingredients photo for Fresh Strawberry Rhubarb Pie Recipe

  • Rhubarb: Tart, high in fiber and vitamin K, adds bright sour punch to filling.
  • Strawberries: Sweet, juicy, vitamin C and antioxidants, balances rhubarb with fresh flavor.
  • Butter: Gives flaky, rich crust, mostly fat, adds mouthfeel and golden browning.
  • All purpose flour: Gives structure to crust, it’s mostly carbs, creates tender chew.
  • Sugar: Sweetens filling, amplifies fruit sweetness, helps caramelize top slightly.
  • Cornstarch: Neutral thickener, mostly carbs, tames juicy run off for neat slices.
  • Lemon juice: Brightens flavor, adds acid to balance sweet and tart, few calories.
  • Egg wash: Promotes glossy golden top, adds a little protein and color.

Ingredient Quantities

  • 2 1/2 cups all purpose flour
  • 1 tsp fine sea salt
  • 1 tbsp granulated sugar (for crust)
  • 1 cup (2 sticks) unsalted butter, very cold, cubed
  • 6 to 8 tbsp ice cold water
  • 1 tbsp white vinegar or vodka (optional, helps keep crust flaky)
  • 3 cups rhubarb, chopped
  • 3 cups strawberries, hulled and halved
  • 1 to 1 1/4 cups granulated sugar, adjust to taste
  • 1/3 cup cornstarch (or 1/2 cup quick cook tapioca)
  • 2 tbsp fresh lemon juice
  • 1/4 tsp salt (for filling)
  • 1 tsp vanilla extract (optional)
  • 2 tbsp unsalted butter, small pieces
  • 1 large egg, beaten (for egg wash)
  • 1 tbsp milk or cream (for egg wash)
  • 1 tbsp coarse sugar or turbinado sugar, for sprinkling on top

How to Make this

1. Make the crust: in a big bowl stir together 2 1/2 cups all purpose flour, 1 tsp fine sea salt and 1 tbsp granulated sugar (for crust). Cut in 1 cup (2 sticks) very cold cubed unsalted butter until mixture looks like coarse crumbs with pea sized pieces, use a pastry cutter, fork or food processor, whatever you got. Sprinkle in 6 to 8 tbsp ice cold water a tablespoon at a time and add 1 tbsp white vinegar or vodka (optional, helps keep crust flaky) until dough just holds when pinched. Don’t overwork it. Form into two flat discs, wrap and chill at least 1 hour or freeze 20 minutes if you’re in a rush.

2. Prep the fruit filling: toss 3 cups chopped rhubarb and 3 cups hulled, halved strawberries with 1 to 1 1/4 cups granulated sugar (start with 1 cup and add more later if you want it sweeter), 1/3 cup cornstarch (or 1/2 cup quick cook tapioca if using), 2 tbsp fresh lemon juice, 1/4 tsp salt and 1 tsp vanilla extract (optional). Let it sit 10 to 15 minutes to macerate and release juices.

3. Preheat oven to 425°F (220°C). Take one dough disc out and on a lightly floured surface roll to about a 12 inch circle to fit a 9 inch pie plate; gently transfer to the plate, let excess hang over edge. Put the filled pie plate in fridge while you roll the top.

4. Assemble the pie: spoon the fruit filling into the chilled bottom crust, mound it a bit in the center. Scatter 2 tbsp unsalted butter in small pieces over the filling.

5. Top the pie: roll the second dough disc to about the same size and either place whole on top and cut vents or cut into strips and weave a lattice. Trim overhang leaving about 1/2 to 1 inch, fold and crimp edges to seal. Make sure vents or lattice let steam escape.

6. Egg wash and sugar: whisk 1 large egg with 1 tbsp milk or cream and brush the top crust and edges, this gives a nice color. Sprinkle 1 tbsp coarse or turbinado sugar on top for crunch. Don’t skip the egg wash, it makes it look like a pro did it even if you flubbed the crimping.

7. Bake on a rimmed baking sheet (to catch drips) at 425°F for 20 minutes, then lower oven temp to 375°F and bake another 30 to 35 minutes until the crust is golden and the filling is actively bubbling. If the edges brown too fast, tent loosely with foil.

8. Cool and let set: remove pie to a wire rack and cool at least 3 to 4 hours so the filling thickens, overnight is even better if you can wait. Cutting too soon = runny slices.

9. Quick troubleshooting and tips: keep everything cold for a flaky crust, grate the butter or freeze cubes for super cold bits, don’t over-flour when rolling or crust gets tough, adjust sugar to taste depending on how tart your rhubarb is, if filling is too runny after baking bake longer, or cook a little extra cornstarch slurry on the stove and fold it in. Serve slightly warm or room temp with ice cream.

Equipment Needed

1. Large mixing bowl, you’ll want one big enough for dough and the fruit.
2. Pastry cutter or fork or food processor to cut the butter into the flour.
3. Measuring cups and spoons for flour, sugar, cornstarch and liquids.
4. Bench scraper or flexible spatula to lift and handle the dough.
5. Rolling pin for rolling each disc to about 12 inches.
6. Pastry mat or lightly floured work surface to roll on.
7. 9 inch pie plate to assemble and bake the pie.
8. Rimmed baking sheet to catch drips while it bakes.
9. Pastry brush for the egg wash and a small spoon for dotting butter.
10. Sharp knife and cutting board for the rhubarb and strawberries plus a wire cooling rack.

FAQ

Fresh Strawberry Rhubarb Pie Recipe Substitutions and Variations

  • All purpose flour: swap in pastry flour 1:1 for a more tender, flaky crust. For gluten free use a 1:1 GF flour blend plus 1/2 tsp xanthan gum; dough will be more fragile so chill and handle gently.
  • Unsalted butter (crust): use cold solid coconut oil 1:1 or vegetable shortening 1:1. Coconut oil gives a faint coconut note and nice flake, shortening gives extra flakiness but less buttery flavor. Keep fats very cold.
  • Cornstarch (thickener): use quick cook tapioca 1/2 cup for every 1/3 cup cornstarch, or 3 tbsp potato starch. Tapioca makes a clearer, glossy filling while potato starch thickens without cloudiness.
  • Egg wash: brush with milk or cream alone for a softer golden top, or use aquafaba (chickpea brine) about 1 tbsp per egg for a vegan shiny finish. If using milk skip the beaten egg.

Pro Tips

1. Keep everything cold, seriously. Grate or freeze the butter so you get little pockets of fat that steam while baking and make the crust flaky. Work fast, dont warm the dough with your hands, and always chill the formed discs before you roll them.

2. Taste the fruit first and start with less sugar. Strawberries and rhubarb vary a lot, so you can always add a bit more after they macerate. If the filling seems too loose after baking, let the pie cool longer, or cook a small extra cornstarch slurry on the stove and fold it in to thicken without overcooking the whole pie.

3. Use quick cook tapioca instead of cornstarch if you want a clearer glossy filling that holds its shape better when sliced. Cornstarch can give a softer, more pudding like set. Both work, just pick the texture you want.

4. Protect the edges and catch drips. Put the pie on a rimmed baking sheet while it bakes so you dont have a burnt mess in the oven. If the crust edges brown too fast, loosely cover them with foil or a pie shield, and always brush the top with egg wash and sprinkle coarse sugar for that cafe look and extra crunch.

Fresh Strawberry Rhubarb Pie Recipe

Fresh Strawberry Rhubarb Pie Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

I can't wait to share my Strawberry Rhubarb Pie Recipe, with a flaky pie crust filled with bright tart rhubarb and sweet strawberries that balance each other perfectly.

Servings

8

servings

Calories

556

kcal

Equipment: 1. Large mixing bowl, you’ll want one big enough for dough and the fruit.
2. Pastry cutter or fork or food processor to cut the butter into the flour.
3. Measuring cups and spoons for flour, sugar, cornstarch and liquids.
4. Bench scraper or flexible spatula to lift and handle the dough.
5. Rolling pin for rolling each disc to about 12 inches.
6. Pastry mat or lightly floured work surface to roll on.
7. 9 inch pie plate to assemble and bake the pie.
8. Rimmed baking sheet to catch drips while it bakes.
9. Pastry brush for the egg wash and a small spoon for dotting butter.
10. Sharp knife and cutting board for the rhubarb and strawberries plus a wire cooling rack.

Ingredients

  • 2 1/2 cups all purpose flour

  • 1 tsp fine sea salt

  • 1 tbsp granulated sugar (for crust)

  • 1 cup (2 sticks) unsalted butter, very cold, cubed

  • 6 to 8 tbsp ice cold water

  • 1 tbsp white vinegar or vodka (optional, helps keep crust flaky)

  • 3 cups rhubarb, chopped

  • 3 cups strawberries, hulled and halved

  • 1 to 1 1/4 cups granulated sugar, adjust to taste

  • 1/3 cup cornstarch (or 1/2 cup quick cook tapioca)

  • 2 tbsp fresh lemon juice

  • 1/4 tsp salt (for filling)

  • 1 tsp vanilla extract (optional)

  • 2 tbsp unsalted butter, small pieces

  • 1 large egg, beaten (for egg wash)

  • 1 tbsp milk or cream (for egg wash)

  • 1 tbsp coarse sugar or turbinado sugar, for sprinkling on top

Directions

  • Make the crust: in a big bowl stir together 2 1/2 cups all purpose flour, 1 tsp fine sea salt and 1 tbsp granulated sugar (for crust). Cut in 1 cup (2 sticks) very cold cubed unsalted butter until mixture looks like coarse crumbs with pea sized pieces, use a pastry cutter, fork or food processor, whatever you got. Sprinkle in 6 to 8 tbsp ice cold water a tablespoon at a time and add 1 tbsp white vinegar or vodka (optional, helps keep crust flaky) until dough just holds when pinched. Don’t overwork it. Form into two flat discs, wrap and chill at least 1 hour or freeze 20 minutes if you’re in a rush.
  • Prep the fruit filling: toss 3 cups chopped rhubarb and 3 cups hulled, halved strawberries with 1 to 1 1/4 cups granulated sugar (start with 1 cup and add more later if you want it sweeter), 1/3 cup cornstarch (or 1/2 cup quick cook tapioca if using), 2 tbsp fresh lemon juice, 1/4 tsp salt and 1 tsp vanilla extract (optional). Let it sit 10 to 15 minutes to macerate and release juices.
  • Preheat oven to 425°F (220°C). Take one dough disc out and on a lightly floured surface roll to about a 12 inch circle to fit a 9 inch pie plate; gently transfer to the plate, let excess hang over edge. Put the filled pie plate in fridge while you roll the top.
  • Assemble the pie: spoon the fruit filling into the chilled bottom crust, mound it a bit in the center. Scatter 2 tbsp unsalted butter in small pieces over the filling.
  • Top the pie: roll the second dough disc to about the same size and either place whole on top and cut vents or cut into strips and weave a lattice. Trim overhang leaving about 1/2 to 1 inch, fold and crimp edges to seal. Make sure vents or lattice let steam escape.
  • Egg wash and sugar: whisk 1 large egg with 1 tbsp milk or cream and brush the top crust and edges, this gives a nice color. Sprinkle 1 tbsp coarse or turbinado sugar on top for crunch. Don’t skip the egg wash, it makes it look like a pro did it even if you flubbed the crimping.
  • Bake on a rimmed baking sheet (to catch drips) at 425°F for 20 minutes, then lower oven temp to 375°F and bake another 30 to 35 minutes until the crust is golden and the filling is actively bubbling. If the edges brown too fast, tent loosely with foil.
  • Cool and let set: remove pie to a wire rack and cool at least 3 to 4 hours so the filling thickens, overnight is even better if you can wait. Cutting too soon = runny slices.
  • Quick troubleshooting and tips: keep everything cold for a flaky crust, grate the butter or freeze cubes for super cold bits, don’t over-flour when rolling or crust gets tough, adjust sugar to taste depending on how tart your rhubarb is, if filling is too runny after baking bake longer, or cook a little extra cornstarch slurry on the stove and fold it in. Serve slightly warm or room temp with ice cream.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 219g
  • Total number of serves: 8
  • Calories: 556kcal
  • Fat: 26.8g
  • Saturated Fat: 16.4g
  • Trans Fat: 0.25g
  • Polyunsaturated: 0.95g
  • Monounsaturated: 6.6g
  • Cholesterol: 92mg
  • Sodium: 371mg
  • Potassium: 112mg
  • Carbohydrates: 75.6g
  • Fiber: 3.3g
  • Sugar: 39g
  • Protein: 5.6g
  • Vitamin A: 250IU
  • Vitamin C: 37mg
  • Calcium: 69mg
  • Iron: 0.79mg

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