Sweet & Tangy Strawberry Rhubarb Pie Recipe

This homemade Strawberry Rhubarb Pie is the ultimate spring dessert! Bursting with juicy strawberries and tangy rhubarb, this classic pie has a perfectly sweet-tart filling nestled in a golden, flaky crust. Whether you’re baking for a special occasion or just craving something nostalgic, this easy strawberry rhubarb pie recipe is sure to become a family favorite.

Why You’ll Love Strawberry Rhubarb Pie

• Perfect balance of sweet and tart: The natural sweetness of strawberries pairs beautifully with the tangy bite of rhubarb, creating a flavor that’s vibrant and refreshing. Each bite gives you a delicious contrast that keeps you coming back for more. It’s the ideal dessert for anyone who loves fruit-forward pies. You won’t find another combo quite like this!

• Simple ingredients, big flavor: This pie uses basic pantry and seasonal items—nothing fancy, just real, wholesome ingredients. The strawberries and rhubarb shine through without being overpowered by extras. It’s proof that you don’t need complicated steps to make something amazing. Plus, it’s easy to customize if needed.

• Flaky, golden pie crust: Whether you use store-bought or homemade dough, the buttery crust comes out golden and crisp. It holds the juicy filling perfectly without getting soggy. That contrast of textures—crunchy crust and soft fruit—is pure pie heaven. Don’t forget to sprinkle sugar on top for a sparkling finish!

• Great for spring and summer gatherings: This pie is a showstopper at BBQs, potlucks, or holiday dinners. It’s visually beautiful with its rich red filling and golden crust. Serve it warm with vanilla ice cream, and it’ll be the first dessert to disappear. Everyone will be asking for the recipe!

• Make-ahead and freezer friendly: You can prep this pie ahead of time, freeze it baked or unbaked, and enjoy it later. It’s perfect for using up fresh-picked strawberries or rhubarb from the garden or farmers market. Having one in the freezer means you’re always ready for a last-minute dessert. Convenience meets homemade goodness!

Ingredients For Strawberry Rhubarb Pie

• White Sugar – Adds the perfect amount of sweetness to balance the tart rhubarb.

• All-Purpose Flour – Helps thicken the juicy filling so it sets nicely in the pie.

• Rhubarb – Tangy and slightly sour, rhubarb gives this pie its signature flavor. Be sure to slice it into small ¼-inch pieces for even cooking.

• Strawberries – Sweet, juicy, and colorful—fresh strawberries are best, but frozen can work in a pinch.

• Double Pie Crust – Use store-bought or homemade; you’ll need a top and bottom crust to hold the filling and create that classic pie look.

• Butter – Just a few dots of butter add richness and help keep the filling from bubbling over.

• Egg Yolk – Brushed on the top crust for a golden, glossy finish.

• White Sugar (for sprinkling) – Adds sparkle and a little crunch to the crust.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article

Kitchen Tools You Need To Make Strawberry Rhubarb Pie

• Large Mixing Bowl – For tossing together the sugar, flour, rhubarb, and strawberries.

• Measuring Cups and Spoons – Essential for getting accurate ingredient amounts.

• 9-Inch Pie Pan – Holds the double crust and fruit filling.

• Pastry Brush – Used to brush the egg yolk onto the top crust for a golden finish.

• Spoon or Spatula – Helpful for stirring the filling and transferring it into the pie crust.

• Wire Cooling Rack – Allows the pie to cool evenly after baking.

• Oven – Bakes the pie to bubbly, golden-brown perfection.

How To Make Strawberry Rhubarb Pie

• Start by preheating your oven to 400°F so it’s ready when the pie is assembled.

• In a large bowl, mix together the flour and sugar, then add the sliced rhubarb and quartered strawberries. Toss everything well and let it sit for 30 minutes so the juices can develop.

• Line your pie pan with the bottom crust and pour in the fruit mixture. Dot the top of the filling with small pieces of butter.

• Place the second crust over the filling. Seal the edges using a bit of water and press them together to crimp.

• Brush the top crust with egg yolk and sprinkle with sugar for that beautiful golden shine.

• Use a knife or kitchen shears to cut slits in the top crust so steam can escape while baking.

• Bake for 35–40 minutes, until the filling is bubbling and the crust is golden brown.

• Let the pie cool completely on a wire rack before slicing to allow the filling to set.

  Want to save this recipe?

  Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Serving Suggestions

• Serve a warm slice of strawberry rhubarb pie with a big scoop of creamy vanilla ice cream, it melts into the filling and adds the perfect creamy contrast.

• For an extra indulgent treat, drizzle with a little heavy cream or a dollop of vanilla frosting

• This pie also pairs beautifully with a hot cup of strong coffee or a cold glass of homemade vanilla milkshake.

• You can dress it up with a fresh mint leaf or a sprinkle of powdered sugar for a pretty presentation at dinner parties.

• Want to keep it simple? Just slice and serve—it’s delicious all on its own!

Tips For Success

• Let the fruit sit after mixing – After tossing the rhubarb and strawberries with sugar and flour, let the mixture sit for 30 minutes. This allows the fruit to release its juices and helps the filling thicken during baking. Skipping this step may result in a runny, watery pie.

• Seal the crust edges well – Use a bit of water to help press the top and bottom crusts together. This helps prevent the filling from leaking out while baking. Crimp the edges with your fingers or a fork for a decorative and secure finish.

• Brush the crust for a golden finish – Brushing the top crust with egg yolk and sprinkling with sugar gives it a golden, shiny look and a slight crunch. This small step makes a big difference in presentation and texture.

• Don’t forget to cut slits in the top crust – Cutting small slits allows steam to escape during baking. This prevents pressure buildup, leaking, or soggy crust. Just a few slits will do the trick!

• Bake on a sheet pan – Place the pie on a baking sheet to catch any filling that might bubble over. It keeps your oven clean and avoids burnt sugar messes.

• Cool the pie completely before slicing – While it’s tempting to cut into a warm pie, letting it cool helps the filling set. This ensures clean slices that hold together beautifully.

Variations And Substitutions

• Use frozen fruit instead of fresh – If strawberries or rhubarb aren’t in season, you can use frozen fruit instead. Just make sure to thaw and drain it well to avoid excess moisture in the filling. You may want to increase the flour slightly to help thicken the juices. This makes the pie accessible year-round, not just in spring or summer.

• Try different sweeteners – While white sugar is classic, you can substitute with coconut sugar, raw cane sugar, or even a sugar substitute like Stevia or monk fruit if you’re watching your sugar intake. Keep in mind, natural sugars may change the flavor slightly and affect how well the filling sets. If you’re using a substitute, it’s best to research the equivalent ratio. Always taste the filling before baking to adjust sweetness as needed.

• Make it gluten-free – Swap the all-purpose flour for a 1-to-1 gluten-free flour blend to thicken the filling. Use a gluten-free pie crust (store-bought or homemade) to keep everything compliant. Be sure to double-check the crust packaging if buying from the store—it should be labeled gluten-free. This simple switch allows people with gluten sensitivity to enjoy the same delicious dessert.

• Add other fruits – Want to switch it up a little? Try mixing in raspberries, blueberries, or even sliced apples with the strawberries and rhubarb. These additions change the flavor profile and let you get creative with what’s in season or on hand. Just don’t go overboard—too much extra fruit can throw off the filling’s texture.

• Boost flavor with spices or zest – Add a pinch of cinnamon or nutmeg for a warm twist. A bit of lemon zest or orange zest also brightens up the pie and enhances the fruit flavor. You can even add a splash of vanilla extract to the filling if you like a hint of sweetness beyond the fruit. These small additions take the pie to the next level without much effort.

• Make it vegan – Use a vegan pie crust (many store-bought brands offer this option) and skip the egg yolk wash. Instead, brush the crust with almond milk or coconut milk for color. Use a plant-based butter substitute to dot the filling. The result is still golden and delicious with no animal products required.

• Mini pies or hand pies – Want to make this pie more portable or perfect for individual servings? Use the filling to make mini pies in muffin tins or hand pies using folded rounds of crust. They bake quicker and are great for parties, picnics, or lunchboxes. Just adjust the baking time accordingly—usually around 20–25 minutes.

Storage and Reheating

• Room Temperature – If you plan to eat the pie within a day or two, you can store it at room temperature. Just cover it loosely with foil or plastic wrap. Keep it in a cool, dry place away from direct sunlight. It will stay fresh for up to 2 days this way.
• Refrigerator – For longer storage, place the leftover pie in the fridge. Cover it tightly with foil or plastic wrap to keep it from drying out. It will stay good for up to 5 days. You can enjoy it cold or reheat a slice in the microwave for about 20–30 seconds to bring back that fresh-baked feel.
• Freezer (Unbaked) – Want to make your pie ahead of time? Assemble the unbaked pie in a foil pie pan, wrap it tightly in foil, and place it in a freezer bag. Freeze for up to 2 months. When ready to bake, pop it straight into the oven from frozen and add a few extra minutes to the baking time.
• Freezer (Baked) – You can also freeze a fully baked pie. Let it cool completely, then wrap it in foil and place in a freezer-safe bag. It will keep for up to 2 months. Thaw in the fridge overnight, then reheat in a 350°F oven until warmed through.
• Reheating Tips – To reheat the whole pie, place it in a 350°F oven for 15–20 minutes, loosely covered with foil to prevent the crust from over-browning. For individual slices, the microwave is quick and easy. Add a scoop of ice cream or whipped cream to make it taste fresh and homemade again.

Frequently Asked Questions

Can I use frozen strawberries or rhubarb for this pie?

Yes, you can use frozen fruit if fresh isn’t available. Make sure to thaw it completely and drain off any excess liquid before using it in the filling. This helps prevent the pie from becoming too watery. You may also want to add a little extra flour to help thicken the filling.

How do I keep the bottom crust from getting soggy?

The key to preventing a soggy bottom crust is to make sure your filling isn’t too wet. Let the fruit mixture sit for 30 minutes to release some juices, and don’t skip the flour—it thickens the filling as it bakes. Baking the pie on a lower rack also helps the bottom crust cook more thoroughly. You can also place the pie pan on a preheated baking sheet to encourage a crisp bottom.

How do I know when the pie is done baking?

The pie is ready when the filling is bubbling through the slits in the top crust and the crust is golden brown. If the edges of the crust are browning too quickly, you can cover them with foil or a pie shield. Bake for 35–40 minutes, checking near the end to avoid over-baking. Let it cool completely to allow the filling to set.

Can I make this pie ahead of time?

Yes, you can make this pie ahead in a few ways. You can assemble and freeze it unbaked, then bake straight from frozen when ready. Or you can bake it, let it cool, and store it in the fridge for up to five days. Either way, it reheats beautifully in the oven.

Do I need to cook the filling before adding it to the crust?

No, the filling goes into the crust raw. The strawberries and rhubarb cook down in the oven, releasing their juices and creating a naturally thick and flavorful filling. The flour added to the mixture helps absorb the juices and thicken the pie while it bakes. There’s no need to pre-cook the fruit mixture.

Can I use a store-bought crust?

Absolutely! A store-bought double pie crust works great for this recipe and saves time. Just make sure it’s fully thawed if it’s frozen, so it rolls and bakes properly. If you prefer homemade crust, feel free to use your favorite recipe.

How do I get clean slices when serving?

To get neat slices, let the pie cool completely before cutting. This gives the filling time to firm up and prevents it from running out of the crust. A sharp knife and a clean wipe between each slice can also help. For the cleanest presentation, refrigerate the pie for an hour before slicing.

Is this pie very sweet?

This recipe has a nice balance of sweet and tart flavors. The sugar complements the strawberries and tones down the tanginess of the rhubarb without overpowering it. If you prefer a sweeter pie, you can add a few extra tablespoons of sugar. If you like it more tart, reduce the sugar slightly.

What’s the best way to serve strawberry rhubarb pie?

Strawberry rhubarb pie is best served slightly warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream on top takes it over the top. It’s also delicious completely chilled if you prefer a firmer texture. However you serve it, it’s always a hit!

Other Easy Strawberry Recipes

Strawberry Pineapple Drink – This fruity strawberry pineapple drink is naturally sweet, super refreshing, and made without any added sugar or dairy.

Strawberry Cookies – These soft and chewy strawberry cookies come together in minutes using cake mix and just a few simple ingredients.

Strawberry Santa Christmas – These adorable strawberry Santas are a fun and festive no-bake holiday treat that kids and adults will love.

Spinach Salad with Strawberries – This fresh spinach salad is bursting with sweet strawberries, creamy feta, and a tangy balsamic dressing.

No Sugar Strawberry Ice Pops – These healthy strawberry popsicles are sweetened only with fruit and are perfect for a refreshing keto-friendly, vegan treat.

Strawberry Banana Oat Bars – These soft and hearty strawberry banana oatmeal bars are perfect for a healthy vegan and gluten-free breakfast or snack.

Other Easy Rhubarb Recipes

How to Prepare Rhubarb – Learn how to clean, cut, and cook rhubarb easily so it’s ready to use in pies, sauces, and more.

More Dessert Recipes

• Chocolate Banana Nice Cream
• Sweet Potato Quick Bread
• Pumpkin Chocolate Chip Cookies