Classic Strawberry Rhubarb Pie Recipe (With a Shortcut Crust)

This strawberry rhubarb pie recipe is tart, sweet, and the kind of dessert that tastes like someone loves you. The ruby-red filling bubbles up beneath a golden lattice crust, and every bite is like a little slice of early summer. Whether you’re baking for a family get-together or just craving a nostalgic treat, this pie never disappoints.

Ingredients Needed

What You Need to Know About Rhubarb

If you’ve never baked with rhubarb before, here’s a little crash course:

• Rhubarb looks like celery, but don’t let that fool you—this veggie (yep, it’s a vegetable!) is famous for desserts.
• Color matters: The deeper red the stalk, the sweeter and less tart the rhubarb tends to be. Pale green stalks could work just fine, but the redder varieties give the pie a prettier color and a slightly more mellow flavor.
• Fresh is best: Rhubarb season starts in early spring. Look for firm, crisp stalks without blemishes or limpness. You can also freeze sliced rhubarb if you want to enjoy it year-round.

How to Make Strawberry Rhubarb Pie (Step-by-Step Photos)

Want a little visual help along the way? Below you’ll find step-by-step photos that match the instructions in the recipe card. Each photo is numbered to guide you through the process—from prepping the crust to weaving the lattice. If you’re a visual learner (or just want to see how things should look), this section is for you!

Strawberry Rhubarb Pie Recipe

Prep Time: 30 minutes minutes

Cook Time: 50 minutes minutes

Chill Time: 6 hours hours

Total Time: 7 hours hours 20 minutes minutes

Servings: 8 slices

Calories: 391kcal

Author: Sydney

Cost: $9.42

A sweet-tart strawberry rhubarb pie with a golden crust and fresh fruit filling—easy to make with a store-bought crust and perfect for spring or summer.

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Ingredients

• 1 package pie crust 1 sheet for the bottom, 1 sheet for the top (or make a homemade crust)
• 3 ¼ cups rhubarb sliced into 1/2 inch pieces
• 2 cups fresh strawberries quartered
• ⅓ cup light brown sugar packed
• ⅓ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 tablespoon orange juice
• ½ teaspoon vanilla extract
• 2 tablespoons unsalted butter cut into small pieces
• 1 large egg lightly beaten with 1 tablespoon milk
• Coarse sugar for garnish optional

Instructions

• Prep the crust: Preheat oven to 400°F. Press one crust into a 9-inch pie pan and refrigerate while you make the filling.
  1 package pie crust
• Mix the filling: In a large bowl, stir together rhubarb, strawberries, both sugars, cornstarch, salt, orange juice, and vanilla. Let sit while the oven heats—this draws out the juices.
  3 ¼ cups rhubarb, 2 cups fresh strawberries, ⅓ cup light brown sugar, ⅓ cup granulated sugar, ¼ cup cornstarch, ¼ teaspoon salt, 1 tablespoon orange juice, ½ teaspoon vanilla extract
• Add filling to pie: Use a slotted spoon to scoop the fruit (not the juice) into the crust. Dot the top with butter. Optional: sprinkle extra sugar if you like it sweeter.
  2 tablespoons unsalted butter
• Make the top crust: Cut strips from the second crust and create a lattice pattern, or simply place it on top with steam vents.
• Seal and decorate: Crimp the edges and brush with egg wash. Sprinkle with coarse sugar if using.
  1 large egg, Coarse sugar for garnish
• Bake: Place pie on a rimmed baking sheet. Bake at 400°F for 20 minutes, then reduce to 350°F and bake 30–40 more minutes. Cover the edges if browning too fast.
• Cool completely: Let cool on a rack for at least 3 hours. For best results, chill in the fridge another 3–4 hours (or overnight!) before slicing.

Notes

This pie takes a while to bake, allowing the edge crust to brown too quickly. When you see that the edge is just about perfectly golden brown, cover it with pie shields, if you have them, or strips of foil if you don’t.

Because this pie filling is very juicy, you will have some juices bubbling up and over the edge of the pie pan. To protect your oven, place the pie on a rimmed baking sheet while the pie is in the oven

The first piece of this pie is a little tricky to remove. Use a small offset spatula to gently run under the edge of the crust, loosening any areas where it is stuck to the pie pan. It is a good idea to slide the spatula down the inner sloped edge to loosen the crust from the pie pan. Use a pie server to lift the pie slices out of the pie pan for serving. The other pieces will be easier to remove since you have room to loosen the crust from the side. Even if your pieces are not perfect, they will still be delicious!

Nutrition

Serving: 1slice | Calories: 391kcal | Carbohydrates: 53g | Protein: 5g | Fat: 18g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 249mg | Fiber: 3g | Sugar: 20g

FAQs: Strawberry Rhubarb Pie

Can I make this ahead of time and freeze it?

This strawberry Rhubarb pie freezes well after being fully baked and cooled. Wrap carefully with plastic wrap, then freezer paper, before placing in the freezer. When ready to eat the pie, take it out of the freezer the night before and allow it to thaw. Let it come up to room temperature on the countertop before serving.

What substitutions can I make?

You can substitute lemon juice for the orange juice called for in the recipe. It will be tangier than the orange juice. If you don’t have orange juice and you don’t want to add tang to an already tangy pie, omit it.

Do I have to use a refrigerated crust for this recipe?

If you have the time, certainly make your favorite pie crust recipe. You will need a top crust and a bottom crust.

How to Store Your Pie

• Refrigerator: Cover the pie and store in the refrigerator for up to 4 days. This is a great make-ahead pie for gatherings.
• Freezing: Baked, cooled pies can be stored in the freezer for 2-3 months. Thaw the pie in the refrigerator overnight. Bring it to room temperature thoroughly before slicing and serving.Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and rewarm gently in the oven before serving.

There are some recipes that just feel like home—and this Strawberry Rhubarb Pie is one of them. I’ve held on to Mom’s original recipe for years, and while I take a shortcut by using a store-bought crust, the filling is 100% fresh and homemade—just the way she did it.