What the heck is this?
This pie is the poster child of summer desserts. Think juicy strawberries and tart rhubarb nestled in a flaky, buttery crust. It’s sweet. It’s tangy. It’s got just enough sass to keep you coming back for one more sliver (or three). Serve it warm with a scoop of vanilla ice cream, and you’ve officially entered pie heaven.
Why You’ll Love This Recipe
– Sweet + tart = perfect flavor harmony
– That golden, flaky crust? Totally worth it
– It’s a classic—but with a homemade glow-up
– Great for backyard BBQs, brunches, or “just because”
– It screams summer in every bite
The Good Stuff You’ll Need
For the Filling:
– 3 cups chopped rhubarb (fresh or thawed from frozen)
– 2 ½ cups sliced fresh strawberries
– 1 cup granulated sugar
– 1/4 cup brown sugar
– 1/4 cup cornstarch
– 1 teaspoon lemon juice
– 1/2 teaspoon vanilla extract
– Pinch of salt
– 1 tablespoon butter (to dot the filling)
For the Crust:
– 1 double pie crust (store-bought or homemade—no judgment!)
– 1 egg + 1 tbsp milk (for egg wash)
– Optional: coarse sugar for sprinkling
Let’s Do This
Step 1: Prep the Filling
In a large bowl, toss rhubarb, strawberries, sugars, cornstarch, lemon juice, vanilla, and salt. Let it sit for 10 minutes while you roll out the dough—this helps the fruit release some juice and makes everything nice and glossy.
Step 2: Roll Out the Crust
Preheat your oven to 400°F (200°C).
Roll out one crust and fit it into a 9-inch pie plate. Trim any overhang. Pour the fruit mixture into the crust and dot with butter.
Step 3: Top It Off
Roll out the second crust and either:
– Lay it on whole and cut slits for venting
– OR get fancy with a lattice (you got this)
Seal the edges and crimp if you’re feeling decorative. Brush the top with egg wash and sprinkle with coarse sugar.
Step 4: Bake That Beauty
Bake at 400°F for 20 minutes. Then lower temp to 350°F (175°C) and bake for another 30–35 minutes, or until the filling is bubbly and the crust is golden brown.
If the edges brown too fast, cover them with foil halfway through.
Step 5: Cool It Down
Let the pie cool completely (at least 2–3 hours) so the filling sets. Yes, this is the hardest part. Worth it.
Serving Suggestions
– Warm with vanilla ice cream (mandatory)
– Cold for breakfast (we won’t tell)
– With whipped cream and a sprinkle of cinnamon sugar
Switch It Up
– Swap in raspberries or blackberries for a twist
– Add orange zest for extra brightness
– Go rustic: skip the top crust and use a crumb topping instead
Make-Ahead Tips
– Pie can be baked a day ahead—just cover and store at room temp
– Reheat slices in a low oven (300°F) for 10–15 minutes
– Leftovers? Store covered in the fridge for up to 3 days
Questions People Actually Ask
Q: Can I use frozen fruit?
A: Yep! Just thaw and drain the fruit first, then toss with the other filling ingredients.
Q: Why is my pie runny?
A: It might need more cornstarch—or more cooling time. The filling thickens as it sits.
Q: Can I freeze the pie?
A: You bet. Freeze it unbaked and bake straight from frozen (add 15–20 mins to baking time). Or freeze baked slices for sweet snacks later.
Best Strawberry-Rhubarb Pie: A Sweet-Tart Slice of Summer
- Total Time: 28 minute
- Yield: 8 servings
Description
This pie is the poster child of summer desserts. Think juicy strawberries and tart rhubarb nestled in a flaky, buttery crust. It’s sweet. It’s tangy. It’s got just enough sass to keep you coming back for one more sliver (or three). Serve it warm with a scoop of vanilla ice cream, and you’ve officially entered pie heaven.
Ingredients
For the Filling:
– 3 cups chopped rhubarb (fresh or thawed from frozen)
– 2 ½ cups sliced fresh strawberries
– 1 cup granulated sugar
– 1/4 cup brown sugar
– 1/4 cup cornstarch
– 1 teaspoon lemon juice
– 1/2 teaspoon vanilla extract
– Pinch of salt
– 1 tablespoon butter (to dot the filling)
For the Crust:
– 1 double pie crust (store-bought or homemade—no judgment!)
– 1 egg + 1 tbsp milk (for egg wash)
– Optional: coarse sugar for sprinkling
Instructions
Step 1: Prep the Filling
In a large bowl, toss rhubarb, strawberries, sugars, cornstarch, lemon juice, vanilla, and salt. Let it sit for 10 minutes while you roll out the dough—this helps the fruit release some juice and makes everything nice and glossy.
Step 2: Roll Out the Crust
Preheat your oven to 400°F (200°C).
Roll out one crust and fit it into a 9-inch pie plate. Trim any overhang. Pour the fruit mixture into the crust and dot with butter.
Step 3: Top It Off
Roll out the second crust and either:
– Lay it on whole and cut slits for venting
– OR get fancy with a lattice (you got this)
Seal the edges and crimp if you’re feeling decorative. Brush the top with egg wash and sprinkle with coarse sugar.
Step 4: Bake That Beauty
Bake at 400°F for 20 minutes. Then lower temp to 350°F (175°C) and bake for another 30–35 minutes, or until the filling is bubbly and the crust is golden brown.
If the edges brown too fast, cover them with foil halfway through.
Step 5: Cool It Down
Let the pie cool completely (at least 2–3 hours) so the filling sets. Yes, this is the hardest part. Worth it.
Notes
Warm with vanilla ice cream (mandatory)
– Cold for breakfast (we won’t tell)
– With whipped cream and a sprinkle of cinnamon sugar
- Prep Time: 25 minutes
- Cook Time: 50–55 minutes
Nutrition
- Calories: 370 kcal
- Fat: 5g
- Carbohydrates: 68g