Strawberry Rhubarb Pie is tried and true, and is the best strawberry rhubarb pie recipe!  It’s got a foolproof flaky pie crust and the perfect sweet, tangy filling.  It’s a family favorite!

slice of strawberry rhubarb pie on a plate with fork alongside

**This recipe was originally published in April 2013.  I’ve perfected the recipe, updated the photos and included step by step instructions.

One of the bright spots during the past few weeks was finding rhubarb at the market.  I’d been looking for it for weeks beforehand with the sole intention of perfecting this Strawberry Rhubarb Pie recipe…it seemed like forever before I finally found some.

I was truly excited to revisit this recipe.  When I posted it 7 years ago, I wasn’t a big pie baker, so I adapted it from another recipe.   I learned a lot about pastry in cooking school since then, and I’ve gotten a lot more experience baking pies.

It was important to make this recipe my own because strawberry rhubarb pie is a family favorite.  I’m really proud of this recipe, and my husband told me that this is the best pie that I’ve ever made.

That means a lot, because I’ve made a lot of pies. 🙂

overhead shot of fresh baked strawberry rhubarb pie with serving plates alongside

What makes this the best strawberry rhubarb pie recipe:

I’ve eaten a lot of strawberry rhubarb pies in my time, so I know what makes one the best.  This recipe hits all the marks!

  • The filling is the perfect balance of juicy, sweet strawberries and tangy rhubarb, with orange juice and zest to make the flavors pop.
  • The pie has just the right amount of sweetness to let the fruit flavors shine through.
  • The strawberry rhubarb pie filling is thickened with just the right amount of cornstarch to make the juices thick and syrupy.
  • This pie has the perfect all butter flaky pie crust.  It’s an easy, foolproof recipe that’s gotten rave reviews.  
  • The pie dough may be made a few days in advance, and the entire pie may be baked up to a day in advance.  

Rhubarb and strawberry pie recipe ingredients

strawberry rhubarb pie filling ingredients

This recipe includes minimal ingredients for both the pie crust and the filling.  

  • All purpose flour.  The flour is included in the pie crust only, and you’ll need more when rolling your pie crusts.
  • Granulated sugar.  The bulk of the sugar is used in the strawberry rhubarb pie filling, along with a couple of tablespoons for the pie crusts.
  • Salt. A pinch of salt is included in the crust to give it a bit of flavor.
  • Unsalted butter.  I use unsalted butter to control the amount of salt.  Be sure to use cold butter.
  • Ice water.  It’s important to use ice water to keep the butter nice and cold for the pie crust.  You’ll need between 3-5 tablespoons.
  • Strawberries.  Fresh or frozen strawberries may be used in this pie, just be sure to thaw them if frozen.  
  • Rhubarb.  Fresh or frozen rhubarb may be used.
  • Orange zest and juice.  The orange zest and juice compliment the flavors of the strawberries and rhubarb perfectly.  It really makes the flavors pop!
  • Cornstarch.  The cornstarch is necessary to thicken the strawberry rhubarb pie filling.  If you don’t have any cornstarch on hand, see this article on How to Substitute Cornstarch by Epicurious. 
  • Egg yolk.  The egg yolk is combined with 1 teaspoon of water for an egg wash, which is brushed over the top of the pie.  The purpose of the egg wash is to ensure that the top crust gets nice and golden brown.

close up of slice of rhubarb and strawberry pie with fork alongside on the plate

How to make strawberry rhubarb pie

I like to tackle the prep for this pie in two separate components.  When possible, I prepare the pie crusts 1-2 days in advance, and roll them out the day I’m ready to bake them.  

Prepare the pie crusts

prepared double crust pie discs

  • Prepare the crust as per the instructions in my Flaky Pie Crust recipe.  The pie dough is made in a food processor which is the easiest way to prepare it!
  • Wrap the pie discs tightly in plastic wrap and refrigerate for a minimum of 30 minutes to a few days until you’re ready to roll them.

Prepare the strawberry rhubarb pie filling

I like to prepare the filling and let it stand at room temperature while I roll out both pie crusts to give the flavors even more time to marry.

strawberry rhubarb pie filling prep

strawberry rhubarb pie filling immediately after stirring and several minutes after

  • Hull the strawberries, chop them into large chunks, and place in a large bowl.
  • To prep the rhubarb, trim the edges from the top and bottom, cut the stalks in half and chop into chunks.  Place in the bowl with the strawberries.  
  • Add the sugar, cornstarch, orange zest and juice, and stir well to combine.
  • Immediately after stirring, the fruit will have a thick coating of sugar.  As it stands at room temperature, the sugar melts and macerates the fruit.

Roll the pie crusts

pie dough before and after rolling

  • If the dough has been chilling for longer than 30 minutes to an hour, let the pie discs stand at room temperature for 15-30 minutes or until soft enough to roll.
  • Sprinkle a bit of flour onto a work surface.  Unwrap one of the pie discs and place on the work surface, then lightly sprinkle the top with flour.  
  • Flour the rolling pin and roll the dough clockwise from the center outward in 10 minute intervals.  Sprinkle flour underneath the dough and flour the rolling pin every few rolls to keep the dough from sticking. Continue rolling until the dough is about 1″ larger than the circumference of your 9″ pie plate.

Place the bottom crust in the pie plate

pie dough in pan before and after trimming

  • Gently roll the pie dough loosely around the rolling pin and unroll over the pie pan.  Press the dough into the edges gently.
  • Trim the edges with a paring knife and place into the refrigerator to chill while you roll the top crust.

Roll and decorate the top pie crust

top crust of strawberry rhubarb pie with circle pattern and filled pie crust

  • Preheat the oven to 400 degrees.
  • Roll the second pie crust according to the instructions above.  To decorate the top pie crust with a circle pattern as I have here, make a pattern in the dough with the bottom of a small cake decorating tip and cut out each circle.  Use the tip of a paring knife to pop the circle out of the bottom of the tip if it sticks.  If you prefer not to decorate the top crust with circles, simply cut about 3 slits in the center of the pie crust once it’s placed over the filling.
  • Pour the strawberry rhubarb pie filling into the bottom pie crust.

Assemble and bake the pie

Top crust of strawberry rhubarb pie before and after crimping

rhubarb and strawberry pie before baking with egg wash and after baking

  • Gently roll the top pie crust over the rolling pin and unroll over the top of the filling.
  • Trim the edges if necessary and crimp decoratively.
  • Combine the egg yolk and water, and brush evenly over the pie crust and edges.  If you’ve made a circle pattern, place some of the circle cutouts over the top of the pie and brush them with egg wash as well.
  • Bake the strawberry rhubarb pie for 20 minutes at 400 degrees or until golden.  Reduce the oven temperature to 350 and place a pie shield over the edges of the pie.  Continue baking for 55-70  minutes or until the top is golden brown and the juices are bubbling in the center.

close up of fresh baked rhubarb and strawberry pie

What’s the purpose of an egg wash?

The egg wash is necessary to give the pie crust it’s beautiful golden brown color.  

How to prep rhubarb

Rhubarb is very easy to prep!  Simply trim the top and bottom of the stalks, then cut in half lengthwise and chop.

If you’re not familiar with it and want to learn more, see my produce guide on Rhubarb.

front shot of slice of strawberry rhubarb pie a la mode

How to store strawberry rhubarb pie

The pie may be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Recipe notes

  • It’s completely normal for the juices to come up and settle into the top edges of the pie!
  • Pie crusts may be made up to 1-2 days in advance or frozen for up to 3 months.  If frozen, thaw in the refrigerator overnight.  Place the pie crust on the counter at room temperature for up to 30 minutes to soften before rolling.
  • Use store bought pie crust if pressed for time.
  • This strawberry rhubarb pie may be baked the day before you’re ready to serve it.
  • The pie may be stored at room temperature for up to 3 days, or in the refrigerator for up to one week.

close up of strawberry rhubarb pie a la mode

Looking for more Rhubarb recipes?  Try these:

Yield: 10 servings

Strawberry Rhubarb Pie

slice of strawberry rhubarb pie on a plate with fork alongside

Strawberry Rhubarb Pie is tried and true, and is the best strawberry rhubarb pie recipe!  It's got a foolproof flaky pie crust and the perfect sweet, tangy filling.  It's a family favorite!

Prep Time 30 minutes
Cook Time 50 minutes
Additional Time 30 minutes
Total Time 1 hour 50 minutes

Ingredients

Pie Filling:

  • 1 lb. rhubarb, edges trimmed, halved lengthwise and chopped into 1/2" chunks (about 3 cups)
  • 1 pint (12 ounces) fresh strawberries, hulled and cut into chunks (about 2 1/2 cups)
  • 3/4 cup granulated sugar
  • 4 tablespoons cornstarch
  • 1 tablespoon orange zest
  • 1 tablespoon fresh orange juice
  • Egg yolk combined with 1 teaspoon of water for egg wash

Instructions

  1. Prepare pie crust as directed and chill the disks for a minimum of 30 minutes while you prepare the filling.
  2. Preheat the oven to 400 degrees. Combine the rhubarb, strawberries, sugar, cornstarch, orange juice, and orange zest in a large bowl. Set aside.
  3. Remove one of the pie dough disks from the refrigerator. Lightly flour a work surface and rolling pin and roll the pie crust from the center outward, clockwise at 10 minute intervals, until it's 1" larger than the width of the pie pan. Be sure to dust the rolling pin and underneath the pie crust with flour every few rolls to prevent sticking. Gently roll the pie crust loosely around the rolling pin, then unroll over the pie plate and press the crust down gently into the edges. Chill the bottom pie crust while you roll out the top crust.
  4. Repeat the process to roll out the second pie dough disk. If you'd like to decorate the top pie crust with circles as I did here, use the bottom of a small cake decorating tip to cut the circles. Use the tip of a paring knife to ease the circles out of the bottom of the tip if they stick.
  5. Pour the strawberry rhubarb filling into the bottom pie crust, then gently roll the top crust around the rolling pin and unroll it over the top of the filling. Trim the edges as needed, then crimp them decoratively.
  6. Brush the egg wash evenly over the pie crust and crimped edges, then place some of the cutout circles on top of the pie and brush them with egg wash as well. If you did not cut out a circle pattern, simply cut about 3 slits into the center of the pie.
  7. Bake at 400 degrees for 20 minutes or until golden brown, then place a pie shield over the edges and lower the oven temperature to 350 degrees and bake another 60-70 minutes, or until the pie is golden brown and juices are bubbling in the center. If the pie is browning too quickly, cover the top loosely with foil.
  8. Cool on a wire rack for 3-4 hours to allow the juices to set. Serve warm with vanilla ice cream if desired and enjoy!

Notes

  • It's completely normal for the juices to come up and settle into the top edges of the pie!
  • Pie crusts may be made up to 1-2 days in advance or frozen for up to 3 months.  If frozen, thaw in the refrigerator overnight.  Place the pie crust on the counter at room temperature for up to 30 minutes to soften before rolling.
  • Use store bought pie crust if pressed for time.
  • This strawberry rhubarb pie may be baked the day before you're ready to serve it.
  • The pie may be stored at room temperature for up to 3 days, or in the refrigerator for up to one week.

Recommended Products

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Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 183Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 83mgCarbohydrates: 32gFiber: 2gSugar: 18gProtein: 3g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made. This information does not include the pie crusts as that has been calculated in a separate post.

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