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Strawberry Rhubarb Pie Recipe Easy, Homemade & Flavorful

Savannah
A homemade Strawberry Rhubarb Pie Recipe with sweet strawberries, tart rhubarb, and a flaky buttery crust. Perfect for spring and summer desserts with a rich, balanced fruit filling.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Ingredients
  

  • For the Pie Crust
  • 2 ½ cups all purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 cup cold unsalted butter
  • 6 to 8 tablespoons ice water
  • For the Filling
  • 3 cups fresh strawberries hulled and sliced
  • 2 ½ cups rhubarb chopped
  • 1 ¼ cups granulated sugar
  • ¼ cup cornstarch or tapioca
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter
  • For the Top
  • 1 egg
  • 1 tablespoon water
  • Turbinado sugar for topping

Instructions
 

  • Prepare the Dough

    Mix flour, sugar, and salt. Cut in cold butter until crumbly. Add ice water gradually until dough forms. Divide into two discs and chill for 1 hour.

  • Make the Filling

    Combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract in a large bowl. Stir until evenly coated.

  • Assemble the Pie

    Roll out the bottom crust and place into a pie dish. Add filling and dot with butter. Add lattice crust or full top crust.

  • Bake

    Bake at 400°F for 20 minutes. Reduce heat to 350°F and bake 40 to 50 minutes until filling bubbles and crust turns golden brown.

  • Cool and Serve

    Allow the Strawberry Rhubarb Pie Recipe to cool for at least 3 hours before slicing.

Notes

  • Fresh rhubarb gives the best tart flavor, but frozen rhubarb works well if fully thawed and drained.
  • Let the pie cool completely before slicing to help the filling set properly.
  • Tapioca creates a thicker filling texture than cornstarch and works especially well with frozen fruit.
  • If the crust browns too quickly, loosely cover the edges with foil during baking.
  • For extra flavor, add a pinch of cinnamon or nutmeg to the filling.
  • Store the Strawberry Rhubarb Pie Recipe covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • The pie can be frozen for up to 3 months after baking and cooling completely.
  • A lattice crust helps steam escape and keeps the filling from becoming overly watery.
  • For a rustic variation, replace the top crust with a buttery crumble topping.
  • Serve slightly warm with vanilla ice cream or whipped cream for the best texture and flavor.