Strawberry Rhubarb Pie

There’s a smell that means rhubarb season has arrived: something between green apple and cut grass, sharp enough to make your nose wrinkle before it mellows into something sweeter. Pair that stalk with the first ripe strawberries of the year, wrap both in butter-laden pastry, and you get a strawberry rhubarb pie that tastes like the exact turn from spring into summer. The filling bubbles up thick and jammy under a lattice crust, dark red juice pooling at the seams, and the smell that fills your kitchen while it bakes is reason enough to make this pie every year.

If you’ve only ever had rhubarb in a crumble, or never touched it at all, this is the pie that will convert you. Rhubarb brings a tartness that strawberries alone can’t offer, and that contrast is what makes this combination a genuine classic rather than a novelty pairing. You’ll thicken the juices just enough that your slices hold together on the plate, and you’ll get a crust that’s flaky at the edges and just slightly soft where the filling has soaked in.

This recipe walks you through a tested double crust, a filling ratio that won’t leave you with a soupy mess, and the lattice-weaving technique that makes the pie look like it came from a bakery window. Grab a few stalks of rhubarb and a pint of strawberries, and let’s get baking.

Why This Strawberry Rhubarb Pie Recipe Works

A lot of strawberry rhubarb pie recipes fail in one of two ways: they drown the rhubarb’s tang under too much sugar, or the filling turns into fruit soup because there wasn’t enough thickener to catch up with all the juice these fruits release once they hit the oven. This recipe uses a mix of cornstarch and a small amount of flour to strike a middle ground — thick enough to slice cleanly once the pie has cooled, but not gluey or dull. You’ll also let the fruit sit with the sugar for a few minutes before baking, which draws out some of the excess liquid so you can control exactly how much ends up in the crust instead of pooling on your baking sheet.

The crust itself relies on cold butter and ice water, worked just enough to keep the fat in visible flecks rather than blending it in completely. Those flecks are what puff and separate into flaky layers in the oven’s heat. Combined with an egg wash and a sprinkle of coarse sugar, the lattice top turns deep golden brown and gives you a pie that’s worth showing off at the table, not just eating standing over the counter.

Ingredients You’ll Need

You’ll work from two short ingredient lists: one for the crust, one for the filling. Nothing here is unusual, and you likely have most of it in your kitchen already.

Look for rhubarb stalks that feel firm and snap cleanly, not limp or rubbery, and choose strawberries that smell fragrant at the stem end — that’s a better freshness test than color alone, since some strawberry varieties stay pale pink even when perfectly ripe. If your grocery store only carries pre-trimmed rhubarb with no leaves attached, that’s completely normal and actually convenient. Either way, you want stalks that are firm enough to hold their shape once diced, since mushy rhubarb tends to break down rather than stay in tender bites once it bakes. This pie belongs in the same rotation as our other favorites in the pies and tarts category if you’re planning a season of fruit-forward baking.

For the Crust

Ingredient	Amount
All-purpose flour	2 1/2 cups (300g)
Granulated sugar	1 tablespoon
Salt	1 teaspoon
Unsalted butter, cold and cubed	1 cup (2 sticks / 227g)
Ice water	6–8 tablespoons
Apple cider vinegar	1 teaspoon
Egg (for egg wash)	1 large, beaten with 1 tablespoon water
Coarse sugar, for topping	1–2 tablespoons

For the Filling

Ingredient	Amount
Fresh rhubarb, stalks only, sliced	3 cups (about 4–5 stalks)
Fresh strawberries, hulled and halved	3 cups (about 1 pound)
Granulated sugar	1 cup (200g), adjust to taste
Cornstarch	1/3 cup (40g)
All-purpose flour	2 tablespoons
Lemon juice	1 tablespoon
Lemon zest	1 teaspoon
Vanilla extract	1 teaspoon
Salt	1/4 teaspoon
Ground cinnamon (optional)	1/4 teaspoon

Only the rhubarb stalks belong in this pie. Rhubarb leaves contain concentrated oxalic acid and are toxic to eat — always trim the leaves off and discard them before you slice your stalks, and never add them to a pot, a pie, or any other dish, cooked or raw.

How to Make Strawberry Rhubarb Pie

Make the Crust and Lattice Strips

A food processor makes quick work of this dough if you have one — pulse the dry ingredients with the butter in short bursts until you reach the same coarse, pea-sized crumb, then transfer to a bowl before adding the water by hand so you don’t overwork it. King Arthur Baking has a helpful walkthrough of the lattice-weaving technique if you want a visual reference before you start cutting strips.

1. Whisk the flour, sugar, and salt together in a large bowl.
2. Cut the cold, cubed butter into the flour using a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea-sized pieces of butter still visible.
3. Stir the vinegar into the ice water, then drizzle it into the flour mixture a tablespoon at a time, tossing with a fork, until the dough just holds together when you press a handful.
4. Divide the dough in half, shape each half into a disc, wrap in plastic, and refrigerate for at least 1 hour.
5. Roll one disc into a 12-inch circle and fit it into a 9-inch pie dish. Trim the overhang to about 1 inch and refrigerate while you work on the rest.
6. Roll the second disc into a 12-inch circle and cut it into 10 to 12 strips, about 3/4 inch wide, with a pizza cutter or sharp knife. Chill the strips on a baking sheet while you make the filling.

Prepare the Filling

1. In a large bowl, combine the sliced rhubarb and halved strawberries.
2. Add the sugar, cornstarch, flour, lemon juice, lemon zest, vanilla, salt, and cinnamon if you’re using it.
3. Toss gently until every piece of fruit is coated, then let the mixture sit for 15 to 20 minutes so the sugar starts drawing out the fruit’s juice.

Assemble the Pie

1. Preheat your oven to 400°F (200°C) and set a rimmed baking sheet on the rack below where the pie will sit, to catch any drips.
2. Pour the fruit filling into the chilled pie shell, mounding it slightly toward the center, and leave behind any liquid that’s pooled at the bottom of the bowl.
3. Weave the lattice strips over the top: lay half the strips across the pie in one direction, then fold back every other strip and lay a cross strip over the rest, alternating until the lattice is complete.
4. Trim the strips flush with the bottom crust, fold the edges under, and crimp decoratively with your fingers or the tines of a fork.
5. Brush the lattice and the crimped edges with the egg wash, then sprinkle generously with coarse sugar.

Bake to Golden Perfection

1. Bake at 400°F (200°C) for 20 minutes, then reduce the oven temperature to 375°F (190°C) without opening the door if you can help it.
2. Continue baking for 35 to 40 minutes, until the crust is deep golden brown and the filling bubbles thickly through the gaps in the lattice.
3. If the edges are browning too quickly, cover them loosely with a pie shield or strips of foil for the remaining bake time.
4. Cool the pie on a wire rack for at least 3 to 4 hours before slicing. This rest lets the filling finish setting, so don’t rush it no matter how good your kitchen smells.

Tips for the Best Strawberry Rhubarb Pie

• Weigh your fruit instead of eyeballing it. Too much fruit relative to thickener is the number one cause of a runny strawberry rhubarb pie.
• Keep everything cold. Chill the butter, the water, and even the shaped dough between steps, since warm dough won’t hold a crisp lattice shape once it hits the oven.
• Don’t skip the resting time after baking. A pie sliced too early will run all over the plate no matter how carefully you thickened the filling.
• Bake in a glass or ceramic pie dish so you can see the bottom crust turn golden, which is your best sign that it’s fully baked through and not just browned on top.
• If your rhubarb stalks are especially thick and fibrous, run a vegetable peeler along the ridges to remove the tough strings before slicing.

Variations and Dietary Swaps

This strawberry rhubarb pie recipe is easy to adapt if you’re baking for a specific diet or just want to switch things up.

Variation	How to Make It
Gluten-free	Swap the flour in the crust and filling for a 1:1 gluten-free baking blend; chill the dough a little longer since GF doughs can be softer.
Vegan	Use a plant-based butter stick for the crust and brush with plant milk instead of egg wash.
Lower sugar	Reduce the filling sugar to 3/4 cup and lean on the strawberries’ natural sweetness; taste your fruit first since ripeness varies.
Crumble-top instead of lattice	Swap the top crust for a streusel of flour, brown sugar, oats, and cold butter for a simpler finish.
Frozen fruit	Use frozen unsweetened rhubarb and strawberries straight from the freezer; add an extra tablespoon of cornstarch and bake 10 minutes longer.

How to Store Strawberry Rhubarb Pie

Because this pie is made with sugar and acidic fruit, it doesn’t need to go straight into the refrigerator the moment it comes out of the oven. According to Iowa State University Extension and Outreach, fruit pies made with sugar are food-safe at room temperature, loosely covered, for up to two days, since the sugar and fruit acid work together to slow bacterial growth. After that, move any leftover strawberry rhubarb pie to the refrigerator, where it will keep well for another two days.

Storage Method	How Long It Lasts
Room temperature, loosely covered	Up to 2 days
Refrigerated, loosely covered	Up to 4 days total (including room-temp time)
Frozen, baked, whole or by the slice	Up to 4 months
Frozen, unbaked and assembled	Up to 3 months; bake from frozen, adding about 20 minutes

Serving Suggestions

Warm slices of strawberry rhubarb pie are hard to beat with a scoop of vanilla ice cream melting into the lattice. A dollop of lightly sweetened whipped cream works just as well if you want something a little lighter, and a light drizzle of honey over the top adds a little extra shine without masking the fruit. For breakfast the next morning, a slightly chilled slice alongside coffee is not a bad way to start the day, and honestly a fair reward for the effort you put into that lattice. If you’re serving a crowd, this pie pairs naturally with other spring desserts; check out our strawberry cheesecake recipe or our strawberry cupcakes if you want to build out a full strawberry-themed dessert table.

Nutrition Facts

Nutrition will vary depending on your exact ingredients and how large you slice the pie, but here’s an estimate per slice, based on cutting the pie into 8 servings and nutrient values from USDA FoodData Central for rhubarb and strawberries.

Nutrient	Amount per Slice
Calories	340
Total Fat	15g
Saturated Fat	9g
Carbohydrates	49g
Sugars	25g
Fiber	2g
Protein	4g
Sodium	220mg

Frequently Asked Questions

Can I use frozen strawberries and rhubarb for this pie?

Yes. Frozen strawberries and rhubarb work well in a strawberry rhubarb pie, and rhubarb in particular freezes beautifully. Don’t thaw the fruit first; toss it straight from the freezer with the sugar and thickener, then add an extra tablespoon of cornstarch and expect to bake the pie about 10 minutes longer since frozen fruit releases more liquid.

Are rhubarb leaves actually poisonous?

Yes, and this is worth taking seriously. Rhubarb leaves contain a concentrated amount of oxalic acid, which can affect your kidneys, digestive system, and other organs if eaten in any real quantity. Extension food safety experts, including North Dakota State University Extension, are clear that only the stalks are meant to be eaten. Trim and discard the leaves as soon as you bring rhubarb home, and never let them near your filling.

Why is my strawberry rhubarb pie runny?

A runny strawberry rhubarb pie almost always comes down to too much fruit juice and not enough thickener, or slicing the pie before it’s had time to cool and set. Both rhubarb and strawberries release a lot of liquid as they bake, so measure your cornstarch and flour carefully, and give the finished pie a full 3 to 4 hours to rest at room temperature before you cut into it.

Can I make the crust ahead of time?

Absolutely. The pie dough can be made up to 3 days ahead and kept wrapped in the refrigerator, or frozen for up to 3 months. You can also fully assemble the unbaked pie, freeze it whole, and bake it straight from frozen, adding about 20 extra minutes to the bake time.

Do I have to use a lattice top for strawberry rhubarb pie?

Not at all. A lattice top looks impressive and lets extra steam escape easily, but a full top crust with a few vent slits, or a streusel topping, both work fine for this filling. Choose whichever finish matches the time you have and the look you’re going for.

Once your strawberry rhubarb pie has cooled and set, it’s ready for the table, whether that’s a Sunday dinner or a potluck where you want to bring something people will ask about. If you’d like to see how we badge and rate our tested recipes, take a look at our recipe badges guide for more on what those little icons mean across the site.

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Strawberry Rhubarb Pie Recipe Card

Equipment You’ll Need

• 9-inch pie dish (glass or ceramic)
• Rolling pin
• Pastry cutter or food processor
• Pizza cutter or sharp knife (for lattice strips)
• Mixing bowls
• Measuring cups and spoons
• Pastry brush (for egg wash)
• Wire cooling rack
• Rimmed baking sheet