Strawberry Rhubarb Pie (2024)

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by Annalise Sandbergon Jun 1, 2021 (updated May 8, 2024)

Classic strawberry rhubarb pie needs no fancy frills or embellishments. Just one bite and you’re a fan for life! The combination of sweet strawberries, tart rhubarb, and flaky butter pie crust makes for the perfect spring and summer pie.

I get requests for strawberry rhubarb pie from friends and family all season long, and I admit I jump at the chance to bake it. It’s one of my all-time favorite recipes.

If you’re unfamiliar with rhubarb, don’t let it scare you off. It’s easy to find in stores this time of year, and simple to bake with. And anyone who’s enjoyed a slice a strawberry rhubarb pie will tell you it’s worth all the effort!

This simple but fantastic pie is based off of the Betty Crocker strawberry rhubarb pie recipe, and let me tell you— it’s the BEST. I’ve been baking it for years. Serve slices with a scoop of vanilla ice cream or sweetened whipped cream, and enjoy one of the best desserts of the season.

Table of Contents

• Ingredients you’ll need
  • Use fresh or frozen fruit
  • Is it hard to find rhubarb?
• How to make the best strawberry rhubarb pie
• Tips for making a perfect pie
  • Need help with pie crust?
  • Pie baking tips
  • Storage and make-ahead options
• More strawberry rhubarb recipes
• Get the recipe

Ingredients you’ll need

• Double crust pie dough— I highly recommend mybuttermilk pie crust recipefor this pie!
• Strawberries
• Rhubarb
• Orange zest or lemon zest
• Granulated sugar
• Cornstarch
• Salt
• Egg, for egg wash

How to make the best strawberry rhubarb pie

1. Prepare pie crust. Prepared pie crusts should be chilled in the fridge for at least 2 hours before making this pie.
2. Roll out pie crusts. Roll out 1 crust and transfer to a pie dish. Roll out the second pie crust (and cut into strips if making a lattice) and have it ready.
3. Combine filling ingredients. Combine sugar, cornstarch, orange/lemon zest and salt in a large bowl and toss with chopped strawberries and rhubarb.
4. Assemble pie. Dump filling into the bottom pie crust. Add top crust (whole, or lattice strips), pinch top and bottom crusts together and tuck under. Crimp edges as desired.
5. Bake. Brush the pie with egg wash and bake at 400°F for 60-75 minutes, or until crust is golden brown and the filling bubbles up in the center.
6. Let cool. Let the pie cool completely to room temperature, about 2-3 hours, for best results. Then, enjoy! I highly recommend topping slices with vanilla ice cream or whipped cream.

Tips for making a perfect pie

I’ve bake a lot of pies, so you could kinda say I’m sort of an expert. You should be able to find answers to all of your pie baking FAQs, and I have even more help in my full article the best tips for making perfect pies!

Need help with pie crust?

• Myfoolproof flaky pie crustrecipe has lots of tips and step-by-step photos for making pie crust from scratch. For fruit pies, I really like to use mybuttermilk pie crust variation, but you can also use a store-bought crust if you’d like to. And see my full tutorial forhow to make a lattice pie crust toppingif you need help there.
• For a shiny golden crust, make sure to brush the pastry with an “egg wash” made of 1 whisked egg + 1 tablespoon of water.
• Prevent the top pie crust from burning. To help ensure the topping doesn’t have excessive browning before the filling and bottom crust are fully done, bake this pie on a rack placed in the bottom third of the oven. You can also cover it with aluminum foil if needed.

Pie baking tips

• Bakethe pie on a sheet panto catch any filling that may bubble out of the pie. I like to line the sheet pan with parchment paper for easy cleanup.
• How do you know when a pie is done baking? This strawberry rhubarb pie is done when the crust is golden brown and the filling is bubbling up through the pie crust in the center (not just on the edges).
• How do you prevent a soggy bottom crust? The easiest fix is to use a different pie pan! A ceramic or metal baking pan will transfer heat better than a glass one, which will bake it faster and better.

Storage and make-ahead options

• How to store strawberry rhubarb pie. This pie is best enjoyed the day it’s baked, but will still be delicious for up to 3 days after baking. Cover leftovers with plastic wrap and store in the refrigerator.
• To make this pie ahead of time. This pie can be wrapped in plastic wrap and frozen once completely assembled and baked straight from frozen. Make sure to use a tempered pie plate so it can go from the freezer to the oven. Add 10-15 minutes to the baking time.
• How to reheat pie. If you’d like to serve the pie warm and have nice clean slices, it’s best to still let it cool completely so it sets up properly. Then you can heat it in a 350°F oven for 20-30 minutes before serving. (If you’re okay with looser slices, then it’s fine to serve when it’s mostly cooled but still a little warm.)

More strawberry rhubarb recipes

Get the recipe

This recipe was originally published May 2014.

originally published on Jun 1, 2021 (last updated May 8, 2024)

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