Strawberry Rhubarb Pie Recipe - Preppy Kitchen (2024)

There’s nothing quite like strawberry rhubarb pie. Sugar and strawberries counter the rhubarb’s inherent tartness, melding to create a pie filling that’s perfectly balanced and tastes like summer in every bite. With a no-cook filling, this pie comes together quickly and with ease.

And if you’re craving strawberry-rhubarb pie out of rhubarb season, don’t fret! You can easily use frozen rhubarb instead so you can enjoy the sweet, tangy deliciousness of this fruit pie all year long. If you’re looking for more pie recipes, try my apple pie recipe, peach pie recipe, and blueberry pie recipe!

What You Need To Make This Recipe

Pie crust — either a store-bought or homemade pie crust will work great! You will need a double crust, one for the bottom crust to line the pie dish and one for the top crust to place over the filling.

Strawberries — wash, hull, and cut the strawberries to prepare them for the filling. This recipe uses fresh berries. When selecting strawberries, look for berries with a deep or vibrant red color and a sweet fragrance.

Rhubarb — slice rhubarb stalks into pieces slightly smaller than ½ inch. You need 3 cups of sliced rhubarb. Make sure to discard any leaves! They are toxic and should not be eaten.

Sugar — granulated sugar works with the strawberries to balance out the tartness of the rhubarb and creates a perfect sweet and sticky filling.

Cornstarch — cornstarch thickens the strawberry rhubarb pie filling, which can turn out runny without any thickeners. See more about pie thickeners and substitutes below!

Salt — a small amount to bring out the depth of flavor in the pie filling. Don’t worry, it won’t taste salty!

Vanilla — good store-bought or homemade vanilla extract adds a subtle layer of flavor.

Butter — small pieces of butter dotted on top of the pie filling melt into the fruit mixture during baking to create a silky texture and add richness in flavor.

Egg wash — you just need an egg yolk mixed with water, milk, or cream to brush the top crust to help it turn perfectly golden brown in the oven. You can skip this step if desired, but I do think it enhances the flavor of the crust since it caramelizes a bit more with the egg wash.

Coarse sugar — coarse sugar, like turbinado or sparkling sugar, sprinkled on top gives the pie a little crunch and sparkle. Use sanding or regular granulated sugar if you don’t have a coarser grain.

How To Make Strawberry Rhubarb Pie

1. Wash, hull, and cut the strawberries into small pieces. Place them into a large bowl.

2. Trim and wash the rhubarb and cut the stalks into pieces slightly smaller than ½ inch. Place the cut rhubarb into the bowl with the strawberries.

3. Sprinkle the granulated sugar, cornstarch, and salt over the mixture.

4. Mix to combine and set aside for now.

5. Roll out the first piece of chilled pie dough on a lightly floured surface into a 12-inch round. Transfer the dough to the pie dish. Roll out the second piece of pie dough and cut it into roughly 1-inch thick strips for the lattice top.

6. Spoon the pie filling into the pie crust. Any excess liquid left in the bowl can be thrown away. Dot the filling with cubes of butter.

7. Arrange the strips of pie dough into a lattice on top of the filling.

8. Make an egg wash by whisking together an egg yolk with water, milk, or cream, and brush the top of the crust. Option to sprinkle some coarse sugar on top for extra texture. Bake rhubarb strawberry pie at 425°F for 20 minutes. Reduce the temperature to 375°F and bake for an additional 35 to 40 minutes.

What’s The Best Thickener For Pie Filling?

Cornstarch is one of my favorite thickeners for fruit pie fillings because it’s always in my pantry and creates a sparkling clear filling. For this recipe, you need ¼ cups of filling, which you’ll sprinkle over the fruit. Once the pie sets, you’ll notice the strawberry rhubarb pie filling is thickened and soft but not runny.

Tapioca starch is also an excellent thickening agent and will hold firmer for longer in the fridge, so it’s an excellent choice if you plan to make this pie and keep it for several days. You can use tapioca flour or grind instant or minute tapioca pearls into a powder. Tapioca does have a stronger set than cornstarch, so you don’t need as much for this recipe. Use 3 tablespoons of tapioca flour in place of the cornstarch. If you prefer a firmer set, use a full ¼ cup.

Can You Freeze Strawberry Rhubarb Pie?

Yes, you can freeze this pie after it’s baked. Freeze a whole pie after baking by wrapping it tightly in plastic wrap and foil and storing it in the freezer. I like to slice the pie once it has cooled completely and freeze individual slices. Wrap them in a couple of layers of plastic wrap, followed by a layer of aluminum foil. Place the wrapped fruit pie slices in a freezer bag or freezer-safe container before freezing. Whole or sliced, the pie will freeze well for up to 3 months. Thaw in the fridge for 12 to 24 hours, then let it warm to room temperature before enjoying.

I do not recommend freezing the pie unbaked and then thawing it for baking. Because the filling uses fresh fruit, it will become very watery and can cause the filling to be runny, or the crust to be soggy.

When Is Rhubarb In Season?

Rhubarb season is typically late spring to early summer. Depending on where you’re located and your growing zone, you may find rhubarb as early as the end of March and as late as July or August, but it is most common and abundant from April to June.

What Does Rhubarb Taste Like?

Rhubarb is a very tart and sour plant that is technically classified as a vegetable! It grows in tall, skinny stalks that look like deep pink or fuschia celery and have a similar crunchy texture when raw. When baked, it turns from firm and crunchy to soft and tender. Cooking it with sugar balances the tartness beautifully and turns the flavor from extremely tart to a green apple-like tartness and a mild vegetable flavor like leafy lettuce that pairs perfectly with juicy fruits like strawberries!

How to Prepare Rhubarb

If you buy fresh rhubarb from the grocery store, it will usually already have its leaves trimmed. If you purchase from a farmers market or grow your own and the stalks still have the leaves attached, cut them off. Rhubarb leaves contain oxalic acid and are not safe for consumption.

Cut off about an inch on either end of the rhubarb stalks. While you don’t need to peel them, the outsides of rhubarb from later in the season can be stringy, so peel off those tough bits if you see any. Wash the rhubarb well and then use a sharp knife to cut the stalks into pieces just a bit smaller than ½ inch.

Can I Use Frozen Rhubarb In The Off Season?

Yes, you can absolutely use frozen rhubarb and enjoy this recipe for classic strawberry rhubarb pie all year long! Since most frozen rhubarb is already cut, you don’t need to thaw it unless you want the pieces to be smaller. Just pop the rhubarb into the bowl with the sliced strawberries. You can also use frozen strawberries. However, I do recommend thawing the first and draining off excess liquid beforehand so the filling isn’t too runny.

Pro Tips For Making This Recipe

• Freeze extra rhubarb. If you have an abundance of rhubarb while it’s in season, freeze any extras to use later on! I suggest going ahead and cutting the rhubarb before freezing it so that you can use it straight from the freezer without any additional prep.
• Use a glass or metal pie dish. While I often use ceramic baking dishes, if you’re worried about potentially having a soggy bottom, use a glass or metal dish for this recipe. Metal conducts heat very well, and clear glass allows you to peak at the bottom to see if the crust has browned nicely.
• How much strawberry and rhubarb to use: I find that 3 cups of rhubarb and 2.5 cups of strawberries yield the best strawberry rhubarb pie. It’s sweet, a little tart, and not runny at all. You can change the ratios based on flavor preferences, but remember that using more strawberries will yield more liquid, so increase your pie thickener by 1 teaspoon for every additional ½ cup of strawberries used.
• Add different flavors to the filling. While the filling is superb as is, I sometimes like to change it up and add a little depth with lemon zest for brightness (or a small splash of orange juice or lemon juice), or spices like ginger, cardamom, or cinnamon for warmth.
• Get creative with the top crust. If you don’t feel like weaving a lattice top, you can instead have a completely covered top with 4 vents sliced into it to allow steam to escape. Or create pie crust cutouts with cookie cutters of different shapes and place them on top of the filling. Alternatively, leave out the top crust completely and sprinkle the top of the pie with a crisp streusel (crumble topping). Check out my apple crumble pie recipe for instructions on how to make it.
• Let the pie cool before slicing. I know waiting is the hardest part of this recipe, but letting the pie cool to room temperature is an excellent way to ensure the filling is nice and firm before you dig in. It needs the cooling time to thicken up.
• Serving idea: While mind-blowingly delicious by itself, a big scoop of vanilla ice cream or dollop of sweetened whipped cream is a welcome addition with straw

Frequently Asked Questions

If you’ve tried this strawberry rhubarb pie recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!