Strawberry Rhubarb Pie

Name: Strawberry Rhubarb Pie
Prep time: 30 min
Cook time: 50 min
Total time: 4 h 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 rounds refrigerated pie dough (9-inch rounds), 2 rounds; 4 cups fresh strawberries, hulled and quartered; 3 cups rhubarb, trimmed and chopped into 1/2-inch pieces; 1 cup granulated sugar; 0.33 cup cornstarch; 2 tablespoons fresh lemon juice; 2 tablespoons unsalted butter, cut into small pieces; 1 large large egg (for egg wash), beaten with 1 teaspoon water; 1 tablespoon coarse sugar (for sprinkling)

A bright, balanced strawberry rhubarb pie with a tender golden crust and a glossy, jammy filling. It highlights peak-season strawberries and tart rhubarb for a classic dessert that’s both nostalgic and fresh.

0.0(0 reviews)

Prep: 30m · Cook: 50m · Total260 mins

DifficultyMedium

Serves8

AuthorJake

Ingredient Spotlight

rhubarb, trimmed and chopped into 1/2-inch pieces

Rhubarb is the edible stalk of a leafy plant commonly used in British and North American desserts and preserves; the large leaves are toxic and are discarded. It has a very tart, green-apple–like flavor that mellows and becomes jammy when cooked with sugar. You’ll find fresh rhubarb in supermarkets and farmers’ markets in spring and early summer, and frozen rhubarb is often available year-round. If unavailable, substitute tart apples (like Granny Smith) or tart cherries, or simply increase the proportion of berries and a touch of lemon to mimic the acidity.

Jake's note

"This pie shines when strawberries are at their peak — the natural sweetness keeps the filling vibrant while rhubarb adds that signature tang. It’s a great showstopper for picnics, potlucks, or a sunny weekend dessert."

Strawberry Rhubarb Pie

Strawberry rhubarb pie is one of those summer desserts that reads like a memory on the tongue: bright strawberry sweetness tempered by rhubarb’s green tang, all hugged by a tender golden crust. This version leans into that classic contrast by using cornstarch to give the filling a glossy, jammy finish and a two-crust top that either seals in those fragrant juices or, if you prefer, can be swapped for a lattice to showcase the filling. A quick maceration step — where the fruit sits with sugar and lemon for ten minutes — jump-starts the juices so the cornstarch activates evenly and the flavors meld without becoming syrupy.

This recipe is built for home bakers who want a reliably beautiful pie without chasing every professional shortcut: refrigerated dough keeps things simple while cold handling, an initial high oven temperature, and a cooling period ensure crisp edges and clean slices. It’s the kind of pie that shines at backyard barbecues, weekend brunches, or a slow summer dinner with a scoop of vanilla ice cream; small adjustments to sugar or thickener let you tune it to the sweetness of your berries and the tartness of your rhubarb so every bite tastes like peak season.

Plan your timing

Enter your target meal time:

2:37 pm–3:20 pm→Prepare the bottom crust

3:20 pm–4:03 pm→Make the strawberry-rhubarb filling

4:03 pm–4:46 pm→Assemble the pie

4:46 pm–5:29 pm→Egg wash and chill

5:29 pm–6:12 pm→Bake until golden and bubbling

6:12 pm–6:55 pm→Cool and serve

Ingredients

Yield

Instructions

Prepare the bottom crust

Unroll one round of chilled pie dough and ease it into a 9-inch (23 cm) pie plate, pressing gently to fit. Trim any large overhang, leaving about 1 inch; fold the edge under for a clean rim, then refrigerate while you make the filling to keep the dough cold (about 15 minutes).

For this step

2 roundsrefrigerated pie dough (9-inch rounds), 2 rounds

Make the strawberry-rhubarb filling

In a large bowl combine the strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Toss until evenly coated and let sit 10 minutes so the fruit releases some juices and the cornstarch begins to thicken.

For this step

4 cupsfresh strawberries, hulled and quartered
3 cupsrhubarb, trimmed and chopped into 1/2-inch pieces
1 cupgranulated sugar
0.38 cupcornstarch
2 tablespoonsfresh lemon juice

Assemble the pie

Pour the filling into the chilled bottom crust and spread it into an even layer. Dot the top with small pieces of butter, then cover with the second dough round (or create a lattice), trim and crimp the edges, and cut a few vents if using a full top crust.

For this step

2 tablespoonsunsalted butter, cut into small pieces

Egg wash and chill

Brush the top crust with the beaten egg mixture and sprinkle with coarse sugar for shine and crunch. Chill the assembled pie for 15–20 minutes to help the crust hold its shape during baking.

For this step

1 largelarge egg (for egg wash), beaten with 1 teaspoon water
1 tablespooncoarse sugar (for sprinkling)

Bake until golden and bubbling

Place the pie on a rimmed baking sheet. Bake in a preheated 425°F (220°C) oven for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake another 30–35 minutes until the crust is deep golden and the filling is bubbling through the vents. If the edges brown too quickly, shield them with foil for the last 15–20 minutes.

Cool and serve

Cool the pie on a rack at room temperature for at least 3–4 hours so the filling sets; this makes for cleaner slices. Serve at room temperature or slightly warm with vanilla ice cream or whipped cream, if desired.

Tips from the kitchen

Keep dough thoroughly chilled

Cold dough minimizes shrinkage and yields flakier layers; refrigerate assembled shells before baking and work quickly when handling the rounds.

Macerate briefly for balance

Let the fruit sit 10 minutes after tossing with sugar and lemon so it releases juices and the cornstarch begins to hydrate for an even-thickened filling.

Use a rimmed baking sheet

Bake the pie on a rimmed sheet to catch any bubbling overflow, which keeps your oven clean and makes it safer to transfer in and out.

Shield edges if needed

If the crust edges brown too quickly, tent with foil or a pie shield for the final 15–20 minutes so the center finishes baking without burning the rim.

Let the filling fully set

Cooling the pie for at least 3–4 hours firms the cornstarch-thickened filling, producing cleaner slices and a less soupy texture.

Variations & substitutions

Use tapioca for clarity

Swap cornstarch for instant tapioca (1½–2 tablespoons) for a clearer, more glossy filling and a slightly silkier mouthfeel; hydrate tapioca with the fruit juices before baking.

Make it gluten-free

Use a store-bought gluten-free pie crust or a homemade almond-oat crust; reduce added sugar slightly if your crust contains sweeteners.

Vegan version

Replace butter with a plant-based spread, use a vegan refrigerated crust or make a quick oil pastry, and brush the top with non-dairy milk for color instead of egg wash.

Add warm spice notes

Stir ½ teaspoon ground ginger or ¼ teaspoon ground cardamom into the filling for an aromatic twist that complements both strawberry sweetness and rhubarb tartness.

Storage & make-ahead

Store leftover pie loosely covered at room temperature for up to 48 hours to preserve the crust's texture; for longer storage, refrigerate up to 4 days. To freeze, wrap whole cooled pie or individual slices tightly in plastic and foil; freeze up to 2 months and reheat from frozen in a 350°F oven until warmed through, about 20–30 minutes for slices.

What to serve with it

Serve slices slightly warm with vanilla ice cream, a dollop of lightly sweetened whipped cream, or a spoonful of crème fraîche to cut the tartness. For beverages, pair with a chilled rosé, a bright Prosecco, or a mid-roast coffee to balance the pie’s sweet-tart profile.

Frequently asked questions

My filling was runny after cooling—what went wrong?

Runny filling usually means the filling was underbaked, the fruit released more liquid than anticipated, or the thickener didn’t hydrate properly; bake a little longer until bubbling and allow the recommended cool time, or reheat the filling and stir in a cornstarch slurry to thicken before rebaking.

Can I use frozen strawberries or rhubarb?

Yes—thaw and drain them thoroughly, then toss with slightly less sugar and increase the thickener (e.g., an extra 1–2 tablespoons cornstarch or use tapioca) because frozen fruit yields more liquid.

Do I need to blind-bake the bottom crust?

Not necessary for this recipe if you follow the cold-dough, high-initial-temperature method and bake on a rimmed sheet; for extra protection against sogginess, brush the cooled bottom crust with a thin layer of beaten egg white before adding the filling.

How do I adjust sweetness for tart rhubarb or very ripe strawberries?

Taste the fruit before adding sugar; reduce granulated sugar to ¾ cup for very sweet berries or increase to 1¼ cups if your rhubarb is extremely tart—lemon juice helps brighten flavors without adding more sugar.

Can I assemble the pie ahead of time?

Yes—assemble and keep the chilled, unbaked pie in the refrigerator for up to 24 hours; add the egg wash just before baking to ensure a glossy finish.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

8 servings

Step 1: Prepare the bottom crust

refrigerated pie dough (9-inch rounds), 2 rounds2 rounds

Step 2: Make the strawberry-rhubarb filling

fresh strawberries, hulled and quartered4 cups
rhubarb, trimmed and chopped into 1/2-inch pieces3 cups
granulated sugar1 cup
cornstarch0.38 cup
fresh lemon juice2 tablespoons

Step 3: Assemble the pie

unsalted butter, cut into small pieces2 tablespoons

Step 4: Egg wash and chill

large egg (for egg wash), beaten with 1 teaspoon water1 large
coarse sugar (for sprinkling)1 tablespoon

Nutrition Facts

Per serving: 1 slice (168g)

Calories443

Total Fat6.1g

Saturated Fat2.6g

Trans Fat0g

Polyunsaturated Fat0.4g

Monounsaturated Fat1.4g

Total Carbohydrates90.2g

Dietary Fiber14g

Total Sugars1.6g

Protein10g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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