# Strawberry Rhubarb Pie > 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. Canonical URL: https://www.topshelf.recipes/recipes/strawberry-rhubarb-pie ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 30 minutes - Cook Time: 50 minutes - Total Time: 260 minutes - Servings: 11 - Difficulty: Medium - Category: Baking ## Ingredients ### Prepare the bottom crust - 2 rounds refrigerated pie dough (9-inch rounds), 2 rounds ### Make the strawberry-rhubarb filling - 4 cups fresh strawberries, hulled and quartered - 3 cups rhubarb, trimmed and chopped into 1/2-inch pieces - 1 cup granulated sugar - 1/3 cup cornstarch - 2 tablespoons fresh lemon juice ### Assemble the pie - 2 tablespoons unsalted butter, cut into small pieces ### Egg wash and chill - 1 large large egg (for egg wash), beaten with 1 teaspoon water - 1 tablespoon coarse sugar (for sprinkling) ## Ingredient Guide ### 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. ## Instructions ### 1. 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). ### 2. 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. ### 3. 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. ### 4. 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. ### 5. 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. ### 6. 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. ## Nutrition Estimated nutrition per serving (1 slice (123g)): - Calories: 129 kcal - Protein: 0.4 g - Carbohydrates: 25.5 g - Fat: 3.2 g - Saturated Fat: 1.6 g - Trans Fat: 0 g - Fiber: 0.7 g - Sugar: 18.8 g - Added Sugars: 18.1 g - Cholesterol: 9 mg - Sodium: 20 mg - Potassium: 114 mg - Calcium: 31 mg - Iron: 0.1 mg - Vitamin D: 0 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Gluten-Free Soft Pretzels](https://www.topshelf.recipes/recipes/gluten-free-soft-pretzels) - [Sticky Gochujang Spare Ribs (Oven-Baked Korean-Inspired)](https://www.topshelf.recipes/recipes/sticky-gochujang-spare-ribs-oven-baked-korean-inspired) - [Apple Cider Muffins](https://www.topshelf.recipes/recipes/apple-cider-donut-style-muffins) - [Baked Buffalo Chicken Wings with Blue Cheese Dip (Crispy Oven Method)](https://www.topshelf.recipes/recipes/baked-buffalo-chicken-wings-crispy-oven-blue-cheese-dip) - [Gluten-Free Honey Garlic Chicken Thighs with Tamari and Toasted Sesame](https://www.topshelf.recipes/recipes/gluten-free-honey-garlic-chicken-thighs-tamari-sesame) - [Sheet Pan Baked Honey Garlic Chicken Breasts with Roasted Vegetables](https://www.topshelf.recipes/recipes/sheet-pan-honey-garlic-chicken-with-roasted-vegetables) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)