top of page

Strawberry Rhubarb Pie

Prep Time:

20 minutes

Cook Time:

35-40 minutes

Serves:

8-10 Servings

About the Recipe

Every spring, as soon as rhubarb shows up at the market, I start plotting my first pie of the season. Some years it’s more of a tart—like my Swiss plum wähe—and other times I go full-on airy and dramatic, à la maple plum pavlova. But there’s something about the classic strawberry rhubarb combo that pulls me right back to basics. Sweet, tangy, a little rustic. This one hits all the right notes.

The crust is buttery and crisp, the filling is jammy but still slices cleanly, and the balance of tart rhubarb and juicy strawberries makes it one of those recipes that disappears faster than expected (especially if you serve it slightly warm with a scoop of vanilla ice cream).

  • That sweet-tart balance: Strawberries bring the sweetness, rhubarb brings the zing. It’s a match made for summer.

  • The flaky, buttery crust: It’s tender, golden, and holds up beautifully to juicy filling.

  • Great for make-ahead: The crust can chill overnight, and the baked pie slices even better the next day.

  • Classic but elevated: A few small upgrades—like vanilla, lemon zest, and tapioca starch—bring big flavor without complicating the recipe.

  • Rustic or elegant: Make it your own with a lattice top, braided edge, or full crust. You can’t go wrong.

What You'll Love

Can I use frozen fruit? Yes! Just thaw it first and drain off any excess liquid to avoid a soggy crust. You can even pat the fruit dry slightly with a paper towel.

  • What’s the best thickener—cornstarch or tapioca? Tapioca starch gives the filling a glossier, more cohesive texture, especially if you're using juicy fruit. Cornstarch works in a pinch, but the filling will be slightly looser.

  • Do I need to pre-bake the crust? Nope! As long as you bake the pie on the lower oven rack and give it enough time, the crust will be golden and cooked through—no blind baking required.

  • Can I make it ahead? Yes. You can prepare the dough 1–2 days in advance, and the whole baked pie keeps well at room temperature (loosely covered) for 1 day or in the fridge for up to 3. It slices best once fully cooled.

  • How do I keep the bottom crust from getting soggy? Bake on the lower rack of your oven so the heat hits the bottom crust first. You can also sprinkle a spoonful of semolina, ground almonds, or flour on the base before adding the filling—just a little layer to help absorb excess moisture.

  • Can I freeze it? Yes—unbaked pies freeze well. Assemble, wrap tightly, and freeze. When ready to bake, pop it into the oven from frozen and add 15–20 extra minutes of baking time. Baked pie can also be frozen in slices.

Frequently asked Questions

Ingredients

For the Crust:

  • 250 g All-Purpose Flour (2 cups)

  • 1 tbsp Granulated Sugar

  • 1/2 tsp Salt

  • 170 g Unsalted Butter, cold and cubed (3/4 cup)

  • 60–90 ml Ice Water (1/4–1/3 cup)

  • (Optional: 1 tsp lemon juice or vinegar for tenderness)


For the Filling:

  • 225 g Strawberries, hulled and quartered (1 1/2 cups)

  • 225 g Rhubarb, sliced (1 1/2 cups)

  • 100 g Granulated Sugar (1/2 cup)

  • 2 tbsp Tapioca Starch (or 1 tbsp cornstarch for lighter thickening)

  • 1/2 tsp Vanilla Extract

  • Zest of 1/2 Lemon

  • Pinch of Salt


For the Egg Wash:

  • 1 Egg

  • 1 tbsp Water

  • 1 tbsp Turbinado Sugar (optional, for sprinkling)



Preparation


Homemade pie dough in a pie dish.

1. Make the Crust:

In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Slowly add ice water (with lemon juice, if using), mixing just until dough holds together. Divide into 2 discs, wrap in plastic, and chill for 1 hour (or overnight).


Cut up strawberries and rhubarb in a white bowl next to a small white measuring cup full of white sugar.

2. Prepare the Filling:

In a bowl, toss strawberries and rhubarb with sugar, tapioca starch (corn starch), lemon zest, vanilla, and salt. Let sit while the dough chills—this allows the juices to begin releasing.


Starwberrie and rhubarb mixed with sugar placed into a pie dish.

3. Assemble the Pie:

Preheat oven to 200°C (400°F). Roll out one dough disc and line a 9-inch pie plate. Fill with the fruit mixture, draining excess juice if it's overly wet. Roll out the second dough disc and cut into strips for a lattice, or use whole for a full top crust with slits. (This is one of my favorite parts to do as it really gives the pie its personality. You can get great ideas by going on Pinterest or by simply letting your creativity go wild).


Seen from the top- a strawberry rhubarb pie with latice work top.

4. Bake:

Brush the top with egg wash and sprinkle with turbinado sugar. Bake on the lower rack for 20 minutes. Reduce heat to 180°C (350°F) and bake for another 35–40 minutes, until golden and bubbly.


Baked strawberry rhubarb pie.

5. Cool:

Let pie cool for at least 2 hours to set the filling before slicing.

This pie is wonderful served warm or cold. Serve it with a sprinkle of icing sugar or with a dollop of whipped cream or scoop of icecream.

Enjoy!


Tips:

  • Swap tapioca starch for 2 tbsp cornstarch if needed, but the filling will be looser.

  • Frozen fruit works, but thaw and drain well to avoid sogginess.

  • Pie crust freezes beautifully—double the recipe for your future self.






Recipe Card

bottom of page