Homemade Strawberry Rhubarb Pie Recipe
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This Strawberry Rhubarb Pie is an absolute treat, perfect for summer. The sweet strawberries and tart rhubarb come together for a burst of flavor that will win you over. Perfect for any occasion, it’s the ideal dessert to enjoy with family and friends.
You can trust this recipe—I’ve been perfecting my cooking skills for over 40 years as a self-taught home chef. My blog features recipes for absolutely everyone, whether you’re a meat lover or a vegan. This Strawberry Rhubarb Pie is one of my favorites because it’s simple to make and always a hit.
Why You Will Love Making Strawberry Rhubarb Pie
Here are a few reasons why making Strawberry Rhubarb Pie is always a winner:
- Simple Ingredients: The recipe uses common ingredients you probably already have in your kitchen or garden.
- Quick Prep Time: It takes less than 30 minutes to prepare the filling and crust.
- Delicious Flavor: The combination of sweet strawberries and tart rhubarb is irresistible.
- Perfect for Any Occasion: Whether it’s a family gathering or a casual weekend treat, this pie fits the bill.
- Versatile: You can customize it with different crusts or flavors to suit your taste.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Strawberry Rhubarb Pie with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Creating a Strawberry Rhubarb Pie is straightforward with these step-by-step instructions. Let’s get started!
Prepare the Filling
In a large pot, combine the strawberries, rhubarb stalks, sugar, salt, and lemon juice. Heat to medium and cook for around 7 minutes, just until they start to soften. This will bring out the natural juices and meld the flavors together.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Thicken the Filling
Mix the cornstarch and water together in a small bowl until dissolved. Add this mixture to the fruit filling and stir well. Let the filling cool completely before using it. This step ensures that the pie will set properly when baked.
Prepare the Pie Crust
Preheat your oven to 180ºC (350°F). Grease a pie pan and cover it with one of the puff pastry sheets. This will form the bottom crust of your pie, providing a buttery base for the filling.
Assemble the Pie
Pour the cooled fruit mixture into the prepared pie crust. Cut the second puff pastry sheet into thick strips (around 1.5 cm) and layer them over the pie in a lattice pattern. Trim the edges to about 1 cm beyond the rim of the dish and fold them inside, pinching with a fork to seal all the borders.
Bake the Pie
Bake the pie for 25-30 minutes. Check it at the midpoint; if it’s browning too quickly, cover it with foil to prevent burning. The pie is done when the crust is golden and the filling is bubbling.
Cool and Serve
Allow the pie to cool before slicing. Serve it with a scoop of vanilla ice cream for an extra special treat.
Ingredients
- 4 cups strawberries halved or quartered
- 2 cups rhubarb thinly sliced
- ½ cup sugar
- 1 lemon juiced
- ⅛ teaspoon salt
- ⅓ cup cornstarch
- 3 tablespoons water to dissolve the cornstarch
- 2 puff-pastry or pie sheets
Instructions
- In a large pot, combine the strawberries, rhubarb, sugar, salt and lemon juice.4 cups strawberries, 2 cups rhubarb, ½ cup sugar, 1 lemon, ⅛ teaspoon salt
- Heat to medium and cook for around 7 minutes, just until they start to soften.
- Mix the cornstarch and water and add to the fruit mixture – fully combine. Let it cool.⅓ cup cornstarch, 3 tablespoons water
- Preheat the oven to 180ºC (350°F). Grease a pie dish and cover with one of the puff pastry sheets.2 puff-pastry or pie sheets
- Cut the other puff pastry sheet into thick strips (around 1.5 cm).
- Layer the stripes over the pie alternating them into a crossed pattern. Cut the borders around 1 cm around the mold and fold them inside. Pinch with a fork to seal all the borders.
- Bake for 25-30 minutes (check at midpoint, if it’s too browned, cover with foil so it doesn’t burn).
- Let it cool before slicing.
- Serve and enjoy!
Notes
- Pie Crust: A homemade pie crust can add a personal touch to your pie. My favorite crust recipes are graham cracker crust, Oreo crust, and my classic flakey butter pie crust makes perfect pies! If you use one of these recipes, you can also slice the pie dough into strips and weave them to make a lattice crust on top.
- Cornstarch: You can substitute cornstarch with tapioca or all-purpose flour as a thickener for the filling.
- Use Fresh Fruit: Although frozen or canned can be used in a pinch, fresh strawberries and rhubarb will give the best flavor.
- Amp Up the Flavor: Add a pinch of cinnamon or lemon zest to the filling for an extra layer of flavor.
- Cool the Filling: Make sure the filling is completely cool before assembling the pie to avoid a soggy crust.
- Prevent Burning: Keep an eye on the pie as it bakes. Use foil to cover if the crust browns too quickly.
Storage Instructions
- Room Temperature: You can keep the pie at room temperature for up to 2 days, covered with plastic wrap.
- Refrigerator: Store in the refrigerator for up to 5 days. Cover tightly with plastic wrap or foil.
- Freezer: For longer storage, freeze the pie. Wrap it tightly in plastic wrap and foil. It will keep for up to 3 months.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Expert Tips
For the best results, keep these tips in mind:
- Pie Crust: A homemade pie crust can add a personal touch to your pie. My favorite crust recipes are graham cracker crust, Oreo crust, and my classic flakey butter pie crust makes perfect pies! If you use one of these recipes, you can also slice the pie dough into strips and weave them to make a lattice crust on top.
- Cornstarch: You can substitute cornstarch with tapioca or all-purpose flour as a thickener for the filling.
- Use Fresh Fruit: Although frozen or canned can be used in a pinch, fresh strawberries and rhubarb will give the best flavor.
- Amp Up the Flavor: Add a pinch of cinnamon or lemon zest to the filling for an extra layer of flavor.
- Cool the Filling: Make sure the filling is completely cool before assembling the pie to avoid a soggy crust.
- Prevent Burning: Keep an eye on the pie as it bakes. Use foil to cover if the crust browns too quickly.
How to Store Leftover Rhubarb Strawberry Pie
Storing your leftover pie is easy! Here are a few tips:
- Room Temperature: You can keep the pie at room temperature for up to 2 days, covered with plastic wrap.
- Refrigerator: Store in the refrigerator for up to 5 days. Cover tightly with plastic wrap or foil.
- Freezer: For longer storage, freeze the pie. Wrap it tightly in plastic wrap and foil. It will keep for up to 3 months.
What to Serve with Strawberry Rhubarb Pie
Pairing your Strawberry Rhubarb Pie with complementary dishes can elevate your dessert experience.
Ice Cream
A scoop of vanilla or salted caramel ice cream is a classic accompaniment. The creamy texture and mild flavor perfectly balance the tartness of the pie.
Whipped Cream
Homemade whipped cream adds a light, airy touch. It’s easy to make and brings an extra layer of indulgence to your dessert.
Fresh Mint
Garnish your pie with a sprinkle of fresh mint. It adds a pop of color and a refreshing hint of flavor that complements the fruity filling.
Coffee or Tea
Serve a cup of coffee or tea with your pie. The warm beverage pairs well with the sweet dessert, making it the perfect combination.
