Strawberry rhubarb pie is a delicious pie for spring and summer, with a classic combination of sweet strawberries and tart rhubarb, baked in a flaky, all-butter pie crust. Spring is the season for rhubarb, with those pretty, red stalks in season from April-June. So start looking for rhubarb at your local farmer’s market, and make this pie!

You might also love this fresh strawberry pretzel pie, key lime pie, and blueberry lattice pie.

A slice of strawberry rhubarb pie, on a flowered plate.

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Ingredients

Pie Dough

All-Butter Pie Dough. You’ll need two pie crusts for the bottom and top crusts of your strawberry rhubarb pie. My all-butter pie dough recipe makes enough dough for a double crust, and bakes up flaky and delicious.
Egg White. After assembling the pie, brush the top crust with egg white to promote light golden browning.
Granulated Sugar. I like to sprinkle the crust with granulated sugar for a crunchy, sparkly finish.

TIP: Don’t chop the fruit too small, or your filling will end up mushy. The rhubarb should be in 1/2 inch pieces and the strawberries should be quartered.

Strawberry Rhubarb Filling

Strawberries + Rhubarb. Sweet strawberries and tart rhubarb are a perfect match. For my strawberry rhubarb pie, I use two parts strawberries to one part rhubarb, but you can vary this a little if you prefer.
Granulated Sugar. Sweetens the fruit.
Spices. Optional, but a pinch of nutmeg and a little vanilla extract adds wonderful flavor to the filling. You could also use cinnamon, or maybe even cardamom. The fruit filling is great plain, too.
Corn Starch + Flour. Corn starch is my preferred thickener for fruit pies, and I always sprinkle a tablespoon of flour over the bottom crust before adding the filling, as extra insurance against a soggy bottom.
Butter. To add a little richness, dot the filling with butter before adding your top crust.

See the recipe card at the end of the post for the full ingredients list and instructions.

Strawberry rhubarb pie, with a lattice top and pie dough roses.

Slices of strawberry rhubarb pie, on flowered plates.

Instructions

Make the Pie Dough.

Prepare the All-Butter Pie Dough.
On a floured surface, roll out half the dough into a circle large enough to fit into a deep-dish pie pan with one inch overhang. Fold the edges under. Set the pan in the refrigerator to keep the dough chilled.
Roll out the other half of the dough to between 1/4 – 1/8 inch thick. Cut the dough into strips for a lattice top, and save any scraps to cut decorative flowers and leaves. Place everything in the refrigerator for a few minutes while you get the filling ready and preheat the oven. You can make a more elaborate lattice like the one pictured, or keep it simple. Alternatively, you can simply roll out a plain crust to top your pie, making sure you cut slits in the crust so the steam can vent.

TIP: Keep the ingredients for your pie dough as cold as possible, to ensure a flaky crust.

Make the Filling.

In a bowl, combine all of the filling ingredients, except for the 1 tbsp of flour, until everything is well distributed.
Let the filling sit for 10 minutes.

Assemble and Bake your Pie.

Preheat the oven to 400F. Line a baking sheet with parchment paper, and set the pie pan on the baking sheet.
Sprinkle the 1 tbsp of flour over the bottom of the crust, then spread the filling on top. Use a slotted spoon to scoop the filling out of the bowl, discarding any excess liquid. Dot the filling with the cubes of butter.
Arrange the dough strips over the filling to make a lattice crust. Brush with the egg white. Arrange the decorative flowers and leaves, using egg white to “glue” them onto the lattice strips. Brush the flowers and leaves with egg white, too.
Sprinkle everything with the granulated sugar.
Bake the pie at 400F for 30 minutes. Reduce the temperature to 375F, and bake the pie for another 45-60 minutes, until the filling is thick and bubbling. Once the top of the crust has browned and cooked through, cover it loosely with a piece of foil so it doesn’t get too dark.
Cool for at least 3-4 hours before slicing, to let the filling thicken and set.

TIP: The bake time for fruit pies can vary quite a bit since the temperature of the fruit filling will affect how long it takes to thicken. Do not take the pie out of the oven until the filling starts to bubble – the corn starch isn’t activated until the filling bubbles, and without that bubbling action, your pie won’t thicken, and the filling will be runny and soupy.

An unbaked strawberry rhubarb pie, with a lattice top and pie dough roses.

Frequently Asked Questions

Should I use fresh or frozen fruit for this pie?

You can use either fresh or frozen fruit, just be sure to thaw frozen fruit first.

What is the best thickener to use for fruit pies?

Many recipes for strawberry rhubarb pie use minute tapioca, but I’m not a fan. When used as a thickener for fruit pies, tapioca can give the filling a slightly gummy texture and an odd flavor that I really dislike. Corn starch is my preferred thickener for fruit pies. It thickens the pie beautifully and the flavor of the filling is always perfect.

Why is my pie runny?

Fruit pies can end up runny if you don’t use enough corn starch, or if you don’t let the filling bubble and thicken before you take the pie out of the oven. Also, be sure to let the pie cool for at least 3-4 hours before cutting. Fruit pies don’t fully cool and set until 12-24 hours later, though.

How do you keep a bottom pie crust from getting soggy?

Sprinkle the bottom crust with a tablespoon of flour before adding the filling.
Bake your pie in the lower third of the oven so the bottom crust is closer to the heating element.
Make sure the steam in the filling can escape – this is accomplished by either topping your pie with a lattice crust, or cutting slits in the top crust to let steam out.

A biscuit split in half, topped with strawberry rhubarb jam. — Strawberry Rhubarb Jam

Rhubarb oatmeal bars on a copper cooling rack. — Strawberry Rhubarb Jam

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