I had to share my flaky pie crust filled with fresh tart rhubarb and sweet strawberries in my Strawberry Rhubarb Pie Recipe because the way they balance each other might just make this the best pie on the planet.

Jump to Recipe

I’m still kind of stunned how simple a pie can turn heads. My Fresh Strawberry Rhubarb Pie sings with tart rhubarb and ridiculously sweet strawberries, and the contrast makes you do a double take.

I always lean on good all purpose flour and cold unsalted butter for a really flaky crust that crackles when you slice it. People ask if it’s the filling or the crust that steals the show, but honestly both fight for the honor.

I toss in a few tricks I learned testing Strawberry Rhubarb Pie Filling and digging through tons of Strawberry Rhubarb Recipes, and the result is, well, the best pie I can make.

Ingredients

Print Recipe (No Advertisments)

Strawberries: sweet, juicy vitamin C rich, give bright color and fresh strawberry flavor.
Rhubarb: tart low calorie, high fiber balances sweetness, gives that puckery tang.
Unsalted butter: adds rich mouthfeel, fat for flakiness, carries flavor well.
All purpose flour: gives structure, provides carbs, makes crust sturdy but tender.
Cornstarch: thickener mostly carbs, helps a glossy sliceable filling without being gummy.
Light brown sugar: a bit of molasses, deepens flavor, adds sticky caramel notes.
Lemon juice: bright acid, balances sweetness, boosts flavor and freshness, small but mighty.
Egg wash: gives shiny golden crust, helps sugar stick, adds little richness.

Ingredient Quantities

2 1/2 cups all purpose flour

1 tbsp granulated sugar (for crust)

1 tsp salt (for crust)

1 cup (2 sticks) unsalted butter cold cubed

6 to 8 tbsp ice water

4 cups rhubarb, chopped (about 1 lb)

4 cups strawberries, hulled and sliced or halved (about 1 lb)

1 cup granulated sugar (for filling)

1/3 cup cornstarch

1/4 cup light brown sugar

1 tbsp fresh lemon juice

1 tsp vanilla extract

1/4 tsp salt (for filling)

2 tbsp unsalted butter, cut into small pieces

1 large egg (for egg wash)

1 tbsp water (for egg wash)

1 tbsp coarse sugar for sprinkling

How to Make this

Print Recipe (No Advertisments)

1. Make the crust: in a large bowl stir together 2 1/2 cups all purpose flour, 1 tbsp granulated sugar and 1 tsp salt, then cut in 1 cup cold cubed unsalted butter with a pastry cutter or two forks until the pieces are about pea size, it’s ok if some bigger chunks remain for flakiness.

2. Add 6 to 8 tbsp ice water, one tablespoon at a time, tossing gently until the dough just comes together; divide into two discs, wrap and chill at least 1 hour so it firms up and is easier to roll.

3. Meanwhile prep the filling: toss 4 cups chopped rhubarb and 4 cups hulled sliced strawberries with 1 cup granulated sugar, 1/4 cup light brown sugar, 1/3 cup cornstarch, 1/4 tsp salt, 1 tbsp fresh lemon juice and 1 tsp vanilla extract; let sit 10 to 15 minutes to macerate and draw juices.

4. Preheat oven to 425 F and place a rack in the lower third of the oven, also put a rimmed baking sheet nearby to catch any drips.

5. On a lightly floured surface roll one chilled dough disc to fit a 9 inch pie plate, ease it in without stretching, trim to about 1/2 inch overhang and refrigerate while you assemble filling, it helps prevent shrinkage.

6. Spoon the fruit mixture into the chilled crust, pour any juices that came out in, and dot the top with 2 tbsp unsalted butter cut into small pieces.

7. Roll the second dough disc and either lay it on top, trim and seal the edges, then cut vents, or make a lattice if you want it pretty; crimp the edges to seal but don’t overwork them.

8. Make egg wash with 1 large egg beaten with 1 tbsp water, brush the top crust lightly and sprinkle 1 tbsp coarse sugar over it for sparkle; that egg wash helps the crust brown.

9. Bake at 425 F for 20 minutes, then reduce oven to 375 F and bake another 30 to 35 minutes until the crust is deep golden and filling is bubbling vigorously; if edges brown too fast cover them with foil or a pie shield.

10. Cool the pie at least 3 hours so the cornstarch sets the filling, serve warm or room temp; tips: keep everything cold for a flaky crust, use a baking sheet under the pie, and don’t slice too soon or the filling will run.

Equipment Needed

1. Large mixing bowl, for the crust and the fruit mash
2. Pastry cutter or two forks, to cut cold butter into the flour (food processor works too)
3. Measuring cups and spoons, for flour, sugars, cornstarch, water, etc
4. Rolling pin, to roll the chilled dough discs to fit a 9 inch pie plate
5. 9 inch pie plate, the pie needs something to bake in
6. Rimmed baking sheet, to catch any drips in the oven
7. Plastic wrap, to wrap and chill the dough discs so they firm up
8. Knife and cutting board, to chop rhubarb and hull/slice strawberries
9. Pastry brush and small bowl, for the egg wash (beat the egg with the water in the bowl)
10. Rubber spatula or wooden spoon, to toss the filling and spoon it into the crust

FAQ

Q: How do I stop the crust from getting soggy? A: Partially blind bake the bottom for 10 to 12 minutes, or at least chill the assembled pie before baking. Toss the fruit with the cornstarch and let it sit 10 to 15 minutes so juices start to thicken, and bake the pie on a lower oven rack on a rimmed sheet so juice can bubble without steaming the crust. You can also brush the baked bottom with a thin egg white or sprinkle 1 tbsp cornstarch or flour before adding filling.

Q: Can I use frozen strawberries or rhubarb? A: Yes, but thaw completely and drain off as much liquid as you can, then add an extra 1 to 2 tbsp cornstarch to compensate. Frozen fruit releases more juice so thicker filling helps.

Q: How will I know the filling is fully set? A: Look for bubbling juices through the vents and a glossy, slightly thickened filling. Give the pie a gentle jiggle, the center should move slowly not slosh. If juices never bubble after the top is browned, bake a bit longer at 375 F until it does.

Q: Can I make the dough or filling ahead of time? A: Yes. Dough keeps in the fridge 2 days or frozen up to 2 months. The fruit mixture can be made and refrigerated a day ahead but dont assemble too far in advance or the crust will soften.

Q: How do I adjust sweetness if my fruit is extra tart or very sweet? A: Taste your strawberries first. If they are very ripe reduce the cup of granulated sugar to 3/4 cup. If the rhubarb is super tart, add up to 1/4 cup more sugar, or use the brown sugar listed for a rounder caramel note.

Q: Can I do a single top crust instead of a lattice? A: Absolutely. Just cut vents to let steam escape, brush with the egg wash (egg plus 1 tbsp water) and sprinkle the coarse sugar for crunch. For lattice, chill the strips so they don't stretch while weaving.

Fresh Strawberry Rhubarb Pie Recipe Substitutions and Variations

All-purpose flour (for crust): swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser crust, or use a gluten-free 1-to-1 baking blend (make sure it includes xanthan gum).
Unsalted butter (cold, cubed): use vegetable shortening for extra flakiness (same amount), or solid coconut oil 1:1 for a dairy-free crust, just expect a faint coconut note.
Cornstarch (filling): replace with tapioca starch or arrowroot 1:1 for a clearer, glossier filling that holds up better when reheated or frozen.
Large egg + 1 tbsp water (egg wash): brush with milk or cream for browning, or use beaten egg white for a shinier but paler finish, or melted butter for a softer, richer edge.

Pro Tips

1) Keep things cold and move quick. If the butter or dough feels warm at any point, pop it back in the fridge for 10 to 15 minutes so you keep nice flaky pockets.

2) Save and concentrate the juices. After the fruit macerates, pour off some of the liquid into a small saucepan and simmer it down until slightly thickened, then fold it back in. That amps the flavor and stops the filling from running.

3) Protect the bottom crust. Before you add the filling sprinkle a thin layer of ground almonds, fine breadcrumbs or crushed cornflakes in the bottom. They soak up extra moisture and give the crust a better texture.

4) Give it time and bake wisely. Start hot to set the crust then lower the temperature for even baking. If the edges brown too fast tent them with foil, and resist slicing until the filling has cooled and set for at least a few hours.

Fresh Strawberry Rhubarb Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

687

kcal

Equipment: 1. Large mixing bowl, for the crust and the fruit mash
2. Pastry cutter or two forks, to cut cold butter into the flour (food processor works too)
3. Measuring cups and spoons, for flour, sugars, cornstarch, water, etc
4. Rolling pin, to roll the chilled dough discs to fit a 9 inch pie plate
5. 9 inch pie plate, the pie needs something to bake in
6. Rimmed baking sheet, to catch any drips in the oven
7. Plastic wrap, to wrap and chill the dough discs so they firm up
8. Knife and cutting board, to chop rhubarb and hull/slice strawberries
9. Pastry brush and small bowl, for the egg wash (beat the egg with the water in the bowl)
10. Rubber spatula or wooden spoon, to toss the filling and spoon it into the crust

Ingredients

2 1/2 cups all purpose flour
1 tbsp granulated sugar (for crust)
1 tsp salt (for crust)
1 cup (2 sticks) unsalted butter cold cubed
6 to 8 tbsp ice water
4 cups rhubarb, chopped (about 1 lb)
4 cups strawberries, hulled and sliced or halved (about 1 lb)
1 cup granulated sugar (for filling)
1/3 cup cornstarch
1/4 cup light brown sugar
1 tbsp fresh lemon juice
1 tsp vanilla extract
1/4 tsp salt (for filling)
2 tbsp unsalted butter, cut into small pieces
1 large egg (for egg wash)
1 tbsp water (for egg wash)
1 tbsp coarse sugar for sprinkling

Directions

Make the crust: in a large bowl stir together 2 1/2 cups all purpose flour, 1 tbsp granulated sugar and 1 tsp salt, then cut in 1 cup cold cubed unsalted butter with a pastry cutter or two forks until the pieces are about pea size, it's ok if some bigger chunks remain for flakiness.
Add 6 to 8 tbsp ice water, one tablespoon at a time, tossing gently until the dough just comes together; divide into two discs, wrap and chill at least 1 hour so it firms up and is easier to roll.
Meanwhile prep the filling: toss 4 cups chopped rhubarb and 4 cups hulled sliced strawberries with 1 cup granulated sugar, 1/4 cup light brown sugar, 1/3 cup cornstarch, 1/4 tsp salt, 1 tbsp fresh lemon juice and 1 tsp vanilla extract; let sit 10 to 15 minutes to macerate and draw juices.
Preheat oven to 425 F and place a rack in the lower third of the oven, also put a rimmed baking sheet nearby to catch any drips.
On a lightly floured surface roll one chilled dough disc to fit a 9 inch pie plate, ease it in without stretching, trim to about 1/2 inch overhang and refrigerate while you assemble filling, it helps prevent shrinkage.
Spoon the fruit mixture into the chilled crust, pour any juices that came out in, and dot the top with 2 tbsp unsalted butter cut into small pieces.
Roll the second dough disc and either lay it on top, trim and seal the edges, then cut vents, or make a lattice if you want it pretty; crimp the edges to seal but don't overwork them.
Make egg wash with 1 large egg beaten with 1 tbsp water, brush the top crust lightly and sprinkle 1 tbsp coarse sugar over it for sparkle; that egg wash helps the crust brown.
Bake at 425 F for 20 minutes, then reduce oven to 375 F and bake another 30 to 35 minutes until the crust is deep golden and filling is bubbling vigorously; if edges brown too fast cover them with foil or a pie shield.
Cool the pie at least 3 hours so the cornstarch sets the filling, serve warm or room temp; tips: keep everything cold for a flaky crust, use a baking sheet under the pie, and don’t slice too soon or the filling will run.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.