Strawberry Rhubarb Pie
This classic Strawberry Rhubarb Pie features a jammy, vibrant filling of sweet strawberries and tart rhubarb nestled inside a buttery, golden double crust. Perfectly balanced between sweet and tangy, this timeless dessert comes together with simple pantry staples and fresh seasonal fruit — and it slices up beautifully every single time.
Equipment
- 9-inch deep-dish pie dish Ceramic or glass preferred for even heat distribution
- Large mixing bowl
- Pastry cutter Or food processor for making the crust
- Rolling Pin A tapered French rolling pin works especially well
- Plastic wrap For chilling the dough discs
- Sharp knife or bench scraper For trimming dough and cutting lattice strips
- Large baking sheet Placed on oven rack beneath pie to catch any drips
- Pie crust shield or aluminum foil To prevent the edges from over-browning; optional
- Small bowl For mixing the egg wash
- Pastry brush For applying the egg wash evenly
- Cooling rack Essential — pie must cool fully before slicing
- Measuring cups and spoons
Ingredients
For the Pie Crust
- 2.5 cups all-purpose flour 300g
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup cold unsalted butter 226g / 2 sticks, cubed
- 6-8 tbsp ice-cold water Add one tablespoon at a time until dough holds together
For the Filling
- 3 cups fresh rhubarb stalks About 3–4 large stalks, trimmed and cut into ½-inch pieces
- 3 cups fresh strawberries Hulled and halved or quartered
- 1 cup granulated sugar Adjust down by 2 tbsp if strawberries are very sweet
- 0.25 cup cornstarch For thickening the filling
- 1 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 0.25 tsp ground cinnamon Optional
- 0.25 tsp fine salt
- 2 tbsp cold unsalted butter Cut into small pieces to dot over the filling
For the Egg Wash & Topping
- 1 egg Beaten
- 1 tbsp heavy cream or milk Mixed with the beaten egg for egg wash
- 1-2 tbsp coarse or turbinado sugar For sprinkling on top of the crust
Instructions
- Whisk together flour, salt, and sugar in a large bowl. Cut in cold cubed butter using a pastry cutter until the mixture resembles coarse, pea-sized crumbs.
- Drizzle in ice-cold water one tablespoon at a time, stirring gently until the dough just holds together. Divide into two flat discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Combine rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt in a large bowl. Toss gently to coat and let the mixture sit for 15 minutes to macerate.
- Preheat oven to 425°F (220°C) with a baking sheet on the lower rack. Roll out one dough disc into a 12-inch circle and fit it into the pie dish without stretching, letting the edges overhang.
- Roll out the second dough disc into a 12-inch circle. Keep it whole for a full top crust, or cut into ½–¾-inch strips for a lattice top. Refrigerate until ready to use.
- Pour the filling into the unbaked shell and dot with small pieces of cold butter. Top with the second crust or weave the lattice, then trim edges to a 1-inch overhang, fold under, and crimp to seal. Cut steam vents if using a full top crust.
- Whisk together the beaten egg and heavy cream, then brush the mixture evenly over the top crust and crimped edges. Sprinkle generously with coarse or turbinado sugar.
- Bake at 425°F for 20 minutes, then reduce heat to 375°F (190°C) and continue baking for 35–40 more minutes, until the crust is deep golden and the filling is actively bubbling. Shield the edges with foil if they brown too quickly.
- Transfer the pie to a wire cooling rack and allow it to cool for at least 3–4 hours before slicing. This allows the filling to fully set and ensures clean, beautiful slices.
Notes
- Cold butter is non-negotiable: Keep your butter and water as cold as possible throughout crust preparation — this is what creates flaky, tender layers.
- Don't skip macerating: Letting the fruit sit with the sugar for 15 minutes draws out excess juice so you can adjust the sugar or cornstarch before baking.
- Frozen fruit works: Thaw frozen strawberries and rhubarb completely and drain off the excess liquid before using. Add an extra teaspoon of cornstarch to compensate for added moisture.
- Prevent a soggy bottom crust: Bake on the lower oven rack on a preheated baking sheet, and optionally brush the unbaked bottom crust with a thin layer of egg white to create a moisture barrier.
- Wait for active bubbling: The pie is not done until the filling is actively bubbling through the vents or lattice. This ensures the cornstarch has fully activated and your filling won't be runny.
- Patience when cooling: Cutting into the pie while warm will result in a runny filling. Allow a full 3–4 hours at room temperature, or refrigerate for 1–2 hours for an even firmer slice.
- Storage: Cover and store at room temperature for up to 2 days, or refrigerate for up to 5 days. The pie also freezes well — baked or unbaked — for up to 3 months wrapped tightly.
- Crumble topping variation: Skip the top crust and use a streusel made from flour, brown sugar, oats, cinnamon, and cold butter for a quicker, rustic alternative.
- Lattice tip: Keep your cut lattice strips refrigerated until the moment you weave them onto the pie — cold dough handles much more cleanly and holds its shape better.
- Adjust sweetness to your fruit: Early-season rhubarb is more tart; you may want to increase the sugar slightly. Taste the macerated juices and adjust before assembling.
Nutrition
Serving: 1SliceCalories: 420kcalCarbohydrates: 63gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 240mgPotassium: 220mgFiber: 3gSugar: 32gVitamin A: 10IUVitamin C: 35mgCalcium: 6mgIron: 8mg
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