This strawberry rhubarb pie combines juicy strawberries, tart rhubarb, and a homemade flaky all-butter pie crust for a classic spring and summer dessert. The filling bakes up thick and jammy, so every slice holds its shape beautifully. As always, letting the pie cool completely before slicing is non-negotiable for a thick, set filling.
I originally published this recipe in 2016 and have since added new photos, a video tutorial, and more success tips, including an optional stovetop step that helps guarantee a thick pie filling.
Sweet strawberries and tart rhubarb are the ultimate spring pie duo, and this updated strawberry rhubarb pie recipe gets the balance just right. With a flaky all-butter pie crust and a thick, jammy filling that slices beautifully, this is the kind of classic fruit pie that’s worth the wait.
The filling uses strawberries, rhubarb, a touch of orange juice, and just enough cornstarch to keep the pie from turning soupy, which is a common issue with strawberry rhubarb pie. If you’ve ever had a strawberry rhubarb pie turn into a runny mess when you slice it, follow this recipe to prevent that from ever happening again.
Why You’ll Love This Strawberry Rhubarb Pie
- Perfectly balanced sweet-tart flavor from fresh strawberries and rhubarb
- Thick, jammy filling that slices easily
- Flaky, buttery homemade pie crust
- A wonderful make-ahead spring or summer dessert
Start With the Pie Crust
A sturdy, flaky pie crust is essential for holding the juicy filling. I like to use my all-butter pie crust, which makes enough for both a bottom and a top crust. You could also use this flaky pie crust instead, which uses a mix of butter and shortening.
Start the dough ahead of time because it needs to chill for at least 2 hours before rolling out.
Don’t want to mess with pie crust? If you have a copy of Sally’s Baking 101, see page 164 for a Simple Strawberry Rhubarb Crumble!
Ingredients That Make This Pie Work
- Fresh Rhubarb: Look for firm, crisp stalks with a deep pink or red color. Slice the rhubarb into uniform 1/2-inch pieces so it softens evenly while baking.
- Fresh Strawberries: Use ripe, flavorful strawberries and chop them into small chunks. Since strawberries release more liquid than rhubarb, I use slightly more rhubarb than strawberries for the best filling consistency.
- Sugar: I use both white and brown sugar here, for some flavor depth as well as sweetening that tart rhubarb.
- Cornstarch: Our thickening agent—absolutely essential.
- Salt: To enhance and balance all the flavors.
- Orange Juice: A splash of orange juice brightens everything up and makes the flavors pop.
- Vanilla: Vanilla adds warmth and depth. It’s a great pairing in this strawberry vanilla crisp, too.
- Butter: Dot the pie filling with small cubes of cold butter before applying the top crust. Why? It adds buttery richness and actually helps prevent the formation of bubbles on the filling’s surface.
How to Prevent a Runny Strawberry Rhubarb Pie Filling
One of the biggest challenges with homemade strawberry rhubarb pie is excess liquid. Strawberries release a lot of juice while baking, which can lead to a runny filling. This recipe uses cornstarch to help thicken the liquid as the pie bakes, creating a filling that’s juicy but sliceable.
After you combine the filling ingredients together, set it aside and roll out the pie dough for your pie dish. During this time, your filling is already working as the sugar pulls juices from the fruit.
When you’re ready to assemble your pie, if you notice a lot of juice has pooled at the bottom of the bowl with the filling, it could be that your berries were extra ripe or you prepped the filling in advance and it sat for a while. If that happens, use a slotted spoon to transfer the fruit to the pie crust, but don’t discard the juice—it’s where a lot of the cornstarch ends up, and we need it!
Instead, pour the juice from the bowl into a small saucepan. You may only have a few Tablespoons, but that juice is packed with flavor and cornstarch, so don’t waste it. Reduce the juices in a saucepan over medium-low heat, just for a few minutes until it thickens into a syrupy consistency, then let it slightly cool for about 5 minutes before pouring over the filling in the pie. Gently stir it into the filling as best you can.
This optional pre-cooking step helps activate the cornstarch before the pie goes into the oven, giving you extra insurance that the filling will thicken properly. I use this same method in my cherry pie and blueberry peach pie, and it ensures those juicy fruit fillings set up nicely.
After a few minutes on the stove, the juices will thicken quickly into a jammy, syrup-like consistency. Pour the thickened juices over the pie filling, then gently stir and toss to distribute them throughout the filling:
Lattice Pie Crust
Now it’s time to add the top crust. A lattice topping not only looks beautiful, it also allows steam to escape so the filling can thicken properly. If you’re new to working with pie dough or need a little refresher, check out my tutorial on how to lattice pie crust.
You could even skip the top crust and use the crumble topping from our blueberry crumble pie. Lots of options!
Don’t Forget the Finishing Touches
These are quick and easy steps that make a world of difference, believe me!
- Butter: Dot the filling with small cubes of butter before adding the top crust. This adds richness, helps create a more cohesive jammy filling, and even helps prevent bubbles from forming on the filling’s surface. We do the same thing when we make peach pie.
- Crimp or flute the edges: Once your lattice is assembled, you’ll want to crimp or flute the pie crust to finish it off. I fluted the pie crust in these photos.
- Egg wash: An egg wash is simply an egg mixed with milk (or water) and you use it pretty much whenever you’re baking pie dough… as well as other shaped dough, such as stromboli, homemade bagels, brioche, choux pastry, croissants, etc. Egg wash helps develop that beautiful golden sheen. Without it, the baked dough looks dull and lackluster.
- Coarse sugar: This is optional, but I love finishing sweet pies with coarse sugar because it adds a little crunch and sparkle. I usually use Sugar in the Raw or these coarse sugar sprinkles, both of which can be found in the baking aisle of major grocery stores or online.
Now your pie is ready to bake! I recommend placing a baking sheet (lined with parchment for easy cleanup) on the rack below the pie, to catch any juices that may bubble over.
Start the Pie at a High Oven Temperature
Why do some pie recipes call for an initially hot oven temperature that you eventually lower? Baking this pie at 400°F (204°C) for 20 minutes helps set the pie crust shape, and activates the cornstarch in the filling (as does heating it on the stove). After that, reduce the oven temperature down to 375°F (190°C) to continue baking the pie. We use this same trick when we make blueberry pie and triple berry pie.
How to Tell When Your Pie Is Done
The pie is done when the filling is bubbling up through the lattice and around the edges of the pie. For a more accurate test of doneness, check the pie with an instant-read thermometer; the internal temperature should reach at least 200–212°F (just about 100°C).
This might be the hardest part: you have to let it cool for several hours. During this time, the filling thickens and fully sets. If you cut into it too soon, it will be runny—no matter how well you baked it.
Success Tips for the Best Strawberry Rhubarb Pie
- Pre-cook the filling juices on the stove to activate the cornstarch and reduce the liquid.
- Don’t shorten the long cooling time because the filling needs several hours to fully set.
- Bake the pie over a baking sheet to catch any bubbling-over juices.
- Start baking at a high temperature, then reduce the oven temperature and add a pie crust shield.
If you’re lucky enough to snag a slice of this pie during rhubarb’s short season, you’ll know why it tastes extra special. Rhubarb’s entire life goal is to end up in this dessert. Bake it while you can get it!
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Strawberry Rhubarb Pie
- Prep Time: 3 hours
- Cook Time: 70 minutes
- Total Time: 7 hours
- Yield: 1 pie
- Category: Pie
- Method: Baking
- Cuisine: American
Description
This strawberry rhubarb pie combines sweet strawberries, tart rhubarb, and a flaky buttery pie crust with a thick, jammy filling that slices beautifully. Includes plenty of success tips to help prevent a runny pie filling.
Ingredients
- All Butter Pie Crust or Homemade Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 3 cups (about 300g) sliced rhubarb (1/2-inch pieces)
- 2 and 1/2 cups (about 380g) chopped fresh strawberries
- 1/3 cup (67g) packed light brown sugar
- 1/3 cup (67g) granulated sugar
- 1/4 cup (32g) cornstarch
- 1/4 teaspoon salt
- 1 Tablespoon (15g/ml) orange juice
- 1/2 teaspoon pure vanilla extract
- 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
- egg wash: 1 large egg beaten with 1 Tablespoon (15g/ml) milk
- optional: coarse sparkling sugar, for topping
Instructions
- The crust: Prepare either pie crust recipe through step 5. The pie dough needs to chill in the refrigerator for at least 2 hours before using.
- Make the filling: In a large bowl, stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla together until thoroughly combined. Set aside.
- Roll out the chilled pie dough: On a floured work surface, roll out 1 disc of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a slotted spoon to transfer the filling into the crust. If you have leftover juices in the bottom of the bowl, reserve them for the next step. Refrigerate the pie, uncovered, as you reduce the juice in the next step.
- Optional—reduce the juices: If your pie filling sat for awhile or if your strawberries are particularly juicy, a lot of liquid may pool at the bottom of the bowl. Pour the leftover liquid into a small saucepan. Cook over medium-low heat, stirring constantly, until the juice has slightly reduced and thickened, about 3–4 minutes. Cool for 5 minutes, then pour over the filling in the pie crust. Do your best to gently toss together with the fruit. Dot the pieces of cold butter on top of the filling. Place the pie in the refrigerator while you roll out the top crust.
- Arrange the lattice: Remove the other disc of pie dough from the refrigerator. Roll the dough into a circle 12 inches in diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut the dough into strips about 1-inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. See this post on How to Lattice Pie Crust for help with this step. Press the edges of the strips into the bottom pie crust edges to seal. Use kitchen shears or a small paring knife to trim off excess dough. Flute or crimp the pie crust edges.
- Using a pastry brush, lightly brush the top and edges of the pie crust with egg wash. Sprinkle the top with coarse sugar, if using. Place the pie in the refrigerator for 20–30 minutes while your oven preheats.
- Preheat oven to 400°F (204°C).
- Place the pie on the center oven rack, and place a baking sheet (lined with parchment paper for easy cleanup) on the rack beneath it, to catch any bubbling-over juices. Bake for 20 minutes. Keeping the pie in the oven, reduce the temperature to 350°F (177°C), add a pie crust shield, and bake for an additional 50 minutes or until the top crust is golden brown and the filling juices are bubbling around the edges and/or through the lattice. For a more accurate test of doneness, check the internal temperature with an instant-read thermometer; it should reach at least 200–212°F (around 100°C).
- Remove pie from the oven and place on a cooling rack. Cool for at least 5-6 hours before slicing and serving. The filling will be too juicy if the pie is still warm when you slice it.
- Cover leftovers tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: There are a couple ways to make this pie ahead of time. Prepare the pie in full 1 day in advance. After the pie cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Special Tools (affiliate links): Glass Mixing Bowl | Rolling Pin | 9-inch Pie Dish | Small Saucepan | Pastry Wheel or Pizza Cutter | Pastry Brush | Coarse Sparkling Sugar | Baking Sheet | Pie Crust Shield | Instant-Read Thermometer | Cooling Rack
- DIY Pie Crust Shield: You can make your own disposable pie crust shield from a piece of aluminum foil. Fold a 12-inch square of foil in half, and cut a half-circle in the center of the folded edge. When unfolded, you’ll have a foil square with a circle cut out of the center. Place it over the pie and carefully tuck the edges down around the crust.
- Pie Dish: I strongly recommend baking this pie in a glass pie dish so you can easily monitor the bottom crust’s browning. Glass pie dishes also bake pie crusts more evenly than ceramic dishes.
- Use Fresh, Not Frozen: I strongly recommend fresh strawberries and fresh rhubarb in this pie. Frozen fruit releases too much excess liquid and can lead to a soupy filling.
- Why Are We Reducing the Liquid on the Stove? If your fruit is especially ripe or juicy, don’t skip the optional stovetop reduction step (step 4). It helps activate the cornstarch and guarantees a thicker filling.
Reader Comments and Reviews
Another thickener for rhubarb (or any juicy fruit) pie is Original Townhouse Crackers. They are buttery, have a touch of salt, absorb the rhubarb juice, and all you need to do is crush a sleeve in your hands!
This can happen if the bake hasn’t been baked long enough. Do you recall how long you baked the pie?
Can I use frozen rhubarb in this recipe?
Hi Madeline, for best results, we strongly recommend using fresh strawberries and rhubarb in this pie. Frozen will add too much moisture to the filling.
We loved this pie and also your pie crust. Will definitely make this again…
Hi there! Just making this pie (first time I’ve ever made pie!!) and when you say that the filling can set over night, does that mean when it’s sitting out after baking? Is it fine to leave covered on the counter top? Or should I refrigerate it over night after setting for 4 hours?
Thanks!
Hi Stacy, you can leave the pie at room temperature overnight or refrigerate after it has set at room temperature. Whichever you prefer!
Can this pie be made using my huge garden strawberries that are frozen??
Hi Dianne, for best results, we strongly recommend using fresh strawberries and rhubarb in this pie. Frozen will add too much moisture to the filling.
We loved this recipe so much!! I was wondering if you have had success on baking 5 inch pies? We would love to make individual pies
Hi Claire, we’re so glad you loved this recipe! We haven’t tried our hand at mini pies, but it can certainly be done. Bake time will vary. Please do let us know how it goes!
Hi! I made this pie this afternoon. We plan to eat it Thursday evening. Would you suggest freezing it to keep the quality or can we refrigerate it? Thanks!
Hi Samantha, refrigerating will be just fine. Enjoy!
Awesome! Thank you. 🙂
Can you use raspberries instead of strawberries?
Hi Roland, you can make that sub, but the bake time may be a few minutes longer since raspberries can be quite wet. Let us know how it goes!
So tasty! I used canned rhubarb. I let it drain through a strainer for 30 minutes. It turned out great!
Excellent recipe! Just made it last night. I did cheat with premade pie crust. Husband loved it!
I have a question: I am wanting to make this pie to serve in 4 weeks. Although, I already have the rhubarb. Can I go ahead and mix the ingredients and put it in the freezer? If not, what do you suggest. Thank you!
Hi S, Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Or, prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.
I’ve have tried many of your recipes and loved them all! I have all the ingredients on hand except orange juice to try this one. Can the juice be omitted? Or could I use something else? Thanks so much for your help!
Hi Marianne, the touch of citrus really brightens up all the flavors, and we find it a little flat without it. You can use lemon juice instead, if you have that on hand!
Hi Sally! I was hoping to make this pie, but I only have frozen, thawed rhubarb. I saw you recommend using fresh rhubarb, but I was wondering if you think I could stew the filling first, then add to the crust to bake (I would adjust baking time too). I found other recipes which use stewed rhubarb, but I tend to like your recipes best 😀
Thanks!
Hi Bahnu, You can try using your thawed rhubarb without pre-cooking it. Just blot any excess moisture from it before using.
This recipe was the perfect blend for me. Not overly sweet. I was so happy to get local berries and rhubarb. I knew I could count on Sally to give me a tried and true recipe. Followed recipe exactly using a double crust and had no issue with soupy pie. Thank you!
Hey Sally! I’ve got an abundance of raspberries right now. Can I sub raspberries 1:1 for the strawberries, or would you have a recommended adaptation?
Sure can, Abby! Enjoy!
Can you use frozen rhubarb? I can’t find fresh rhubarb
Hi Rebecca, for best results, we strongly recommend using fresh strawberries and rhubarb in this pie. Frozen will add too much moisture to the filling.
I have made this pie several times it is wonderful… My question is, if I make the pie a day in advance, do I put it in the refrigerator until it is time to serve?
Hey Sally, should the internal temperature be 200-same as your awesome blueberry pie? My pie has been in the oven for 40 minutes, and only hitting 150 degrees.
Hi Sharon, yes, the internal recipe should be around 200°F (93°C) when done. Hope you enjoy the pie!
Thanks for the quick response-I realized it was taking longer than expected as I used a deep dish pie pan. It looks perfect-can’t wait to try it.
Thanks for your fantastic recipes-so easy to follow, and appreciate that you include weights as I find them the most accurate.
Hi Neeta, we’re so glad you enjoyed this pie! How about drizzling the juices over ice cream or yogurt?
So, I followed this recipe to a T, except one thing which I think really helped! After I mixed the pie filling in a bowl I put it all into a colander and the excess liquid dripped out. My husband said this was the best pie I’ve ever made and I make a lot of pies!
If my rhubarb is frozen, should I defrost it ahead of making the pie? Thanks!
Hi Laura, for best results, we strongly recommend using fresh strawberries and rhubarb in this pie. Frozen will add too much moisture to the filling.
Made this for Fathers Day…the best pie I ever made! Thank you, Sally!
Hi Melissa, thank you so much for giving this pie a try! Is it possible that your rhubarb and/or strawberries were from a particularly sour batch? The sweet/sour balance of the pie can vary a bit depending on how ripe the fruit is. If you wish to try it again, you can certainly try increasing the sugar a little bit, but you’ll still want to leave behind those extra juices so that they don’t make the crust too soggy. Let us know if you give it another try!
I made this per my husband’s request for Father’s Day and it did not disappoint! The filling is perfection. I did end up with much more vanilla than stated due to my 2.5 year old’s help but it’s still wonderful. The center of the bottom crust didn’t quite bake through though. I’m wondering if I should have par baked first? The top was golden brown and the filling set up nicely.
We’re so glad the pie was a hit! We don’t find par-baking necessary for this pie, but a few things that could help. The pie could simply need a few extra minutes in the oven to finish baking through on the bottom. We find glass pie dishes are helpful for this reason, so that you can see how the bottom of the pie is baking up. Also make sure that there aren’t any excess juices from the fruit mixture in the pie. You’ll want to leave them in the bowl. Hope this helps for next time!
Sally, I made this pie for Father’s Day, and it was a massive hit. Now I want to make if for my daughter when she comes home this summer, possibly after rhubarb season. I think my mother in law used to freeze some pies after putting the filling in the crust and adding the top layer. But I’m not sure I remember that correctly. Have you tried this method?
Hi Nicole, we’re so glad the pie was a hit! We haven’t tried that way, but we prefer to fully bake and then freeze the pie. See recipe Notes for a few other make ahead options.
Perfect pie. Filling stays together and the flavour perfectly balanced between tart and sweet.
Sally, I have those kids who won’t like rhubarb. Can I just sub the rhubarb for strawberries one to one? Thank you kindly!
Hi Janine, You can replace the rhubarb with either more strawberries or the same amount of a different type of fruit.
As a newbie pie maker, this is the best pie I’ve ever made. I have to say the taste was 11/10. My pastry was awesome, though I need to work on my pastry skills.
I had a really hard time with the butter/Crisco crust. I followed the recipe to the T ( I bake a lot) and put the crusts in the fridge for about 3 hrs. When I rolled the dough out it kept separating and even putting more flour into the dough left me with an uneven crust. I follow all of your recipes and never have a problem, but this one did not work out for me at all- Have no idea what I did wrong. I also weighed everything.
Hi Aline, we’re happy to help troubleshoot. If the dough is just too hard right out of the refrigerator, let it sit at room temperature for 10 minutes. It will still be cold, but even a few minutes at room temperature will help soften it up. Roll out very slowly and gently. If it’s cracking/separating, moisten your fingertips with water and meld the dough back together as best you can. (As if it were play doh.) If it’s cracking, the dough may not have enough liquid. We highly recommend at least 1/2 cup of ice water. Most pie dough problems come from not adding enough water. We hope all of this can help for next time!