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
I made this today. The filling was slightly liquid still when we tried it (even after 3 hours). However, it was delicious and the pastry was crisp (bottom was not noticeably soggy despite the liquid). I was not a rhubarb fan but we just inherited three stands of rhubarb. This is a great way to use it and I’m now a convert!
Well, I am 65 years old and today for the first time I made strawberry rhubarb without the custard filling AND I used your pie recipe. I have never used any other accept my grandmother’s all these years and you can imagine how old that recipe is.
Now, I have not tasted the pie yet but it looks great. Thank you for sharing your passion and time with me.
Question on black spots that appeared second day – could be because of lodge cast iron pie pan? I made this pie and the second day there were a few globs of black/blue pieces. Almost like there were blueberries in the pie. We sadly had to throw it out. I didn’t refrigerate it and I left it in the lodge pie pan. Although no one on the Amazon page where I bought the pan complained about this issue in any of the comments, that’s all I can think of what happened. Any ideas? Thank you! (and it was fantastic the first day)!
Hi Doreen, that’s so odd. I’ve never had that happen before. Did you leave in the orange juice? The citrus helps the fruit maintain color. If anyone else reading this has had this experience, feel free to chime in. I’m so curious, and I’m so sorry I can’t help.
Flaky, buttery crust…balanced tart/sweet taste…wonderful texture…a win all around. THANK YOU, SALLY❤️
(from a fellow foodie who makes really good soup but has to work on her baking game. with your help I am becoming more optimistic…finally)
I was sceptical at first about throwing out the liquid which contained the sugars and the cornstarch but it worked out beautifully! This recipe is a real keeper. There was enough juice to make the filling moist with the perfect amount of sweetness. I made the recipe as written with no changes. Excellent!
My wife has always wanted a Strawberry Rhubarb pie, and I was so thankful for having found this recipe. She absolutely loves it! I was wondering. If I were to follow the same steps, but made it into mini pans, about 5 in each pie so that she can eat a single little pie each time instead of slices, would the cook time still be the same?
Hi Jose, how sweet! The bake time would be shorter for mini pies, but we’re unsure of the exact bake time needed.
Do you have a cookbook
Hi Barboneil, Sally has three published cookbooks and a new cookbook coming out in September – available for pre-order now 🙂
I just finished making the strawberry rhubarb pie. Although my pie crust strips are not even (at 85 years of age it still looks good to me).
You are my 1st site I go to when making a new recipie. Thank you.
Very good! I did a lard pie crust with this recipe. I couldn’t quite wait the 3 hours to eat it. My rhubarb was a little tart compared to usual this year. I would probably add a bit more sugar or sugar the strawberries next time. Will be making again!
Very good! I did a lard pie crust with this recipe. I couldn’t quite wait the 3 hours to eat it. My rhubarb was a little tart compared to usual this year. I would probably add a bit more sugar or sugar the strawberries next time. Will be making again!
I made this pie for Easter. It turned out perfect and so delicious
Of course I LOVE this recipe because ..rhubarb. I always go to Sally’s recipes first because they are always 100% delicious. Let me just put you onto this, though. Pineapple with rhubarb. I know. Sounds crazy, but subbing a drained can of crushed pineapple in place of strawberries is delicious! Sometimes strawberries are not readily available or just too expensive, and on a whim I tried it with pineapple and man was it good. I am not in any way suggesting that this recipe isn’t perfect as is with strawberries, but sometime try this sub!
Wow I’m always surprised at people who can roll out dough, fill pie with filling, cut and arrange lattice pie top, etc. in 5 minutes, it’s takes me longer while the oven at 400 degrees is using up my propane or wasting electricity. But I do often look at your recipes
i think the gram amounts are mixed up for the rhubarb and strawberry! i ended up with a little less rhubarb than i meant to so i just adjusted the sugar, no biggie. always the best recipes!!
If I am freezing the prepared filling, do I exclude all the extra juices?
Hi Susan, we haven’t tested freezing the prepared filling. It may be too juicy, but let us know if you try!
I am making this for Easter Sunday. We are a pie family. The fresh rhubarb was not as red as it is in the summer. Lots of pink. Will this be ok?
Hi Margie, the color shouldn’t matter much, as long as the stalks are firm. Let us know how the pie goes for you!
Can I use all lard instead of butter and shortening?
Hi Brenda, bakers have successfully used lard in the place of the shortening in our pie crust recipe, so a butter and lard combo. We’re unsure of results using all lard.
Have you ever made this with frozen fruit? Try as I do, I can never completely avoid the ice crystals and I’m worried about the liquid.
Hi Carol, for best results, we strongly recommend using fresh strawberries and rhubarb in this pie. Frozen will add too much moisture to the filling.
Can you use frozen strawberries and rhubarb?
Hi Robin, for best results, we strongly recommend using fresh strawberries and rhubarb in this pie. Frozen will add too much moisture to the filling.
Being Gluten Free, I’ve only made the filling portion of this recipe. But it is delicious!!! I made it 3 times last year. I was surprised at how perfectly balanced this recipe is between the sweet strawberries and the tart rhubarb. It has become my second favourite pie of all time! (a personal preference for Lemon Meringue just barely squeezes out ahead of this one) It was best with fresh fruit in the summer. However, when a craving hit in winter, I ignored the suggestions and made it with frozen fruit. I might have very carefully added a little bit more cornstarch but it still worked out and was very yummy.
I used a recipe for Gluten Free pie crust from Loopy Whisk’s website and they paired great together. I even froze the baked pie and it was still delicious.
Thank you for this amazing recipe that’s now a family favourite.
How to prevent the bottom crust from being raw. Every time I make it it’s raw.
Hi Marie, What type of pie dish are you using? If possible, use a glass pan so you can see the bottom if it’s baked enough before removing it from the oven.
Pre-bake the bottom crust for 10 mins. Take out, let cool, then add filling and follow the recipe.
Can you use frozen Rhubarb for this recipe? I love your recipes!!
Hi Micki, for best results, we strongly recommend using fresh strawberries and rhubarb in this pie. Frozen will add too much moisture to the filling.
Hello there! First off, I want to say I LOVE your website. I use your recipes all the time! I have an order for a Strawberry and Rhubarb pie for Thanksgiving. Its very hard to find rhubarb this time of year where Im at. I did however find a canned rhubarb. Its in an extra light syrup. Could I substitute that for the fresh after draining all the syrup? Thank you!
Hi Amber! Thank you so much. Fresh rhubarb really is best, but you can try using the canned rhubarb. We’d make sure it is completely drained and patted dry. Bake time may be a bit longer since the canned rhubarb will let off more liquid. Let us know what you try!
Any recommendations for orange juice substitute? Thank you!
Hi Megan, You can use lemon juice instead, if you have that on hand!
I’ve been looking for a rhubarb only pie recipe, as it’s the one my husband has been craving, his grandmother used to make it that way. How would I need to adjust the recipe to leave the strawberries out? Thank you so much in advance for your help. Your recipes are always a hit!
Hi Mai, without the sweetness and flavor of the strawberries, this pie would be quite tart. Plus, strawberries let off more moisture so it may take a bit of testing to get the filling ratios right. Let us know if you give it a try!
Made this pie over the week, did the crust one day and then the next day did the filling and baking. I definitely should have hydrated my crust a bit more, but it still came out excellent. The crust from scratch was intimidating, but much easier than I thought it would be! I think the biggest challenge was finding rhubarb at this time of year lol. Vanilla ice cream is the way.
Hi Sally! Could I substitute frozen cranberries for rhubarb here? I can’t find any rhubarb this time of year at our grocery stores 🙁
Hi Marisa, cranberries would be great here. If you can, fresh is best so that they don’t release more liquid into an already liquidy pie (from the strawberries). Enjoy!
Any tips for using frozen strawberries and rhubarb?
Hi Josie, for best results, we strongly recommend using fresh strawberries and rhubarb in this pie. Frozen will add too much moisture to the filling.
PERFECT! I was pleasantly surprised with how incredible this turned out! Thank you so much for all the thorough information about the pie crust as well! It made the biggest difference. I feel bad now for people who just jumped to the pie crust recipe without reading the blog first, haha. This is my first time making a homemade pie from scratch and I feel so accomplished! Can’t wait to try more of your recipes.
This is my favorite pie of all time! I make it every year for my partner’s birthday and it’s been named “the best desert” in our house. Makes me feel special, but really all I do is follow the recipe to a T, including the crust. Making any other pie at this point feels silly, this one’s it.