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 350°F (177°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
Saved this one! I made it twice and they came out amazing. Appreciate the tip to spoon the filling into the crust, it made a big difference with how juicy it was. I used frozen berries, I suggest you let them thaw and drain them before mixing with the rhubarb and sugars.
This pie is amazing. The crust is the best I’ve ever done. I had to come back here after eating the pie made from this recipe to print it for my sacred recipes book!!!
This pie is absolutely delicious. I should know; I’ve made it twice this week (big rhubarb harvest), once with corn starch and once with flour. It was great both ways. So, not wanting to waste my big harvest I made and placed in freezer bags enough filling for four more pies.
Thank you for sharing your fantastic recipes, Sally.
Wondering how many rhubarb stocks it takes for one pie?
Depends on the length and thickness of the stalks, but 12-14 average stalks should be enough
Hello Sally, My husband wanted a last minute strawberry rhubarb pie for yesterday. We were having our kids over for dinner and I didn’t have extra time to do a homemade crust so he had bought a prepared one. I baked the pie for 25 minutes as it was nice and golden. My bottom crust seemed underdone. I did have filling leak and I did have a cookie sheet underneath it. I used a Pyrex glass pie plate as well. Do you think it would help if I did not have the cookie sheet directly underneath it for more air/heat flow? Maybe I should have baked it longer but the top was perfect? Please advise if you have time. Thank you and also for sharing your recipes!
Hi Jacque, so glad that you tried this homemade pie. I don’t recommend placing the pie directly on top of a baking sheet in the oven. Instead, you can place the baking sheet on a rack below to catch any juices that may drip. You’re right, the heavy pan will prevent heat from evenly distributing around the pie crust (mostly blocking the bottom from even airflow). Baking a little longer will help, too. You can tent the pie with alumnum foil (or a pie crust shield) if the top is browning too quickly.
Followed your recipe to the “T” and guess what, it was AMAZING! I’ve been a huge fan for awhile, and finally have the time to try my luck at making crust from scratch. Thank you for your thourough directions and photos. Hubby and family were impressed, and I’m sure will ask for this pie for years to come. I’m not sure I’ll ever buy a store bought crust again. It’s that good! 😉
Wish I could give this recipe 6 stars – it is that genius, easy, and delicious. I’ve never made pie before and this pie seriously looks and tastes like it came from a bakery!!!!!
Hi Sally, I’m attempting this recipe this weekend in combo with your pie crust recipe (which is amazing) and I was curious about your thoughts on blind baking the crust? I’m making two pies and was thinking of trying it for one of them. Do you have an opinion on this? And if I do blind bake one of them, how will that change my oven settings/cook time? Thank you!!!
Hi Daly! You can definitely try blind baking the pie crust, but I don’t find it necessary for this pie.
This is hands down the best pie my boyfriend and I have ever eaten! I have never had strawberry rhubarb pie before, but thanks to this recipe it has moved into my top spot. I highly recommend this pie – a perfect mixture of sweet and tart, and even more delicious with a bit of whipped cream or ice cream on top.
What a lovely pie. We have plenty of rhubarb growing in our garden and I used frozen strawberries (thawed). This is a winner and I will make it often. Many thanks.
Just wanted to say a HUGE THANK YOU to you for THE BEST strawberry rhubarb pie recipe I have found yet!! My husband is thrilled with this pie, and I am so glad I found you, and your blog site for baking instructions!!! I followed your recipe exactly, only adding a teeny bit more brown sugar, and I MADE my husband wait until the next day to eat it, so the juices could set like you stated. All I can say, WOW!!! When we cut into the pie and I lifted it out onto the plate, he gasped and we thought it should be in a magazine, it set up that perfect!!! And the taste……Holy Cow!!!! A symphony of sweet and tart perfectly mingled!!!
I am so thankful to you and your awesome instruction. Thank you again, so much, for Vid- teaching me how to make my hubby ‘s favorite pie of all time. After years of trying, I just couldn’t get it rite and was tired of a doughy soupy wreck……You made our WEEKEND!!! Thanks again, and I’m wifey of the year ….. Kindly, JB
I have tried many recipes for my son-in-laws favorite pie, strawberry-rhubarb. He said not to try any more. This was the one! I did not make the crust, but I will try it in the future. Maybe it will be the one crust that actually works for me.
I can’t tell you how much I love this pie. I used the recipe for home-made pie crust and I love the crust as much as the filling, so it makes it double-yummy. I don’t tend to like foods that are overly sweet, and this is just perfect. If you can possibly find the time, definitely make the crust yourself! The contrast of slightly salty, against tart and sweet is delicious beyond words. The sexiest thing I’ve eaten in a long time. Thank you Sally, I’m your new biggest fan!
I’ve used several recipes for this pie in my many years. Your’s is the best ever!! Love the vanilla and brown sugar. (I did use my own crust recipe.) Thank you for sharing!!
I baked this today. I didn’t have time to make the crust from scratch, but will do so next time. This pie filling is DELICIOUS! I had read through all the comments and noted those concerning the amount of sugar. I used a heaping 1/3rd cup of granulated sugar, a firmly-compacted 1/3rd cup of brown sugar, and increased the corn starch by 1 scant teaspoon. I refrigerated the filling for an hour before adding to the pie crust (using a slotted spoon). I just about cried when I eventually bit into it, y’all, it is THAT GOOD. Next time it will be so HARD waiting three hours before I can cut it. Way yummy!
Hi Sally! I love your blog and all of your wonderful recipes. My mom makes a strawberry rhubarb pie that everyone loves and I’ve always been so intimidated to make it myself! I followed your recipe and I can see from the oven things are working out very well. I even had my husband watch your video on how to do a lattice crust and he helped me, which was a fun quarantine activity to do.
Absolutely LOVED the addition of cardamom! No strawberries so used raspberries. No orange juice in the house so used a capful of orange extract along with two healthy pinches of cardamom and a full teaspoon of vanilla extract. I couldn’t stop licking the bowl after I placed the filling in the pie shell. Thanks for the wonderful pie recipe, Sally, and for the cardamom idea, KD. All my best to you both.
I’m So sorry but this was a huge disappointment. I make a lot of pie and thought i would try something new Since this was supposed to be an award winner. I’m bummed that I spent the time and effort trying this. I found the filling gummy and bland. Way too much corn Starch and to little sugar. 1 tablespoon orange juice did nothing. Compare other recipes before you settle on this one.
If I add additional sugar to this pie to make it a little sweeter, do I need to adjust the cornstarch?
I would slightly increase the cornstarch– maybe a couple extra teaspoons.
I’ve made this pie and crust twice now and both times it has come out PHENOMENALLY!! Everyone raves over it. The only thing I change is using all butter for the crust which is just my preference, but don’t change a thing for the filling! Absolute winner! Make this now!!
WOW. I have bookmarked this recipe because it is just so fantastic. I also used your home made pie crust recipe with shortening (I actually tried both) and it was amazing. Setting the fruit mixture in the fridge for a couple of hours also makes a world of difference. Thank you so much!
Should the pie be placed on the middle rack in the oven? I had it in the middle of the oven and baked it an extra 10 minutes and it still wasn’t fully baked. The pie dough was excellent, rolled out like a dream
Yes, I place the pie in the middle of the oven. Oven temperatures often vary so don’t worry if yours takes longer as long as you keep an eye on it. If you want to be super accurate you can purchase an inexpensive oven thermometer to test and even adjust your oven temperature.
Can I sub arrowroot powder for the cornstarch?
I haven’t tried it but it should work. Enjoy!
Dear Sally, my daughter Sally, age 9 absolutely loves using your website. She bakes everything off of it she can , and just loves that she shares her name with another baker. I just thought it may bring a smile to your face to know that there is a little Sally out there who is really enjoying what you’re putting out there. Thank you!
Best, Rebecca (Sally’s mom)
I adapted your recipe to make a Strawberry & Pineapple pie flavoured with black rum, ginger, and black pepper. Most delicious!
The dough was great and the filling was fantastic.
The filling was perfect; not runny at all. It was more on the tart side tart but many people enjoyed it. Especially with a scoop of ice cream… Yummy
Great recipe, Thank you!!
This sounded like a good recipe and I’m so glad I found it! Other recipes had more sugar but I like the tart flavor of the rhubarb. Even better with ice cream. just a wonderful pie!
I made this pie two weeks ago and it was lovely. Now making another two,so thank you so much for this recipe xx
Made this yesterday with strawberries and rhubarb from the local farmer’s market.
This was my first attempt at strawberry rhubarb pie and it was perfect! Nice and solid filling, perfect balance of tart and sweet. Thanks so much. This recipe is going in my 5 star file.
I’m making this now. Can’t wait until it is done but will have to until tomorrow to eat it. I LOVE Strawberry Rhubarb pie and try to make it at least once every year.
Hi Sally, I love this recipe. Do you think I could make it into tarts? Cut the pie dough into a tart size, add the filling and adjust the bake time?
Yes, definitely! You can bake as hand pies or as little tarts in mini tart pans.