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
This is my new favorite pie! My favorite dessert is pie but I’ve never tried rhubarb before. I got curious and found some at the market and I’m so happy I tried this recipe! So yummy, no wonder this is such a popular combination. My pie came out perfectly, I used your pie crust recipe (always a winner) and the pie set up beautifully! Had a slice with a nice scoop of vanilla ice cream, just like you suggested. This won’t be the last time ai make this pie!
Hey Sally! I am so excited to try this! Can I sub fresh raspberries for fresh strawberries?
Sure can, Chelsey!
Where does the 2 tablespoon of butter come in. I dont see it in the directions?
Hi Julie, At the end of step 4 you will dot the pieces of butter on top of the filling. Enjoy!
Hi Sally,
This time I made your Strawberry Rhubarb Pie with your Streusel topping. I was not sure if I should have put the two tablespoons of dotted butter in since the streusel has butter. I had already cut up the two tablespoons, but only used half of it. Please advise. Also I am just curious what the 1 Tab. of orange ads or does? We didn’t have an orange or any juice, but my husband did pick some OJ up. I didn’t want to leave it out. If you made a larger quantity, could you also use streusel for the bottom crust? Thank you very much!
Hi Jacque, if using a streusel topping with butter, you could definitely skip the 2 Tbsp of butter added on top of the filling. The OJ adds a bit of flavor. I don’t recommend streusel for the bottom crust unless you wanted to serve this more as a fruit crisp or cobbler and not as slices.
Hi Sally I’m using frozen rhubarb and frozen strawberries will that make the pie too juicy? Should I dry thoroughly before mixing and placing in pie crust to bake?
Hi Faye, We don’t recommend using frozen strawberries for this pie. We haven’t tested this with frozen rhubarb, but I don’t see why it wouldn’t work. If you thaw it first just blot some of the moisture off.
Just about to put in the oven. Made two pies. Can I freeze one? Would I freeze before cooking or after?
Hi Tori, freeze after baking! It freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Enjoy!
Hi Cassie! No need to blind bake the pie crust for this recipe.
Great recipe. And, the crust recipe is a home run! I have been trying to find a great crust recipe. I think I found it. I added 1 Tablespoon white vinegar and did 1/4 cup vodka (Tito’s of course) and 1/4 cup water. I really like how the crust turned out.
The pie recipe wasn’t overly sweet. It was just right sweet/tart ratio.
Thanks for sharing your recipe!
I made this and the flavors were really good. But i cooked it as directed and it took forever to bake. It’s still a little under baked. I also didn’t add the extra butter and it was still really good. Also i tried the crust with butter and shortening, but i still prefer all shortening. My advise is to read carefully! It was kind of hard to read because of all the ads, my fault for not being thorough. I added the juices from the fruit and it was very runny. Still good though. It was a very nice pie to make that reminds you of summer.
Great recipe! I made the pie yesterday and it turned out fantastic. I followed all the instructions plus I drained the liquid and boiled it down a bit then cooled it and added it back to the pie. I used only brown sugar for the sugars. It wasn’t too sweet or too tart. The consistency was perfect not runny at all. Thanks for the yummy recipe. Off to make just a rhubarb pie now. Cheers!
This looks delicious! I want to make it this weekend for our belated Father’s Day celebration, but I do not have cornstarch on hand and can’t get a grocery pickup before then. Oh, quarantined life. Is there another option? If I sub in flour, do I use the same amount listed for the cornstarch? Thank you!
Hi Megan, flour works but it doesn’t dissolve quite as nicely in this strawberry filling. Instead, I recommend 1/3 cup instant tapioca instead of cornstarch if you have that.
Fantastic, Sally, thank you! Followed the recipe to a T and it was so good! Such a fantastic consistency – not runny! Question – could I freeze the unbaked pie? Or would you only recommend freezing a baked pie? Thank you!
Hi Kayla, so glad you enjoyed this pie recipe! You can freeze the unbaked pie, but I find that the filling is always a bit too thin and the bottom crust stays a little soggy. It’s best to freeze the baked and cooled pie instead.
Lol. Funny how so many other people have said it was too sweet. Maybe it was that rhubarb…
This pie was AMAZING! For those who ended up with soupy pies despite leaving the liquid behind when filling the pie – cook it longer. I ended up baking mine for about 30 minutes longer than the recipe called for, until the liquid was bubbling at the edges as well as the center, and it was perfect!
Hi Sally! I had never made or tasted a strawberry rhubarb pie until today. My hubby found your recipe and wanted me to try it. I also made your pie crust . It was really good! I was nervous to try it because rhubarb looks weird to me, but i have to say I am now a fan. My hubs raved about it. Thank you!!
Great recipe! Thank you. To help even more with the bottom crust remaining “crusty” I take a little bit of the sugar and cornstarch mixture and sprinkle it in the bottom crust before spooning in the rest. Then I bake the pie in the lowest rack in my oven. Nice browned bottom crust and no sogginess! Thank you Sally. I LOVE your website! Can’t count the. U ver of your re pies I have tried during this pandemic. Grateful.
Just made this pie with my two daughters, 14 and 9. It turned out FANTASTIC! We even forgot to scoop the filling to avoid excess juice and it wasn’t soupy at all. It was our first time baking a pie and it couldn’t have gone better!! Thanks so much for this recipe.
This is the best version of this pie I’ve ever tasted!!! Thank you!!!!!!
I am So happy with this recipe! I made it twice with complete success. Neither gummy or soupy. Just right . Not too sweet or too tart. Just right. Pie crust recipe yielded 2 very workable crusts that made lattice work possible, plus a little left over for a small tart. Very tasty and flaky. Thank you so much. I have been making strawberry rhubarb pies for 50 years. This is the best!
I am new to baking pies but tried this one today!!!
I followed Libby’s advice and did a hard boil to make a jam with the juice that was left over. It tasted amazing and I was excited to add it back into the pie filling.
This recipe is a keeper! Thanks Sally
People – you have to consider there is ALWAYS going to be variation in how a pie comes out – that’s the nature of pie! Where you got your fruit from, how fresh it is, and your personal taste preferences will all weigh into this. No need to blame a pandemic because you weren’t happy with how it turned out. That’s baking. Made this today as I’m waiting for my first baby to arrive any day now and it was a fun way to spend a breezy June day 🙂 Waiting for it to cool now so I can dig in!!!
I’ve made this recipe 3 times now and I love it! I’m just a beginner so I use a pre made pie crust but it’s delicious and my whole family loves it!
This recipe looks amazing! One question- could I reheat the pie after giving it time to set up? Perhaps cook one day then reheat and serve the next? We want to serve it with vanilla ice cream and a semi-warm pie would be perfect…
Sure can – a warm oven for a few minutes does the trick!
I made this today, and it was delicious! I do wish it was a little more tart than sweet. Could I just add a little more rhubarb and slightly less strawberries? Or maybe reduce sugar a little?
I’m so happy you enjoyed it, Eliza. Yes, either of those adjustments would work 🙂
Great recipe but a tad too sweet for me. I LOVE rhubarb – I will cut back on the sugar and nix the vanilla next time. I used grated orange peel – adds a very nice flavor.
What size pan is used? 9 inch?
Hi Maureen, I use a 9-inch pie dish for this recipe.
I think I have mastered the pie crust (Thank you!) at my 3rd attempt but didn’t try the lattice. The pie was a little tart and I am not a big sweet fan. I am wondering if it was the strawberries or the liquid left in bowl had too much of the sugar. I will try again.
Hi Sally, I didn’t see that you have a specific strawberry pie recipe – if I made this, could I take out the rhubarb for an additional 3 c. strawberries (or a different amount?)? Hubby doesn’t like rhubarb. Thank you in advance!
Hi Mary, I haven’t successfully made an all-strawberry pie that isn’t overly runny. You can try subbing out all the rhubarb for strawberry but again– it’s always a little too runny for my taste.
Aww shoot. I was hoping you had an all-strawberry recipe because I just made one (from another site, but with your crust) and it was a soupy mess. I hope you are able to come up with one! I’ll be waiting!
I just as we speak pulled this pie from the oven and have to wait for 3 hours has a little liquid on one side but im sure it will absorb in looks yummy either way cant wait to try it probably tomorrow as it will be 1030 ish at night lol thanks for the recipe as i started growing my own rhubarb in the yard
This was my first time making a strawberry rhubarb pie. I too had childhood assumptions on “magenta celery pie”. I followed your recipe exactly. My parents said it was the best strawberry rhubarb pie that they have ever eaten! Not too sweet, not too tart, just right. It is now my favourite pie!! Thank you again for another great recipe.
Delicious!
Followed this recipe yesterday and it turned out wonderfully. I used frozen gluten free crust, which worked very well. Also, instead of tossing out the juice, I cooked it a little letting the cornstarch thicken it and it turned into a delicious jam-like spread.