Strawberry Rhubarb Pie: Classic Summer Recipe with Sweet-Tart Fruit Filling

There’s a reason this pie comes back to my summer table every year. I trust it. I’ve tested enough strawberry rhubarb combinations to know which ones slosh apart and which ones slice clean. This one slices clean.

You’ll get a golden, crisp-edged crust with a balanced filling that doesn’t weep all over your plate. The sweet strawberries mellow the rhubarb’s sour snap without masking it. There’s restraint in the sugar, purpose in the starch, and honesty in the fruit.

Why This Pie Works (Even if It’s Your First)

If you’re searching for an easy rhubarb pie or exploring strawberry rhubarb recipes, this one is a dependable starting point. You don’t need unusual ingredients or complex tools.

The filling sets because the cornstarch pulls its weight. Letting the fruit sit helps draw moisture before it hits the crust. It’s this step that separates a soggy-bottom pie from a structured slice.

Fresh Strawberries vs. Frozen Fruit: What I’ve Learned

I’ve baked this pie with both fresh and frozen strawberries. Frozen works in a pinch, but it releases more water. If you’re using frozen, increase the cornstarch slightly and extend the resting time to pull out the excess juice. But truthfully, fresh gives you a brighter flavor and cleaner finish.

Fresh strawberries and firm rhubarb hold their shape, which matters if you’re after neat slices rather than a spoonable cobbler.

This makes a big difference in presentation, especially if you’re bringing dessert to a gathering.

Fruit Prep That Saves Your Crust

Slice the strawberries just thick enough to hold up in the oven. I halve small ones and quarter the larger berries. The rhubarb should be cut to even ½-inch pieces for even cooking.

After tossing the fruit with sugar, cornstarch, lemon juice, and salt, wait. Give it at least 30 minutes to rest in the bowl. Don’t skip this part. That liquid you’ll see at the bottom? Don’t pour it into the crust. Use a slotted spoon and leave it behind.

That decision alone keeps your pie from falling apart.

How to Handle the Crust

I’ve used both homemade pie dough and store-bought crusts for this recipe. If you have time, make it from scratch. The flavor and flakiness stand out, especially with the slightly tart filling.

Roll the bottom crust and press it gently into the dish, letting the edges hang. Keep your top crust cold while assembling the filling. If you’re in a rush, a solid sheet crust works, but I usually go for a lattice. It bakes evenly and gives that glossy, golden pattern that looks beautiful against the pink-red filling.

Assembling Without Leaks or Tears

Use a slotted spoon to scoop the fruit into the pie shell. Leave any syrupy liquid in the bowl. That’s the key to keeping the bottom crisp.

Add the top crust, trim the edges, and press to seal. Beat one egg with a splash of milk or cream and brush that over the crust. Sprinkle with sugar for texture and a bit of shine.

Baking the Pie With Even Browning

Bake on a baking sheet in case anything bubbles over. Start hot at 400°F, then reduce to 350°F so the crust browns without burning.

If the edges brown too fast, cover them with foil or use a pie shield. You want the top golden and the filling bubbling up through the lattice.

How to Cool It So It Slices Clean

Set the pie on a rack and let it cool for at least 3 hours. I know that’s hard. But that’s how you get clean slices instead of a runny mess.

You can even bake it the night before and let it rest overnight.

Serving Notes and Flavor Pairings

I serve this pie on its own or with a spoonful of barely sweetened whipped cream. It doesn’t need much else.

If you like more tartness, try it next to a scoop of vanilla frozen yogurt instead of ice cream. The coolness balances the fruit without masking it.

For spring weekends, I’ve also paired this pie with my Rhubarb Pie Recipe for a pie duo—one pure rhubarb, one strawberry-rhubarb.

Storing the Leftovers (If You Have Any)

I keep mine covered at room temperature the first day. After that, store it in the fridge. Let slices come back to room temperature before serving again. The crust softens slightly after day two but still holds up well.

You can freeze slices individually, wrapped well. They reheat nicely in a low oven.

If you like fruit-forward desserts that hold their shape, I’d also suggest my Strawberry Rhubarb Crisp and Rhubarb Dump Cake Recipe — both easy to prepare with fewer steps.

Let’s Bake Together Again

Pin this recipe so you can come back to it each summer. Share in the comments how it turned out, or if you’ve made your own twist maybe a rhubarb cream pie version or added a custard layer. I’d love to hear.

---