Strawberry Rhubarb Pie

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The best spring dessert recipe, if you ask me, this lattice-topped Strawberry Rhubarb Pie is exploding with sweet-tart flavor. Learn how to make Strawberry Rhubarb Pie filling, plus I’ll coach you through how to make lattice crust that’s worthy of a cookbook cover.

Strawberry rhubarb pie in a silver pie pan.


 

Late spring and early summer tastes like Homemade Strawberry Rhubarb Pie, if you ask me. This masterpiece of sweet-tart fruit baked under a flaky crust is surprisingly simple to tackle; yes, even including the lattice pastry topping!

Curious about the history of Strawberry Rhubarb Pie? Some fruit and vegetable historians claim that this classic pie recipe didn’t originally include both fresh strawberries and fresh rhubarb, but a specific variety of rhubarb known for its bright red hue: Strawberry Rhubarb. Somewhere along the way, bakers thought the concept really involved a combination of strawberries and rhubarb pieces. It may have been a misunderstanding, but this sure created one delicious happy accident.

Featuring a buttery pastry crust, an Instagram-worthy lattice topping (I promise this is easier than it looks!), and a sweet-tart, jammy-textured pie filling, this dessert recipe is at least a yearly tradition in my home. I hope it becomes a family-favorite pie for you, too.

Recipe ingredients

Labeled ingredients for strawberry rhubarb pie.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Rhubarb: Technically a vegetable, although often used in sweet formats more common for fruits, fresh rhubarb is in season and at its best in April, May, and June in most parts of America. If you can’t find it near you during those months, consider ordering it online from a retailer like Melissa’s Produce. See “Recipe FAQs” for details about swapping in frozen produce.
  • Strawberries: Conveniently, the seasons for these two garden goodies overlap. Fresh strawberries are in season and hit their peak in May, June, and July. For this pie recipe, you’ll need 20 ounces, or about 2 ½ cups. Remove the stem and the hull before proceeding.
  • Pie crusts: Purchased refrigerated crusts are A-OK, but if you have a few extra minutes, I highly recommend making homemade pie crusts.
  • Cornstarch: Sometimes, the juiciest fruit pie can get out of hand. The cornstarch in this pie recipe helps rein in the liquid.
  • Orange zest: A teaspoon of zest is all you need to really perk up the flavors and bring another level of freshness to this homemade pie recipe.

Step by step instructions

  1. In a large bowl, add rhubarb, strawberries, and 1 cup of sugar and toss to combine. Let sit at room temperature until the fruit releases its juices, about 1 hour. 
A bowl of filling for strawberry rhubarb pie.
  1. Meanwhile, line a 9-inch pie plate with 1 pie crust, letting the excess dough hang over the edge. Cover with plastic wrap and refrigerate while the fruit rests. Using a pizza wheel or pastry wheel, cut the second pie crust into even strips for a lattice top, about 1/2-inch to 3/4-inch wide strips. Refrigerate while assembling the pie.
Pie crust and lattice pieces on a wooden cutting board.
  1. Adjust an oven rack to the lowest position and preheat oven to 425 degrees. Line a rimmed baking sheet with foil. Drain fruit well reserving ¼ cup of juice. In a large bowl, add fruit, reserved fruit, cornstarch, orange zest, vanilla, and salt and toss to combine. Taste fruit and add more sugar to taste if desired.
A bowl of filling for strawberry rhubarb pie.
  1. Pour fruit into prepared pie crust, mounding it in the middle. Lay 4 to 7 parallel strips of pie crust about 1/2-inch apart to form the first layer of lattice.
A strawberry rhubarb pie before being baked with lattice incomplete.
  1. Fold back every other strip.
A strawberry rhubarb pie before being baked with lattice incomplete.
  1. Place one long strip of pie crust perpendicular across all parallel strips.
A strawberry rhubarb pie before being baked with lattice incomplete.
  1. Unfold the folded parallel strips over the perpendicular strip. 
A strawberry rhubarb pie before being baked with lattice incomplete.
  1. Fold back parallel strips running under perpendicular strip. Lay another perpendicular strip next to the first, about 1/2-inch apart.
A strawberry rhubarb pie before being baked with lattice incomplete.
  1. Unfold the folded parallel strips over the perpendicular strip.
A strawberry rhubarb pie before being baked with lattice incomplete.
  1. Continue adding perpendicular strips, folding back the parallel strips then unfolding, until the entire top of the pie crust is covered with lattice.
A strawberry rhubarb pie before being baked with lattice not tucked in.
  1. Crimp the strips to the lower crust to seal the edges. 
A strawberry rhubarb pie before being baked.
  1. In a small bowl, beat egg and milk. Brush on crust and sprinkle with remaining 1 tablespoon sugar.
An unbaked strawberry rhubarb pie.
  1. Set pie on baking sheet place in oven. Bake until the top crust is golden, about 25 minutes.
A baked strawberry rhubarb pie.
  1. Reduce the oven temperature to 375 degrees, rotate the baking sheet, and continue bake until the juices are bubbling and the crust is deep golden brown, 25 to 35 minutes longer. 
A baked strawberry rhubarb pie.
  1. Let the pie cool on a wire rack until the filling has set, about 2 hours.
A baked strawberry rhubarb pie.
  1. Serve slightly warm or at room temperature. 
Strawberry rhubarb pie in a silver pie pan.

Recipe tips and variations

  • Yield: My Strawberry Rhubarb Pie recipe creates one 9-inch pie, which I usually slice into 8 generous pieces.
  • Storage: Store leftover pie covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Freezer: Let the fully-cooked pie cool completely, then transfer the unwrapped Strawberry Rhubarb Pie to the freezer on a flat surface. Allow to freeze until solid. Wrap tightly in plastic wrap or foil, label, date, and eat within 4 months. Thaw overnight in the refrigerator, then reheat in a 350-degree oven until warm.
A slice of strawberry rhubarb pie on a plate.

Recipe FAQs

Can I make Strawberry Rhubarb Pie with frozen rhubarb and berries?

If you’ve got some chopped rhubarb in the freezer, or if you can only find frozen fruit, by all means make this pie with frozen produce. It’s best to thaw both overnight in the refrigerator first to allow for accurate measuring, then proceed as directed.

What can I serve with Strawberry Rhubarb Pie?

Dreamy on its own, either warm or at room temperature, Strawberry Rhubarb Pie only gets better when you serve it with a scoop of vanilla ice cream or a big dollop of whipped cream on top.

Could I make this rhubarb pie with other berries?

You bet. Consider Blueberry Rhubarb Pie, Raspberry Rhubarb Pie, Blackberry Rhubarb Pie, or a mix of all of the above. Start with 20 ounces (2 ½ cups) of any one or a combination of any berry variety to pair with the 1 ½ pounds of chopped rhubarb.

Strawberry rhubarb pie on two white plates.

More fruit desserts

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A strawberry rhubarb pie in a pie pan with one slice removed.

Strawberry Rhubarb Pie

The best spring dessert recipe, if you ask me, this lattice-topped Strawberry Rhubarb Pie is exploding with sweet-tart flavor. Learn how to make Strawberry Rhubarb Pie filling, plus I'll coach you through how to make lattice crust that's worthy of a cookbook cover.
Prep Time 20 minutes
Cook Time 1 hour
Fruit resting time 1 hour
Total Time 2 hours 20 minutes
Servings 8 servings
Course Dessert
Cuisine American
Calories 349
5 from 13 votes

Ingredients 

Instructions 

  • In a large bowl, add rhubarb, strawberries, and 1 cup of sugar and toss to combine. Let sit at room temperature until the fruit releases its juices, about 1 hour. 
  • Meanwhile, line a 9-inch pie plate with 1 pie crust, letting the excess dough hang over the edge. Cover with plastic wrap and refrigerate while the fruit rests.
  • Using a pizza wheel or pastry wheel, cut the second pie crust into even strips for a lattice top, about 1/2-inch to 3/4-inch wide strips. Refrigerate while assembling the pie.
  • Adjust an oven rack to the lowest position and preheat oven to 425 degrees. Line a rimmed baking sheet with foil.
  • Drain fruit well reserving ¼ cup of juice. In a large bowl, add fruit, reserved fruit, cornstarch, orange zest, vanilla, and salt and toss to combine. Taste fruit and add more sugar to taste if desired.
  • Pour fruit into prepared pie crust, mounding it in the middle. Lay 4 to 7 parallel strips of pie crust about 1/2-inch apart to form the first layer of lattice. Fold back every other strip.
  • Place one long strip of pie crust perpendicular across all parallel strips. Unfold the folded parallel strips over the perpendicular strip. 
  • Fold back parallel strips running under perpendicular strip. Lay another perpendicular strip next to the first, about 1/2-inch apart. Unfold the folded parallel strips over the perpendicular strip.
  • Continue adding perpendicular strips, folding back the parallel strips then unfolding, until the entire top of the pie crust is covered with lattice. Crimp the strips to the lower crust to seal the edges. 
  • In a small bowl, beat egg and milk. Brush on crust and sprinkle with remaining 1 tablespoon sugar.
  • Set pie on baking sheet place in oven. Bake until the top crust is golden, about 25 minutes.
  • Reduce the oven temperature to 375 degrees, rotate the baking sheet, and continue bake until the juices are bubbling and the crust is deep golden brown, 25 to 35 minutes longer. 
  • Let the pie cool on a wire rack until the filling has set, about 2 hours; serve slightly warm or at room temperature. 

Notes

  1. Rhubarb: Technically a vegetable, although often used in sweet formats more common for fruits, fresh rhubarb is in season and at its best in April, May, and June in most parts of America.
  2. Strawberries: Conveniently, the seasons for these two garden goodies overlap. Fresh strawberries are in season and hit their peak in May, June, and July. For this pie recipe, you’ll need 20 ounces, or about 2 ½ cups. Remove the stem and the hull before proceeding.
  3. Pie crusts: Purchased refrigerated crusts are A-OK, but if you have a few extra minutes, I highly recommend making homemade pie crusts.
  4. Cornstarch: Sometimes, the juiciest fruit pie can get out of hand. The cornstarch in this pie recipe helps rein in the liquid.
  5. Orange zest: A teaspoon of zest is all you need to really perk up the flavors and bring another level of freshness to this homemade pie recipe. 
  6. Yield: My Strawberry Rhubarb Pie recipe creates one 9-inch pie, which I usually slice into 8 generous pieces.
  7. Storage: Store leftover pie covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  8. Freezer: Let the fully-cooked pie cool completely, then transfer the unwrapped Strawberry Rhubarb Pie to the freezer on a flat surface. Allow to freeze until solid. Wrap tightly in plastic wrap or foil, label, date, and eat within 4 months. Thaw overnight in the refrigerator, then reheat in a 350-degree oven until warm.

Nutrition

Calories: 349kcalCarbohydrates: 57gProtein: 5gFat: 12gSaturated Fat: 4gTrans Fat: 1gCholesterol: 21mgSodium: 187mgPotassium: 406mgFiber: 4gSugar: 29gVitamin A: 129IUVitamin C: 49mgCalcium: 98mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  1. Was able to score freshly harvested rhubarb from a friend’s garden in NCal. Made this pie with amazing results. The texture was just right, and the flavor profile spot on. Thank you Meggan and your Culinary Hill Team.

  2. I plan to make little strawberry-rhubarb pies (about 4″ across). I want to freeze them. When the pie is frozen, what’s the baking time for these small pies?

    1. Hi Hope, we haven’t tested these as mini pies baked from frozen, so I would recommend watching them closely as they bake. Sorry about that! – Meggan

    1. Hi Doug, I recommend freezing the unbaked pie and baking from frozen. I haven’t tried reheating this pie baked from frozen, sorry! If you happen to try it, please stop back on by and let me know how it went! I don’t want to ruin your pie. – Meggan

  3. Almost identical to the recipe I use. You can also use tapioca flour/starch instead of the beads. Put the beads in a blender – pulse – viola! Flour. Works great!5 stars