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The first time I baked this Strawberry Rhubarb Pie Recipe in late spring, the whole kitchen smelled like jammy berries, warm butter, and sunshine after rain. That sweet tart mix still gets me every time. It feels old fashioned in the best way, and yet it never lasts long on the counter.

Why You’ll Love This Strawberry Rhubarb Pie Recipe

This Strawberry Rhubarb Pie Recipe brings together bright fruit flavor and a flaky, buttery crust in one beautiful pie. It looks special, yet the steps stay simple and practical.
Also, this pie works for holidays, cookouts, and slow weekends at home. You can serve it warm with vanilla ice cream, or you can chill it and slice it cold the next day.

The perfect balance of sweet strawberries and tart rhubarb

Strawberries bring softness and sweetness. Rhubarb adds that sharp, fresh bite that keeps the filling from tasting flat.
As a result, every bite tastes lively and balanced. You get a pie that feels fruity and rich without turning heavy.

A flaky homemade crust with a soft, juicy filling

The crust bakes up tender, golden, and crisp around the edges. Meanwhile, the filling turns soft, glossy, and lightly thickened.
I love that this Strawberry Rhubarb Pie Recipe still tastes homemade in the best sense. It has a little juice, plenty of fruit, and that cozy bakery feel that makes people reach for a second slice.

Strawberry Rhubarb Pie Recipe with golden lattice crust close up — Close up of a golden lattice top in this Strawberry Rhubarb Pie Recipe.

What You Need to Make This Pie

This pie uses basic baking staples plus fresh fruit. Even better, the ingredient list stays familiar and easy to shop for.

Ingredients for the homemade flaky pie crust

For the crust, you need 2 cups all purpose flour, 1 teaspoon salt, 6 tablespoons cold unsalted butter cut into small cubes, 1/2 cup cold vegetable shortening cut into cubes, and 4 to 6 tablespoons ice cold water.
Very cold fat matters here. Then, when the pie bakes, those cold bits help create a flaky texture.

Ingredients for the strawberry rhubarb filling

For the filling, you need 3 cups rhubarb cut into small pieces, 3 cups strawberries hulled and cut into small pieces, 1/2 cup lightly packed light brown sugar, 1/2 cup granulated sugar, 1/4 cup cornstarch, 2 teaspoons vanilla extract, 1 tablespoon lemon juice, 3 tablespoons unsalted butter cut into small cubes, and 1 large egg white for brushing the crust.
That mix gives this Strawberry Rhubarb Pie Recipe its sweet tart flavor and soft, spoonable texture. The vanilla rounds it out, and the lemon keeps the fruit tasting fresh.

How to Make Strawberry Rhubarb Pie Recipe

This Strawberry Rhubarb Pie Recipe takes a little time, but none of it feels hard. Most of the magic comes from keeping things cold and letting the pie cool fully before slicing.

Make and chill the pie dough

Cut the flour, salt, butter, and shortening together until the mixture looks like small peas. Then add the ice cold water a little at a time until the dough just comes together.
Next, divide the dough into 2 thick discs. Wrap them well, and chill them for at least 1 hour.
This step matters. Cold dough rolls better and bakes flakier.

Prepare the fruit filling and prevent excess liquid

Preheat the oven to 425°F and place the rack just above center. Roll out one dough disc, fit it into a 9 inch pie plate, trim the edges, and chill it while you make the filling.
Now mix the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, vanilla, lemon juice, and butter until the fruit starts releasing juices. Then use a slotted spoon to transfer the filling into the crust, leaving extra liquid behind.
That small step helps a lot. In fact, it is one of the easiest ways to keep the pie from turning soggy.

Assemble the pie with your favorite top crust style

Roll out the second dough disc and cover the pie with a full top crust, a lattice, or decorative cut out shapes. Then seal and crimp the edges.
If you use a full crust, cut vents on top. After that, brush a light coating of egg white over the surface for shine and color.

Bake in two stages for a golden crust and set filling

Set the pie on a jelly roll pan or cookie sheet to catch bubbling juices. Bake it for 15 minutes at 425°F.
Then lower the oven to 375°F without removing the pie. Bake 50 to 60 minutes more. If the edges brown too quickly, cover them partway through with a pie shield or foil.
Finally, cool the pie completely before serving. This part takes patience, but it helps the filling set.

Strawberry Rhubarb Pie Recipe slice on plate with fork — A plated slice of Strawberry Rhubarb Pie Recipe ready to serve.

Best Tips for a Flaky Crust and Thickened Filling

A good Strawberry Rhubarb Pie Recipe depends on a few simple habits. Thankfully, they are easy to follow and make a real difference.

Keep the butter, shortening, and water very cold

Cold ingredients help create layers in the crust. So, if your kitchen runs warm, chill your cubed butter and shortening again before mixing.
I even like to fill a glass with ice water first, then measure from that. It is a tiny move, yet it helps every time.

Chill the crust before baking for better shape and texture

After you fit the bottom crust into the pie plate, chill it before adding the filling. This helps it hold its shape and keeps the fat from softening too soon.
Also, a chilled crust usually bakes with better texture. That means cleaner slices and less slumping.

Use a slotted spoon and sheet pan to avoid a soggy pie

Fruit releases a lot of juice, especially strawberries. So a slotted spoon gives you more control when you fill the shell.
Meanwhile, the sheet pan underneath catches drips and saves you from oven mess. It is simple, but it makes this Strawberry Rhubarb Pie Recipe much easier to bake.

How to Avoid a Soggy Bottom Crust

A soggy bottom is one of the most common pie problems. Still, you can avoid it with a few smart steps.

Why a metal pie plate helps the bottom bake better

A metal pie plate helps the bottom crust bake more quickly and evenly. Because of that, it often gives you a crisper base than glass or ceramic.
So, if you have one, use it for this Strawberry Rhubarb Pie Recipe. It gives the crust a better shot at staying firm under all that juicy fruit.

Extra tricks like egg wash and baking on a preheated pan

For extra help, brush the bottom crust lightly with egg wash before adding the filling. Then chill it well.
You can also bake the pie on a preheated pan. That extra heat hits the bottom crust right away and helps it start crisping from the start.

Recipe Variations and Easy Shortcuts

This Strawberry Rhubarb Pie Recipe gives you room to adjust based on your time and style. That flexibility makes it even more useful.

When to use store bought pie crust

Store bought pie crust works well when you need a faster dessert. You still get that classic sweet tart filling, and you save time on prep.
So, if you want the fruit to be the star without making dough from scratch, that shortcut fits just fine.

Top crust options like lattice, full crust, or cut out shapes

A lattice top looks classic and lets steam escape easily. A full crust feels more traditional and rustic. Cut out shapes add a playful touch, especially for spring gatherings.
If you enjoy fruit desserts like Strawberry Rhubarb Crumble with Sweet Tart Filling or Easy Rhubarb Crisp with Buttery Oat Topping, you will probably love changing up the top design here too.

Make Ahead, Storage, and Serving Ideas

This pie fits real life nicely because you can prep parts in advance. Then, when baking day comes, things feel much easier.

How to make the dough ahead and freeze it

You can make the dough ahead and freeze it for up to 1 month. Wrap each disc well, then thaw it in the fridge before rolling.
That trick helps a lot during busy weeks. Also, it makes holiday baking feel less rushed.

How to store, serve, and reheat the pie

Store the baked pie covered in the fridge after it cools. You can serve it cold, at room temperature, or gently warmed.
For the best treat, add a scoop of vanilla ice cream. Meanwhile, if you enjoy old fashioned bakes, Rhubarb Custard Pie Classic Spring Dessert and Sweet Rhubarb Custard Tart with Creamy Vanilla Filling are lovely next picks.

Strawberry Rhubarb Pie Recipe Details

A good recipe should tell you exactly what to expect. So here is the full picture for this Strawberry Rhubarb Pie Recipe.

Prep time, bake time, yield, and serving size

Prep time: 1 hour 30 minutes. Cook time: 1 hour 45 minutes. Total time: 3 hours 15 minutes.
This recipe makes 1 double crust 9 inch pie and serves 12.

Flavor, texture, and what to expect from the finished pie

This pie has a sweet tart fruit filling and a buttery, flaky crust. The filling stays soft and lightly thickened, not stiff or gummy.
That texture is part of the charm. It tastes generous, juicy, and full of fruit.

Estimated nutrition per serving and helpful recipe notes

Per serving, this Strawberry Rhubarb Pie Recipe has about 325 calories, 40 g carbohydrates, 3 g protein, 17 g fat, 8 g saturated fat, 3 g polyunsaturated fat, 6 g monounsaturated fat, 1 g trans fat, 23 mg cholesterol, 205 mg sodium, 187 mg potassium, 2 g fiber, 20 g sugar, 298 IU vitamin A, 24 mg vitamin C, 46 mg calcium, and 1 mg iron.
Nutrition values stay estimated and can vary by ingredients used. Also remember these helpful notes: keep the butter, shortening, and water very cold, chill the shaped crust before filling, use a slotted spoon, bake in two stages, place the pie on a pan for drips, and shield the edges after the first 15 minutes if needed.
Before the FAQs, you can also keep up with more home baking ideas on Pinterest and Facebook. For more rhubarb desserts, I also keep coming back to Moist Rhubarb Cake with Tender Crumb and Streusel, Rhubarb Cake with Butter Sauce Old Fashioned Dessert, and Rhubarb Cheesecake Squares with Creamy Tangy Layers.

Strawberry Rhubarb Pie Recipe FAQs

How much rhubarb is needed for a strawberry rhubarb pie?

You need 3 cups of rhubarb cut into small pieces for this Strawberry Rhubarb Pie Recipe. That amount pairs with 3 cups of strawberries for a balanced filling.

What are common mistakes in strawberry pie?

The most common mistakes are using too much liquid, not enough thickener, and slicing the pie too soon. Also, warm dough can lead to a tough or less flaky crust.

Can I use frozen rhubarb for strawberry rhubarb pie?

Yes, you can use frozen rhubarb for this Strawberry Rhubarb Pie Recipe. However, thaw it first and drain off extra moisture so the filling does not get too wet.

How do you keep rhubarb pie from being soggy?

Use a slotted spoon when adding the filling, chill the crust well, and bake the pie on a preheated pan if possible. Also, a metal pie plate and a light egg wash on the bottom crust can help.

More Such Recipes

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strawberry rhubarb pie with flaky lattice crust and slice removed — Close-up of strawberry rhubarb pie with flaky lattice crust and juicy filling.

Final Thoughts

Why this strawberry rhubarb pie is worth making again and again

This Strawberry Rhubarb Pie Recipe has everything I want in a spring dessert. It tastes bright, cozy, buttery, and just a little nostalgic. Also, it feels special without asking for fancy steps. Once you bake it and hear that crisp crust crack under the knife, you will get it.

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