Strawberry Rhubarb Pie Recipe

There are few things more comforting than a slice of old-fashioned pie. And if that pie happens to be a Strawberry Rhubarb Pie fresh outta the oven? Well, my friend, you’re in for a treat that balances tangy, sweet, juicy, and buttery in one beautiful bite. This isn’t just a dessert. It’s a mood. A vibe. A moment.

Here’s the thing: rhubarb has always had a bit of a PR problem. It looks like celery but tastes like nothing on its own. It needs a buddy. Enter strawberries—sweet, juicy, the ultimate team player. Together, they create magic inside a flaky, golden crust.

If you’re into country-style desserts, garden-to-table freshness, or just want to impress your friends and neighbors, this is the fruit pie recipe to bookmark. And yes, it goes great with vanilla ice cream. Just saying.

How to Make Fresh Strawberry Rhubarb Pie Filling

Let’s talk fruit. Ideally, you’ve got rhubarb growing out back or you found some ruby-red stalks at the farmer’s market. You want rhubarb that’s firm and deep red—none of that limp, green stuff.

Ingredients for the Filling:

• 4 cups chopped fresh rhubarb (bite-sized pieces)
• 2 cups chopped strawberries
• 1 1/3 cups sugar (reduce to 1 1/8 cups if you like it more tart)
• 7 tablespoons all-purpose flour

Instructions:

1. Chop your rhubarb and strawberries into even pieces. Trust me, this helps with even cooking.
2. In a large bowl, combine rhubarb, strawberries, sugar, and flour.
3. Gently toss until everything is coated and set aside. The sugar will start pulling juice out of the fruit. That’s a good thing.

Want to avoid a runny pie? Flour helps thicken the mixture as it bakes. No cornstarch needed. This is grandma-style, remember?

How to Make the Perfect Flaky Pie Crust (By Hand!)

This is where people panic. But don’t. If you can hold a fork and have some cold water, you can make pie crust from scratch.

I swear by using shortening over butter. Butter has flavor, sure, but shortening gives you that tender, flaky, break-apart texture that melts in your mouth. It’s like the pie is giving you a hug.

Crust Ingredients:

• 2 cups all-purpose flour
• 2/3 cup + 2 tablespoons shortening
• 1 teaspoon salt
• 6 tablespoons ice-cold water

Instructions:

• In a big ol’ bowl, mix flour and salt.

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• Cut in shortening using a pastry blender or two knives until the mixture resembles fine crumbs.

• Add cold water 1 tablespoon at a time, mixing just until dough holds together.

Don’t overmix. We’re going for rustic here, not perfect. Handle the dough as little as possible to keep it flaky.

Forming the Dough: Let’s Roll

Now take that ball of dough and split it in two. One for the bottom crust, one for the top.

Tips:

• Roll out the first half to fit your pie plate (leave about a 1-inch overhang).
• Save the second ball for the top—we’ll get to that soon.

If your kitchen is hot, pop the dough in the fridge for 10 minutes. It’ll be easier to work with.

Assembling the Pie Like a Pro

This is where the magic happens.

1. Roll out the bottom crust and place it into your pie dish.
2. Sprinkle 1/4 cup of the sugar-flour mix from your filling on the bottom crust. This helps absorb moisture and prevents the dreaded soggy bottom.
3. Pour in your glorious strawberry rhubarb mixture.
4. Sprinkle the remaining sugar-flour mixture evenly over the top.
5. Roll out the second crust and place it on top. Crimp the edges together like your grandma showed you (or freestyle it, I won’t judge).
6. Cut a few slits in the top to let steam escape.
7. Brush with milk and sprinkle with sugar. It’ll bake up golden and sparkly.
8. Place pie on a foil-lined baking sheet to catch drips. No oven disasters today.

Baking Instructions

Here’s the game plan:

• Preheat oven to 425°F.
• Bake for 15 minutes at that temp.
• Lower heat to 325°F and bake for 1 hour.
• At the 30-minute mark, check that crust. If it’s getting too brown, loosely cover it with foil.

Your kitchen will smell like a bakery married a fruit farm. It’s bliss.

Cooling and Serving

Let that beauty rest, y’all. Give it a few hours to cool so the filling sets up properly.

Serving Suggestions:

• Vanilla ice cream is the classic pairing.
• Or eat it cold out of the fridge for breakfast. No shame.
• Great with whipped cream too, or even Greek yogurt if you’re feeling fancy and want a tangy twist.

Strawberry Rhubarb Pie Recipe Card

Strawberry Rhubarb Pie

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• Author: Jake
• Total Time: 1 hour 35 minutes
• Yield: 10 slices 1x
• Diet: Vegetarian

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Description

This Strawberry Rhubarb Pie is the perfect balance of tart and sweet, with juicy strawberries, tangy rhubarb, and a flaky, buttery crust. A nostalgic, garden-fresh dessert that’s as comforting as it is impressive.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 2/3 cup + 2 tbsp shortening
• 1 tsp salt
• 6 tbsp ice-cold water
• 4 cups chopped rhubarb
• 2 cups chopped strawberries
• 1 1/3 cups sugar
• 7 tbsp flour

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Instructions

1. In a large bowl, mix flour and salt. Cut in shortening until mixture resembles crumbs.
2. Add cold water 1 tbsp at a time, mixing just until dough forms. Divide in two and chill if needed.
3. Combine chopped rhubarb, strawberries, sugar, and flour in a bowl. Toss to coat and set aside.
4. Roll out one dough ball and place into pie dish, leaving a 1-inch overhang.
5. Sprinkle 1/4 cup of sugar-flour mix on bottom crust.
6. Add fruit filling, then sprinkle remaining sugar-flour mix over the top.
7. Roll out second dough ball and place on top. Crimp edges and cut slits for steam.
8. Brush with milk and sprinkle with sugar.
9. Bake at 425°F for 15 minutes, then reduce to 325°F and bake for 1 hour. Cover edges with foil if browning too fast.
10. Cool for a few hours before slicing. Serve with vanilla ice cream, whipped cream, or yogurt.

Notes

For a less tart pie, reduce rhubarb to 3 cups and increase strawberries to 3 cups. Always let the pie cool completely to ensure the filling sets properly.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 258
• Sugar: 22g
• Sodium: 140mg
• Fat: 11g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg

Extra Tips and Troubleshooting for First-Timers

• Soggy bottom? Add flour-sugar to the base crust.
• Too tart? Add an extra 1/4 cup sugar next time.
• Crust falling apart? Your dough might need more water or less handling.
• Freezing Tip: Assemble pie, freeze before baking, then bake directly from frozen (add 10-15 min).

Curious about rhubarb? It’s not celery, even if it looks like it. You can eat it raw, but it’s super sour. Think of it as lemon’s leafy cousin.

More Strawberry Recipes You’ll Love:

• Try our Strawberry Rhubarb Crumble Recipe if you’re short on time.
• Beat the heat with Strawberry Icebox Cake – no oven required.
• Feeling indulgent? Strawberry Cheesecake Dump Cake is your lazy-day hero.
• Or go nostalgic with a Strawberry Shortcake Cake.
• Cool down with Strawberry Dole Whip.
• Sip on summer with a [Strawberry Lime Mocktail Margarita](https://www.virilere