The Best Strawberry Rhubarb Pie Recipe (Perfection Every Time)
This strawberry rhubarb pie recipe gives you a sweet, tart and perfectly balanced filling and flaky crust every time! It’s never watery or goopy, so you won’t waste your time on a less than stellar pie!
As many of you know, I’m a devoted rhubarb aficionada.
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While plain rhubarb pie holds a very special place in my heart, there’s no denying that strawberries and rhubarb are one of those combinations that just work. The berries soften rhubarb’s tart flavor, add a beautiful blush color to the filling, and make for a pie that even rhubarb skeptics fall in love with.
This strawberry rhubarb pie recipe is simple: no spices, no long list of ingredients, just fruit, sugar, and a proper flaky crust. When you use the best ingredients you can find, you don’t need to complicate things. Here’s the recipe for strawberry rhubarb crisp.
Do Strawberries and Rhubarb Go Well Together?
Strawberries and rhubarb go together like peanut butter and jelly. It’s one of the most beloved springtime flavor pairings for good reason.
Together, they balance each other beautifully. This recipe uses equal measurements of rhubarb and strawberry, but you can definitely change the ration to 3:1 in favor of rhubarb for a strawberry rhubarb pie that’s less sweet. However, I wouldn’t add more strawberries than rhubarb, but that’s just my opinion.
NOTE: If you’ve never cooked with rhubarb before, one important thing to know: never use the leaves. They’re poisonous to humans due to high oxalic acid content. Stalks only!
Do You Need to Cook the Filling First?
It depends on whether you’re using fresh or frozen fruit.
Fresh rhubarb and fresh strawberries: No cooking needed. Simply toss the fruit with the sugar and cornstarch, and it goes straight into the crust.
Frozen fruit: I do recommend briefly cooking the filling first. Frozen fruit releases a lot of liquid as it thaws, and if you skip this step, the filling can end up too runny. Drain any liquid into a small bowl, mix the cornstarch into it, then bring the fruit, sugar, and cornstarch mixture to a brief boil just until it thickens. This way you can judge if it’s too runny or thin before the pie comes out of the oven and it’s too late.
Do You Peel Rhubarb for Pie?
No, don’t peel, especially if you have beautifully colored rhubarb! I have never peeled rhubarb, and you don’t need to either. If the stalks feel so tough and stringy that peeling seems necessary, they’re probably past their best. Fresh, in-season rhubarb just needs a good rinse, and cut as desired.
Tips for a Perfect Rhubarb Strawberry Pie
A few things that make a difference:
Use egg white on the crust, not egg yolk. This gives a beautiful golden finish without darkening too quickly during the longer bake time this type of filling needs.
Start baking on the bottom rack. This ensures the bottom crust cooks through properly; nobody likes a soggy bottom, as we learned from The Great British Bake Off and Paul Hollywood!
Let it cool before slicing. Give the pie at minimum, an hour to cool.. The filling continues to set as the pie cools, and cutting too early means it will run everywhere.
Filling advice. Depending on the freshness and ratio of your fruit, you may need more cornstarch. If you don’t want to chance a runny pie, bring the fruit to a boil with the cornstarch added, that way you can see how runny or thick the filling is before baking.
Strawberry Rhubarb Pie Recipe
recipe by Christina Conte makes 10 servings
FULL PRINTABLE RECIPE BELOW
Ingredients
- double pie crust pastry (see my quick pie pastry recipe)
- fresh or frozen rhubarb
- fresh or frozen strawberries
- fresh lemon juice
- sugar
- cornstarch
- egg white
Instructions
Make the Pie Crust
Prepare the pie crust according to this recipe. Roll out two-thirds of the dough and line a 9-inch pie dish. Trim the edges and set aside.
Make the Rhubarb Strawberry Filling
Using fresh fruit: Pour the lemon juice over the rhubarb and strawberries and stir well. Whisk the sugar and cornstarch together, then toss with the fruit. Preheat the oven to 400°F (200°C) at this point. You can refer to this recipe for strawberry rhubarb pie filling.
Using frozen fruit: Drain any liquid from the thawed fruit into a small bowl. Place the fruit in a large pot over medium-high heat. Add the sugar and stir to combine. Mix the cornstarch into the reserved liquid and pour into the pot. Stir gently and bring just to a boil until the cornstarch thickens, then immediately remove from the heat. Taste and add a little more sugar if needed. Preheat the oven to 400°F (200°C) at this point.
Fill and Close the Strawberry Rhubarb Pie
Pour the filling into the crust. Dampen the edges, lay the top crust over, press to seal, and crimp as desired. Alternatively, make a lattice top crust — it takes a little longer but it looks stunning with the pink filling peeking through. Brush the top with beaten egg white and cut a slit (or several) in the center.
Bake the Strawberry Rhubarb Pie
Bake the pie on the bottom rack of the oven for 35–40 minutes, then move to the middle rack for a final 10–15 minutes if the top needs more color. Total bake time is approximately 45–50 minutes. The filling should be bubbling through the vents when it’s done.
Cool and Serve
Remove from the oven and allow to cool for an hour before slicing. Serve the rhubarb strawberry pie with homemade custard, whipped fresh cream, or vanilla ice cream. Have you seen my rhubarb crumble ice cream recipe??
Notes
- If using frozen rhubarb, measure while still frozen.
- Adjust sugar to taste because some rhubarb and strawberries are more tart or sweet than others.
- Leftovers may be kept at room temperature for a day if it’s not hot, summer weather, or refrigerated for up to three days.
How to Serve Strawberry Rhubarb Pie
As with any fruit pie, you have options, but I’ll always advocate for homemade custard first, simply because rhubarb and custard is such a British classic!
Whipped heavy cream (without added sugar) is a close second, and vanilla ice cream is a lovely choice too, especially when the pie is still just slightly warm.
I hope this recipe for strawberry rhubarb pie becomes a regular in your spring and summer baking rotation. If you make it, I’d love to hear what you think; leave a comment below or tag me on Instagram @christinascucina.
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Strawberry Rhubarb Pie
Ingredients
Follow instructions for: double pie crust pastry
- 1 double pie crust pastry (follow instructions in link below)
Strawberry Rhubarb Pie:
- 3 cups chopped fresh rhubarb (if using frozen, measure in cups while the fruit is still frozen- you can adjust the ratio with strawberries, but I suggest 1:1)
- 3 cups chopped fresh strawberries (if using frozen, measure in cups while the fruit is still frozen- you can adjust the ratio with rhubarb, but I suggest 1:1)
- 1 Tbsp lemon juice (freshly squeezed)
- 3 tsp cornstarch more or less as needed (see notes)
- ¾ cup sugar
- 1 egg white
Instructions
- Oven temperature 400º F (200º C)
Make the Pie Crust: double pie crust pastry recipe
- Roll out and place in a 9" pie dish. Trim the edges and set aside.
Make the Pie Filling: using fresh fruit
- If using fresh fruit: pour the fresh lemon juice over the fruit and stir well. Add the sugar and cornstarch together then toss with the rhubarb. Pour into the pie crust.
Make the Pie Filling: using frozen fruit
- If using frozen and thawed fruit: drain any liquid into a small bowl and put the frozen fruit into a large pot on a burner over medium-high heat.
- Add the sugar to the fruit and stir to combine.
- Mix the cornstarch into the reserved liquid and pour into the pot. Stir gently and bring the strawberry rhubarb mixture just until it boils and the cornstarch thickens and immediately remove from the heat.
- The only reason for doing this step is to thicken the liquid that comes from the frozen fruit. We’re not cooking it for any length of time. You can taste the filling and if it’s too sour, add more sugar to taste.
Fill and Seal the Pie Crust
- Preheat the oven at this point: 400º F (200º C).
- Add the filling to the pie crust.
- Dampen the edge of the crust and then roll out the top crust and seal the pie and crimp. Alternatively, you can make a lattice top crust. It’s truly not difficult, but it will take more time than a normal top crust.
- Brush the top of the pie with egg white. Then cut a slit in the center of the strawberry rhubarb pie.
- Bake on the bottom rack of the oven for about 40 to 45 minutes. If it needs to brown more on top, move to the middle rack for the last 10 minutes or so.
- Remove from the oven and allow to cool at least an hour before slicing.
Serve the Rhubarb Pie
- I like to serve the pie with homemade custard, lightly whipped cream or vanilla ice cream.
Notes
- Use quality ingredients for the best results.
- Depending on the freshness and ratio of your fruit, you may need more cornstarch. If you don’t want to chance a runny pie, bring the fruit to a boil with the cornstarch added, that way you can see how runny or thick the filling is before baking.
- If you want to change the ratio of fruit, I suggest adding more rhubarb, like a 3:1 ration.
Nutrition
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this is my first time making a pie from scratch and I’m a little confused…if I use fresh fruit do I need to boil It to get the cornstarch to thicken still or is that only when using frozen fruit??
Yes, if you want to know how thick the sauce will be you can cook it and then you’ll be able to thicken it or make it less thick.
WOnderful recipe, thank you for sharing it!
I’m so glad I happened upon this recipe as it’s the best pie I think I’ve ever made! Both the crust and filling and so good and everyone loved it. Served it with vanilla ice cream and it was perfect, thank you so much! Will be looking at your other rhubarb recipes.
Turned out perfectly, made as written. Thank you!
I’m wondering if the recipe should be 2 tablespoons of corn starch rather than 2 teaspoons.
I used fresh fruit and followed the recipe exactly as listed.
First time making this pie. I left the pie sit for 2 hours before serving it as dessert. The filling was like soup. :(
Hi Bonnie, sorry to hear that, but 2 tablespoonfuls of corn starch may make it too thick and goopy. I would suggest making the filling first that way you can adjust the thickness of the filling (ie add more corn starch if it’s not thick enough.) I’ll adjust the recipe a little since others have also had this issue. It may be because I’m weighing my fruit. Did you use a scale?