Oh, the delightful combination of sweet strawberries and tangy rhubarb nestled in a flaky crust — strawberry rhubarb pie is a true slice of heaven. This classic dessert has a special place in my heart and has become a staple during the vibrant summer months. Join me on a whimsical adventure as I share my journey of perfecting the art of making a strawberry rhubarb pie.

Homemade Strawberry Rhubarb Pie Recipe


  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, chilled and cubed
  • Ice water
  • 3 cups fresh strawberries, hulled and sliced
  • 3 cups fresh rhubarb, sliced
  • 1 ½ cups granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 egg, beaten (for egg wash)
  • Optional: whipped cream or vanilla ice cream for serving


  1. Prepare the pie crust:
    • In a large bowl, combine flour, salt, and sugar.
    • Add the chilled cubed butter and work it into the flour mixture until it resembles coarse crumbs.
    • Gradually pour in ice water, one tablespoon at a time, until the dough comes together.
    • Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat the oven to 375°F (190°C).
  3. Prepare the filling:
    • In a bowl, combine sliced strawberries, sliced rhubarb, sugar, cornstarch, and lemon juice. Mix well and set aside to allow the flavors to meld.
  4. Roll out the chilled dough:
    • On a lightly floured surface, roll out the dough into a circle large enough to fit your pie dish.
    • Carefully transfer the rolled-out dough to the pie dish and gently press it into the bottom and sides, letting it drape over the edges.
  5. Add the filling:
    • Pour the strawberry rhubarb mixture into the prepared pie crust, ensuring it is evenly distributed.
  6. Create a lattice crust (optional):
    • Roll out the remaining dough and cut it into thin strips.
    • Weave the strips over the filling in a lattice pattern.
  7. Brush with egg wash:
    • Beat the egg and brush it over the top crust for a golden finish.
  8. Bake the pie:
    • Place the pie on a baking sheet to catch any drips.
    • Bake in the preheated oven for about 50-60 minutes or until the crust is golden brown and the filling is bubbly.
  9. Cool and serve:
    • Allow the pie to cool on a wire rack before slicing.
    • Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
strawberry rhubarb pie

Enjoy the delightful combination of sweet strawberries and tangy rhubarb in every mouthwatering bite of your homemade strawberry rhubarb pie!

First things first, gather the freshest ingredients. Picture yourself strolling through a sunny farmers market, handpicking the juiciest strawberries and the most vibrant stalks of rhubarb. There’s something magical about using seasonal produce that adds that extra burst of flavor to your pie. So, with baskets in hand, let’s dive into the recipe!

Start by preparing the pie crust. Now, I must admit, crust-making used to intimidate me. But fear not! I’ve discovered a foolproof method that even the most timid bakers can master. Combine flour, a pinch of salt, and a touch of sugar in a large bowl. Then, add chilled butter and work it into the flour mixture until it resembles coarse crumbs. Gradually pour in ice water, one tablespoon at a time, until the dough comes together. Shape it into a disk, wrap it in plastic wrap, and let it chill in the refrigerator while you prepare the filling.

Ah, the filling — the heart and soul of the pie! Wash your strawberries and rhubarb, then slice them into perfect bite-sized pieces. In a separate bowl, combine the fruit with sugar, a squeeze of fresh lemon juice, and a sprinkle of cornstarch to thicken the mixture. Allow the flavors to meld together while you preheat your oven to a golden-brown perfection.

Roll out the chilled dough on a lightly floured surface. There’s no need to fret about perfection here; a rustic, homemade touch is what makes this pie truly charming. Carefully transfer the rolled-out dough into a pie dish, letting it drape over the edges ever so gracefully. Now, pour in the luscious fruit filling, making sure it’s evenly distributed. It’s okay to indulge in a quick taste test at this point — quality control is crucial!

To add an extra touch of whimsy, you can opt for a lattice crust. Weave strips of dough over the filling, creating a lattice pattern that will make your pie look like a work of art. Once that’s done, brush the top with a beaten egg for a glorious golden finish.

Now, into the oven our creation goes! The tantalizing aroma of bubbling fruit and buttery crust will waft through your kitchen, filling your home with pure joy. It’s important to exercise patience here — allow the pie to bake until the crust is beautifully golden and the filling is blissfully bubbly. The anticipation will be well worth it, I promise!

As the pie cools on the windowsill, resisting the urge to dive in can be quite the challenge. But trust me, the flavors need a little time to meld and settle. Once it has cooled to a warm and comforting temperature, slice a generous piece and savor the magical combination of sweet strawberries and tart rhubarb dancing on your taste buds. Pair it with a dollop of freshly whipped cream or a scoop of vanilla ice cream, and prepare for pure delight with every bite.

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