Strawberry Rhubarb Pie

My new favorite strawberry rhubarb pie! The filling holds together nicely and the homemade pie crust is phenomenal! Recipe on

It’s really, really good.

I’m so happy to finally share a solid strawberry rhubarb pie recipe with you. This is actually a recipe I played around with a few days ago and while I have weeks of content stored in my drafts, I couldn’t hold off on sharing this one.

I looooove her. 

My new favorite strawberry rhubarb pie! The filling holds together nicely and the homemade pie crust is phenomenal! Recipe on

How flippin’ awesome are rhubarb desserts? It’s taken me years to warm up to them. Things like strawberry rhubarb pie, rhubarb crisp, crumble, cake, the whole rhubarb shebang. To be honest, strawberry rhubarb pie never stood a chance when I was growing up. Mom always had it around and while everyone else seemed to rave about it, I couldn’t get on board with… magenta celery pie. I mean when you’re 12 you’ll pretty much convince yourself anything and if rhubarb looks like celery, I’m certainly not eating it for dessert.

MY MY MY. Look how the tables have turned. Never did I imagine myself saying the words “my favorite strawberry rhubarb pie” and never did I imagine myself writing about it on the internet because the internet ties up mom and dad’s landline and I want to be a dolphin trainer when I grow up.

Also, what is a blog?

Strawberry Rhubarb Pie on

Strawberry Rhubarb Pie on

18 years later, magenta celery pie is at the tippy top of my list. One of many to come! Let’s get right into it because I have a hankering this will be your favorite recipe for strawberry rhubarb pie too.

Strawberry and rhubarb are meant to be because the sweet flavor of strawberries balances out rhubarb’s tart/sour bite. Rhubarb is fantastic in pies, crumbles, crisps, and the sort because it needs all the sugar it can get. I like to use an almost equal amount of strawberries and rhubarb in the pie filling: about 3 cups of chopped rhubarb to 2 and 1/2 cups strawberries. Strawberries let out so much juice, so I like to have a slightly lower amount.

If you’ve never cooked or baked with rhubarb before, have no fear. It’s sold in the grocery store without its leaves (they’re toxic!) and can be prepped the same way as celery. Give the stalks a good wash, cut off both ends and slice. You’ll want 1/2 inch slices for this pie.

Strawberry Rhubarb Pie on

One common issue with strawberry rhubarb pie is the whole “mushy puddle” situation. Bottom line: the filling is known to be a soupy mess. I asked around and found that instant tapioca is usually the fix. (Thank you, neighbor, for chatting about pies with me while Jude chased squirrels around your yard for an entire hour. Also, I’ll miss those baking chats!) I didn’t have any tapioca in my cupboards and wasn’t about to show my face in the grocery store AGAIN that day, so cornstarch was my choice. It was perfect– every time I tried it. I didn’t have a sloppy problem when cutting into the pie using cornstarch, which is exactly what I was hoping for. To combat the mushy puddle situation, I simply spooned the filling into the crust– leaving all the pooled liquid behind.

Also in the filling: orange juice. Just a smidgen of it– 1 Tablespoon. It pairs so wonderfully with strawberry and rhubarb. Mom likes to use a mix of brown and white sugars, which tugs at my heart strings. All hail brown sugar’s flavor!

Also: pats of butter to reeeeeeally make things rich. I like this pie already.

Strawberry Rhubarb Pie on

I haven’t even mentioned the pie crust yet! I always use my standard pie crust recipe. I wrote a novel about how much I love this pie crust in case you’re really bored. Basically, it’s the best of both worlds: flaky and buttery. A mix of shortening and butter produce the absolute best texture. I won’t get into too much detail today but shortening helps create that flaky, melt-in-your-mouth texture. Butter gets us that unparalleled flavor. Make sure both of these fats are cold. When the fat melts as the pie bakes, its steam helps to separate the crust into multiple flaky layers. You won’t get that with warm butter and warm shortening.

Speaking of… do you SEE those flaky layers in the crust? I want to bake 50 pies this summer just so I can eat this pie crust as much as possible. Dare me? I’ll do it!

My new favorite strawberry rhubarb pie! The filling holds together nicely and the homemade pie crust is phenomenal! Recipe on

Coarse sugar on top for a little pie sparkle. Always and forever pie sparkles.

Feel free to use store-bought or substitute your favorite pie crust. Also– you can switch up the pie’s topping. Maybe you want a crumble topping? Go for it. Or a streusel topping of sorts? Be my guest! Get creative. Strawberry rhubarb filling doesn’t judge; it tastes lip-smackin’ perfect in just about any which way.

My only request is that you finish her off with a pile vanilla ice cream. There’s no other way to eat magenta celery pie, ok?

My new favorite strawberry rhubarb pie! The filling holds together nicely and the homemade pie crust is phenomenal! Recipe on

Strawberry Rhubarb Pie


  • homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
  • 3 cups sliced rhubarb (1/2 inch pieces)
  • 2 and 1/2 cups chopped strawberries
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 Tablespoon orange juice
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for garnish


  1. The crust: Prepare my pie crust recipe through step 5.
  2. Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
  3. Preheat oven to 400°F (204°C).
  4. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don't want that in the filling-- discard it). Dot the pieces of butter on top of the filling.
  5. Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2 - 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great.)
  6. Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
  7. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 25-30 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  8. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Make ahead tip/Freezing: This a great pie to make 1 day in advance since it is so juicy - the filling will have time to set overnight. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

My new favorite strawberry rhubarb pie! The filling holds together nicely and the homemade pie crust is phenomenal! Recipe on

My new favorite strawberry rhubarb pie! The filling holds together nicely and the homemade pie crust is phenomenal! Recipe on



  1. Tracey Harnishfeger on June 20, 2017 at 6:11 pm

    Have you ever canned the filling for this? 

  2. Teri on June 20, 2017 at 6:33 pm

    Is this for a regular pie pan or deep dish?

    • Danielle B on June 23, 2018 at 12:25 pm

      I use a deep dish when I make mine and it’s still find to the top.

  3. Jessica on June 25, 2017 at 9:19 pm

    My honey grew up with a southern mama and strawberry rhubarb is his favorite. I have done a few of your other deserts and have great results so I was ecstatic when I found this! I was a little short on strawberries but had some extra raspberries in the fridge so I used some of those. My honey loved it! He said it was perfect because it wasn’t to sweet or sour. Another recipe of yours will be going into rotation! Also, thank you for making me feel like I have a chance being compared to a southern baker! 

    • Sally on June 26, 2017 at 12:53 pm

      Ha – Love this Jessica! If you want another southern treat be sure to try the Hummingbird Cake! 🙂

  4. Lacey on July 4, 2017 at 5:16 pm

    I made this for my families 4th of July BBQ and everyone loved it! My family is country and grew up on country staple foods like strawberry rhubarb pie and they kept telling me it was better than their grannies strawberry rhubarb pie! I was incredibly proud because this was my first time making it but I couldn’t take all the credit. I will be saving this recipe and making it all of the time! Thank you! 

  5. KD Shaw on July 6, 2017 at 11:47 am

    Hi, Sally. Love your recipes. I’m wondering if there is a reason to use the orange juice that I couldn’t leave it out. I made this, and while it was a hit on 4th of July, the orange juice flavor definitely came through. If it’s just to brighten up the flavors can I sub lemon zest, add a bit of cardamom for some added flavor, and call it perfect? Thanks.

    • Sally on July 6, 2017 at 2:12 pm

      It’s for brightening up the flavor– if you’re not a fan, lemon zest works and I like your addition of cardamom. I’ll have to try that!

  6. Jessica on August 27, 2017 at 12:50 am

    I made this with a gluten free crust, and it was great! My grandpa hasn’t had pie since he had switch to a gluten-free diet, so he was absolutely thrilled! I definitely had the soupy mess problem though. I spooned the filling in and left all the extra juice in the bowl, but sometime after lowering the over temp, the filling started leaking through the crust. I’m kind of new to pie, so I’m not sure what I need to change. Do you have any tips to prevent the juice from leaking through?

  7. DeAnn Smith Caylor on September 12, 2017 at 5:04 pm

    Howdy from Austin, Texas. Whenever I bake a fruit pie and am juice-wary, I use a mixture of cornstarch, sugar and cinnamon, mixed, sprinkled generously over the bottom crust before adding the filling. That’s where the juice is going so that’s where I add a little extra thickener. Works every time and does NOTHING to alter the pie, other than that.

  8. Briana on September 30, 2017 at 9:34 pm

    I loved this! I have never made a from scratch pie! I used your crust recipe as well! 
    I threw in some tricks! I put the filling mixture in a strainer over a bowl and saved the juice! 
    I added a 1/2 tsp cornstarch to thicken the sauce. I then heated it for about a minute then used it as a drizzle over the ice cream!
    It turned out amazing!!!

  9. Lori Merritt on December 17, 2017 at 9:17 pm

    I will need to use frozen rhubarb and frozen strawberries…. Any suggestions as to how to alter this recipe so it still works with frozen fruit?

    • Nikki on June 14, 2018 at 10:49 pm

      I made this pie with frozen rhubarb. I should have thawed out the rhubarb in advance. Mine was still frozen and didn’t cook through. Some pieces were still quite hard and chewy. Thaw the rhubarb. Otherwise this pie is perfect!

  10. Johana Dautancourt on May 12, 2018 at 4:33 pm

    We tasted it today and were not disappointed! The strawberry and the rhubard are a perfect combination ❤

  11. anolinde on May 16, 2018 at 12:36 pm

    This looks great! If I use the second pie crust to make a lattice, will there be enough crust left over for a braid around the edges? I suspect not…

    • Sally on May 17, 2018 at 6:28 am

      This would depend on how many strips you use for the lattice. The less weaved strips used for the lattice, the more you’ll have for a braid. Thanks for asking!

  12. Sarah L on May 22, 2018 at 3:30 pm

    would this same thing be able to be done in mini pie form in a cupcake tin? how long would you cook them then? . . . p.s. your crust recipe is my never fail go to for pie making! it’s fantastic and use it every time!

    • Sally on May 23, 2018 at 12:29 pm

      Yes, it could me made into mini pies! I’m unsure of the exact back time for them. Let me know if you try it this way!

  13. Karon on June 2, 2018 at 11:30 pm

    Loved this pie! Easy, delicious, and beautiful. The bright color makes it beautiful. Wish I could share a picture.

    • Sally on June 4, 2018 at 12:09 pm

      Please do share a picture on my Facebook or Instagram page! Would love to see!

  14. Susan DiBartolomeo on June 5, 2018 at 10:48 am

    Can I make this pie and freeze it unbaked?

    • Sally on June 5, 2018 at 1:55 pm

      Hi Susan, I would be afraid this might cause a soggy crust. See my Make ahead tip/Freezing instructions just below the recipe for how I suggest to freeze it!

  15. Arlene Babcock Nagy on June 6, 2018 at 8:48 pm

    Before I bake this do I have to cook the rhubarb, if so how do I do that. I have never baked with rhubarb. Thanks Arlene

    • Sally on June 7, 2018 at 2:56 pm

      No need to pre-bake the rhubarb!

  16. Abigail on June 9, 2018 at 2:30 pm

    I dont care for rhubarb, how many strawberries can I safely add without creating a watery mixture?

    • Sally on June 11, 2018 at 5:56 am

      Hi Abigail! You know, I haven’t successfully made an all-strawberry pie that isn’t overly runny. You can try subbing out all the rhubarb for strawberry but again– it’s always a little too runny for my taste.

  17. twilkinson on June 13, 2018 at 1:53 pm

    I put rhubarb, strawberries, and I add tapioca for thickening. Cook the fruit first with the sugar, then add tapioca and I also put some strawberry flavoring maybe 1 TSP. OR SO. I also use my food processor with the slice blade, cause I don’t like big chunks. Then I am sure that the fruit is cooked and doesn’t take to long to cook the pie . It is best to put a cookie sheet under pie in case it boils over.

  18. Nancy powley on June 14, 2018 at 9:26 am

    So you bake pie cool then freeze. Is that right. Wrapping in foil is all I need to do

    • Sally on June 14, 2018 at 10:40 am

      That’s exactly what I do, but I double wrap in foil for extra protection. 🙂

  19. Kay on June 15, 2018 at 7:25 pm

    Made this today, in t he ov e n right now. While the dough made a ball nicely and I wrapped and chilled for 2 hours, I crumbled terribly when I attempted to roll it out. For future consideration, do you think I need to add more ice water? The fats seem to be well marbled into the flour and “readily flakes into layers’ thanks

    • Sally on June 18, 2018 at 9:31 am

      Hi Kay! The dough is dry and cracking because there isn’t enough liquid. Add more ice water next time. You want the dough to feel a little moist before you chill it.

  20. t. freddie on June 16, 2018 at 1:31 pm

    If using tapioca flour, is it the same amount as if using cornstarch???

  21. Maria on June 17, 2018 at 1:07 pm

    I just made this pie and it is cooling on my counter! I can’t wait to try it. I compared this recipe with the one I have been using, and there is a huge difference in the amount of sugar between the two! My old cookbook suggested 2 CUPS of granulated sugar and also equal parts strawberries and rhubarb. I love the tartness of rhubarb, so I love that there is slightly more rhubarb than strawberries and quite a bit less sugar. You’ve never let me down, so I have a feeling that this version is going to be fabulous.

    • Sally on June 18, 2018 at 9:31 am

      Let me know how you like it, Maria! Thank you so much for trying my strawberry rhubarb pie.

  22. Julianne Fletcher on June 20, 2018 at 9:33 pm

    This was an excellent recipe! Thank you.

  23. Anita on June 24, 2018 at 9:27 pm

    I made it today, and it came out great. Thank you for sharing your recipe.

    Anita in Alaska



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