This strawberry rhubarb pie combines juicy strawberries, tart rhubarb, and a homemade flaky all-butter pie crust for a classic spring and summer dessert. The filling bakes up thick and jammy, so every slice holds its shape beautifully. As always, letting the pie cool completely before slicing is non-negotiable for a thick, set filling.
I originally published this recipe in 2016 and have since added new photos, a video tutorial, and more success tips, including an optional stovetop step that helps guarantee a thick pie filling.
Sweet strawberries and tart rhubarb are the ultimate spring pie duo, and this updated strawberry rhubarb pie recipe gets the balance just right. With a flaky all-butter pie crust and a thick, jammy filling that slices beautifully, this is the kind of classic fruit pie that’s worth the wait.
The filling uses strawberries, rhubarb, a touch of orange juice, and just enough cornstarch to keep the pie from turning soupy, which is a common issue with strawberry rhubarb pie. If you’ve ever had a strawberry rhubarb pie turn into a runny mess when you slice it, follow this recipe to prevent that from ever happening again.
Why You’ll Love This Strawberry Rhubarb Pie
- Perfectly balanced sweet-tart flavor from fresh strawberries and rhubarb
- Thick, jammy filling that slices easily
- Flaky, buttery homemade pie crust
- A wonderful make-ahead spring or summer dessert
Start With the Pie Crust
A sturdy, flaky pie crust is essential for holding the juicy filling. I like to use my all-butter pie crust, which makes enough for both a bottom and a top crust. You could also use this flaky pie crust instead, which uses a mix of butter and shortening.
Start the dough ahead of time because it needs to chill for at least 2 hours before rolling out.
Don’t want to mess with pie crust? If you have a copy of Sally’s Baking 101, see page 164 for a Simple Strawberry Rhubarb Crumble!
Ingredients That Make This Pie Work
- Fresh Rhubarb: Look for firm, crisp stalks with a deep pink or red color. Slice the rhubarb into uniform 1/2-inch pieces so it softens evenly while baking.
- Fresh Strawberries: Use ripe, flavorful strawberries and chop them into small chunks. Since strawberries release more liquid than rhubarb, I use slightly more rhubarb than strawberries for the best filling consistency.
- Sugar: I use both white and brown sugar here, for some flavor depth as well as sweetening that tart rhubarb.
- Cornstarch: Our thickening agent—absolutely essential.
- Salt: To enhance and balance all the flavors.
- Orange Juice: A splash of orange juice brightens everything up and makes the flavors pop.
- Vanilla: Vanilla adds warmth and depth. It’s a great pairing in this strawberry vanilla crisp, too.
- Butter: Dot the pie filling with small cubes of cold butter before applying the top crust. Why? It adds buttery richness and actually helps prevent the formation of bubbles on the filling’s surface.
How to Prevent a Runny Strawberry Rhubarb Pie Filling
One of the biggest challenges with homemade strawberry rhubarb pie is excess liquid. Strawberries release a lot of juice while baking, which can lead to a runny filling. This recipe uses cornstarch to help thicken the liquid as the pie bakes, creating a filling that’s juicy but sliceable.
After you combine the filling ingredients together, set it aside and roll out the pie dough for your pie dish. During this time, your filling is already working as the sugar pulls juices from the fruit.
When you’re ready to assemble your pie, if you notice a lot of juice has pooled at the bottom of the bowl with the filling, it could be that your berries were extra ripe or you prepped the filling in advance and it sat for a while. If that happens, use a slotted spoon to transfer the fruit to the pie crust, but don’t discard the juice—it’s where a lot of the cornstarch ends up, and we need it!
Instead, pour the juice from the bowl into a small saucepan. You may only have a few Tablespoons, but that juice is packed with flavor and cornstarch, so don’t waste it. Reduce the juices in a saucepan over medium-low heat, just for a few minutes until it thickens into a syrupy consistency, then let it slightly cool for about 5 minutes before pouring over the filling in the pie. Gently stir it into the filling as best you can.
This optional pre-cooking step helps activate the cornstarch before the pie goes into the oven, giving you extra insurance that the filling will thicken properly. I use this same method in my cherry pie and blueberry peach pie, and it ensures those juicy fruit fillings set up nicely.
After a few minutes on the stove, the juices will thicken quickly into a jammy, syrup-like consistency. Pour the thickened juices over the pie filling, then gently stir and toss to distribute them throughout the filling:
Lattice Pie Crust
Now it’s time to add the top crust. A lattice topping not only looks beautiful, it also allows steam to escape so the filling can thicken properly. If you’re new to working with pie dough or need a little refresher, check out my tutorial on how to lattice pie crust.
You could even skip the top crust and use the crumble topping from our blueberry crumble pie. Lots of options!
Don’t Forget the Finishing Touches
These are quick and easy steps that make a world of difference, believe me!
- Butter: Dot the filling with small cubes of butter before adding the top crust. This adds richness, helps create a more cohesive jammy filling, and even helps prevent bubbles from forming on the filling’s surface. We do the same thing when we make peach pie.
- Crimp or flute the edges: Once your lattice is assembled, you’ll want to crimp or flute the pie crust to finish it off. I fluted the pie crust in these photos.
- Egg wash: An egg wash is simply an egg mixed with milk (or water) and you use it pretty much whenever you’re baking pie dough… as well as other shaped dough, such as stromboli, homemade bagels, brioche, choux pastry, croissants, etc. Egg wash helps develop that beautiful golden sheen. Without it, the baked dough looks dull and lackluster.
- Coarse sugar: This is optional, but I love finishing sweet pies with coarse sugar because it adds a little crunch and sparkle. I usually use Sugar in the Raw or these coarse sugar sprinkles, both of which can be found in the baking aisle of major grocery stores or online.
Now your pie is ready to bake! I recommend placing a baking sheet (lined with parchment for easy cleanup) on the rack below the pie, to catch any juices that may bubble over.
Start the Pie at a High Oven Temperature
Why do some pie recipes call for an initially hot oven temperature that you eventually lower? Baking this pie at 400°F (204°C) for 20 minutes helps set the pie crust shape, and activates the cornstarch in the filling (as does heating it on the stove). After that, reduce the oven temperature down to 375°F (190°C) to continue baking the pie. We use this same trick when we make blueberry pie and triple berry pie.
How to Tell When Your Pie Is Done
The pie is done when the filling is bubbling up through the lattice and around the edges of the pie. For a more accurate test of doneness, check the pie with an instant-read thermometer; the internal temperature should reach at least 200–212°F (just about 100°C).
This might be the hardest part: you have to let it cool for several hours. During this time, the filling thickens and fully sets. If you cut into it too soon, it will be runny—no matter how well you baked it.
Success Tips for the Best Strawberry Rhubarb Pie
- Pre-cook the filling juices on the stove to activate the cornstarch and reduce the liquid.
- Don’t shorten the long cooling time because the filling needs several hours to fully set.
- Bake the pie over a baking sheet to catch any bubbling-over juices.
- Start baking at a high temperature, then reduce the oven temperature and add a pie crust shield.
If you’re lucky enough to snag a slice of this pie during rhubarb’s short season, you’ll know why it tastes extra special. Rhubarb’s entire life goal is to end up in this dessert. Bake it while you can get it!
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Strawberry Rhubarb Pie
- Prep Time: 3 hours
- Cook Time: 70 minutes
- Total Time: 7 hours
- Yield: 1 pie
- Category: Pie
- Method: Baking
- Cuisine: American
Description
This strawberry rhubarb pie combines sweet strawberries, tart rhubarb, and a flaky buttery pie crust with a thick, jammy filling that slices beautifully. Includes plenty of success tips to help prevent a runny pie filling.
Ingredients
- All Butter Pie Crust or Homemade Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 3 cups (about 300g) sliced rhubarb (1/2-inch pieces)
- 2 and 1/2 cups (about 380g) chopped fresh strawberries
- 1/3 cup (67g) packed light brown sugar
- 1/3 cup (67g) granulated sugar
- 1/4 cup (32g) cornstarch
- 1/4 teaspoon salt
- 1 Tablespoon (15g/ml) orange juice
- 1/2 teaspoon pure vanilla extract
- 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
- egg wash: 1 large egg beaten with 1 Tablespoon (15g/ml) milk
- optional: coarse sparkling sugar, for topping
Instructions
- The crust: Prepare either pie crust recipe through step 5. The pie dough needs to chill in the refrigerator for at least 2 hours before using.
- Make the filling: In a large bowl, stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla together until thoroughly combined. Set aside.
- Roll out the chilled pie dough: On a floured work surface, roll out 1 disc 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 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a slotted spoon to transfer the filling into the crust. If you have leftover juices in the bottom of the bowl, reserve them for the next step. Refrigerate the pie, uncovered, as you reduce the juice in the next step.
- Optional—reduce the juices: If your pie filling sat for awhile or if your strawberries are particularly juicy, a lot of liquid may pool at the bottom of the bowl. Pour the leftover liquid into a small saucepan. Cook over medium-low heat, stirring constantly, until the juice has slightly reduced and thickened, about 3–4 minutes. Cool for 5 minutes, then pour over the filling in the pie crust. Do your best to gently toss together with the fruit. Dot the pieces of cold butter on top of the filling. Place the pie in the refrigerator while you roll out the top crust.
- Arrange the lattice: Remove the other disc of pie dough from the refrigerator. Roll the dough into a circle 12 inches in diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut the dough into strips about 1-inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. See this post on How to Lattice Pie Crust for help with this step. Press the edges of the strips into the bottom pie crust edges to seal. Use kitchen shears or a small paring knife to trim off excess dough. Flute or crimp the pie crust edges.
- Using a pastry brush, lightly brush the top and edges of the pie crust with egg wash. Sprinkle the top with coarse sugar, if using. Place the pie in the refrigerator for 20–30 minutes while your oven preheats.
- Preheat oven to 400°F (204°C).
- Place the pie on the center oven rack, and place a baking sheet (lined with parchment paper for easy cleanup) on the rack beneath it, to catch any bubbling-over juices. Bake for 20 minutes. Keeping the pie in the oven, reduce the temperature to 375°F (190°C), add a pie crust shield, and bake for an additional 50 minutes or until the top crust is golden brown and the filling juices are bubbling around the edges and/or through the lattice. For a more accurate test of doneness, check the internal temperature with an instant-read thermometer; it should reach at least 200–212°F (around 100°C).
- Remove pie from the oven and place on a cooling rack. Cool for at least 4 hours before slicing and serving. The filling will be too juicy if the pie is still warm when you slice it.
- Cover leftovers tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: There are a couple ways to make this pie ahead of time. Prepare the pie in full 1 day in advance. After the pie cools, cover tightly and keep at room temperature. 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 also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Special Tools (affiliate links): Glass Mixing Bowl | Rolling Pin | 9-inch Pie Dish | Small Saucepan | Pastry Wheel or Pizza Cutter | Pastry Brush | Coarse Sparkling Sugar | Baking Sheet | Pie Crust Shield | Instant-Read Thermometer | Cooling Rack
- DIY Pie Crust Shield: You can make your own disposable pie crust shield from a piece of aluminum foil. Fold a 12-inch square of foil in half, and cut a half-circle in the center of the folded edge. When unfolded, you’ll have a foil square with a circle cut out of the center. Place it over the pie and carefully tuck the edges down around the crust.
- Pie Dish: I strongly recommend baking this pie in a glass pie dish so you can easily monitor the bottom crust’s browning. Glass pie dishes also bake pie crusts more evenly than ceramic dishes.
- Use Fresh, Not Frozen: I strongly recommend fresh strawberries and fresh rhubarb in this pie. Frozen fruit releases too much excess liquid and can lead to a soupy filling.
- Why Are We Reducing the Liquid on the Stove? If your fruit is especially ripe or juicy, don’t skip the optional stovetop reduction step (step 4). It helps activate the cornstarch and guarantees a thicker filling.
Reader Comments and Reviews
Hi Sally! I’ve made this recipe before and loved it! I might make this recipe with a gf crust to accommodate a friend. If that recipe says to bake that crust at 350 should I still do the 400 at the beginning like you mentioned above or do you think it would burn? I normally love your pie crust recipe but I needed gluten free this time 🙁
Hi Esha! Great question. I would follow the gluten free crust’s instructions. 🙂
I just made this for the fourth time in a year! By far the best strawberry rhubarb pie I’ve ever tried next to my Grammas traditional recipe she used to make! Tonight I used your all butter pie crust (half recipe) and topped with your crumble from your Apple Crumble Pie! Wow! The combo is insanely delicious! I love all your recipes, Sally! So thank you!
Highly recommend this recipe! The pastry turned out a bit tacky but that’s because here in Australia the bloody shortening was made out of coconut oil. It worked better for me making a butter based crust because of this. I also had to cook it on a low heat for an extra hour but that may have been to do with the pastry or weather who knows. Tasted amazing! Thanks Sally.
Is it the juice of a fresh squeezed orange, or is it orange juice like Tropicana?
Hi Danielle, we usually squeeze a fresh orange, but you can certainly just use bottled OJ here!
You never steer me wrong. First it was your flaky pie crust, and now this!! I love your recipes! 🙂
Made this recipe yesterday. I made 1.5x the filling to fill my deep dish plate and it as a result needed a much longer bake time, but it turned out beautiful and was delish! The hardest part was waiting for it to cool
I made this pie yesterday for Father’s Day and it was a major win!
I only let the crust set in the fridge for an hour but it rolled out absolutely perfect! My usual crust recipe is quite temperamental so I was nervous to try a new one… so glad I did! It was picture perfect and delicious. Saving this one for sure.
It’s Father’s Day and the menu is this scrumptious strawberry rhubarb pie!! It’s in the oven now…we eat later this afternoon. I don’t know how I’m going to wait until then!! I tested the filling before the egg wash…the addition of orange juice is a bright surprise! Love it! Good thing I made one pie for my dad and one pie for my household…there won’t be any leftovers! Can’t wait to try your other recipies!
I’ve never tried rhubarb before so I thought this would be the perfect recipe. Recipe was easy to follow and pie was delicious!
I do! If you thaw the berries first, be sure to blot some of the moisture before using 🙂
Can I use this recipe to make mini pies?
Absolutely!
Delicious, thank you for the recipe! I was out of cornstarch, but flour worked fine.
Absolutely phenomenal recipe!!!!!
I made this pie and the filling was really delicious. However, mine was so wet that the cornstarch never set it, even overnight in the fridge. I love how the filling isn’t overly sweet. I used a little lemon zest as I didn’t have orange juice- perfect. So, I will try a different recipe next time with flour to see if that helps. Not sure why cornstarch wasn’t enough.
I made this pie yesterday and it was great. I had a bit of a soggy bottom but I think it was because I let too much juice in. But overall it was delicious and I will definitely make it again.
This is the third time I have made this pie and I get rave reviews every time! Just like grandma use to make!
I made this for my first ever from scratch pie. It was a big hit, and your pie crust was fabulous. First try and nobody could believe it — so flaky and good. Thank you for this!
This recipe looks amazing, and judging by your cherry pie recipe, I’m sure it is. Also, for the record, your homemade pie crust recipe made me a maker of homemade pie crusts (I thought they’d have to pry the Pillsbury pre-made crusts out of my cold, dead hands). Do you think this recipe could be adapted to hand pies by pre-cooking the filling?
Hi Sarah! You could definitely use this filling for hand pies. I recommend pre-cooking it a bit so it’s softer and easier to spoon into the hand pies. For a little guideline, here’s my apple hand pies recipe.
I made the hand pies using the strawberry rhubarb filling with the apple hand pie recipe, they were a hit! Thanks for the advice, to date, I have only had great results with your recipes!
Have you ever made with a crumble top? Would you just use the crumble recipe for your strawberry crumble?
Hi Jean! You can use the crumble topping from my Blueberry Crumble Pie.
Whenever I am looking for a new recipe I know yours will be a winner. Made this tonight and AMAZING!! I forgot the butter dabs, bah! But even still, my husband says it’s the only strawberry rhubarb pie he’s ever liked. This stuff is bad news for my diet! Thank you for your delicious recipes!
This recipe is perfect . . .as was my pie. I have a rhubarb plant in my garden and wanted to harvest it although I had to buy additional rhubarb to complete the 3 cups. I was so pleasantly surprised how awesome it turned out. Since I read many comments about a tendancy to be mushy, I strained the filling before putting it in the crust. The hardest part of the recepe was waiting 3 hours for it to cool 🙂 I used a pre-made crust using a lattice top.
I’m a bit disappointed in the filling! Lots of good reviews so I thought it was going to be great. It was just ok, and very bitter. I think because the sugar is added to the bowl but then only the rhubarb and strawberry is scooped into the crust leaving most of the sugar behind. I would add at least another 1/4 cup next time. Also the rhubarb was not very soft and I baked it for the longer amount of time. I can’t speak for the crust, I used a different one.
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!
Wow!! Made this last night and couldn’t wait to try it so I had a piece for breakfast. Your pie crust recipe is perfect! It came out flakey and tasty. My husband loves tart desserts and he loved this pie! I followed your recipe exactly and it’s outstanding.
If I wanted to make this recipe and omit the strawberries could I just replace the 2 1/2 cups of strawberries with the same amount of rhubarb? Would I need to make any other adjustments? Thanks!
I’d use the same amount, yes. Enjoy!
This is in the oven as we speak!! Thanks so much for sharing!
Last night, I baked my very first pie, and this was it! I prepared your pie crust recipe a day in advance, and filled and baked it last night. I had planned on bringing the pie over to my parents house tonight with vanilla ice cream. Although I do still plan on this, the pie will be missing a very small slice. This should come as no surprise to them as I have also brought them half of a carrot layer cake for dessert on Easter. I may have some self control issues when it comes to baked goods. Anyway, after this success I definitely have pie goals for the summer as well. Next up, blueberry!!!