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Home » Pies, Crisps, and Tarts

My Favorite Strawberry Rhubarb Pie

Last updated on January 13, 2022Originally published June 1, 201913 CommentsSabine

Jump to Recipe

Strawberry rhubarb pie is the flavor combination you have been waiting for. This pie has it all. It is tangy, sweet, juicy and buttery. It's an easy recipe and everyone seems to love a slice of this fruity treat since the filling is syrupy instead of watery. Serve with dollops of vanilla ice cream. By the way, have you tried my rhubarb pie?

a whole strawberry rhubarb pie with ice cream dollop on it

Why This Strawberry Rhubarb Pie Works:

  1. The crust of the rhubarb and strawberry pie is perfectly buttery and flaky.
  2. The pie filling is thicker and doesn't have as much liquid as other pies.
  3. This rhubarb and strawberry pie has a perfect flavor combination of sweet and sour.
  4. Rhubarb pie is terrific for fancy dinners and get-togethers because it is elegant but easy to make.

Jump to:
  • Photo tutorial
  • Top tips for success
  • FAQs
  • More pie recipes to try
  • Recipe

Photo tutorial

Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.

food processor with pie crust

Divide pie crust into two halves and form 1 - 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 2 days.

pie crust in plastic wrap

Stir rhubarb, strawberries, both sugars, salt, and vanilla together in a large bowl and set aside.

rhubarb strawberry filling in a bowl

On a lightly floured surface roll out the first dough disc into a 12-inch circle.

homemade pie crust rolled out on marble counter

Transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form.

pie crust in a pie pan

Drain filling and discard all of the liquid.

filling for strawberry rhubarb pie in a bowl with strainer

Add cornstarch and stir to combine.

Note: The fact that you discard all the liquid and stir in the cornstarch afterward leads to a perfectly saucy instead of watery filling.

adding cornstarch to pie filling

Add filling to the pie dish. Then cut butter into small pieces and put on top of the filling.

raw piecrust with strawberry rhubarb filling

Then roll out the second dough disc and place on top of the filling. Decorate to your preference.

braiding homemade pie crust

If you cover the filling with a dough circle, then cut a few slits in the top layer that the steam can escape throughout baking. If you want to arrange a lattice, then cut top layer into strips and lay strips over and under one another carefully. Seal and flute the edges.

laying pie crust onto pie

If desired, brush with egg wash (1 large egg and 1 tablespoon water), egg yolk, egg white, or melted butter, and sprinkle with sugar.

decorative pie crust

Bake for about 45 minutes until golden brown. Cover with parchment paper after 30 minutes to prevent it from heavy browning. Let cool to room temperature and transfer to the refrigerator. Chill for about 3 hours to allow the filling thicken up. Store in an airtight container in the refrigerator for up to 3 days.

strawberry rhubarb pie with strawberries by it

Top tips for success

  • Use only cold butter when making pie crust. Cold butter is what gives this pie flaky crust.
  • Don't skip draining the liquid off of the strawberries and rhubarb. If you do then your pie will be super watery and the crust will be mushy.
  • Using an egg wash on the crust will make the pie have a beautiful crust.

strawberry rhubarb pie with ice cream on top

FAQs

Why is my filling water?

If you find that your pie filling is runny then odds are that all the liquid didn't get drained off properly. It's easy to rush the process, but allow the strawberries and rhubarb to sit anywhere from 10-15 minutes so all the juice drains. Then you can throw the juice out or use it to add flavor to a smoothie or other recipe.

How long does it last and how to store it?

It will last around 3 days in the fridge. Make sure to cover it tightly so it doesn't come in contact with air. You can let it sit on the counter for up to 2 days, but it won't age as well. The texture of the pie filling and crust is better when it's cold.

Can I freeze it?

Yes! Tightly cover the pie with aluminum foil and then place in an airtight container. You can put it in the freezer whether it's cooked or uncooked. The pie will last 6-8 months in the freezer. The uncooked pie crust can be tossed in the oven to bake it without defrosting. Or if you have previously baked the rhubarb pie then you can set it on the counter to thaw it or place it in the refrigerator overnight.

rhubarb strawberry pie on a plate with bite taken out

More pie recipes to try

  • No Bake Strawberry Cream Cheese Pie
  • Chocolate Cream Pie
  • Blackberry Pie
  • Pineapple Pie
  • Blueberry Pie
  • Strawberry Chocolate Pop Tarts

Recipe

a whole strawberry rhubarb pie with ice cream dollop on it

Strawberry Rhubarb Pie

5 from 2 votes
Author Sabine Venier
Calories: 307kcal
Servings: 12 servings
Prep 1 hour 30 minutes
Cook 45 minutes
Chill Time 3 hours
Total 2 hours 15 minutes
Print Pin Rate
Strawberry rhubarb pie is the flavor combination you have been waiting for. It has the perfect flavor combination of sour, sweet, juicy and buttery flavors and minimal prep work. 

Ingredients
  

Double Pie Crust

  • 2 ½ cups all-purpose flour, spooned and leveled (300g)
  • ½ teaspoon salt
  • ½ teaspoon granulated white sugar
  • 1 cup unsalted butter, cold (226g)
  • 4-6 tablespoon water, cold (60-90ml)

Filling

  • 3 cups sliced rhubarb, ½-inch pieces (390g)
  • 2 heaping cups chopped strawberries, ½-inch pieces (300g)
  • ½ cup packed light brown sugar (100g)
  • ¼ cup granulated white sugar (50g)
  • ¼ teaspoon salt
  • 1 vanilla bean* (or 1 teaspoon vanilla extract)
  • ¼ cup cornstarch (32g)
  • 1 tablespoon butter (14g)

Instructions

Double Pie Crust

  • Make it with a food processor: Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.
  • If you don't have a food processor, then make it with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
  • Divide pie crust into two halves and form 1 - 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 2 days. 

Filling and assembling

  • Stir rhubarb, strawberries, both sugars, salt, and vanilla* together in a large bowl and set aside.
  • Preheat oven to 375°F (190°C).
  • On a lightly floured surface roll out the first dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form. 
  • Drain filling and discard all of the liquid. Add cornstarch and stir to combine. Add filling to the pie dish. Then cut butter into small pieces and put on top of the filling. 
  • Then roll out the second dough disc and place on top of the filling. Decorate to your preference. If you cover the filling with a dough circle, then cut a few slits in the top layer that the steam can escape throughout baking. If you want to arrange a lattice, then cut top layer into strips and lay strips over and under one another carefully. Seal and flute the edges.
  • If desired, brush with egg wash (1 large egg and 1 tablespoon water), egg yolk, egg white, or melted butter, and sprinkle with sugar.
  • Bake for about 45 minutes until golden brown. Cover with parchment paper after 30 minutes to prevent it from heavy browning. Let cool to room temperature and transfer to the refrigerator. Chill for about 3 hours to allow the filling thicken up. Store in an airtight container in the refrigerator for up to 3 days. 
  • Enjoy warm or cold with ice cream and fresh fruits.

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 307kcalCarbohydrates: 37gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 43mgSodium: 160mgPotassium: 132mgFiber: 1gSugar: 13gVitamin A: 535IUVitamin C: 2.6mgCalcium: 42mgIron: 1.3mg
Course Dessert
Cuisine American
Keyword how to make strawberry rhubarb pie, strawberry rhubarb pie, strawberry rhubarb pie recipe
Did you make this recipe?Leave a feedback and rate this recipe!
« No-Bake Strawberry Cheesecake
Chocolate Bundt Cake »

About Sabine

I'm a passionate baker, cookbook author, and award-winning food photographer. You find here kitchen-tested quality baking recipes everyone will love.

Reader Interactions

Comments

  1. Roger

    May 19, 2020 at 8:31 am

    5 stars
    This is the best on the net. Very easy for the such quality.

    Reply
  2. Auro

    June 03, 2019 at 10:54 pm

    Question, if I can't find rhubarb in my country, can I just substitute it for the apples you mentioned as optional additional flavor, and make it a no rhubarb,rhubarb pie?

    Reply
    • Sabine

      June 16, 2019 at 12:56 pm

      Absolutely! Just follow the instructions and replace the rhubarb for apples. Hope that helps.

      Reply
  3. Rachel

    May 30, 2019 at 1:38 pm

    5 stars
    Thank you so much for this recipe. My family and I love it. Thank you.

    Reply
    • Sabine

      May 30, 2019 at 4:43 pm

      I’m happy about that, Rachel! Thank you!

      Reply
  4. Polly Helman

    May 21, 2017 at 11:18 pm

    Just about ready to take from the oven to cool....3 hours???...I don't know but we're going to tough it out. LOL! Just one question, how long should mixture sit before pouring off the liquid?

    Reply
    • Sabine

      May 22, 2017 at 5:38 pm

      I let mine always cool for about 3 hours to give the filling time to thicken up. But it's totally ok when you let them cool for just one hour or so.
      After I sugared the strawberries and the rhubarb, I preheat the oven. When the oven is ready, then I drain it off (about 10-15 minutes).
      Enjoy it, Polly!

      Reply
  5. Alia @ Everyday Easy Eats

    May 19, 2017 at 5:28 am

    This looks so delicious! My aunt used to make rhubarb pie when I was little all the time, so this definitely brings back some good memories. Your photos are gorgeous!

    Reply
    • Sabine

      May 20, 2017 at 12:16 am

      Aww, thank you so much, Alia! Traditional baking goods are the best!

      Reply
  6. Karly

    May 18, 2017 at 11:07 pm

    Give me allllllladis. Seriously looks SO good- and that ice cream on top? Swoon.

    Reply
    • Sabine

      May 20, 2017 at 12:18 am

      Yap, that ice cream on top changes everything!

      Reply
  7. Ann

    May 19, 2017 at 4:15 am

    Strawberry rhubarb pie is my all time favorite pie but I've never actually made it. I love the idea of straining the filling so it isn't watery. I'm going to need to make this next week!

    Reply
    • Sabine

      May 20, 2017 at 12:15 am

      Ann, enjoy it! I would love to hear from you soon.

      Reply

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Hi, my name is Sabine Venier! I’m a cookbook author and the food blogger behind Also The Crumbs Please. Here you will find trusted and easy recipes for every occasion. I'm here to teach you how to make delicious food and give you the confidence to bake and cook from scratch.

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