Strawberry Rhubarb Pie

Name: Strawberry Rhubarb Pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 portions homemade pie crust (divided into 2/3 and 1/3 rounds, or 2 premade pie dough rounds); 3 cups strawberries (hulled and sliced or quartered); 2 1/2 cups sliced rhubarb (cut into 1/2-inch pieces); 2 teaspoons fresh-squeezed orange juice; 1/2 teaspoon finely grated orange zest; 2/3 cup granulated sugar ((5 ounces)); 2 tablespoons packed light brown sugar; 1/4 cup cornstarch; 1/8 teaspoon fine sea salt; 1/2 teaspoon pure vanilla extract (optional); 1 tablespoon heavy cream; 1 tablespoon turbinado sugar

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For a classic taste of summer, bake up a strawberry rhubarb pie! Sweet and tart flavors combine inside a flaky crust for an irresistible dessert.

A slice of strawberry pie topped with a scoop of vanilla ice cream, served on a plate with two fresh strawberries and a fork. The rest of the pie is in the background.

Is there anything better than digging into a freshly baked strawberry rhubarb pie? I’m not sure there is!

Strawberries and rhubarb are ready in the garden at just about the same time, so it’s no wonder we’ve been combining them into sweet-tart recipes for centuries. I like to make batches of strawberry rhubarb jam, but when I feel like making something special, this strawberry rhubarb pie recipe is it.

Made with a flaky double crust and an orange-scented filling, this pie is actually easier than you might think! There’s no cooking the filling ahead of time, and you can even use store-bought pie dough to make it even simpler.

Rhubarb season is short, so make this pie while it lasts!

Ingredients for strawberry rhubarb pie

Full list of ingredients including quantities is located in the recipe card.

Overhead view of labeled ingredients for a dessert: rhubarb, strawberries, orange, cornstarch, turbinado sugar, cream, brown sugar, pie dough, and white sugar on a pink surface.

You’ll need:

Double batch of pie crust – You can use homemade pie crust or store bought. If you are buying it, make sure to get 2 rolled crusts. Do not buy the frozen crusts!
Strawberries
Rhubarb
Orange
Granulated sugar
Brown sugar
Cornstarch
Salt
Vanilla extract – Optional
Heavy cream
Turbinado sugar – This is a coarse sugar that’s great for adding a crunchy top to pies and other dishes. Sugar in the Raw is one of the popular brands. You can also use sparkling sugar or any other coarse sugar.

A partially eaten strawberry pie in a glass dish next to a plate with a slice of pie topped with a scoop of vanilla ice cream and a fork. Two strawberries and a striped napkin are nearby.

How to make this recipe

Hull the strawberries and slice or quarter. Chop the rhubarb into 1/2-inch pieces. Combine in a bowl along with orange juice, orange zest, granulated sugar, brown sugar, cornstarch, salt, and vanilla. Stir to coat well. Set aside to macerate.

A white bowl containing sliced strawberries, brown sugar, white sugar, and flour sits on a pink surface next to a blue spatula and a gray striped cloth.

A white bowl filled with chopped strawberries and rhubarb, mixed with a spatula, sits on a pink surface next to a gray striped cloth.

Preheat the oven to 400°F.

If using homemade pie dough, divide into two portions, one being 2/3 of the dough and the other being 1/3.

Roll out the larger piece of dough to fit a standard pie pan (not deep dish), about 12 inches in diameter. Carefully transfer the dough into the pan, where it should hang over the edge by 1 inch or more.

Stir the strawberry rhubarb mixture again and pour it into the pie pan, filling it evenly.

Unbaked pie crust in a round pan with crimped edges sits on a light pink textured surface.

Overhead view of an unbaked pie crust filled with chopped strawberries and rhubarb on a light pink surface.

Roll out the second portion of dough and use a paring knife or pizza cutter to slice into 8 even strips. Lay 4 strips onto the pie crust, then fold over in an alternating pattern to lay the rest of the strips in a lattice.

Trim any excess from the dough strips, then fold over the bottom overhang to rest over the edges. Crimp the dough together all the way around the pan.

Unbaked lattice-top pie with raw dough strips on top, some trimmed pastry scraps, and a green-handled pair of scissors on a pink surface.

A lattice-topped, unbaked fruit pie sits on a pink surface next to a pastry brush.

Brush the lattice top with cream, then sprinkle on turbinado sugar.

Place the pie onto a baking sheet (to catch spills from the juices) and bake for 20 minutes. Lower the oven temperature and bake an additional 35-40 minutes. The filling should be juicy and bubbly, with a golden top.

Let the pie cool completely before slicing. If you slice before cooling, the filling will ooze out and the slices will fall apart.

Two slices of strawberry pie with lattice crust on white plates, beside a pie dish with remaining pie, strawberries, a fork, and a pie server on a pink surface.

Recipe tips

The addition of orange in this recipe adds bright citrus notes, boosting the natural flavors in the strawberry. If you like, you can use lemon for a tarter taste.

The vanilla extract is optional. You can leave it out, or experiment with other flavors like almond or orange extract.

Do not omit the cornstarch. This helps the juices thicken so the pie doesn’t end up too runny, and it works better than flour. Cornstarch can be clumpy, so you can whisk it with the sugars to remove the clumps before adding to the strawberries.

Storage tips

Fruit pies like this strawberry and rhubarb pie will keep well at room temperature. Cover it with plastic wrap or foil, or store in a lidded pie or cake keeper. The pie should keep for 3-4 days.

For longer storage, or if you like your pies chilled, store it in the refrigerator, covered in plastic wrap or foil. Make sure the pie is completely cooled before you refrigerate, or you will get excess condensation on top.

Fridge storage can make the crust a little soft over time, but it will be no less delicious!

FAQ

Yes, frozen strawberries and frozen rhubarb can be used for this! Make sure both are completely thawed and drained well so you avoid a watery pie.

You will likely still need to slice both the strawberries and rhubarb.

Lattices can be finicky if you aren’t practiced, so it’s totally fine to just use a regular pie crust!

Drape the crust over the filling. Fold the bottom overhang over the edge, and crimp all the way around to seal.

Use a paring knife to cut slits into the center of the pie to allow steam to escape.

A slice of strawberry pie topped with melting vanilla ice cream sits on a white plate with a fork; whole strawberries and the pie dish are in the background.

For more great summer pies, make a no-bake Oreo pie, or my favorite raspberry cream pie.

Serve this strawberry rhubarb pie with a big scoop of vanilla bean ice cream and savor the summer days!

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