If you love basking in the flavors of early summer, nothing hits the spot quite like a homemade Strawberry Rhubarb Pie Recipe. This classic dessert strikes a happy balance between sweet, juicy strawberries and the bright tang of rhubarb, all nestled under a buttery crust and crowned with crumbly streusel. Whether you’re serving it warm from the oven or enjoying a chilled slice the next day, every bite is a delightful celebration of the season’s best produce. It’s easy enough for beginner bakers but impressive enough to steal the show at any gathering!

Strawberry Rhubarb Pie Recipe - Recipe Image

Ingredients You’ll Need

This pie comes together with a handful of fresh ingredients and a touch of pantry magic. Each one has a purpose—bringing color, crunch, and that signature sweet-tart flavor. Here’s what makes this Strawberry Rhubarb Pie Recipe truly special:

Chilled unsalted butter: The secret to a flaky, melt-in-your-mouth pie crust and buttery streusel.
All-purpose flour: A reliable base for both the crust and topping—be sure to measure it accurately for perfect texture.
Salt: Just a dash elevates the buttery notes and balances all the sweetness.
Chilled water: Helps bring the crust dough together without making it tough.
Granulated sugar: Adds a crystal-clear sweetness to the filling and topping.
Brown sugar: Lends a subtle molasses warmth that plays beautifully with the fruit and crumbs.
Rhubarb: Tart, vibrant, and absolutely essential—slice into bite-sized pieces for the perfect texture.
Strawberries: Juicy, sweet, and bursting with summery flavor; make sure to chop them for even baking.
Cornstarch: Thickens the filling just enough so you get clean, luscious slices instead of a runny mess.
Vanilla extract: Adds complexity and a whiff of comforting warmth to the filling.
Lemon juice: Brightens the fruit and keeps every bite tasting fresh and lively.

How to Make Strawberry Rhubarb Pie Recipe

Step 1: Prepare the Pie Crust

First things first: let’s get that pie crust ready. In a mixing bowl, combine cold butter, flour, and salt. Use a pastry blender or your fingertips to work in the butter until the mixture looks like coarse crumbs—think little pebbles of butter throughout. Slowly add ice water, a spoonful at a time, just until the dough holds together when pressed. Shape it into a disk, wrap it up, and let it rest in the fridge for at least two hours. This chilly downtime is crucial for a tender, flaky crust later!

Step 2: Make the Streusel Crumb Topping

While your dough chills, get the crumb topping ready. In a fresh bowl, whisk together flour, granulated sugar, and brown sugar. Add cold butter cubes and cut them in until the mixture turns sandy and crumbly. Set this bowl aside—you’ll shower it over the fruit in just a bit for irresistible crunch.

Step 3: Prepare the Pie Filling

Now, on to the star of the show: the filling! Gently toss chopped rhubarb and strawberries with both sugars, cornstarch, vanilla, and a splash of lemon juice. The cornstarch helps bind the juices, so you get a perfectly set slice without sacrificing any juiciness.

Step 4: Assemble the Pie

Roll the chilled dough into a 12-inch circle on a lightly floured surface, using gentle pressure (a rolling pin works wonders). Transfer the dough to your pie plate, letting it drape over the sides. Trim excess dough, fold it inward for a rustic look, and create a pretty crimped edge with your fingers or a fork.

Step 5: Fill and Top the Pie

Spoon the vibrant strawberry-rhubarb filling into your prepared crust, then shower the entire surface with that sweet, buttery streusel. You want a generous, even layer so every bite has some crispy topping.

Step 6: Bake the Pie

Place your pie plate on a rimmed baking sheet (to catch bubbling juices—trust me, your oven will thank you!). Bake at 375°F for 50-55 minutes, peeking in after half an hour. If the top browns too quickly, tent the pie loosely with foil. The pie is ready when the streusel is golden and the filling bubbles up around the edges.

Step 7: Cool and Serve

As tempting as it is to cut in right away, let the pie cool completely on a wire rack. This pause lets the filling set to that sliceable perfection. Once cool, dig in and enjoy—serve as is or with your favorite finishing touches!

How to Serve Strawberry Rhubarb Pie Recipe

Garnishes

This pie doesn’t need much more than a scoop of vanilla ice cream or a dollop of freshly whipped cream to shine. For a little extra flair, sprinkle with powdered sugar or garnish with a few fresh strawberries or a twist of lemon zest—those pops of color make your Strawberry Rhubarb Pie Recipe totally photo-worthy.

Side Dishes

Pair a warm slice with a cold glass of milk, a mug of coffee, or—for a summertime treat—a refreshing iced tea. If you’re serving dessert after a big cookout, a light salad or fruit plate makes the perfect lead-in before digging into your pie.

Creative Ways to Present

For parties or potlucks, consider baking the pie in mini tart pans for adorable single servings. Alternatively, cut cooled slices and layer them into mason jars with whipped cream—a fun, picnic-friendly take on the classic Strawberry Rhubarb Pie Recipe that travels beautifully.

Make Ahead and Storage

Storing Leftovers

Once baked and cooled, cover the pie loosely with foil or plastic wrap and keep it in the refrigerator. It’ll stay delicious for up to four days—just bring slices up to room temperature (or gently reheat) before serving for best flavor.

Freezing

If you want to save your Strawberry Rhubarb Pie Recipe for later, wrap the completely cooled pie tightly in plastic wrap followed by a layer of foil, then freeze. It will keep for up to three months. Thaw overnight in the fridge before serving or reheating.

Reheating

To reheat, place slices (or the whole pie) in an oven set to 300°F for about 10-15 minutes, just until warmed through. This refreshes the crust and streusel, bringing back its original crunch! Avoid microwaving, which can make the crumb topping soggy.

FAQs

Can I use frozen strawberries or rhubarb?

Yes, you can use frozen fruit! Make sure to thaw and drain it very well to prevent extra moisture. You might need to add a bit more cornstarch for a perfectly set filling.

What if I don’t have a pastry blender?

No worries! Two forks, your fingertips, or even a food processor on pulse mode will do the trick for both crust and topping. Just work quickly so the butter stays cold for the best results.

Why does my pie turn out runny?

This usually means the filling didn’t bake long enough, or there wasn’t quite enough thickener. Follow the directions closely and let the pie cool completely so the Strawberry Rhubarb Pie Recipe sets up nicely.

Is it okay to skip the streusel topping?

Absolutely—you can use a traditional double crust or a lattice if you prefer. The pie will still be delicious, just with a different texture and appearance. The streusel just adds a crunchy-sweet twist that many love.

Can I prepare the pie crust or streusel ahead of time?

Definitely! Both the crust dough and streusel keep well in the fridge (wrapped tightly) for up to two days. That makes assembling your Strawberry Rhubarb Pie Recipe quick and easy when you’re ready to bake.

Final Thoughts

Bringing together the best of sweet, tart, and irresistibly buttery, this Strawberry Rhubarb Pie Recipe promises to win hearts at every table. It’s a joyful, nostalgic bake that’s just as fun to make as it is to eat—so grab some fresh fruit, roll up your sleeves, and treat yourself to a timeless slice of happiness. Your next favorite pie adventure starts right here!

Strawberry Rhubarb Pie Recipe

★★★★★

4.7 from 31 reviews

Author: Mariam
Total Time: 3 hours
Yield: 1 9-inch pie 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the perfect combination of sweet strawberries and tangy rhubarb with this delightful Strawberry Rhubarb Pie. A buttery crust, juicy fruit filling, and a crunchy streusel topping make this pie a true summer treat.

Instructions

Prepare the Pie Crust: In a bowl, combine the chilled butter, flour, and salt. Using a pastry blender, cut in the butter until the mixture is very crumbly. Gradually add chilled water, 1 tablespoon at a time, mixing with a fork until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 2 hours.
Make the Streusel Crumb Topping: In a separate bowl, whisk together the flour, granulated sugar, and brown sugar. Cut in the chilled butter using a pastry blender until the mixture becomes crumbly. Set the topping aside.
Prepare the Pie Filling: In a large bowl, mix the rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, vanilla extract, and lemon juice. Toss to combine.
Assemble the Pie: On a lightly floured surface, roll the chilled pie crust into a 12-inch circle. Transfer the rolled crust to a pie plate, folding or rolling it around your rolling pin. Gently press the crust into the plate, trim the edges to about 1 inch over the side, then fold the excess dough inward and flute or crimp the edge.
Fill and Top the Pie: Spoon the fruit mixture into the prepared pie crust. Evenly sprinkle the streusel topping over the filling.
Bake the Pie: Place the pie on a rimmed baking sheet to catch any overflow. Bake in a preheated oven at 375°F for 50-55 minutes, or until the top is golden brown and the filling is bubbling. If the top starts to over-brown, cover it loosely with aluminum foil.
Cool and Serve: Allow the pie to cool completely before slicing to let the filling set.

Prep Time: 30 minutes
Cook Time: 50-55 minutes
Category: Dessert
Method: Baking
Cuisine: American