There's something about a slice of strawberry rhubarb pie that makes spring and summer feel official. With its jammy sweet-tart filling tucked inside a buttery and flaky lattice crust, it's the old-fashioned dessert (and my favorite pie) that I always look forward to making as soon as strawberries are in season.
The magic of strawberry rhubarb pie is how perfectly those two ingredients balance each other--it's like they were meant to be friends. Sweet strawberries mellow out rhubarb's lip-puckering tartness while the rhubarb keeps the filling from becoming overly sugary.
Trust me: This pie has that classic flavor that keeps you going back for "just one more slice." And what if it's not rhubarb season? Frozen rhubarb works beautifully too in place of fresh, which means you can make this pie long after summer ends.
This recipe uses my favorite from-scratch all butter pie crust that bakes up flaky, buttery, and golden brown with no soggy bottom in sight. The filling stays thick, glossy, and perfectly sliceable thanks to just the right amount of cornstarch and enough patience to allow the pie to cool, and the lattice top sprinkled with sugar gives it that classic bakery-style finish.
But guess what? If you're not feeling from-scratch dough, refrigerated pie dough works just fine here too and can save a little prep time.
So if you're looking for the perfect warm weather dessert that's guaranteed to impress, this strawberry rhubarb pie is it. Serve thick slices all on their own or with a big scoop of vanilla ice cream--either way, you really can't go wrong.
And if you're as obsessed with summer strawberries as I am, you'll also want to check out my no churn strawberry cheesecake ice cream, fresh strawberry cake with strawberry filling, and strawberry rum cocktail recipes while you're at it. Or, if you've got leftover rhubarb, this rhubarb bread is where it's at.
Ready to make that strawberry-rhubarb pie? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- All Butter Pie Crust
- rhubarb
- strawberries
- granulated sugar
- cornstarch
- vanilla extract
- almond extract
- salted butter
- egg yolk
- coarse sanding sugar
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, roll out one pie crust and fit in a 9-inch pie plate. Refrigerate. Roll out the second pie crust to a 10-inch circle and refrigerate.
- Then, whisk together the sugar and cornstarch. Add the rhubarb, strawberries, vanilla extract, and almond extract. Spoon into the prepared pie crust and dot the top with butter.
- Next, cut the pie crust circle into 1- to 2-inch-thick strips. Arrange the strips in a lattice pattern over the pie filling. Fold the edges under and crimp.
- Finally, brush the lattice with egg wash and sprinkle with coarse sanding sugar. Bake at 400°F for 45 to 50 minutes or until the crust is browed and the filling is bubbly. Transfer to a wire rack to cool completely before serving.
Hint: While I prefer homemade pie crust and think the extra effort is totally worth it, you can substitute store-bought crusts in a pinch to save on prep time.
Substitutions
Need to make some ingredient swaps? Here are some ideas:
- Fresh rhubarb: If fresh rhubarb isn't in season or available, frozen rhubarb is a great substitute. Just thaw it first and drain off any excess liquid to keep the filling from getting too watery.
- Fresh strawberries: Frozen strawberries can also work, but again, thaw and drain them well so the filling holds its shape.
- Granulated sugar: Light brown sugar adds a deeper, caramel-like sweetness if you want to switch things up.
- Butter: If you only have unsalted butter, that's okay. I just prefer to use salted butter to balance out the sweetness of the filling.
- Almond extract: Not a fan? You can leave it out or replace it with an extra splash of vanilla extract.
- Coarse sanding sugar: Turbinado or raw sugar makes a great stand-in for that crunchy, sparkly top.
Variations
Check out these additional ways to change up this recipe:
- Crumble Top: Swap the lattice top crust for a buttery streusel topping like the one from my lemon blueberry muffins with streusel topping or peach blackberry crisp.
- Very Berry: Add blueberries or raspberries to the filling for an extra berry twist.
- Citrus Boost: Stir one teaspoon of lemon zest or orange zest into the filling to brighten up the tartness of the rhubarb.
- Mini Pies: Use the same filling and divide it among individual ramekins or mini pie pans for a single-serve version of this pie.
Equipment
Here's the equipment you'll need to make this recipe:
- rolling pin
- dry measuring cups
- measuring spoons
- 9-inch pie plate
- paring knife
- whisk
- large bowl
- small bowl
- pastry brush
- wire rack
Storage
To refrigerate: Cover the cooled pie loosely with plastic wrap or foil and refrigerate for up to 4 days.
To freeze: Wrap the fully cooled pie in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge, then serve.
Tasty Tip
Want to know my dough trick to a buttery flaky crust? You've got to keep everything as cold as possible. Use frozen butter, ice water, and chill the dough before rolling. If your dough feels too dry, add cold water a tablespoon at a time until you get that a pliable dough texture.
And, if you want to make the crust extra quick, a food processor is another great way to do it.
Frequently asked questions
Absolutely! You can assemble the pie a day ahead and refrigerate it, or bake it in advance.
Super juicy fruit is usually the culprit. Cornstarch helps with this so be sure to use the full amount called for. Also, letting the pie cool completely before slicing gives the filling time to set. You can also pop the pie in the fridge for a little while to allow the filling to thicken more.
Look for a deeply golden brown crust and a bubbly filling.
Nope! You can place a whole pie crust on top instead of making a lattice with strips of dough. Just be sure to cut several slits in the top to allow steam to escape.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this rhubarb strawberry pie:
🍽Get the recipe
Old-Fashioned Strawberry Rhubarb Pie with All Butter Crust
Equipment
- Rolling Pin
- dry measuring cups
- measuring spoons
- 9-inch pie plate
- paring knife
- whisk
- large bowl
- small bowl
- pastry brush
- wire rack
Ingredients
- Butter Pie Crust
- 1¼ cups granulated sugar
- 6 tablespoon cornstarch
- 3 cups sliced rhubarb
- 3 cups quartered strawberries
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoon salted butter, cut into small pieces
- 1 large egg yolk
- Coarse sanding sugar (optional)
Instructions
- On a lightly floured surface, roll out one pie dough disc into an 11-inch circle. Fit the dough into a 9-inch pie pan and refrigerate.
- Roll the other disc into a 10-inch circle, place on a large baking sheet, and refrigerate.
- Preheat the oven to 400°F. Make the Strawberry-Rhubarb Filling: Whisk together the sugar and cornstarch in a large bowl.
- Add the rhubarb, strawberries, vanilla extract, and almond extract and toss to combine.
- Spoon the filling into the prepared pie crust. Dot the top of the filling with the butter.
- Cut the 10-inch circle into 1-inch-wide strips. Arrange the strips on the filling in a lattice pattern. Fold the edges under and crimp the edges.
- Whisk together the egg and 1 teaspoon water. Brush the lattice with the egg mixture. (Avoid the edges of the pie if possible.) Sprinkle with coarse sugar if desired.
- Bake the pie for 45 to 50 minutes, until the top is nicely browned and the filling is bubbly. (Shield the edges after 35 minutes if the crust is becoming too browned.) Remove the pie to a wire rack to cool completely.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Do not use the same utensils on cooked food, that previously touched raw meat or eggs.
- Wash your hands after touching raw meat or eggs.
- Don't leave leftovers sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Elie says
This Strawberry Rhubarb Pie is sweet, tart, jammy, and wrapped in the prettiest flaky lattice crust. It’s such a classic spring and summer dessert, especially when fresh strawberries are at their best.
Brenda says
I baked this for a family gathering, and it is a true classic. The tartness of the rhubarb balances out the sweet strawberries beautifully, and the filling sets up just right without getting runny. It has that authentic, homemade warmth that reminds me of traditional bakery pies.
Elaina says
No other dessert beats a good old pie in our house and this summer version is simply the best (especially because we have both homegrown rhubarb and strawberries in the garden at the moment). The crust - buttery, flaky, delicious! The filling - tart and sweet, summery! Overall - 10 out of 10!
Leslie says
Ok, this recipe is incredible!! But the best part is the buttery crust..absolute perfection!!
Sarah says
Strawberry Rhubarb pie is my favorite, and this one turned out perfectly. Thank you!
Lisa says
I have rhubarb in my garden and my husband requested a pie so I made this one and oh my! It was so delicious. Loved the all butter crust - very tasty and easy to make.