This Strawberry Rhubarb Pie is the perfect balance of sweet and tart, with juicy strawberries mellowing the bright tang of fresh rhubarb beneath a flaky golden crust. Made with simple ingredients and a buttery pastry, it’s the kind of old-fashioned dessert that feels right at home on spring and summer tables.
If you’ve never baked with rhubarb before, this is a wonderful place to start. The strawberries soften rhubarb’s natural tartness while still allowing its unique flavor to shine, creating a classic pie that’s simple, nostalgic, and especially delicious served warm with a scoop of vanilla ice cream.
WHY YOU’LL LOVE THIS STRAWBERRY RHUBARB PIE
➜ The perfect balance of sweet strawberries and tart rhubarb
➜ Made with simple pantry-friendly ingredients
➜ A wonderful way to enjoy rhubarb during spring and early summer
➜ Flaky golden pastry with a juicy fruit filling
➜ Easy enough for beginner pie bakers
➜ Delicious served warm or chilled
➜ Perfect for holidays, cookouts, brunches, and summer gatherings
Ingredients You’ll Need
- Pastry dough: A flaky pie crust provides the perfect buttery base and topping for the fruit filling.
- Fresh rhubarb: Rhubarb adds its signature tart flavor that makes strawberry rhubarb pie so beloved.
- Frozen strawberries: Strawberries add natural sweetness and balance the tartness of the rhubarb beautifully.
- Organic cane sugar: Sweetens the filling without overpowering the fruit.
- All-purpose flour: Helps thicken the fruit juices as the pie bakes.
- Fresh lemon juice: Brightens the filling and enhances the flavor of both the strawberries and rhubarb.
- Milk: Brushed over the crust to encourage beautiful golden browning.
Silvia’s Tip: If using frozen strawberries, there’s no need to thaw them first. They will release their juices as they cook and help create a beautifully jammy filling.
silvia’s tips
🍓 Let the filling cool before assembling the pie to help prevent a soggy crust.
🍓 Place the pie on a baking sheet in case any filling bubbles over.
🍓 If the crust begins browning too quickly, loosely tent with foil.
🍓 For the best texture, allow the pie to rest before slicing so the filling can set.
🍓 A lattice crust allows extra moisture to escape and helps prevent a runny filling.
This is a simple and easy recipe, made of two parts. The pastry dough or pastry puff, is incredibly easy to make. Please believe me and try before you head over to buy a frozen dough. On my last post I go over the details on how to make this Quick’n Easy Pastry Puff, it literately takes 15 minutes!
Sweet Summer Desserts That are a Must Try
Strawberry Rhubarb Pie
Ingredients
- 1 Quick’n Easy Multipurpose Pastry Puff
- 5 fresh rhubarb rinsed and cubed
- 10 oz organic frozen strawberries
- 1/2 cup organic cane sugar
- 1 tbsp organic all-purpose flour
- 1/2 lemon
- Milk for brushing
Instructions
- Preheat oven to 400°F.
- Prepare the pastry dough according to package or recipe instructions. Divide the dough into two portions and set aside.
- In a medium saucepan, combine the rhubarb, strawberries, sugar, and lemon juice. Bring to a gentle simmer over medium heat.
- Stir in the flour and continue cooking for 8–10 minutes, stirring occasionally, until the fruit begins to soften and the mixture thickens slightly.
- Remove from the heat and allow the filling to cool completely.
- Lightly grease a 9-inch pie plate. Roll out one portion of dough and carefully fit it into the pie plate, trimming any excess around the edges.
- Spoon the cooled strawberry rhubarb filling evenly into the prepared crust.
- Roll out the remaining dough and place it over the filling. You can create a lattice crust or cover the pie completely. If using a full top crust, cut a few small slits to allow steam to escape during baking.
- Brush the top crust with milk and, if desired, sprinkle lightly with sugar. Bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for at least 30 minutes before slicing. Serve warm with vanilla ice cream if desired.
Notes
Storage & Reheating
Storage: Cover and store at room temperature for up to 2 days or refrigerate for up to 5 days. Reheating: Warm individual slices in the microwave for 20–30 seconds or reheat in a 300°F oven until warmed through. Freezing: Wrap tightly and freeze baked pie for up to 3 months. Thaw overnight in the refrigerator before serving.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I LOVE pies, and strawberry&rhubarb pie is one of my favourites! This weekend I made some strawberry&rhubarb crisp, everyone loved it 🙂
YUM! I bet it was delicious 🙂 strawberry & rhubarb is such a great combination!