I’m sharing my Strawberry Rhubarb Pie Recipe and the simple pantry swap I use so the filling sets reliably for neat, clean slices.

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I still get giddy when I cut into my Easy Strawberry Rhubarb Pie. The filling sings with tart chopped rhubarb and bright hulled strawberries, and little juicy pockets melt into flaky surprises that catch you off guard.

I swear it never looks as good as it tastes, and somehow the texture keeps switching between jammy and crisp in the same forkful. People always ask what I’m hiding in it, like it’s a trick, and I just smile.

If you want a summer pie that make you second guess simple fruit, try this one.

Ingredients

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Strawberries: provide vitamin C and fiber, low calorie, add juicy sweet flavor to filling.
Rhubarb: high in fiber and vitamin K, tart and tangy, balances sweetness.
All purpose flour: mostly carbs it gives structure to crust, not very nutritious.
Butter: rich in saturated fat adds flavor and flakiness, high calories tho.
Sugar: pure carbs boosts sweetness and browning, use moderately for balance.
Cornstarch: mostly carbs, thickens juicy filling, no real nutrients but super handy.
Lemon juice: adds bright acidity, small vitamin C boost, sharpens flavors cuts sweetness.

Ingredient Quantities

2 1/2 cups all purpose flour

1 tablespoon granulated sugar

1 teaspoon fine salt

1 cup (2 sticks) cold unsalted butter, cut into 1/2 inch cubes

1/2 cup cold vegetable shortening (optional, for extra flake)

6 to 8 tablespoons ice cold water

3 cups hulled strawberries, halved or quartered if large (about 1 pound)

3 cups chopped rhubarb (about 12 to 14 ounces)

1 cup granulated sugar

1/4 cup packed light brown sugar

1/3 cup cornstarch (for thickening)

1 tablespoon fresh lemon juice

1 teaspoon lemon zest (optional)

1/4 teaspoon salt

1 teaspoon vanilla extract

2 tablespoons unsalted butter, cut into small pieces (to dot filling)

1 large egg plus 1 tablespoon water (for egg wash)

1 to 2 tablespoons coarse or sparkling sugar for sprinkling on top (optional)

How to Make this

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1. Make the pie dough: in a bowl mix 2 1/2 cups all purpose flour, 1 tablespoon granulated sugar and 1 teaspoon fine salt. Cut in 1 cup cold unsalted butter (1/2 inch cubes) and 1/2 cup cold vegetable shortening if using, until mixture looks like coarse crumbs with some pea sized bits. Add 6 to 8 tablespoons ice cold water, a tablespoon at a time, just until dough holds when squeezed. Divide into two disks, wrap and chill at least 30 minutes.

2. Prep the filling: in a big bowl toss 3 cups hulled strawberries (halved or quartered) with 3 cups chopped rhubarb, 1 cup granulated sugar, 1/4 cup packed light brown sugar, 1/3 cup cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest if using, 1/4 teaspoon salt and 1 teaspoon vanilla extract. Let sit 10 minutes so juices start to draw out and the cornstarch hydrates.

3. Preheat oven to 425 degrees F and put a rimmed baking sheet in the oven or ready next to it to catch any drips.

4. Roll out one chilled dough disk on a lightly floured surface to about a 12 inch circle. Gently fit it into a 9 inch pie plate, leaving a little overhang. Tip: if dough gets warm, pop it back in the fridge for 10 minutes.

5. Pour the fruit filling into the crust and dot the top with 2 tablespoons unsalted butter cut into small pieces.

6. Roll the second dough disk and either place whole on top, seal and vent with slits, or cut into strips and weave a lattice. Trim excess, crimp edges to seal. Make sure there are vents so steam can escape.

7. Brush the crust with an egg wash made from 1 large egg plus 1 tablespoon water and sprinkle 1 to 2 tablespoons coarse or sparkling sugar on top if you like sparkle. Place the pie on the preheated rimmed baking sheet.

8. Bake at 425 degrees F for 20 minutes, then lower oven to 375 degrees F and bake another 35 to 45 minutes until crust is golden and filling is bubbling thickly. If edges brown too fast, tent them with foil or use a pie shield.

9. Cool the pie on a wire rack at least 3 hours so the filling sets before slicing. Serve warm or room temp with vanilla ice cream. Leftovers keep covered in the fridge for up to 3 days, reheat gently if you want it warm.

Equipment Needed

1. Large mixing bowls (one big for the filling, one for the dough)
2. Measuring cups and spoons
3. Pastry cutter or food processor (for cutting butter/shortening into the flour)
4. Rolling pin
5. 9-inch pie plate (metal or glass)
6. Rimmed baking sheet to catch drips
7. Pastry brush for the egg wash
8. Bench scraper or sharp knife (to trim edges and cut lattice strips)
9. Wire cooling rack for the finished pie

FAQ

Q: Can I use frozen strawberries or rhubarb instead of fresh? A: Yes. Thaw them first and drain off as much juice as you can, or the filling will be too runny. Toss the fruit with the sugars and cornstarch while still slightly wet so the starch can absorb the liquid. You may need a little extra thickener if they were very watery.

Q: How do I stop the bottom crust from getting soggy? A: Keep the filling from being too watery, blind bake the bottom crust for 10 minutes at 375 F if you want extra protection, or brush the cooled baked crust with a thin layer of beaten egg white or melted butter before adding the filling. Also make sure the oven is hot enough at the start so the filling sets quickly.

Q: Can I swap cornstarch for something else to thicken the filling? A: Sure. Use the same amount of quick cooking tapioca, or about 1/2 cup all purpose flour as a substitute. Tapioca gives a clearer glossy filling, flour makes it a bit more opaque. Cook times are the same.

Q: How do I make the pie crust really flaky? A: Keep the butter and shortening very cold, cut them into small cubes, and work the dough as little as possible. Chill the dough before rolling. Little chunks of cold fat make layers as they melt in the oven. Don't overwork it, just enough to bring it together.

Q: What oven temp and bake time should I use? A: Start at 425 F for 15 to 20 minutes to jump start the filling, then lower to 375 F and bake another 30 to 40 minutes until the filling bubbles and the crust is golden. If the edges brown too fast, cover them with foil or a pie shield.

Q: Can I make this pie ahead or freeze it? A: Yes. You can make the filling and refrigerate it for a day, or assemble an unbaked pie and freeze it for up to 2 months. Bake from frozen but add 10 to 20 minutes to the baking time, tenting the crust if it browns too quickly. Store baked pie in the fridge for up to 3 days.

Easy & Delicious Strawberry Rhubarb Pie Recipe Substitutions and Variations

1 cup (2 sticks) cold unsalted butter → swap with 1 cup chilled vegetable shortening or 1 cup chilled solid coconut oil. Shortening makes a very flaky crust, coconut oil works if you don’t mind a hint of coconut, just keep it rock cold and don’t overwork the dough.
1/3 cup cornstarch → use 1/3 cup tapioca starch or arrowroot (1:1). Gives a glossy, slightly chewier filling, and holds up better if you reheat slices.
1/4 cup packed light brown sugar → stir 1/4 cup granulated sugar plus 1 tablespoon molasses (mix well). Same flavor profile, no weird swaps needed and it mimics that caramel taste.
1 large egg + 1 tablespoon water (egg wash) → brush with 1 tablespoon heavy cream or whole milk instead. Less shine but still gives good color, and it’s kinder if you’re out of eggs.

Pro Tips

1) Keep everything cold, seriously. Cold butter and ice water are the difference between a flakey crust and a sad flat one. If the dough or butter starts to feel warm, pause and stick it in the fridge for 10 minutes, even the top crust before you put it on. Quick note: a mix of butter and shortening gives great flavor and extra flake, but don’t let either get soft.

2) Fight soggy bottoms with absorption, not panic. Toss the fruit with the cornstarch and sugars and let it sit so juices start to come out, that helps the starch hydrate. If your strawberries look extra juicy, add an extra tablespoon of cornstarch or sprinkle a thin layer of finely ground breadcrumbs or almond meal on the bottom crust to soak up excess liquid. And always bake the pie on a preheated rimmed sheet pan so the bottom gets hotter faster and the oven drips don’t ruin things.

3) Don’t overwork the crust or the lattice, you want texture not glue. Roll gently, keep a little roughness at the edges so the crust crimp holds, and if you’re weaving a lattice, chill the strips for a few minutes if they start getting soft. Overhandling warms the fat and makes the dough tough, plus cold strips hold their shape and look nicer when baked.

4) Timing and finish matter more than perfection. Start hot to set the crust and get the filling bubbling, then lower heat so the top browns without burning. If edges brown too fast, tent with foil. Let the pie cool at least a few hours before slicing so the filling firms up, and when reheating, do it low and slow so the crust doesnt go soggy.

Easy & Delicious Strawberry Rhubarb Pie Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my Strawberry Rhubarb Pie Recipe and the simple pantry swap I use so the filling sets reliably for neat, clean slices.

Servings

servings

Calories

796

kcal

Equipment: 1. Large mixing bowls (one big for the filling, one for the dough)
2. Measuring cups and spoons
3. Pastry cutter or food processor (for cutting butter/shortening into the flour)
4. Rolling pin
5. 9-inch pie plate (metal or glass)
6. Rimmed baking sheet to catch drips
7. Pastry brush for the egg wash
8. Bench scraper or sharp knife (to trim edges and cut lattice strips)
9. Wire cooling rack for the finished pie

Ingredients

2 1/2 cups all purpose flour
1 tablespoon granulated sugar
1 teaspoon fine salt
1 cup (2 sticks) cold unsalted butter, cut into 1/2 inch cubes
1/2 cup cold vegetable shortening (optional, for extra flake)
6 to 8 tablespoons ice cold water
3 cups hulled strawberries, halved or quartered if large (about 1 pound)
3 cups chopped rhubarb (about 12 to 14 ounces)
1 cup granulated sugar
1/4 cup packed light brown sugar
1/3 cup cornstarch (for thickening)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest (optional)
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter, cut into small pieces (to dot filling)
1 large egg plus 1 tablespoon water (for egg wash)
1 to 2 tablespoons coarse or sparkling sugar for sprinkling on top (optional)

Directions

Make the pie dough: in a bowl mix 2 1/2 cups all purpose flour, 1 tablespoon granulated sugar and 1 teaspoon fine salt. Cut in 1 cup cold unsalted butter (1/2 inch cubes) and 1/2 cup cold vegetable shortening if using, until mixture looks like coarse crumbs with some pea sized bits. Add 6 to 8 tablespoons ice cold water, a tablespoon at a time, just until dough holds when squeezed. Divide into two disks, wrap and chill at least 30 minutes.
Prep the filling: in a big bowl toss 3 cups hulled strawberries (halved or quartered) with 3 cups chopped rhubarb, 1 cup granulated sugar, 1/4 cup packed light brown sugar, 1/3 cup cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest if using, 1/4 teaspoon salt and 1 teaspoon vanilla extract. Let sit 10 minutes so juices start to draw out and the cornstarch hydrates.
Preheat oven to 425 degrees F and put a rimmed baking sheet in the oven or ready next to it to catch any drips.
Roll out one chilled dough disk on a lightly floured surface to about a 12 inch circle. Gently fit it into a 9 inch pie plate, leaving a little overhang. Tip: if dough gets warm, pop it back in the fridge for 10 minutes.
Pour the fruit filling into the crust and dot the top with 2 tablespoons unsalted butter cut into small pieces.
Roll the second dough disk and either place whole on top, seal and vent with slits, or cut into strips and weave a lattice. Trim excess, crimp edges to seal. Make sure there are vents so steam can escape.
Brush the crust with an egg wash made from 1 large egg plus 1 tablespoon water and sprinkle 1 to 2 tablespoons coarse or sparkling sugar on top if you like sparkle. Place the pie on the preheated rimmed baking sheet.
Bake at 425 degrees F for 20 minutes, then lower oven to 375 degrees F and bake another 35 to 45 minutes until crust is golden and filling is bubbling thickly. If edges brown too fast, tent them with foil or use a pie shield.
Cool the pie on a wire rack at least 3 hours so the filling sets before slicing. Serve warm or room temp with vanilla ice cream. Leftovers keep covered in the fridge for up to 3 days, reheat gently if you want it warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.