Easy Homemade Strawberry Rhubarb Pie – Classic Flaky Pie Crust Recipe

Strawberry Rhubarb Pie is a timeless dessert that perfectly balances the sweet, juicy flavor of strawberries with the tangy, tart bite of rhubarb, all enveloped in a golden, flaky homemade pie crust. This easy homemade Strawberry Rhubarb Pie recipe is perfect for family gatherings, summer picnics, or cozy weekend baking projects. The filling bursts with fresh fruit, lightly sweetened with brown and granulated sugar, and thickened just right with cornstarch, while the buttery pie crust adds a tender, flaky texture that everyone will love. Serve it warm with a scoop of vanilla ice cream or enjoy it chilled for a refreshing treat. With this recipe, you’ll create a show-stopping pie that’s not only delicious but also visually stunning, making it a must-save recipe for strawberry and rhubarb season.

Why You’ll Love This Strawberry Rhubarb Pie Recipe

• Effortless yet impressive: Homemade pie crust may sound intimidating, but with a little patience, it’s easier than you think.
• Perfect flavor balance: Tart rhubarb meets sweet strawberries for a dessert that’s never too sweet or too sour.
• Flaky, buttery crust: Cold butter and shortening combine for a tender, layered crust that melts in your mouth.
• Family favorite: A classic dessert that appeals to kids and adults alike, perfect for holidays or casual dinners.
• Beginner-friendly steps: Clear, step-by-step instructions make this pie approachable, even if it’s your first time baking.
• Make-ahead friendly: Pie dough can be prepared in advance, and the pie keeps well in the fridge for several days.

Ingredients Breakdown

For the Homemade Flaky Pie Crust (makes 2, 9″ pie crusts or 1 double pie crust)

• 2 cups All-Purpose Flour
• 1 tsp Salt
• 6 tbsp Unsalted Butter, cold and cut into small cubes
• 1/2 cup Vegetable Shortening, cold and cut into cubes
• 4–6 tbsp Ice Cold Water

Tip: The cold fats (butter and shortening) create the flaky layers, while the ice-cold water keeps them solid until baking.

For the Strawberry Rhubarb Pie Filling

• 3 cups Rhubarb, sliced in half and cut into small pieces
• 3 cups Strawberries, hulled and sliced into small pieces
• 1/2 cup Light Brown Sugar, lightly packed
• 1/2 cup Granulated Sugar
• 1/4 cup Cornstarch
• 2 tsp Vanilla Extract
• 1 tbsp Lemon Juice
• 3 tbsp Unsalted Butter, cut into small cubes
• 1 Large Egg White, to be brushed onto the pie crust for shine

Serving Size: Makes 12 generous slices

Ingredient Function: The rhubarb adds tangy brightness, strawberries bring natural sweetness and juiciness, sugars balance the tartness, and cornstarch thickens the filling without altering the fresh fruit texture. Vanilla and lemon juice enhance the flavors, while butter adds richness to the filling.

Tools & Equipment Needed

• Large mixing bowls
• Pastry blender or two forks
• Rolling pin
• 9″ Pie plate
• Pastry cutter (optional)
• Spatula
• Slotted spoon
• Jelly roll pan or cookie sheet
• Pastry brush
• Aluminum foil or pie crust shield (for baking)

Optional helpful tools: Pie crust cutter for decorative tops, lattice roller, or cookie cutters for cut-out designs.

Step-by-Step Instructions

Homemade Flaky Pie Crust

1. In a large mixing bowl, combine 2 cups All-Purpose Flour, 1 tsp Salt, 6 tbsp Unsalted Butter, and 1/2 cup Vegetable Shortening. Using a pastry blender or two forks, cut the fats into the flour until you have small pea-sized pieces. Larger pieces are fine.
2. Add 4–6 tbsp Ice Cold Water, 1 tbsp at a time, mixing with a spatula or your hands until dough forms a ball and is no longer crumbly. Add only tiny bits of water if needed.
3. Place the dough ball on a lightly floured surface and divide in half with a pastry cutter. Pat each half into a 1–1 1/2″ thick disc. Wrap tightly in plastic wrap and refrigerate for a minimum of 1 hour.

Strawberry Rhubarb Pie Filling & Assembly

4. Preheat the oven to 425ºF and adjust the oven rack to the 2nd level from the bottom (just above center).
5. On a floured surface, roll out one pie dough disc and carefully place it in a 9″ pie plate. Trim edges and return to the refrigerator while preparing the filling.
6. In a large bowl, mix together 3 cups Rhubarb, 3 cups Strawberries, 1/2 cup Light Brown Sugar, 1/2 cup Granulated Sugar, 1/4 cup Cornstarch, 2 tsp Vanilla Extract, 1 tbsp Lemon Juice, and 3 tbsp Unsalted Butter cubes. Some juices will form—this is normal.
7. Using a slotted spoon, transfer the filling into the prepared pie crust, leaving excess juice behind. Spread evenly.
8. Roll out the second disc of pie dough. Place over the filling, trim edges, and press edges together. Crimp with a fork or your fingers. Cut slits in the top crust for venting, or create a lattice or decorative cut-out pattern.
9. Lightly brush 1 Large Egg White over the top crust for shine.
10. Place the pie on a jelly roll pan or cookie sheet and bake at 425ºF for 15 minutes.
11. Reduce oven temperature to 375ºF and bake for an additional 50–60 minutes. Shield the edges with foil or a pie crust protector to prevent over-browning.
12. Remove pie from the oven and allow to cool completely before serving.

Tips & Variations

• Vegetarian: Already vegetarian-friendly.
• Gluten-Free: Use a gluten-free flour blend in the pie crust (keep quantities the same).
• Dairy-Free: Substitute butter with plant-based butter and shortening is already vegan.
• Adjusting sweetness: Increase brown sugar for a sweeter pie or decrease for more tartness.
• Seasonal variations: Substitute half of the strawberries with fresh raspberries or blueberries.
• Prevent soggy crust: Use a slotted spoon when adding filling to drain excess juices.

Flavor Profile

This Strawberry Rhubarb Pie offers a balance of tart and sweet with a rich, buttery aroma. The filling is juicy and slightly thickened with cornstarch for the perfect mouthfeel. The crust is tender, flaky, and golden, providing a crisp contrast to the soft, vibrant fruit. Flavors meld during baking, giving a warm, comforting, and slightly tangy-sweet bite with each slice.

Nutritional Overview (Per Serving)

Nutrient	Amount
Calories	325 kcal
Protein	3 g
Carbs	40 g
Fat	17 g
Fiber	2 g

Dietary Notes: Vegetarian-friendly, nut-free. Can be made dairy-free with substitutions.

Make-Ahead & Meal Prep Tips

• Pie dough can be prepared 1–2 days ahead and refrigerated.
• Filling can be prepped and chilled while dough rests.
• Store baked pie in the refrigerator for up to 3–4 days.
• Reheat slices in the oven at 350ºF for 10–15 minutes.

FAQs

1. Can I use store-bought pie crust? Yes, use one double crust or two 9″ crusts without altering the filling.
2. How do I prevent a soggy bottom? Drain excess juice from the filling using a slotted spoon.
3. Can I freeze this pie? Yes, freeze unbaked for up to 2 months. Bake from frozen at 375ºF until golden.
4. Can I make a lattice top? Yes, cut strips and weave over filling. Brush with egg white for shine.
5. Why two oven temperatures? The initial high heat sets the crust, while the lower temperature finishes baking without burning.

Cooking Timeline

Task	Time
Prep Time	1 hr 30 mins
Cook Time	1 hr 45 mins
Total Time	3 hrs 15 mins
Servings	12

Serving Suggestions

• Slice into generous wedges.
• Chill slightly for a refreshing summer dessert.
• Brush the crust with additional egg white before serving for extra shine.
• Garnish with fresh strawberry slices for a vibrant presentation.

Recipe Variations

1. Mixed Berry Rhubarb Pie: Replace half of strawberries with blueberries and raspberries.
2. Mini Hand Pies: Use the same filling to make individual 4″ pies.
3. Lemon-Infused Pie: Add 1 tsp lemon zest for extra citrus brightness.
4. Spiced Variation: Mix 1/2 tsp cinnamon and 1/8 tsp nutmeg into the filling for a warm aroma.

Ingredient Spotlight

• Rhubarb: Choose firm stalks, avoid overly woody pieces. Store in the fridge up to 1 week. Enhances tartness and structure.
• Strawberries: Select ripe, fragrant berries. Hull and slice evenly for consistent cooking. Adds sweetness and moisture to the pie.

Pro Cooking Tips

• Keep fats cold to ensure flakiness.
• Chill dough before rolling to prevent shrinking.
• Use a slotted spoon to drain filling to avoid soggy crust.
• Bake on a jelly roll pan to catch spills.

Storage & Freezing Guide

• Refrigerator: Up to 3–4 days, wrapped in plastic or foil.
• Freezer (unbaked): Up to 2 months.
• Reheating: Oven at 350ºF for 10–15 minutes for slices, 20–25 minutes for a whole pie.
• Do not freeze: Fully baked pie with egg-white brushed crust may lose crispiness after thawing.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	325 kcal
Protein	3 g
Carbs	40 g
Fat	17 g
Fiber	2 g

Dietary Notes: Vegetarian-friendly, can be dairy-free with substitutions, nut-free.

Expanded Conclusion

This Strawberry Rhubarb Pie is a must-try for anyone who loves the perfect balance of sweet and tart in a homemade, flaky dessert. With clear instructions and tips to make prep simple, it’s a recipe you’ll return to again and again. Whether you’re baking for family, friends, or a special occasion, this pie will impress and delight. Save this recipe to your collection, share with fellow food lovers, and enjoy a classic dessert that never goes out of style.

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