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strawberry rhubarb pie recipe featured
Avatar photoNico Martinez

Strawberry Rhubarb Pie Recipe (Easy!)

This classic American strawberry rhubarb pie recipe balances juicy sweet strawberries with tart rhubarb in a flaky lattice crust. Foolproof thickening ensures perfect slices every time—ideal for spring gatherings or anytime comfort.
Prep Time 45 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE CRUST:
  • 2 ½ cups (310g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (226g) unsalted butter, cold and cubed
  • 6-8 tablespoons ice water
  • FOR THE FILLING:
  • 4 cups fresh strawberries, hulled and quartered
  • 4 cups rhubarb, cut into ½-inch pieces
  • 1 ⅓ cups granulated sugar
  • ⅓ cup cornstarch
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • Egg wash: 1 egg beaten with 1 tbsp water
  • Turbinado sugar for sprinkling

Equipment

  • Food processor or bowl
  • Rolling Pin
  • 9-inch pie plate
  • Rimmed baking sheet

Method
 

  1. strawberry rhubarb pie recipe recipeCard1
  2. Step 1: Make dough by pulsing flour, salt, and butter until crumbly, add ice water until it forms a ball. Divide, chill 2 hours, roll bottom crust into pie plate.
  3. Step 2: Macerate strawberries, rhubarb, sugar, cornstarch, lemon, and vanilla 30 minutes. Pour into crust.
  4. Step 3: Weave lattice top, crimp, egg wash, chill 20 min. Bake at 425°F 20 min, then 375°F 40-45 min until bubbly. Cool 3 hours.

Nutrition

Calories: 460 | Carbohydrates: 68 | Protein: 4 | Fat: 19 | Fiber: 3 | Sugar: 38

Notes

STORAGE: Refrigerate up to 4 days or freeze baked slices 2 months. Reheat at 325°F 20 min.
MAKE AHEAD: Dough freezes 3 months; assemble from frozen.
SUBSTITUTIONS: GF flour blend for gluten-free; coconut oil for vegan crust.
PRO TIPS: Macerate filling to release juices; high initial bake prevents sogginess; vodka in dough for extra tender (optional).
SERVING SUGGESTIONS: À la mode with vanilla ice cream, or whipped cream. Pair with BBQ for picnics; slice thin for elegant plating.
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