Strawberry rhubarb pie is a little sweet, a little tart, and completely nostalgic—but this version leans into what makes it really good: a balanced filling, a flaky crust and just enough citrus to brighten everything up.
If you’ve ever had a strawberry rhubarb pie that was too runny… or too sweet… this one fixes that.
If you love classic fruit pies like this one, you may also like to try our recipes for ginger pear pie, raspberry blueberry pie and maple apple pie.
Why This is the best Strawberry Rhubarb Pie Recipe
Strawberries and rhubarb are a classic pairing—but they need the right balance.
This recipe gets it right:
• Sweet strawberries to soften the tartness
• Tangy rhubarb for that signature flavor
• Just enough sugar (not overly sweet)
• Cornstarch to create a thick, sliceable filling
• A hint of orange zest to brighten everything
The result is a pie that tastes fresh, vibrant and not too heavy. It’s best served warm or at room temperature with vanilla ice cream or a dollop of whipped cream.
The Flavor (This Is What Makes It Special)
This easy fruit pie recipe isn’t just sweet—it’s layered.
You get:
• Juicy strawberry flavor (like our fresh strawberry pie)
• That signature rhubarb tang
• A subtle citrus note from the orange zest
• Warm vanilla in the background
Fresh vs. Frozen Fruit
Both work well here.
Fresh fruit will have the best texture and the brightest flavor.
Frozen fruit is convenient, and it works great—just don’t thaw before using. Toss it straight into the sugar mixture.
The Texture (No Runny Filling Here)
One of the biggest issues with fruit pies is a filling that doesn’t set.
This rhubarb pie with strawberries bakes up:
✔ Thick and jammy (but not stiff)
✔ Sliceable once cooled
✔ Juicy without being watery
The cornstarch + proper bake time make all the difference.
Tips for the Best Homemade Strawberry Rhubarb Pie
- Cut fruit evenly– it helps everything cook at the same rate.
- Don’t skip the orange zest– it subtly enhances both fruits.
- Use a pie shield or foil– it prevents the crust edges from over-browning.
- Bake until bubbling– this ensures the filling thickens properly.
How to Know When It’s Done
Look for a golden brown crust, filling bubbling through the vents and slight thickening around the edges. If it’s not bubbling, it’s not ready yet.
Let It Cool (This Matters!)
It’s tempting to cut into it right away—but give it time.
Cooling allows the filling to set (a minimum of 2 to 3 hours is ideal). You’ll get cleaner slices. And the flavor has time to develop.
🍓 VARIATIONS
- Citrus Twist: Add lemon zest instead of orange for a brighter flavor.
- Crumb-Topped Strawberry Rhubarb Pie: Skip the top crust and use a buttery crumb topping instead.
- Lattice Crust Version: Create a lattice top for a classic bakery-style look.
- Lower Sugar Version: Reduce sugar slightly for a more tart-forward pie.
- Strawberry-Heavy Version: Use more strawberries and less rhubarb for a sweeter pie.
And if you’re looking for more strawberry desserts, try our recipes for strawberry coconut cheesecake, layered strawberry trifle and strawberry shortcake skillet cobbler.
🔍 FAQ
Why is my strawberry rhubarb pie runny?
This usually happens if:
• The pie wasn’t baked long enough
• The filling didn’t fully bubble
• It wasn’t cooled long enough before slicing
👉 Make sure the filling is actively bubbling in the oven and allow the pie to cool completely.
Do you need to peel rhubarb?
No—you do not need to peel rhubarb.
Just trim the ends, and cut it into even pieces. The skin softens as it bakes.
Can you use frozen fruit?
Yes! Use frozen strawberries and rhubarb without thawing. Expect slightly longer bake time. This helps prevent excess liquid.
How do you keep the bottom crust from getting soggy?
To avoid a soggy crust, bake at a high temperature (425°F to start), use enough thickener (cornstarch) and let the pie cool fully before slicing.
Can you make strawberry rhubarb pie ahead of time?
Yes—this pie is perfect for making ahead. Bake 1 day in advance. Store at room temperature or refrigerated. The flavor actually improves as it sits.
Strawberry Rhubarb Pie
Ingredients
- 2 pie crusts (homemade or purchased)
- 2 cups granulated white sugar
- ⅓ cup cornstarch
- 1 teaspoon grated orange zest
- 3 cups ½-inch chopped rhubarb (fresh or frozen)
- 3 cups sliced strawberries (fresh or frozen)
- 1 teaspoon vanilla extract
- 1 tablespoon salted butter, cut into little pieces
- 1 large egg yolk, whisked with 1 tablespoon water
- 1 tablespoon granulated white sugar
Instructions
- Preheat the oven to 425℉. Line a 9-inch pie plate with one pie crust.
- In a large bowl, whisk together the sugar, cornstarch and orange zest. Stir in the rhubarb, strawberries. Drizzle the vanilla extract over the coated fruit. Spoon the fruit on top of the pie crust in the plate. Dot the top of the fruit with the little butter pieces.
- Place the 2nd pastry on top. Cut slits to allow escaping steam. Press the edges around the plate to seal. Brush the pie with egg wash, and sprinkle a little bit of sugar over the top.
- Cover the edge of the pie with a pie shield, or arrange a 2-inch strip of foil around the edge (prevents from browning too much).
- Cover the edge of the pie with a pie shield, or arrange a 2-inch strip of foil around the edge (prevents from browning too much).
- Serve warm with vanilla ice cream!
Notes
- Bake until filling is bubbling
- Cool before slicing for best texture
- Use pie shield to protect crust edges
- Frozen fruit can be used without thawing
- Serve with ice cream for best experience
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
