Strawberry Rhubarb Pie: A Slice of My New York Kitchen

Strawberry Rhubarb Pie brings me back to spring afternoons in my aunt’s kitchen in upstate New York. I’m Aleena Rogowski, and this sweet-tart pie was the first thing I ever truly loved baking.

Back then, her kitchen always smelled like strawberries and fresh dough. She’d slice rhubarb from her garden and mix it with ripe berries, sugar, and just enough lemon to make the flavors pop. The crust was flaky, golden, and always handmade.

Now at 31, I still make that pie—slightly modernized but just as comforting. It’s the perfect mix of tangy and sweet, with a filling that sets beautifully and a crust that practically melts in your mouth.

Whether you’re new to pie baking or a seasoned pro, this Strawberry Rhubarb Pie recipe delivers every time.

Check out this creamy rhubarb favorite too:
Rhubarb Custard Cake Recipe – Moist & Creamy

Why Strawberry Rhubarb Pie Is a Timeless Spring Favorite

The Perfect Balance of Sweet and Tart

What makes Strawberry Rhubarb Pie so irresistible? It’s all about balance. The natural sweetness of fresh strawberries pairs perfectly with the bright, tangy bite of rhubarb. Together, they create a filling that’s vibrant, juicy, and layered with flavor—not too sweet, not too sour.

This classic combo has stood the test of time for a reason. While rhubarb alone can be sharp, the strawberries soften it, bringing just enough sugar and fruitiness to mellow the edge. It’s why this pie is a must-bake every spring and early summer.

A Celebration of Seasonal Fruit

Strawberries and rhubarb are at their best in late spring. If you’ve ever visited a farmers market around May or June in New York, you’ve likely seen tables overflowing with ruby-red stalks and ripe berries. That freshness translates directly into the pie—no artificial flavors, just honest-to-goodness produce doing its thing.

The best part? This Strawberry Rhubarb Pie recipe uses simple ingredients you likely already have in your kitchen. A little cornstarch thickens the filling, lemon juice adds brightness, and butter enriches it all without overpowering the fruit.

An Iconic American Dessert

There’s something undeniably nostalgic about a slice of homemade fruit pie. From Memorial Day picnics to 4th of July cookouts, Strawberry Rhubarb Pie has become a symbol of warm-weather gatherings. It’s rustic, beautiful, and always welcome at the table.

Looking for another spring-inspired dessert idea?
Lemon Blueberry Loaf

Whether you’re baking it for the first time or carrying on a family tradition, this pie brings flavor, color, and joy to any occasion.

Table of Contents

Key Ingredients for the Best Strawberry Rhubarb Pie

Fresh Strawberries: Sweet and Juicy

The heart of any great Strawberry Rhubarb Pie starts with ripe, fresh strawberries. Look for berries that are bright red, fragrant, and slightly firm. Avoid overripe or mushy ones—they’ll break down too much while baking and make the filling watery.

✅ Tip: Hull and slice the strawberries evenly for consistent texture throughout the pie.

Rhubarb: Tart and Crisp

Rhubarb brings the tang. You’ll want fresh stalks that are firm and brightly colored—typically pink to deep red. The greener parts are still usable, just more tart. There’s no need to peel rhubarb unless the outer skin is very tough or stringy.

✅ Don’t skip this step: Chop rhubarb into ½-inch pieces for even cooking and to prevent sogginess.

Sugar, Lemon Juice, and Cornstarch: Balancing Flavor & Texture

• Granulated sugar (1¼ cups) adds sweetness to balance rhubarb’s sharpness.
• Lemon juice brightens the flavor and enhances the fruit’s natural acidity.
• Cornstarch (¼ cup) is your thickener. It absorbs juice during baking, helping your pie set properly without turning runny.

✅ Want to avoid a soggy pie? Cornstarch works better than flour for fruit pies—it’s lighter and more effective.

Butter and Salt: Small Details, Big Flavor

Adding a few small pieces of unsalted butter into the filling enriches the texture and rounds out the fruit’s flavor. A pinch of salt sharpens the sweetness and keeps things from tasting flat.

Pie Crust: Store-Bought or Homemade

This recipe uses a refrigerated pie crust (14 oz) for ease and speed, but you can absolutely use a homemade double crust if you prefer. The key is to keep it cold until ready to use—it’ll bake up golden, flaky, and hold the filling beautifully.

Want a sweet topping idea?
Sprinkle the top crust with coarse sugar after the egg wash for a bakery-style finish.

Check out another strawberry treat to pair with pie night:
Strawberry Cream Frappuccino – Easy & Refreshing

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How to Make Strawberry Rhubarb Pie – Quick Steps

Step 1: Prep the Crust

Preheat oven to 400°F (200°C). Roll out one pie crust and place it into a 9-inch pie dish. Set the second crust aside.

Step 2: Mix the Filling

In a large bowl, combine:

• 2 cups sliced strawberries
• 2 cups chopped rhubarb
• 1¼ cups sugar
• ¼ cup cornstarch
• ¼ tsp salt
• 1 tbsp lemon juice
  Toss until well-coated.

Step 3: Assemble the Pie

Pour filling into the crust. Dot with 2 tbsp butter.
Top with second crust, trim and crimp edges, and cut slits to vent.
Brush with beaten egg, sprinkle with coarse sugar if desired.

Step 4: Bake

• Bake at 400°F for 20 minutes, then reduce to 350°F and bake 35 more minutes until crust is golden and filling bubbles.

Step 5: Cool

Let cool on a wire rack for at least 2 hours before slicing.

Looking for more pie-night inspiration?
German Chocolate Poke Cake Recipe

Quick Tips for a Perfect Strawberry Rhubarb Pie

Keep Your Strawberry Rhubarb Pie from Getting Runny

A common issue with fruit pies is excess juice. Here’s how to fix it:

• Use cornstarch—it’s the best thickener for a juicy Strawberry Rhubarb Pie.
• Let the baked pie cool for at least 2 hours so the filling can set properly.
• Avoid overstuffing the crust; too much filling leads to sogginess.

How to Get a Flaky, Golden Crust

Your Strawberry Rhubarb Pie deserves a crust that’s just as good as the filling:

• Keep your dough cold before baking to maximize flakiness.
• Cut vents in the top crust to let steam escape.
• Brush with egg wash and sprinkle coarse sugar for that classic golden look.

Make-Ahead and Storage Tips

Want to prep your Strawberry Rhubarb Pie in advance?

• Assemble the filling early and refrigerate until you’re ready to bake.
• Store baked pie at room temperature for 2–3 days, or refrigerate for up to 5.

Looking for more cozy dessert ideas like this?
Carrot Cake Lindor Truffles – Easy & Delicious

Wrapping Up – Why This Strawberry Rhubarb Pie Belongs in Your Recipe Box

This Strawberry Rhubarb Pie brings together everything you want in a homemade dessert—bright fruit flavor, a perfectly balanced sweet-tart filling, and a flaky, golden crust that feels like pure comfort.

Whether you’re baking it for a spring brunch, summer BBQ, or just because strawberries and rhubarb are finally in season, this pie never disappoints. It’s simple to make, beautiful to serve, and bursting with nostalgic flavor in every slice.

Looking for your next fruit-forward bake?
Easy Blueberry Muffin Recipe

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