Should rhubarb be peeled for pie?

Again, only if it's tough . Most rhubarb used in Strawberry Rhubarb Pie recipes is tender enough to leave as-is.

Do you need to peel rhubarb before cooking?

Not usually. Rhubarb doesn’t need peeling unless the skin is very thick or stringy—fresh, young stalks are ready to chop and go.

How do I make strawberry rhubarb pie that isn't runny?

Use the right amount of cornstarch , don’t overfill the crust, and let the pie cool completely before slicing so the filling sets.

What is the best thickener for rhubarb pie?

Cornstarch is ideal. It creates a clear, stable filling without making the pie heavy or cloudy.

Strawberry Rhubarb Pie: A Slice of My New York Kitchen

Description

This classic Strawberry Rhubarb Pie is the ultimate spring and summer dessert—sweet, tangy, and wrapped in a flaky golden crust. With fresh strawberries, tart rhubarb, and just the right touch of lemon and sugar, this easy fruit pie recipe is perfect for family gatherings, holidays, or just because it’s pie season.

Ingredients

Scale

🥣 For the Filling:

2 cups fresh strawberries, hulled and sliced

2 cups fresh rhubarb, chopped into ½-inch pieces

1¼ cups granulated sugar – balances rhubarb’s tartness

¼ cup cornstarch – thickens the filling and prevents it from getting runny

¼ teaspoon salt – enhances overall flavor

1 tablespoon lemon juice – brightens the fruit and deepens flavor

2 tablespoons unsalted butter, cut into small pieces – adds richness

🥧 For the Crust & Topping:

1 package refrigerated pie crusts (14 oz, includes 2 crusts) – for the base and top

1 large egg, beaten – for brushing the top crust (egg wash)

1 tablespoon coarse sugar (optional) – for a crunchy, bakery-style finish

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Instructions

Preheat oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie pan.
In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, salt, and lemon juice. Toss gently until evenly coated.
Pour the filling into the prepared pie crust. Dot with small pieces of butter.
Roll out the second crust and place it on top. Seal, trim, and crimp the edges. Cut slits in the top crust for ventilation.
Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
Bake at 400°F for 20 minutes, then reduce heat to 350°F (175°C) and bake for an additional 35 minutes, until crust is golden and filling is bubbly.

Cool the pie on a wire rack for at least 2 hours before slicing.

Notes

For a thicker filling, don’t skip the cornstarch—it prevents runny pie.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Dissert
Cuisine: American

Nutrition

Calories: 360 kcal
Sugar: 29 g
Sodium: 170 mg
Fat: 14 g
Saturated Fat: 6 g
Carbohydrates: 58 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 35 mg