Strawberry Rhubarb Pie
This is a classic American double-crust strawberry rhubarb pie: jammy sweet strawberries balanced by tart, tender rhubarb under a deeply golden, flaky all-butter crust. Macerating the fruit and thickening with cornstarch pulls out excess juice so the filling sets into clean, sliceable wedges instead of a puddle. Baking on a preheated sheet pan crisps the bottom crust while the top turns burnished and shattery.
Make an all-butter double crust and chill it, then toss 500 g each of strawberries and rhubarb with 1 cup sugar, 1/3 cup cornstarch, lemon, and vanilla and let it macerate for 20 minutes. Line a 9-inch dish with the bottom crust, add the fruit while leaving most of the pooled juice behind, dot with butter, add a lattice or vented top, and crimp; freeze the assembled pie 15 minutes, then brush with egg wash and sprinkle with coarse sugar. Bake on a preheated sheet pan at 425°F (220°C) for 20-25 minutes, drop to 375°F (190°C) for another 30-35 minutes until the juices bubble thickly through the vents, then cool at least 4 hours so the filling gels before slicing.
- Keep everything cold: freeze the cubed butter and chill the assembled pie before it goes in the oven so the crust bakes up flaky rather than greasy.
- Bake until you actually see the juices bubbling thickly at the vents; that is the only reliable sign the cornstarch has activated and the filling will set.
- Cool at least 4 hours (overnight is better) before cutting, or a warm pie will run like soup instead of holding clean wedges.
Equipment
- 9-inch pie dish
- Rolling pin
- Large mixing bowl
- Pastry blender or food processor
- Rimmed baking sheet
- Wire cooling rack
- Pastry brush
Składniki
All-Butter Double Crust
- 315 g All-purpose flour, spooned and leveled, plus more for rolling
- 12 g Granulated sugar
- 6 g Fine salt
- 225 g Unsalted butter, cold, cut into 1 cm cubes and frozen 10 minutes
- 120 ml Ice water, you may not need all of it
Strawberry Rhubarb Filling
- 500 g Fresh strawberries, hulled, halved, or quartered if large
- 500 g Rhubarb, trimmed and sliced 1.5 cm thick
- 200 g Granulated sugar, use 3/4 cup if the fruit is very sweet
- 40 g Cornstarch, or 1/4 cup quick-cooking tapioca
- 15 ml Lemon juice, freshly squeezed
- Lemon zest, from about 1 lemon
- 5 ml Vanilla extract
- Fine salt
- 15 g Unsalted butter, cut into small pieces, to dot
To Finish
- Large egg, beaten with 1 tbsp water for egg wash
- 12 g Turbinado or coarse sugar, for sprinkling
Przygotowanie
- KROK01
Whisk the flour, 1 tbsp sugar, and 1 tsp salt in a large bowl. Add the frozen butter cubes and cut them in with a pastry blender (or pulse in a food processor) until the mixture looks like coarse meal with some pea-size butter pieces still visible. Drizzle in the ice water a few tablespoons at a time, tossing, until the dough just holds together when you squeeze a handful; do not overwork it.
- KROK02
Divide the dough into two disks, making one slightly larger for the bottom crust. Wrap each tightly and refrigerate at least 1 hour (or up to 3 days) so the butter firms up and the flour fully hydrates.
- KROK03
In a bowl, combine the strawberries, rhubarb, 1 cup sugar, cornstarch, lemon juice, lemon zest, vanilla, and 1/4 tsp salt. Toss well and let sit about 20 minutes to draw out the juices, then toss once more so the cornstarch dissolves into the syrup rather than clumping.
- KROK04
On a lightly floured surface, roll the larger disk into a 30 cm (12-inch) circle. Drape it into the 9-inch pie dish, easing it into the corners without stretching, and leave the overhang for now. Refrigerate while you roll the top.
- KROK05
Roll the second disk into a 28 cm (11-inch) round (or cut it into strips for a lattice). Using a slotted spoon, transfer the fruit into the shell, leaving most of the pooled liquid behind so the pie is not soupy. Dot the filling with the 1 tbsp butter pieces. Lay on the top crust or weave a lattice, trim to a 2 cm overhang, tuck it under, and crimp the edge.
- KROK06
Freeze the assembled pie for 15-20 minutes while you position a rack in the lower third of the oven, set a rimmed baking sheet on it, and preheat to 425°F (220°C). Brush the top with egg wash, sprinkle with turbinado sugar, and cut 4-5 steam vents (skip vents if using a lattice).
- KROK07
Bake the pie directly on the hot sheet pan at 425°F (220°C) for 20-25 minutes, until the crust is set and pale gold. Reduce the heat to 375°F (190°C) and bake 30-35 minutes more, until the crust is deep golden and the juices bubble thickly through the vents. Loosely tent the edges with foil if they brown too quickly.
- KROK08
Transfer the pie to a wire rack and cool completely, at least 4 hours and ideally overnight. This rest is not optional: it lets the cornstarch-thickened juices gel so the slices hold their shape instead of running.
Make ahead
The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 2 months (thaw overnight in the fridge). You can also assemble the whole pie and freeze it unbaked; bake straight from frozen, adding about 15 minutes to the baking time. A fully baked pie freezes well for up to 2 months, wrapped tightly.
Storage
Keep the pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring refrigerated slices to room temperature, or rewarm at 300°F (150°C) for 10-15 minutes to refresh the crust.
Variations
Lattice-top pie
Instead of a solid top, cut the second disk into 2 cm strips and weave a classic lattice over the fruit. The open top lets more steam escape, which concentrates the filling and deepens the color; brush the strips with egg wash and coarse sugar as usual.
Ginger and orange
Add 2 tbsp finely chopped crystallized ginger and swap the lemon zest for orange zest in the filling. The warm ginger and citrus play beautifully against the tart rhubarb without overpowering the strawberries.
Gluten-free crust
Replace the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Handle the dough gently and chill it a little longer, as gluten-free pastry is more fragile; the filling itself is already gluten-free.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Najczęstsze pytania
Do I have to peel the rhubarb for strawberry rhubarb pie?
No. The skin is thin, tender, and adds beautiful red color, so leave it on. Just trim the dry ends and, most importantly, discard the leaves, which are toxic. Only very thick, stringy field rhubarb might benefit from peeling the toughest outer strings.
Can I use frozen strawberries and rhubarb?
Yes, and a strawberry rhubarb pie made with frozen fruit is a great off-season option. Do not fully thaw it; toss the still-frozen fruit with the sugar and an extra tablespoon of cornstarch, then add a few minutes to the bake. Expect a little more liquid, so be generous about leaving the excess syrup behind when you fill the shell.
Why is my strawberry rhubarb pie runny?
Almost always it was cut too soon or slightly underbaked. The filling only sets once the cornstarch has fully cooked, which is why you bake until the juices bubble thickly at the vents, and then it needs at least 4 hours to cool and gel. Also make sure to leave most of the pooled maceration liquid behind when spooning in the fruit.
What is the best thickener for a strawberry rhubarb pie?
Cornstarch is reliable and gives a clear, glossy set, which is what this recipe uses. Quick-cooking tapioca is a great alternative and is very forgiving with juicy fruit; use 1/4 cup in place of the cornstarch. Avoid all-purpose flour here, as it can leave the filling cloudy and pasty.
Can I make strawberry rhubarb pie ahead of time?
Absolutely. A fully baked pie holds well at room temperature for up to 2 days, which actually helps the slices set even more cleanly. You can also assemble it unbaked and freeze, then bake straight from the freezer, or make and chill the dough up to 3 days in advance.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.