Classic Strawberry Rhubarb Pie (Old-Fashioned, Juicy & Comforting)

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This pie is the perfect balance of sweet strawberries and tangy rhubarb, wrapped in a flaky, buttery crust. It’s a timeless dessert that tastes like summer, grandma’s kitchen, and pure comfort all in one bite.

A Little History

Strawberry rhubarb pie became popular in North America in the late 1800s. Rhubarb was one of the first plants ready in spring, and strawberries soon followed—together they created a naturally balanced filling without needing too much sugar. It quickly earned the nickname “the pie plant pie.”

Ingredients

For the Pie Crust (Homemade – worth it!)

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup cold unsalted butter, cubed
  • 6–8 tablespoons ice water

(You can also use 2 store-bought pie crusts if needed)

For the Filling

  • 3 cups fresh strawberries, hulled and sliced
  • 3 cups fresh rhubarb, chopped into ½-inch pieces
  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • ½ teaspoon cinnamon
  • Pinch of salt

For the Top

  • 1 egg + 1 tablespoon milk (egg wash)
  • 1 tablespoon coarse sugar (optional, for crunch)

Step-by-Step Instructions

Make the Pie Dough

  1. In a large bowl, mix flour, salt, and sugar.
  2. Cut in cold butter until the mixture looks like coarse crumbs.
  3. Add ice water one tablespoon at a time until dough comes together.
  4. Divide into two disks, wrap, and chill for at least 1 hour.

Prepare the Filling

  1. In a large bowl, combine strawberries and rhubarb.
  2. Add sugars, cornstarch, vanilla, lemon juice, cinnamon, and salt.
  3. Toss gently until everything is evenly coated.
  4. Let sit for 10–15 minutes to release juices.

Assemble the Pie

  1. Preheat oven to 400°F (200°C).
  2. Roll out one dough disk and fit it into a 9-inch pie dish.
  3. Pour in the filling (including juices).
  4. Roll out the second dough and place on top (lattice or full crust).
  5. Seal edges and cut small vents if using a full top crust.
  6. Brush with egg wash and sprinkle with coarse sugar.

Bake

  • Bake at 400°F (200°C) for 20 minutes
  • Reduce to 350°F (175°C) and bake 35–40 minutes more
  • Pie is done when filling is bubbly and crust is golden brown Tip: Place foil under the pie to catch drips.

Cool (Important!)

Let the pie cool at least 2–3 hours so the filling sets properly.

How to Serve

  • Warm with vanilla ice cream
  • Chilled with whipped cream
  • Or straight from the fridge (yes, it’s amazing)

Why You’ll Love This Pie

Perfect sweet-tart flavor
Juicy but not runny
Classic comfort dessert
Great for holidays, gatherings, or just because

Variations

  • Add orange zest for brightness
  • Swap top crust for crumb topping
  • Reduce sugar slightly if strawberries are very sweet

If you want, I can also give you:

  • Crumb-topped version
  • No-bake strawberry rhubarb dessert
  • Mini hand pies
  • Healthier low-sugar version

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