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Homemade Strawberry Rhubarb Pie with golden lattice crust and glossy red filling, served with a fresh strawberry on a white plate.

Strawberry Rhubarb Pie

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A fail-proof Strawberry Rhubarb Pie that’s sweet, tangy, and loaded with family-tested tricks to keep the crust crisp and the filling thick every time. Perfect for church potlucks, family dinners, or when you just need a slice of summer.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 365
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups strawberries - Hulled and halved
  • 2 cups rhubarb - Chopped into ½-inch pieces
  • ¾ cup granulated sugar - Or adjust to taste
  • ¼ cup brown sugar - Light or dark
  • 3½ tablespoon cornstarch - Or tapioca for thickening
  • 1 tablespoon lemon juice - Fresh
  • 1 teaspoon vanilla extract - Or strawberry extract for variation
  • 2½ cups all-purpose flour - For crust
  • 1 teaspoon salt - For crust
  • 1 tablespoon sugar - For crust
  • 1 cup butter - Cold, cubed
  • 6–8 tablespoon ice water - As needed
  • 2 tablespoon butter - For dotting filling
  • 2 tablespoon cream - Optional, for brushing crust
  • 2 tablespoon coarse sugar - Optional, for topping crust

Equipment

  • 1 9-inch pie pan (Glass or ceramic preferred)
  • 1 Rolling pin (For crust rolling)
  • 1 Large mixing bowl (For fruit filling)
  • 1 Sharp knife (For chopping rhubarb)
  • 1 set Measuring cups/spoons (For accurate measurements)

Method
 

  1. Wash and hull strawberries, cut rhubarb, and mix with sugars, cornstarch, lemon juice, and vanilla. Let sit 30 minutes.
    Top-down view of fresh strawberries and diced rhubarb coated with sugar in a glass bowl with a silver spoon, on a white marble surface, natural daylight.
  2. Combine flour, salt, sugar, and cold butter. Add ice water gradually to form dough. Chill 30 minutes.
  3. Roll one dough disk into a circle, fit into pie pan, and leave overhang.
  4. Add fruit filling, dot with butter, cover with second crust or lattice, trim, crimp, and cut steam vents.
    Top-down view of an unbaked strawberry rhubarb pie in a fluted crust, filled with fresh strawberries, diced rhubarb, and butter cubes, with a pastry brush and bowls on a white marble surface, natural daylight.
  5. Bake at 425°F for 15 minutes, then at 375°F for 35–45 minutes. Cool uncovered at least 2 hours.
    Golden lattice-topped strawberry rhubarb pie slice with ice cream and fresh strawberry on a white plate.

Nutrition

Serving: 1pieCalories: 365kcalCarbohydrates: 55gProtein: 4gFat: 6gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 41mgSodium: 240mgPotassium: 220mgFiber: 3gSugar: 27gVitamin A: 580IUVitamin C: 24mgCalcium: 25mgIron: 2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

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