Pioneer Woman Strawberry Rhubarb Pie

This Pioneer Woman Strawberry Pie is a timeless homemade dessert that shines with fresh strawberries and a flaky pie crust. It’s the perfect comfort food treat, especially for summer get-togethers or holiday dinners, and you can have it ready in just about 1 hour and 10 minutes.

Bright, fresh, and surprisingly simple, this Pioneer Woman Strawberry Rhubarb Pie combines sweet strawberries with tangy rhubarb inside a buttery, unbaked pie crust. It’s a dessert that truly tastes like summer — fruity, shiny, and cozy — and you can get it from the kitchen to the table in roughly 1 hour and 10 minutes.

In this recipe, I’ll walk you through everything you need: a clear list of ingredients, easy step-by-step baking instructions, and handy tips to keep your filling perfectly thick, never runny. Plus, I’ll share some fun flavor swaps, topping ideas, and ways to plan ahead with make-ahead and storage advice — perfect if you’re prepping for a picnic, potluck, or just a relaxed dessert night.

Keep reading, and you’ll see how simple it is to put this pie together, learn some easy tweaks to match your taste buds, and discover the best ways to serve it — whether that’s warm with vanilla ice cream or cold with whipped cream — depending on your mood and the occasion.

Why This Pie Shines

This strawberry rhubarb pie is a classic for so many good reasons: the bright, juicy strawberries combined with tart rhubarb deliver a perfect sweet-tart harmony that screams summer in every bite. It uses pantry staples and one unbaked pie crust, so it’s easy and quick to throw together (around 1 hour and 10 minutes total from start to finish)—or swap in a graham cracker pie crust for a simple press-in alternative. As it cools, the filling thickens up beautifully, giving that glossy, slicable finish we all love. Plus, it’s a versatile dessert — serve it warm with melty vanilla ice cream or chilled with softly whipped cream depending on your vibe.

• Fresh, seasonal burst from strawberries and rhubarb
• Uses simple ingredients and easy steps that any home baker can handle
• Quick to bake with a flaky, golden crust every time
• Perfect to make ahead or freeze (how to prepare and freeze rhubarb) for your next get-together
• Customizable toppings and flavor ideas to make it your own

Ingredients and Measurements

• 1 (9-inch) unbaked pie crust
• 4 cups sliced strawberries
• 3 cups chopped rhubarb
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tablespoon cornstarch
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 tablespoon butter, cut into small pieces

How to Make the Pie

1. Preheat oven to 425°F (220°C).
2. Wash rhubarb and trim the ends.
3. Slice strawberries and chop rhubarb.

4. If using frozen fruit, thaw completely and drain off excess liquid.

   

5. In a large bowl combine strawberries, rhubarb, sugar, flour, cornstarch, cinnamon, salt, water, and lemon juice; toss gently to coat.
6. Pour the fruit mixture into the unbaked 9-inch pie crust and spread evenly.
7. Dot the filling with small pieces of butter.

8. Bake at 425°F for 15 minutes.

   
9. If crust edges begin to brown too quickly, loosely cover them with foil.
10. Reduce oven temperature to 375°F (190°C) and bake an additional 30–45 minutes until the crust is golden and the filling is bubbling and thickened.

11. Cool the pie completely on a wire rack before slicing.

    

Pro Tips for Best Results

• How can I stop the strawberry rhubarb pie from being runny? Let your pie cool all the way through before slicing. It helps the filling to thicken nicely.
• Do I need to peel rhubarb? Nope! Just wash it well and trim the ends — no peeling needed.
• Can I use frozen strawberries or rhubarb? Absolutely. Just thaw them fully and drain off any extra liquid so your pie doesn’t get soggy. For more tips on baking with frozen fruit, see this classic rhubarb crisp with frozen rhubarb.
• Should I cover the crust edges? Yes, if your crust starts browning too fast, loosely cover the edges with foil to keep them from burning.
• How do I balance the sweet and tart flavors? Taste your rhubarb first. If it’s really tart, add a little more sugar to balance things out. Our Old-Fashioned Rhubarb Pie recipe walks through sugar adjustments and texture cues.

This pie goes beautifully with:

• Vanilla ice cream — the classic pairing
• Fresh whipped cream for a light, fluffy touch
• Custard sauce to keep it cozy and rich
• Iced coffee to cool off on a hot day
• A sprinkle of fresh mint for a pretty garnish and fresh flavor

Pioneer Woman Strawberry Rhubarb Pie

Easy Variations and Swaps

Want to mix things up without changing the basic method? Here are some easy ways to customize your pie:

• All‑strawberry version: Skip the rhubarb and lower the sugar a bit if your strawberries are super sweet on their own.
• Rhubarb-heavy: Use more rhubarb and add a little extra sugar to even out the tartness—see this British rhubarb crumble for sugar-to-rhubarb ratios.
• Mixed berry: Swap some or all of the strawberries for blueberries, raspberries, or blackberries for a berry medley.
• Streusel topping: Forget a traditional top crust and sprinkle a simple oat-butter crumble on top for a crunchy twist (the topping from Strawberry Oatmeal Crumble Bars works beautifully).
• Lattice or full crust: Create a pretty lattice top or cover with a full crust and cut slits for a classic look.
• Mini pies or galettes: Split the filling into smaller pastry rounds or freeform galettes for cute, rustic servings.
• Gluten-free or vegan: Use a gluten-free crust or swap butter for vegan margarine in the crust and topping for dietary needs.
• Extra flavor boosts: Add a teaspoon of orange zest, a dash of vanilla or almond extract, or a sprinkle of ground ginger to deepen the flavor.
• Adult version: Stir in a tablespoon of bourbon or a fruit liqueur into the filling before baking for a grown-up kick.
• Using frozen fruit: Thaw well and drain to keep moisture down, and add a pinch more thickener like flour or cornstarch as needed.

Storage, Freezing, and Reheating

Refrigerate: Cover your pie loosely and pop it in the fridge where it will keep fresh for up to 3 days.

Freeze: Wrap your pie tightly and freeze for as long as 2 months. When you’re ready, thaw overnight in the fridge before serving. If you’ve got extra strawberries and rhubarb to preserve, make a small batch of strawberry rhubarb jam while the pie chills.

Answers to Common Questions

Can I make strawberry rhubarb pie ahead of time?
Definitely! You can bake it a day early and keep it refrigerated until you’re ready to serve.

Why is my strawberry rhubarb pie watery?
It might need more thickener in the filling or more time for the pie to cool before slicing. For a step-by-step on thickening fruit fillings with cornstarch or ClearJel, see our homemade cherry pie filling.

Can I add a crumb topping instead of a crust on top?
Yes, a streusel crumb topping works wonderfully and adds a lovely texture to the pie.

How do I know when strawberry rhubarb pie is done baking?
The filling should be bubbling right in the center, and the crust should be a gorgeous golden brown all around.