Strawberry Rhubarb Pie

This strawberry rhubarb pie is a classic, seasonal double-crust pie that celebrates fresh garden fruit. Expect a bright, sweet-and-tart filling of strawberries and rhubarb thickened with cornstarch, encased in a flaky homemade butter crust. The recipe below follows the same straightforward method used in the article: make a cold butter crust, toss the fruit with sugar and cornstarch, seal the bottom crust with an egg-white wash, assemble, and bake until bubbling and golden. Serves 8.

What Makes It Special

• Bright, balanced sweet-and-tart flavor from fresh strawberries and rhubarb.
• Simple ingredient list — pantry staples plus fresh fruit.
• Classic double-crust presentation that looks as good as it tastes.
• Uses a straightforward technique (egg-white seal, cornstarch thickener) to keep the filling from making the crust soggy.
• Great for summer farmer’s-market fruit and makes a lovely homemade gift or dessert for guests.

Ingredient Checklist

Crust

• 2 1/2 cups all-purpose flour
• 1 tsp sugar
• 1 tsp salt
• 1 cup unsalted butter, cold and cubed
• 1/3 cup plus 1 Tbsp ice water

Filling

• 1 pound rhubarb, cut into 1/2″ slices
• 1 pound strawberries, hulled and quartered
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp lemon zest
• 1 tsp lemon juice
• 2 Tbsp unsalted butter, softened (for dotting)
• 1 large egg white
• 1 tsp water
• 2 tsp sugar in the raw (optional, for sprinkling)

Step-by-Step Method

1. Make the crust: whisk together flour, 1 tsp sugar, and salt in a bowl. Add the cold cubed butter and cut it into the flour until pieces are about the size of small crumbs.
2. Pour in about half the ice water and stir with a fork; add the remaining water a little at a time until the dough just comes together. Gently knead a couple times to bring it together. Divide into two disks, wrap, and chill for at least 1 hour.
3. Preheat oven to 400°F (200°C).
4. On a lightly floured surface, roll out one chilled dough disk to fit a 9″ pie plate with about a 1″ overhang. Transfer to the pie plate and return to the refrigerator while you prepare the filling.
5. Mix the chopped rhubarb, quartered strawberries, 3/4 cup sugar, 1/4 cup cornstarch, lemon zest, and lemon juice in a large bowl until well combined.
6. Whisk the egg white with 1 tsp water.
7. Brush the bottom of the chilled pie crust with the egg-white mixture to help seal it against a soggy bottom.
8. Pour the fruit filling into the crust, distribute evenly, and dot the top with the softened 2 Tbsp butter.
9. Roll out the second dough disk and place it over the filling. Trim excess, tuck the top crust under the bottom crust edge and crimp or decorate the edge as desired. Cut slits in the top to vent steam.
10. Brush the top crust with the remaining egg-white wash and, if desired, sprinkle 2 tsp sugar in the raw over the top.
11. Bake at 400°F for 20 minutes. Reduce oven temperature to 350°F (175°C) and continue baking 35–45 minutes, until the filling is bubbling and the crust is golden brown. If the crust edges brown too quickly, cover them with foil or a pie shield.
12. Remove from oven and cool completely on a wire rack so the filling finishes setting before slicing.

Expert Tips for Success

• Keep butter and water ice-cold for the flakiest crust; work quickly and avoid overworking the dough.
• Chill the dough between steps — a cold crust is easier to roll and yields better texture.
• Brushing egg white on the bottom crust (as in the recipe) helps form a barrier and reduces sogginess from the filling.
• Make sure fruit pieces are evenly sized (rhubarb about 1/2″ slices, strawberries quartered) so they cook uniformly.
• If your strawberries are very juicy, you can increase the cornstarch by 1–2 Tbsp to ensure a thicker filling.
• Watch the crust in the last part of baking; tent edges with foil if they brown too quickly.
• Allow the pie to cool completely before cutting — the filling firms as it cools and will give cleaner slices.

Flavor Variations and Swaps

• Make a lattice top instead of a full top crust for a classic look and faster venting.
• Add a pinch (1/4–1/2 tsp) of ground ginger or 1/4 tsp vanilla extract to the filling for extra warmth and complexity.
• Use light brown sugar in place of some or all granulated sugar for a deeper, caramel note.
• Top with a crumble or streusel in place of the top crust for a strawberry-rhubarb crisp-style treatment.
• Substitute or add other berries (blueberries, raspberries) for a mixed-berry rhubarb pie.
• For a rustic option, skip the pie plate and make a free-form galette with the same filling.

Storage, Freezing, and Reheating

• Room temperature: Once cooled, the pie can sit covered at room temperature for up to 1–2 days in cool climates.
• Refrigerator: Store leftovers covered in the refrigerator for up to 3–4 days. Chilling helps the filling stay firmer.
• Freezer: To freeze, wrap individual slices or the whole cooled pie tightly in plastic wrap and then foil; freeze for up to 2–3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat slices in a 325–350°F oven until warmed through (about 10–15 minutes) to crisp the crust. Avoid the microwave if you want to keep the crust flaky.
• Make-ahead: You can make the crust dough and freeze it, or assemble the unbaked pie and freeze it wrapped; bake from frozen, adding extra baking time and checking for bubbling filling.

Frequently Asked Questions

• Can I use frozen strawberries or rhubarb? – The author used only fresh fruit and notes they haven’t tried frozen. If using frozen, thaw and drain excess liquid and consider increasing the cornstarch slightly to compensate for the extra moisture.
• How much sugar should I use if my fruit is very tart? – The recipe calls for 3/4 cup sugar for the combined 2 pounds of fruit. Taste and adjust: reduce sugar for sweeter fruit or increase by a few tablespoons for very tart rhubarb-heavy mixes.
• Why is cornstarch used? – Cornstarch thickens the fruit juices so the filling sets as it cools and prevents a runny pie.
• How do I know the pie is done? – The filling should be visibly bubbling through the vents or slits and the crust should be golden brown. Bubbling is the best indicator that the filling has cooked and thickened.
• Can I use a store-bought pie crust? – Yes. A store-bought double crust or two single crusts will work; follow the same assembly and baking temperatures, watching for earlier browning.
• Can I make the filling ahead? – You can prepare and refrigerate the filling for a few hours before assembling, but avoid letting it sit too long so it doesn’t release excess liquid before baking.