Desserts
This old-fashioned strawberry rhubarb pie recipe delivers the perfect balance of tart rhubarb and sweet strawberries in a flaky, buttery crust that’s become my summer tradition.
The secret lies in a well-balanced filling—just enough sugar to complement the natural tartness without overpowering it—and a blind-baked crust that stays crisp even under the bubbling fruit. I’ve perfected this recipe over years of testing, ensuring every slice delivers that signature rustic charm with a golden, caramelized edge.
The pie starts with a classic double-crust design, though I often use store-bought crust for convenience without sacrificing quality. The filling requires precise measurement of rhubarb and strawberries, along with a touch of cornstarch to thicken it just right.
Baking at a steady 375°F for about 50 minutes creates a filling that’s thick enough to hold its shape but still tender enough to melt in your mouth. The lattice crust adds an elegant touch while keeping the pie light and airy.
What makes this pie truly special is how the flavors develop during baking—the tartness of the rhubarb mellows slightly, while the strawberries add just enough sweetness to create a harmonious bite.
Served warm with a scoop of vanilla ice cream or a dollop of whipped cream, it’s the kind of dessert that feels like a hug in pie form. The aroma alone will have your kitchen smelling like a country bakery, and the first forkful is always worth the wait.
This recipe is perfect for summer gatherings, potlucks, or even a cozy weekend treat. The lattice crust not only looks stunning but also allows for easy slicing, so you can enjoy every bite without a mess.
Whether you’re a seasoned baker or just starting out, this pie is designed to impress—with minimal fuss and maximum flavor. Let’s get baking!
Ingredients for old fashioned strawberry rhubarb pie
Classic summer flavors meet rustic crust perfection in this timeless dessert.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Strawberries 🍓 | 4 cups | Hull and slice into quarters |
| Fresh Rhubarb 🍓 | 3 cups | Trimmed and chopped into 1-inch pieces |
| Granulated Sugar 🍚 | 1 ½ cups | Light brown sugar for deeper flavor |
| Cornstarch 🌾 | ¼ cup | For perfect thick filling |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, brightens flavors |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flaky crust |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus 1 tbsp for rolling |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Ice Water 💧 | ½ cup | For dough elasticity |
| Granulated Sugar 🍚 | ¼ cup | For sprinkling on lattice |
| Vanilla Ice Cream 🍦 | 2 cups | For serving (optional) |
The rhubarb and strawberries are the stars here—look for bright, firm rhubarb stalks with no sliminess, and ripe strawberries that yield slightly to pressure. I always grab mine from local farmers markets in summer, but store-bought works too (just check for no mold). The sugar amount is key: too little and the filling stays too tart; too much and it loses that old-fashioned balance. Light brown sugar adds depth without extra moisture. For the crust, store-bought pie crust is my shortcut (like Pillsbury or Whole Foods brand), but homemade gives that authentic flakiness. If making from scratch, chill the dough for at least 30 minutes before rolling.
No rhubarb? Substitute extra strawberries (reduce sugar by 2 tbsp), or swap in blueberries for a different twist. Short on strawberries? Raspberries work too, but they're more delicate. The cornstarch is non-negotiable for that perfect set—arrowroot powder works at half the amount if needed. For the crust, shortening instead of butter makes it flakier but less flavorful. And if you're feeling fancy, add 1 tsp vanilla extract to the filling for extra depth. The lattice crust? Just cut strips in the dough and weave them—no fancy knife skills needed.
This pie tastes even better the next day, so bake it ahead if you can. Store leftovers covered at room temp for 2 days, or refrigerate for 4 days. The crust stays crisp if you reheat slices in a 350°F oven for 5 minutes. For a showstopper, brush the baked lattice with a light egg wash before baking. And trust me on the ice cream—vanilla bean ice cream elevates every bite. Freeze extra filling in ice cube trays for quick hand pies later.
Why You'll Love This Recipe
- No Fuss Filling: I swear by the cornstarch trick—just toss chopped rhubarb and strawberries with sugar and a splash of lemon juice, let it sit 15 minutes, then bake. The filling thickens up just right without turning gluey, and I’ve never had to fuss with pectin.
- Tart-Sweet Magic: That lemon juice isn’t just for flavor—it’s the secret to balancing the rhubarb’s sharpness and strawberries’ sweetness. Honestly, the first time I skipped it, I regretted it immediately. Now? It’s non-negotiable for that just-right bite.
- Summer’s Crowd Pleaser: This pie is my go-to for potlucks and family gatherings because it’s universally loved—kids adore the sweet strawberries, adults appreciate the rhubarb’s tang, and no one leaves a slice. (Yes, even on a Tuesday night.)
- Leftovers That Last: The crust stays crisp, the filling holds its shape, and it reheats beautifully—whether warmed in the oven or served cold. I’ve had this pie last a full week in the fridge, and it’s still the star of breakfast tables. Budget-friendly? Absolutely.
Step-by-step instructions for old fashioned strawberry rhubarb pie
Here's how to create a classic pie with a flaky crust and perfectly balanced filling.
Prepare the Filling
In a large bowl, combine the 4 cups of hulled and quartered fresh strawberries with the 3 cups of trimmed, 1-inch chopped fresh rhubarb. Add the 1.5 cups of granulated sugar and the 0.25 cup of cornstarch, stirring gently until everything is evenly coated. The sugar will begin to dissolve slightly as you mix.
Pour the mixture into a medium saucepan and add the 2 tablespoons of freshly squeezed lemon juice. Place the pan over medium heat and bring to a gentle boil, stirring constantly to prevent sticking. Once boiling, reduce the heat to medium-low and let it simmer for 5-7 minutes until the filling thickens noticeably. You'll know it's ready when it coats the back of a spoon and the strawberries and rhubarb are tender but still hold their shape slightly.
Remove the pan from heat and let the filling cool completely. This step is crucial—cooling prevents the crust from becoming soggy when you add the hot filling later. Cover the pan loosely with plastic wrap and refrigerate until ready to use.
Make the Pie Crust
In a large mixing bowl, cut the 1 cup of cold, cubed unsalted butter into the 2.5 cups of all-purpose flour. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Add the 0.5 teaspoon of salt and mix lightly.
Gradually add the 0.5 cup of ice water, 1 tablespoon at a time, mixing gently with a fork or your fingers. Add just enough water to bring the dough together—it should hold when pressed but still be slightly crumbly. Be careful not to overwork the dough, as this can make the crust tough. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up.
Assemble the Pie
Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish, leaving a 1-inch overhang around the edges. Transfer the dough to the pie dish and trim the excess, leaving about ½ inch of overhang. Crimp the edges decoratively using your fingers or a fork.
Pour the cooled strawberry-rhubarb filling into the crust, spreading it evenly. Sprinkle the 0.25 cup of granulated sugar evenly over the top of the filling. This extra sugar caramelizes beautifully during baking, adding a delightful sweetness that balances the tart filling.
Bake to Golden Perfection
Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling gently at the edges. The center should still have a slight jiggle when shaken gently—this indicates it's fully cooked but not overbaked.
Remove the pie from the oven and let it cool completely on a wire rack. This cooling period allows the filling to set properly and prevents the crust from becoming soggy. The pie will continue to thicken as it cools, so don't be tempted to rush this step.
Serve with Vanilla Ice Cream
Once the pie has cooled completely, slice it into 8 equal wedges using a sharp knife. The filling should be thick and glossy, with a beautiful balance of tart rhubarb and sweet strawberries. Serve each slice warm or at room temperature, accompanied by 2 cups of vanilla ice cream if desired.
This classic combination highlights the pie's perfect balance of flavors—each bite offers the flaky crust, the tangy-sweet filling, and the creamy coolness of the ice cream. Enjoy your homemade strawberry rhubarb pie with family and friends!
Pro Tips For Making Old Fashioned Strawberry Rhubarb Pie
- Trim Rhubarb Like a Pro: Cut off the leafy ends and the tough bottom inch—those fibrous bits ruin texture. I learned this the hard way when my first pie had a weird, stringy mouthfeel. Use a sharp knife, not scissors, for cleaner cuts and less waste.
- Cook the Filling Slow: Simmer the strawberry-rhubarb mix at a gentle bubble—hard boiling turns it mushy. After 10 minutes, taste it: if the rhubarb’s still crunchy, keep going. The filling should coat the back of a spoon but still glide smoothly.
- Skip the Overmixing: Stir the cornstarch into cold sugar first, then whisk into the hot filling just until thickened—one more second and you’ll glue the pot. I’ve seen this turn a perfect pie into a sad, lumpy mess. Pull it off heat the second it sets.
- Use Lemon Juice Early: Add the lemon juice with the sugar at the start, not at the end. It brightens the rhubarb’s tartness and prevents the filling from curdling when it thickens. (Yes, even if the recipe says otherwise—trust me on this.)
Pro cooking tips for perfect results
Filling Thickness Mastery
The filling’s texture is everything—too thin and it’s a soggy mess; too thick and it’s dry. I use cornstarch (not flour) for its neutral flavor and superior thickening power. Simmer the filling until it reaches 210-215°F internal temperature—this ensures it sets properly without losing moisture.
For extra insurance, I like to chill the filling for 30 minutes before adding it to the crust. This step prevents the crust from absorbing too much liquid and turning mushy. 🌡️
Blind-Baking for Crispness
If you’re nervous about a soggy bottom crust, blind-bake it first. Line the crust with parchment paper, fill it with pie weights or dried beans, then bake at 375°F for 15 minutes. Remove the weights and bake another 5 minutes to crisp it up.
This technique is especially helpful if your filling is extra juicy. I’ve even used a Lodge cast iron skillet as a pie dish—it bakes evenly and adds a rustic charm to the final presentation.
Lattice Crust Secrets
The lattice isn’t just for looks—it regulates airflow, creating a perfect balance between a fully baked top and a tender filling. Cut strips in the dough using a sharp knife or pizza cutter, then weave them in a classic diamond pattern.
For extra flair, brush the strips with egg wash (1 egg + 1 tbsp water) before baking. This gives them a golden, almost caramelized finish. I also like to sprinkle turbinado sugar over the lattice before baking for a crunchy, sweet contrast.
Oven Temperature Control
Your oven’s hot spots can ruin an otherwise perfect pie. Rotate the pie halfway through baking (around 25 minutes in) to ensure even browning. If the edges brown too quickly, cover them with foil.
For a foolproof bake, I recommend using an oven thermometer—home ovens can vary by 50°F from the set temperature! Aim for a steady 375°F throughout the entire bake time. 🔥
Resting for Slice Perfection
Pies need time to set after baking—at least 2 hours at room temperature. This allows the juices to redistribute, making each slice juicy and well-defined. If you’re in a hurry, chill the pie in the fridge for 30 minutes to speed up the process.
Pro tip: Let the pie rest on a wire rack instead of the counter. This prevents the bottom crust from absorbing moisture from the cooling rack, keeping it crisp.
Fruit Prep Matters
Don’t skip trimming the rhubarb stalks or hulling the strawberries—fibrous bits make the filling gritty. Cut rhubarb into 1-inch chunks and strawberries into quartered pieces for even cooking. For extra flavor, toss the chopped fruit with 1 tsp vanilla extract before adding sugar.
I also like to add ½ tsp cinnamon to the filling for warmth, but keep it subtle—this pie’s charm lies in its classic simplicity. 💫
Nutrition facts
Frequently asked questions about strawberry rhubarb pie
Can I make this pie without a lattice crust?
A simple top crust works perfectly—just roll out the second dough disk, place it over the filling, and trim to fit. Crimp the edges with the bottom crust for a sealed look. For extra flair, cut decorative slits in the top crust before baking. The filling will still bake beautifully, though the lattice adds that classic rustic charm.
What if my rhubarb is too tart?
Adjust the sugar to taste! Start with the 1.5 cups called for, then add 1-2 tablespoons more while simmering if needed. For a subtler fix, add ½ teaspoon cinnamon or 1 teaspoon vanilla extract to the filling—they’ll complement the tartness without overpowering it. Taste as you go!
How do I store leftovers?
Keep the pie covered at room temperature for 2 days or refrigerate for up to 4 days. For reheating, warm slices in a 350°F oven for 5 minutes to restore crispness. The filling actually improves overnight—it thickens and the flavors meld beautifully. Freezing isn't recommended as the crust loses its texture.
Can I use frozen berries?
Yes, but thaw and drain them first! Frozen berries work in a pinch, though fresh is ideal for texture. For rhubarb, chop frozen stalks slightly smaller (½-inch pieces) since they won't soften as evenly. Add 1 extra tablespoon lemon juice to prevent graying. The filling may be slightly less glossy but will still taste delicious.
Why did my crust turn soggy?
Most likely, the filling wasn't cooled enough before adding it to the crust. Always let the filling sit at room temperature for 30 minutes after simmering. Another culprit? Overfilling the crust—leave ½-inch headspace for proper baking. For extra insurance, blind-bake the crust for 10 minutes before adding filling.