Easy Strawberry Rhubarb Pie Recipes

Some pies feel like a season arriving, and this is one of them. The first time I see rhubarb at the market—bright pink stalks stacked like cheerful pencils—I think of home and the way strawberries soften their edges. Strawberry rhubarb pie is sweet and tart in a way that wakes you up gently, like opening a window on a breeze that smells a little like grass and a little like sunshine. The crust goes golden, the filling bubbles up in small ruby blisters, and the whole house starts to hum with that warm, sugar-butter smell that makes everyone walk a little slower past the oven. It’s a pie that asks you to pause. Not for long. Just long enough to notice how good it feels to be here, doing this.

When I make it, I usually do it on a Saturday. I tuck my hair back, set a mug of coffee near the cutting board (always a little too close), and let the hum of a quiet playlist fill the background. There’s something about the snap of rhubarb as it meets the knife and the soft, jammy scent of strawberries that feels like a promise. This pie isn’t fussy. It’s friendly. It wants you to enjoy a forkful that’s still a little warm, with a cold scoop of something creamy finding all the corners.

Our little crew loves it best in that murky hour between afternoon and evening, when the day has begun to soften but dinner hasn’t made up its mind yet. My husband is notorious for wandering in “just to check” on the pie, which actually means he’s angling for the first slice while it’s still steaming. Our oldest camps out by the oven door, chin in hands, asking if it’s done every seven minutes. The dog pretends not to know what’s going on, but you’ll find him parked right in the warmest spot of the kitchen floor, watching the timer like it’s for him. One time, the filling bubbled up a little too enthusiastically and spilled onto the baking sheet—I’ll admit, I’d tucked it in carelessly and then got distracted by a Lego emergency. We cleaned it up together, laughing, and when the pie finally came out, we ate it at the counter in our socks. I remember the quiet that followed the first bite—just that soft, content hum people make when they’re happy. Sometimes that’s all a Saturday needs.

Why You’ll Love This Easy Strawberry Rhubarb Pie Recipes

– It’s the taste of early summer: bright strawberries, tart rhubarb, a whisper of citrus, all cozied up under a flaky crust that shatters just a little when your fork meets it.
– It fills the whole house with that buttery, baked-fruit perfume—honestly, it feels like a hug you can smell.
– It’s flexible enough for busy days: take shortcuts where you want, slow down where it counts, and it still turns out charming.
– The balance is just right—sweet, tangy, a little jammy—so every bite feels lively, not heavy.
– It’s as pretty as it is comforting, whether you go with a lattice or a simple top. It looks like something you took good care making, even if you threw it together between soccer practice and bath time.

Slow Moments

I like to toss the berries and rhubarb in a big, wide bowl and let them sit together while I turn on the music and wipe the flour dust from the counter. It’s funny how different fruits look once they get to know each other for a minute—the colors deepen and that familiar, sweet-tart smell rises up, like a polite little shout of summer.

There’s a simple rhythm to pie that encourages lingering. Roll, fold, turn. The sound of the rolling pin is almost like a heartbeat. I press my fingertips along the edge, not worried about perfect crimps—just a steady pattern, like a line of little waves. The house gets warmer by a degree or two. The kids drift in and out with their chatter. Someone asks if we can eat it for dinner. Someone else suggests we call it “practice for dessert,” which is how you know it’s the weekend.

When the pie goes into the oven, everything slows down. The bubbles start small and then they puff and sigh at the crust. You can see the fruit turning glossy through the vents. Waiting for it to cool is the hardest part, but it’s also oddly peaceful. I’ll stand there with a half-drunk cup of coffee, listening to the tiny crackles and creaks of pastry settling, those little sounds that say, not yet but soon. And when soon happens, it’s always worth it.

Time-Saving Hacks

– Store-bought crust is absolutely fine on busy days. If you want to nudge it toward homemade charm, brush it lightly and sprinkle a whisper of sugar before baking.
– Chop the rhubarb and hull the strawberries the night before. They’ll be waiting like polite guests in the fridge, and you’ll be halfway to pie before your coffee cools.
– If a lattice feels like too much, do a simple top crust or a quick crumb topping. No one at the table will mind, I promise.
– Slide a baking sheet under the pie. It catches enthusiastic bubbles and makes cleanup an afterthought.
– Letting the pie cool a little longer than you think helps it slice beautifully. Slowing down here rewards you later with neat wedges and less runaway juice.

Serving Ideas

– Classic: a cloud of softly whipped cream with a pinch of vanilla. It melts into the warm fruit like a gentle snowfall.
– Cozy: a scoop of vanilla ice cream for contrast—the cold meets the warm and the world makes sense again.
– Bright: a tiny grate of lemon zest over each slice wakes up the strawberries in the happiest way.
– Weeknight easy: serve just-warm pie with mugs of herbal tea after dinner, lights a little low, everyone quieter than usual.
– Weekend brunch: pair small slices with crisp bacon, a simple green salad, and a pitcher of iced coffee. It feels celebratory without trying too hard.

Tips & Mistakes

– Don’t rush the cool. I know it’s hard, but a little patience turns “delicious mess” into “sliceable bliss.”
– If your berries seem very soft, gently spoon off any extra juice that collects at the bottom of the bowl before filling. It keeps the crust from feeling overwhelmed.
– A few vents in the top are your friends—steam needs a polite exit.
– Once, I grabbed the wrong sugar (a heavy-handed scoop of brown instead of granulated) and ended up with a deeper, caramely vibe. Not a tragedy, just different—and actually lovely in its own way.
– If your rhubarb is more green than pink, expect a tad more tartness. It’s okay to lean into it; a little extra cream on the side is a sweet fix.

Storage Tips

I let the pie sit on the counter under a loose cover the first night—pie likes to breathe a little. After that, I slide it into the fridge, where it keeps its charm for a couple of days. For a warm slice, a few quiet minutes in a low oven brings back the buttery crispness; the house will smell like you baked again. Cold pie has its own magic, especially with morning coffee—quiet kitchen, sun sneaking over the sink, a forkful that tastes even brighter than you remember. It’s an excellent after-school nibble too, the kind that makes homework a tiny bit easier.

Variations and Substitutions

– Citrus twist: a whisper of orange zest changes the mood just enough—cozier, a little rounder, like sunshine through a thin curtain.
– Spice it up: a pinch of ground ginger or cardamom plays beautifully with strawberries. Go light; it’s a harmony, not a solo.
– Different berries: raspberries can stand in for part of the strawberries if that’s what’s in the bowl. Blueberries are welcome too, though they make the filling moodier and more jammy.
– Topping swap: if you’re not in a crust mood, a simple buttery crumble makes this into a pie-cobbler hybrid that disappears alarmingly fast.
– Gluten-free crust: use your favorite GF crust—it works beautifully and lets the filling shine.
– Subtle extras: a drop of almond extract is lovely if you like a marzipan whisper. Vanilla is always steady and kind.

Frequently Asked Questions

Easy Strawberry Rhubarb Pie Recipes

A classic, sweet-tart strawberry rhubarb pie with a flaky crust and juicy filling—simple steps, big flavor.

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Prep Time: 30 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 count refrigerated pie crusts for a 9-inch double-crust pie
• ▢ 4 cup strawberries hulled and sliced
• ▢ 4 cup rhubarb sliced 0.5-inch thick
• ▢ 0.75 cup granulated sugar
• ▢ 0.25 cup light brown sugar packed
• ▢ 0.25 cup cornstarch
• ▢ 1 tablespoon lemon juice fresh
• ▢ 0.5 teaspoon lemon zest optional
• ▢ 1 teaspoon vanilla extract
• ▢ 0.5 teaspoon ground cinnamon optional
• ▢ 0.25 teaspoon fine salt
• ▢ 2 tablespoon unsalted butter cut into small pieces
• ▢ 1 large egg for egg wash
• ▢ 1 tablespoon water for egg wash
• ▢ 1 tablespoon coarse sugar optional, for sprinkling

Instructions

Preparation Steps

• Preheat oven to 425 F. Place a rack in the lower third of the oven. Set a foil-lined baking sheet on the rack to catch drips.
• Fit one pie crust into a 9-inch pie dish, letting excess hang over the edge. Keep the second crust chilled.
• In a large bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, vanilla, cinnamon, and salt. Toss until the fruit is evenly coated and the cornstarch is moistened.
• Pour the filling into the lined pie dish and spread evenly. Dot the top with small pieces of butter.
• Top with the second crust. For a full top, lay it over and trim to a 1-inch overhang; for a lattice, cut into strips and weave. Seal edges, then crimp.
• If using a full top crust, cut 4 to 6 vents in the center to release steam.
• Whisk egg and water to make an egg wash. Brush over the top crust and edges. Sprinkle with coarse sugar if desired.
• Bake at 425 F for 15 minutes. Without opening the oven, reduce temperature to 375 F and bake 35 to 40 minutes more, until the crust is deep golden and the filling is bubbling thickly in the center.
• If edges brown too quickly, shield with a pie crust shield or strips of foil during the last 20 minutes.
• Transfer to a rack and cool at least 3 hours to set before slicing. Serve warm or at room temperature.

Notes

For the best texture, use rhubarb stalks that are firm and glossy, and avoid leaves. If your fruit is very juicy, add an extra 0.5 tablespoon cornstarch. The pie sets fully as it cools—cut too soon and it may be runny.