Some recipes don’t need reinventing—they just need remembering.
This strawberry rhubarb pie is one of them. It’s the kind you make when the rhubarb stalks are ready to cut, when the strawberries are sweet and sun-warmed, and when you want to bring a little bit of “home” to the table. Double crusted, just the right balance of tart and sweet, and simple in the best way.
I don’t try to modernize this one. No twists, no shortcuts—just a flaky, golden crust and a filling that tastes like summer. The kind of pie you pass around at family dinners, or slice into on a quiet afternoon with the windows open.
If you’re craving something timeless, this is it.
I love recipes like this because they don’t just fill your kitchen—they fill your memories. I’ve made this pie in the quiet of nap time, with flour on the counters and my little one watching nearby. I’ve made it late at night for a next-day gathering, sneaking a bite of warm crust just to “test” it. It’s one of those bakes that feels as good to make as it does to eat.
If you’re new to rhubarb, don’t be intimidated by its bold tartness—it mellows beautifully when paired with sweet berries and sugar. And when it all bubbles together under a buttery double crust? There’s nothing better.
Whether you serve it warm with vanilla ice cream or sneak a cold slice from the fridge the next morning, this pie never disappoints. It’s a little rustic, a little sweet, and completely classic.
So if you’ve got fresh rhubarb and strawberries waiting to be used—this is your sign to make the pie. The one that never goes out of style.
Scroll down for the recipe, and save this one. You’ll want to make it every year.
Watch here if you would like a follow along!
Don’t have a crust recipe? Try my never fail pie dough by clicking here.
Strawberry Rhubarb Pie
Ingredients
- 3 cups chopped rhubarb (1/2-inch pieces)
- 2 1/2 cups sliced strawberries
- 1/3 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp. salt
- 1 TBS lemon juice
- 1/2 tsp. vanilla extract
- 2 TBS butter
- 1 egg beaten with 1 TBS milk (for crust)
- sugar to garnish top crust
- homemade pie crust (enough for bottom and top)
Instructions
Filling
- Stir the rhubarb, strawberries, sugars, cornstarch, salt, lemon juice, and vanilla extract together in a medium size pot. Bring to a simmer as it thickens.
- Set filling aside as you prepare your pie crust.
- Preheat oven to 400F degrees.
Assemble
- Follow my pie dough recipe linked above for a classic bake. Roll two circles of pie dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12-inch in diameter. Carefully place dough into a 9-inch pie dish.
- Spoon the filling into the crust. Drop pieces of butter on top of the filling.
- Using a pizza cutter, cut 1-inch wide strips. Carefully thread the strips over and under one another, pulling back the strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a knife to trim off excess dough. Crimp edges of the crust.
- Lightly brush the top of the pie crust with the egg mixture. Sprinkle the top with a little sugar, if desired.
- Bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350F and bake for an additional 30-35 minutes. Keep an eye on the crust as it may start to get darker in color. If needed place tin foil on top to prevent the edges from browning too quickly.
- Allow the pie to cool for 3 hours at room temperature before serving. This time allow the filling to thicken up.
- Cover leftovers and store in the refrigerator for up to 5 days.