Classic Strawberry Rhubarb Pie with a Flaky Butter Crust
A strawberry rhubarb pie that’s just sweet enough and full of bright, tangy fruit, wrapped in a flaky all-butter crust, is what early summer tastes like. This one is the recipe I keep coming back to because it gets the texture right every time.
The filling sets up thick enough to slice cleanly, not like a syrupy mess, and the crust shatters under your fork. You can pull it off even if you’ve never made a double-crust pie before.
Why This Pie Always Works for Me
The cornstarch and a proper 20-minute maceration make the filling hold its shape instead of flooding the plate. There’s enough rhubarb to keep things tart, so you taste the fruit, not just sugar.
And that crust? All butter and kept cold, it bakes into dozens of delicate, crisp layers that crackle when you cut into it. No fancy tricks, just patience and a light hand.
Ingredients
For the Crust
- 2 1/2 cups all-purpose flour: spooned and leveled
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup cold unsalted butter, cubed: the colder the better
- 6 to 8 tbsp ice water
For the Filling
- 1 lb fresh rhubarb, sliced 1/2-inch thick: about 4 cups
- 1 lb fresh strawberries, hulled and quartered: about 3 cups
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Pinch of fine sea salt
- 1 large egg, beaten with 1 tbsp water (for wash)
- 1 tbsp coarse sugar (like demerara) (optional)
Variations / Substitutions
- Frozen fruit: Use 1 lb frozen rhubarb and strawberries; do not thaw. Add an extra tablespoon of cornstarch to absorb the extra liquid.
- Brown sugar: Swap half the granulated sugar for packed light brown sugar to add a caramel note.
- No cornstarch: Replace with an equal amount of instant tapioca or arrowroot starch.
- Lattice top: Cut the second dough disk into strips and weave over the filling before crimping; baking time stays the same.
- A little zing: Add 1 teaspoon of grated fresh ginger or orange zest to the fruit mixture.
Apple Pie Ice Cream is another reader favorite dessert worth making next.
How to Make Strawberry Rhubarb Pie
Step 1: Make the Pie Dough
In a food processor, pulse the 2 1/2 cups flour, 1 tbsp sugar, and 1 tsp salt to combine. Scatter the cold cubed butter over the top and pulse about 8 times, until the largest pieces are the size of small peas. Drizzle in 6 tbsp of the ice water and pulse a few times. Squeeze a handful; if it still feels dry and crumbly, add more water a teaspoon at a time and pulse until the dough just holds together when pinched.
The butter will still be visible as small smears in the dough, that’s exactly what you want for flaky layers. Turn the shaggy mass onto a piece of plastic wrap, divide it in two, and shape each half into a flat disc. Wrap and refrigerate for at least 30 minutes.
Chilling the dough relaxes the gluten and firms up the butter, so it’s much easier to roll out and will bake up flaky rather than tough.
Step 2: Macerate the Fruit
While the dough chills, combine the sliced rhubarb, quartered strawberries, 3/4 cup sugar, 1/4 cup cornstarch, lemon juice, vanilla, and pinch of salt in a large bowl. Toss gently with a spatula until everything is evenly coated.
Let the fruit sit at room temperature for 20 minutes, giving it a stir once or twice. The sugar will draw out the juices, and the cornstarch will start to absorb them, creating a thick, glossy liquid. Don’t skip this rest, even if you’re in a hurry. The maceration step is what keeps the filling from turning into a watery puddle inside the pie.
Step 3: Roll Out the Bottom Crust
Take one disc of dough from the fridge. On a lightly floured surface, roll it out into a 12-inch circle, about 1/8 inch thick, turning and dusting with flour as needed to prevent sticking. Ease the dough into a 9-inch deep-dish pie plate, lifting the edges rather than stretching it.
You’ll see flecks of butter in the dough; that’s a good sign. If the dough starts to crack or gets too soft, slide it onto a baking sheet and pop it in the fridge for 10 minutes before continuing. Let the excess dough hang over the edges for now. You’ll trim it after you add the top crust, which gives you more to work with when crimping.
Step 4: Fill and Top the Pie
Give the macerated fruit one last stir and scrape all of it, including every drop of the syrupy liquid, into the prepared bottom crust. Dot the fruit with 1 tablespoon of cold butter cut into small bits.
Roll out the second disc of dough into another 12-inch circle. Drape it over the filling, then trim the overhang to about 1/2 inch all around. Fold the edge under itself and crimp it between your thumb and forefinger to seal, or press with fork tines for a simpler look. Cut a few 2-inch slits in the top crust with a sharp knife so steam can escape; no vents means a ballooning top and soggy fruit. Brush the entire surface with the beaten egg wash and sprinkle on the coarse sugar if you’re using it.
Step 5: Bake Until Deep Golden and Bubbling
Place the pie on a foil-lined baking sheet (to catch any drips) and slide it onto the center rack of a preheated 400°F (200°C) oven. Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40 to 45 minutes more.
You’re looking for a deep golden-brown crust all over and thick, syrupy bubbles bursting through the vents. If the edges of the crust are browning too quickly, loosely tent them with strips of foil after the first 25 minutes. Trust the bubbles. A pie that isn’t bubbling yet hasn’t thickened enough, and you’ll end up with a runny filling later. Let it go until the juices are clearly active and thick.
Step 6: Slice and Serve the Pie
Remove the pie from the oven and let it cool completely on a wire rack. This takes at least 4 hours and is absolutely essential. Cutting into a hot pie will give you a runny, soupy mess no matter how well you baked it.
Once it’s fully set, slide a sharp serrated knife through the flaky top and tender filling. Serve the slices at room temperature or gently rewarm individual pieces in the microwave if you prefer it warm. The wait is the hardest part, but when you see those neat wedges holding their shape, you’ll know it was worth every minute.
A Few Notes Before You Start
- Chill everything: cold butter, ice water, and even a chilled bowl if your kitchen is warm. The butter must stay solid until the pie hits the oven, or the crust won’t flake.
- Place a foil-lined baking sheet on the rack below the pie. It catches the sticky fruit juices that almost always bubble over and saves you from scrubbing the oven floor.
- If you want to assemble the pie the night before, do it and refrigerate it unbaked, then pop it straight into a hot oven. Add about 5 minutes to the baking time, and watch the browning.
Storing Leftovers
- Refrigerate: Cover the cooled pie loosely with foil or plastic wrap and store in the fridge for up to 4 days.
- Reheating: To bring back the crust’s crispness, heat individual slices on a baking sheet in a 300°F (150°C) oven for 10 minutes. Avoid the microwave if you can; it steams the pastry.
- Serve Cold: This pie is just as good straight from the fridge; the filling gets even thicker and the tang really shines.
What to Serve With Strawberry Rhubarb Pie
A slice of this pie is wonderful on its own, but a scoop of vanilla bean ice cream melting into the warm fruit pushes it over the top. For a lighter touch, a dollop of barely sweetened whipped cream lets the tangy fruit stay front and center. A cup of strong black coffee or a glass of cold milk rounds things out nicely.
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can bake it a day in advance. Keep it loosely covered at room temperature and reheat slices in the oven if you want to crisp the crust again.
How do I keep the bottom crust from getting soggy?
Bake the pie on the lowest oven rack and set the pie plate on a preheated baking sheet. The direct heat from below helps crisp the bottom fast.
Can I use a glass pie dish?
Absolutely. Reduce the oven temperature by 25°F and check for doneness a few minutes earlier, as glass retains heat and can overbrown the bottom crust.
Strawberry Rhubarb Pie Recipe
Ingredients
Method
- Pulse flour, 1 tbsp sugar, and salt in a food processor. Add cold butter and pulse until pea-sized bits remain. Drizzle in ice water until the dough just holds together; divide into two discs, wrap, and chill at least 30 minutes.
- Toss rhubarb, strawberries, 3/4 cup sugar, cornstarch, lemon juice, vanilla, and salt in a large bowl; let sit 20 minutes, stirring once or twice.
- Roll one dough disc to a 12-inch circle. Fit it into a 9-inch pie plate, leaving the overhang.
- Scrape the fruit and all its juices into the crust. Dot with 1 tablespoon cold butter. Roll the second disc to a 12-inch circle, place on top, trim the overhang to 1/2 inch, fold under, and crimp. Cut vents, brush with egg wash, and sprinkle with coarse sugar.
- Bake at 400°F (200°C) for 20 minutes, then reduce to 350°F (175°C) and bake 40 to 45 minutes until deep golden and thickly bubbling.
- Cool completely on a wire rack, at least 4 hours, then slice and serve.
Notes
