By: Jill Mills Posted: Jun 6, 2026

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This Strawberry Rhubarb Pie is sweet, a little tart, and full of fresh fruit flavor. The filling cooks down into a thick, jammy layer with soft chunks of fruit, and the buttery crust bakes up golden and crisp. It’s finished with a lattice top and crimped edges for that classic look. It is perfect for spring and summer baking.

Strawberry Rhubarb pie slice on a plate surrounded by fresh strawberries and slices of rhubarb

Strawberry rhubarb is one of my favorite summer flavor combinations. Rhubarb Is such an underrated vegetable (yes, it’s technically a vegetable even though it’s used like a fruit!) and the tart flavor makes such a great contrast to sweet strawberries.

I make strawberry rhubarb crisp almost weekly during rhubarb season and always whip up a batch (or two) of strawberry rhubarb jam each summer. But when I really want a dessert to impress, I whip out this strawberry rhubarb pie recipe.

This is one of the few pies that isn’t no-bake that I make in the summer. It’s so good that it’s worth turning the oven on for! The filling is sweet and tart and loaded with fresh fruit, and I bake it in a buttery lattice pie crust. I love how the filling peeks between the lattice! It’s not a particularly hard pie to make, either, though I definitely recommend reading through all the tips below to avoid a runny filling.

Why This Strawberry Rhubarb Pie Is So Good

Made with fresh fruit. This pie is made with fresh strawberries and rhubarb which I love. While you can use frozen rhubarb, fresh rhubarb just makes it so much better. The great thing is that you can use fruit that’s slightly imperfect, maybe a bit bruised or strawberries that aren’t as sweet, because no one will be able to tell once it’s baked into the pie!
Thick, jammy filling. One of the biggest complaints I hear about strawberry rhubarb pie is that the filling is too runny. I opted to use tapioca and cornstarch to thicken the filling and also included a handful of tips to ensure it thickens properly. The end result is a beautiful pie that doesn’t fall apart when you slice it!
All-butter lattice crust. Adding a lattice crust to a pie automatically makes it seem so much fancier, in my opinion. I opted for an all-butter crust so you get that buttery, flaky texture and flavor too, a lovely contrast for the sweet & tart filling.

Overhead view of ingredients needed to make strawberry rhubarb pie

Key Ingredients

Let’s take a look at everything needed to make this pie, including the all-butter crust. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.

For the Crust:

Flour – Be sure to measure the flour using the spoon and level technique to get the right amount. Too much flour = dry, crumbly crust.
Salt – A pinch of salt adds flavor to the crust.
Granulated sugar – Adds just the right amount of sweetness.
Unsalted butter – Using COLD butter is key for a flaky, buttery pie crust. Be sure to keep it in the fridge until it’s needed. I like to cube it when I start and return it to the fridge until it’s needed.
Ice water – Be sure to use ice water, not just cold or room temperature water. The goal is to keep as much of the butter solid as possible so there are little pockets of butter throughout the dough.

For the Filling:

Rhubarb – Pink rhubarb stalks will make the filling a bit more vibrant in color, but all rhubarb tastes the same, no matter the color. So don’t be worried if you only have stalks that are mostly greenish. It still works in the pie! A drop or two of food coloring can add a more vibrant red color to the filling if you’re worried.
Strawberries – Plump, ripe strawberries are ideal, but just as with the rhubarb, don’t be too caught up in appearance. Just cut off any bruised spots.
Sugar – This filling is sweetened mostly with granulated sugar, but I do add a bit of light brown sugar for a richer flavor.
Lemon juice – Helps to balance the flavors and adds a pop of brightness to the filling.
Tapioca & cornstarch – I know some pie recipes use one or the other, but using both is my secret to the perfect filling. Cornstarch thickens quickly and gives a smooth texture, while quick-cooking tapioca helps stabilize the filling so it holds up after slicing. Together, they do a great job of soaking up that extra fruit juice
Vanilla extract – Adds another layer of flavor to the filling and helps balance some of the acidity.

Fresh vs Frozen Rhubarb

I’m often asked if it’s okay to use frozen rhubarb in this strawberry rhubarb pie. The answer is yes. I prefer making this in the spring and summer with fresh rhubarb, but frozen rhubarb does work.

Fresh rhubarb tends to hold its shape better during baking and gives the pie a clean, vibrant flavor. If you’re using frozen, make sure it’s fully thawed and drained, and expect it to soften more.

How To Make Strawberry Rhubarb Pie

While this pie is made entirely from scratch, the process is simple and straightforward. Just remember that the crust and the baked pie need to chill. The printable instructions can be found in the recipe card at the end of the post.

Make the Crust

Cubes of butter in a food processor with flour

Make the pie crust dough. Pulse the flour, salt, and sugar in a food processor to combine. Add the butter. Pulse 8-10 times until there are coarse crumbs with pieces of butter the size of peas. Add the ice water a tablespoon at a time, pulsing until the dough starts to clump together. Only add as much water as needed.

Chill. Turn the dough out onto a floured surface. Divide it in half, shape it into discs, and wrap each disc in plastic wrap. Chill in the fridge for at least an hour.

Make the Filling

Sliced strawberries and rhubarb in a bowl

Prepare the fruit. Toss the rhubarb and strawberries with the sugars and lemon juice. Let it sit for 15-30 minutes to draw out excess moisture.
Make the filling. Drain the fruit in a strainer. Return it to the bowl and add the vanilla, salt, cornstarch, and tapioca. Stir until fully combined.

Assemble & Bake

Strawberry rhubarb filling in a pie crust

Assemble. Roll one disc of chilled dough into a circle large enough to fit into a pie plate with a little overhang. Spoon the filling into the crust, mounding it slightly in the center.
Add the lattice pie crust. Roll the other disc of dough into a rectangle. Cut it into strips ½ to ¾ inch wide. Place half of the strips horizontally across the pie. Fold back every other strip halfway, add one strip vertically across the pie, and fold the horizontal strips back. Then fold back the alternate strips, lay down the next vertical strip, and unfold the horizontal strips. Repeat until the lattice is complete.

Vertical strips of pie crust over strawberry rhubarb filling

Adding the horizontal lattice pie strips

Trim & finish. Trim any overhanging strips to match the bottom crust. Fold the edges under and crimp with your fingers or a fork. Whisk together the egg and water. Brush over the lattice and edges. Sprinkle with coarse sugar if desired.
Chill. Place the pie in the fridge for 15 minutes. Preheat the oven to 400F while the pie chills.
Bake. Place the pie on a baking sheet lined with parchment paper. Bake for 20 minutes. Reduce the oven temp to 375F and continue baking for 40-50 minutes, until the crust is golden and the filling is bubbling. Use a pie shield on the edges of the crust if they brown too quickly.
Cool. Let the pie cool completely on a wire rack before slicing.

Overhead view of a strawberry rhubarb pie

How Do I Know When The Pie Is Done?

Since every oven is different, you can’t rely on time alone to decide if the strawberry rhubarb pie is done.

One thing I like to look out for is the filling visibly bubbling up between the lattice strips. That’s how you know the starches have activated and the filling has thickened properly. The crust should also be lightly golden brown.

Keep in mind that cooling the pie is also a key part of ensuring it’s done. Give it at least 3 hours before slicing. Cutting it too soon will result in a runny filling, no matter how well it’s thickened. It also helps the flavors settle and makes it easier to photograph or serve.

Lifting a slice of strawberry rhubarb pie from the pan

Tips for the Best Pie

Before you start gathering your ingredients to make this strawberry rhubarb pie recipe, take a minute to read through these tips to ensure a pie filling that’s perfectly thickened and not too runny.

Strain the fruit after macerating. Once you’ve mixed the rhubarb and strawberries with sugar and let them sit, they’ll release a lot of juice. Straining that off is key for getting a thick filling. Don’t skip this step or the pie will end up too wet, even with the added starch.
Chill the whole pie before baking. After assembling the pie, pop it in the fridge for 15 minutes before baking. This helps the crust firm up again and prevents shrinking or losing the crimped shape.
Protect the edges if needed. If the edges start browning too quickly in the oven, cover them loosely with foil or use a pie crust shield. You can put it on partway through baking if you notice uneven browning.
Extra crispness on the bottom. If you’re worried about a soggy bottom crust, place your pie dish on a preheated baking sheet. It helps give the base a head start and improves the texture.
Don’t overfill the lattice. When mounding the filling in the center, keep it slightly domed but not overloaded. Too much fruit will push against the lattice and can cause it to sag or burst open as it bakes.
Cutting & peeling the rhubarb. Slice it into ½-inch pieces so it softens enough to be tender but still holds its shape. If the stalks are very thick, slice them lengthwise first. Most fresh rhubarb doesn’t need peeling, especially the thinner stalks.
Make the crust in a food processor. Just use a pastry cutter or your fingertips to cut the butter into the flour until it looks like coarse crumbs. Then mix in the ice water with a fork until it comes together.
Use the right pie plate. A 9-inch glass or metal pie plate works best. Glass is great because you can check if the bottom crust is browned, and metal conducts heat well for crisping up the base.

A slice of strawberry rhubarb pie on a white plate with a scoop of ice cream

Why Did My Strawberry Rhubarb Pie Filling Turn Out Runny?

It’s usually one of three things: the fruit wasn’t drained after macerating, the pie wasn’t baked long enough to activate the starches, or it was sliced before it had time to cool and set. Following all three steps (drain, bake until bubbly, and cool fully) helps avoid this.

Make Ahead & Storage

Make-ahead: You can prep the dough a day or two in advance and keep it wrapped tightly in the fridge. You can also make the fruit filling a few hours ahead and keep it covered in the fridge until ready to assemble.
Storage: Once cooled, cover the pie loosely with foil or plastic wrap and keep it at room temperature for up to 24 hours. After that, store it in the fridge. It’ll keep well for another 2–3 days. Reheat slices in the oven if you prefer them warm.
Freezer: To freeze after baking, let the pie cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in a low oven. You can also freeze the unbaked assembled pie and bake it straight from frozen, just add 15–20 extra minutes to the bake time.

Strawberry Rhubarb Pie

Why This Strawberry Rhubarb Pie Is So Good