*This post may contain affiliate links. I may earn a small commission—at no extra cost to you. For more information, please see our disclaimer.
There’s something magical about the classic Strawberry Rhubarb Pie — a dessert that perfectly balances the sweetness of ripe strawberries with the tart zing of rhubarb. This pie is a timeless favorite in many households, especially during spring and summer when both strawberries and rhubarb are in season.
I remember my grandmother baking this pie every year in early June, filling the house with a warm, inviting aroma that instantly made you want to grab a slice. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is approachable, rewarding, and sure to become a staple at your dessert table.
In this post, I’ll guide you through making a delicious Strawberry Rhubarb Pie from scratch, share helpful tips, and inspire you with variations to suit any dietary need — including vegan options.
Why Make This Strawberry Rhubarb Pie?
1. Perfect Flavor Harmony
The bright sweetness of strawberries pairs beautifully with the tart, almost citrusy punch of rhubarb. This balance creates a complex yet refreshing taste that feels both nostalgic and new.
2. Seasonal Delight
Strawberries and rhubarb are both peak-season ingredients in late spring and early summer, making this pie a celebration of fresh, local produce.
3. Crowd-Pleasing Dessert
Whether you’re hosting a family dinner, a summer picnic, or a casual get-together, this pie is always a hit. It’s visually stunning with its ruby-red filling and flaky golden crust.
4. Versatile and Adaptable
This recipe is easy to adapt for dietary preferences. By swapping out butter and eggs, you can easily make a vegan version that tastes just as delicious.
5. Nutritionally Interesting
While indulgent, the pie benefits from the antioxidants and fiber in strawberries and the vitamins in rhubarb. Moderation is key, but it’s a sweet treat with some nutritional perks.
If you enjoy wholesome, plant-based desserts like this, the Plant-Based Cookbook – 200 Vegan Recipes offers a fantastic collection of easy, flavorful recipes perfect for every season and occasion.
Ingredients List
For the Pie Crust:
2 ½ cups all-purpose flour
1 tsp salt
1 tbsp sugar
1 cup (2 sticks) unsalted butter, cold and cut into cubes (or vegan butter for plant-based)
6-8 tbsp ice water
For the Filling:
3 cups fresh strawberries, hulled and halved
3 cups rhubarb, chopped into ½-inch pieces
1 ¼ cups granulated sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt
For Assembly:
1 tbsp vegan butter or regular butter (optional, for brushing crust)
1 tbsp coarse sugar for sprinkling on top (optional)
Step-by-Step Instructions
1. Prepare the Pie Crust
In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just holds together. Divide the dough into two discs, wrap them in plastic, and refrigerate for at least 1 hour.
2. Make the Filling
In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss gently to coat all the fruit evenly and let sit while you roll out the crust.
3. Roll Out the Dough
On a lightly floured surface, roll out one dough disc into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the edges.
4. Add the Filling
Pour the strawberry-rhubarb mixture into the crust, spreading it evenly.
5. Top Crust or Lattice
Roll out the second dough disc and place it over the filling. You can do a full top crust with slits for steam or cut strips for a classic lattice pattern.
6. Seal and Trim
Trim the edges, fold under any excess dough, and crimp decoratively. Brush the top crust with melted butter and sprinkle with coarse sugar if desired.
7. Bake
Preheat oven to 400°F (200°C). Place the pie on a baking sheet and bake for 20 minutes. Then reduce the heat to 350°F (175°C) and bake for another 35-45 minutes or until the crust is golden and the filling is bubbly.
8. Cool and Serve
Let the pie cool completely to allow the filling to set before slicing.
Don’t forget, if you love experimenting with wholesome ingredients, the Plant-Based Cookbook – 200 Vegan Recipes has loads of creative ideas for delicious and nutritious meals and desserts.
Tips and Substitutions
For a Vegan Version: Use vegan butter in the crust and for brushing the top. Some vegans also prefer using a flax egg (1 tbsp ground flaxseed + 3 tbsp water) if binding is needed in the crust.
Sweetness Adjustments: If you prefer a less sweet pie, reduce the sugar by ¼ cup or adjust to taste depending on your strawberries’ sweetness.
Cornstarch Substitute: Tapioca starch or arrowroot powder can be used if cornstarch is unavailable.
Make Ahead: Prepare the crust and filling a day ahead, store separately in the fridge, then assemble before baking.
Freezing Tips: Freeze unbaked pies wrapped tightly in plastic and foil for up to 3 months. Bake from frozen, adding 10-15 minutes to the baking time.
Recipe Variations
1. Mixed Berry Rhubarb Pie
Add blueberries or raspberries to the strawberry and rhubarb mix for extra berry goodness and color.
2. Vegan Almond Crumble Topping
Replace the top crust with a crumble topping made of oats, almond flour, vegan butter, and a touch of maple syrup for a crunchy contrast.
3. Gluten-Free Version
Use a gluten-free flour blend for the crust and check that your cornstarch or thickener is gluten-free.
4. Spiced Strawberry Rhubarb Pie
Add ½ tsp ground cinnamon and ¼ tsp ground ginger to the filling for a warm, cozy twist.
For more amazing plant-based desserts and meals, be sure to explore the Plant-Based Cookbook – 200 Vegan Recipes. It’s packed with inspiring recipes that are easy to follow and absolutely delicious.
Nutritional Information (Per Serving)
Calories: ~320
Protein: 3g
Fat: 14g
Carbohydrates: 44g
Fiber: 3g
Sugar: 25g (from fruit and added sugar)
Vitamins: High in Vitamin C and antioxidants from strawberries and rhubarb
This pie offers a moderate amount of calories with beneficial vitamins and antioxidants. Using whole fruit and controlling sugar helps keep it on the healthier side of desserts.
Storage and Serving Suggestions
Storage: Store leftover pie in the refrigerator, covered with plastic wrap or foil, for up to 4 days. Reheat slices gently in the microwave or enjoy cold.
Freezing: Wrap tightly and freeze slices individually for up to 2 months.
Serving: Serve with a scoop of vanilla ice cream or a dollop of coconut whipped cream for a vegan option. Fresh mint leaves on top add a refreshing touch.
If you want to keep your kitchen stocked with wholesome dessert ideas and plant-based recipes, the Plant-Based Cookbook – 200 Vegan Recipes is a wonderful resource to have on hand.
Common Questions About Strawberry Rhubarb Pie
Q: Can I use frozen strawberries and rhubarb?
A: Yes, but thaw and drain them thoroughly to avoid excess moisture that can make the pie soggy.
Q: How do I prevent a soggy bottom crust?
A: Brush the bottom crust with a thin layer of egg wash or melted butter before adding the filling. You can also bake the crust partially (“blind bake”) for 10 minutes before filling.
Q: Can I make this pie ahead of time?
A: Absolutely! Assemble the pie and refrigerate it overnight before baking, or freeze unbaked for longer storage.
Q: How do I know when the pie is done?
A: Look for a golden-brown crust and bubbling filling. If the crust edges brown too quickly, cover them with foil halfway through baking.
Q: What can I substitute for rhubarb if it’s unavailable?
A: Tart green apples or sour cherries are good substitutes to mimic the tartness.
Q: Is this recipe suitable for a vegan diet?
A: Yes! Use vegan butter and avoid egg wash.
Conclusion
Strawberry Rhubarb Pie isn’t just a dessert — it’s a celebration of fresh, vibrant flavors that bring warmth and nostalgia to any table. Whether you’re baking it for a special occasion or just because, this pie’s perfect balance of sweet and tangy will delight your taste buds and impress your guests. Plus, with simple swaps and variations, everyone can enjoy it — from traditional bakers to plant-based eaters.
So, roll up your sleeves, preheat that oven, and get ready to make your kitchen smell like pure magic.
1. 6 Best Rhubarb Cake Recipes
3. 3-Ingredient Oatmeal Pancakes
4. Oatmeal Cottage Cheese Pancakes
