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A freshly baked strawberry rhubarb pie with a golden, flaky lattice crust rests on a rustic wooden table beside fresh strawberries and rhubarb stalks, softly lit by natural daylight.
Jana Rae

Ultimate Strawberry Rhubarb Pie Recipe

This easy strawberry rhubarb pie features a flaky homemade crust and perfect sweet-tart filling. Gluten-free & vegan options included! Ready in 1.5 hours – serves 8.
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Prep Time 30 minutes
Cook Time 45 minutes
Chill time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups rhubarb chopped (fresh or frozen)
  • 2 cups strawberries sliced
  • 1 cup granulated sugar or coconut sugar
  • ¼ cup cornstarch or tapioca starch for clearer filling
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • ½ tsp cinnamon optional
For the Double Crust
  • 2 ½ cups all-purpose flour * or GF 1:1 flour + ½ tsp xanthan gum*
  • 1 cup cold butter or vegan butter/coconut oil
  • 1 Tbsp sugar
  • 1 tsp salt
  • 6-8 Tbsp ice water
Topping Options
  • Classic: Egg wash 1 egg + 1 Tbsp milk
  • Vegan: Almond milk + maple syrup glaze
  • Sugar Sparkle: Turbinado sugar

Method
 

Make the Crust
  1. Cut butter into flour/salt until crumbly.
  2. Add ice water 1 Tbsp at a time until dough forms.
  3. Divide into 2 discs, chill 30+ mins.
Prep the Filling
  1. Toss rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla.
  2. Let sit 15 mins to draw out juices.
Assemble & Bake
  1. Roll out bottom crust to 9-inch pie dish.
  2. Add filling (include all juices!).
  3. Top with lattice or full crust, venting steam.
  4. Brush with egg wash (if using) and sprinkle sugar.
  5. Bake at 400°F for 20 mins, then reduce to 375°F for 25-30 mins until bubbling and golden.
  6. Cool 3+ hours to set.

Notes

Recipe Notes for Success

🔹 Crust Tip: Freeze butter, then grate into flour for extra flaky layers.
🔹 Fruit Prep: If using frozen fruit, don’t thaw – add 5 mins to bake time.
🔹 Thickener Swap: Cornstarch = opaque filling | Tapioca = glossy, clearer filling.
🔹 Storage: Freeze unbaked pie for up to 3 months (wrap tightly in plastic).