This easy Strawberry Rhubarb Pie recipe is simple to prep in about 20 minutes before baking thanks to using store-bought pie crust. The tart and tangy rhubarb compliments the sweet and juicy fresh strawberries in this spring and summertime fruit pie.
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I think pie is one of my favorite desserts. In the South, potluck season and the holidays are the two most popular times to make pies, but I say it’s pie season all year round! This Strawberry Rhubarb Pie is one of my best pies and is easiest to make in the springtime when rhubarb is in its peak season.
To keep things simple, I use a store-bought refrigerated pie crust to keep the prep time to 20 minutes. I don't feel guilty one bit using the rolled up pie dough, but you can make it from scratch if you’d like. Make sure your strawberries are deep red in color for the most natural fruity sweetness.
With my busy schedule, this easy strawberry rhubarb pie can even be possible for dessert on a weeknight. Serve it alongside Pecan Crusted Salmon or Shrimp and Grits. I know it’s bound to become a family favorite.
Shortcuts
- Use refrigerated, rolled up pie dough. I'm not a fan of the frozen, pre-shaped pie crust. It tastes like cardboard to me. I love the convenience of this pie dough because I can still keep it in the freezer and thaw it overnight. I also love crimping my own pie crust to add that homemade, personal touch.
- If you can’t find fresh rhubarb because it's not springtime or your store doesn't carry it, stock up on Dole frozen rhubarb. It's already cut up for you and it keeps in the freezer for many months.
What is Rhubarb?
Rhubarb is a vegetable that arrives in the spring and can often last all the way through the summer season depending on where you live. It can sometimes be described as pink celery, since that’s how it tends to look in appearance, but it is not in the same family as celery.
It is a perennial plant and has leaves that are poisonous to eat, so be sure to avoid those! Many people think of it as a fruit, since it’s always paired with sweet berries or baked into desserts. Its flavor when cooked down is tart and almost sour, it will make you pucker! But when paired with sugar and fruit, it becomes the most delightful combination.
I’m a huge fan of anything strawberry rhubarb, so I’m always on the lookout for rhubarb season. My Publix carries frozen and fresh rhubarb only in the spring months, so I’ll be watching for it.
Why You'll Love this Recipe
- Great dessert for a crowd. Whether it’s a picnic, potluck, weeknight meal, or backyard barbecue, it’s so easy to transport a pie as a hostess gift or just to enjoy!
- Less than 10 ingredients. I mean it when I say that this pie isn’t complicated. There aren’t a million ingredients or steps, it’s a dessert that any baker (beginner or skilled) can make.
- The ultimate springtime dessert recipe. When it comes to seasonal cooking, rhubarb is one of the classic types of produce to use in the springtime. Its bright and tart flavors are key to celebrating the season.
Ingredients
Scroll down to printable recipe for exact ingredient quantities.
- Refrigerated, rolled-up pie dough: Store-bought pie dough keeps this recipe quick and easy to make compared to a classic pie crust. And guess what? It tastes just as delicious.
- Fresh Strawberries: If your strawberries are nice and ripe, they will be so juicy and sweet. Look for berries that are bright red all the way through.
- Fresh rhubarb: Tangy and delicious when paired with the sweet berries.
- Granulated sugar: Sweetens the filling just perfectly.
- Cornstarch: The ingredient responsible for thickening the filling to the perfect consistency.
- Lemon juice: Adds a hint of acid and brightens all of the flavors.
- Cold butter: Gives richness to round out the tanginess of the rhubarb.
- Egg (optional): Responsible for that nice sheen on top of the store-bought crust that makes it extra golden brown when baked.
How to make Strawberry Rhubarb Pie
Scroll down to the bottom for the printable recipe with detailed instructions.
Scroll down to the bottom of this post for the detailed, printable recipe. Pictures below will help guide you as you read the recipe.
Don't miss the step of letting the Pillsbury pie crust come stand at room temperature 15 minutes before using it. I used these for years before I actually read the directions. It seemed to make sense to try to use it as cold as it could get because that's what you do with pie crust!
It makes a difference in preventing the crust from shrinking while baking. You are relaxing the dough. If you try to unroll it while it is cold, it stretches the dough and it make shrink in the oven.
- Smooth out the curled edges of the pie dough but don't be tempted to roll it out any thinner.
- Fit the refrigerated pie crust into the bottom of a 9-inch pie plate. Don't press the crust too firmly or it will stick. Don't stretch and pull it either. Place it in the refrigerator while you combine the filling.
- Quarter the strawberries if they are average size. Halve them if they are small. Cut the rhubarb into ½ inch pieces.
Tip: Be sure to pat them dry with a paper towel after washing them BEFORE cutting them.
- Combine the sugar and cornstarch together before tossing with the fruit. This will coat the fruit more evenly and prevent clumps of cornstarch.
Tip: If you don't have a whisk, grab your hand mixer's beater. Voila! You have a whisk.
I prefer cornstarch to flour because flour tends to become pasty with delicate fruit like strawberries. Cornstarch cooks up clear so the pretty fruit can show off its color!
- Toss the fruit and cornstarch mixture together in a large bowl, then pour it onto the bottom pie crust.
- To transfer the top crust, fold it in half so the crust isn't stretched on the way over to the pie plate. Simply unfold it when it is placed on the filling.
Can I melt the butter instead of cube it?
Cube and dot with butter! This is one of my favorite parts. It's not just fun, the butter melts while it bakes adding rich flavor and texture. Adding melted butter might make the bottom of the crust soggy.
- Here's a close view of folding the top crust over the edges of the bottom crust before crimping them together.
Now you're ready to crimp!
- Gently push the pie dough edge with your thumb into two of your fingers that are put together as if to pinch something.
- This next step is optional. After cutting a few slits in the crust, whisk together an egg and brush over the entire crust and between the crimped edges.
This will give you a slightly darker crust. I like to sprinkle sugar over the crust at this point. Sometimes I'll use cinnamon sugar.
- As a precaution, I like to place pies on a baking sheet before baking in the oven just in case they bubble over.
Cleaning the oven is NOT a favorite chore of mine!
- During the last 10 or 15 minutes of baking, I usually place a pie crust shield or strips of aluminum foil around the edges to prevent over browning. The aluminum foil strips never seem to stay on for me.
Pro Tips
- Dot the filling with chilled and cubed butter, not melted. If you pour melted butter over the filling, then this could cause the filling to be too wet and not set properly or could make your crust soggy (and we don’t want that!).
- Making the pie with a homemade pie crust is totally fine to do as well if you have the time! Just roll, cut, and crimp to the size of the pie plate and bake according to the recipe instructions.
- When it comes to serving the rhubarb and strawberry pie, I love to slightly warm a piece and serve it alongside a scoop of vanilla ice cream or whipped cream for an extra special treat.
- If you aren’t a fan of rhubarb or it’s not the season, it is doable to make the pie filling with just strawberries. Just double the amount of quartered berries and make sure the pie cools completely for the best slice.
- Be sure the pie cools for at least 1 hour, or until room temperature. This is key to allowing the filling to set and thicken correctly. When you let the pie cool, you’re guaranteed a nice and clean slice to serve.
Storage
Store any leftover strawberry rhubarb pie in an airtight container at room temperature for up to 3 days. We don’t recommend freezing the pie as it can change the texture of the filling once it thaws.
It’s a great dessert recipe to make in advance since it needs to cool anyways after baking and before serving.
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FAQs
No. Don't eat the leaves of the rhubarb plant! Strangely enough, the stalks are edible but the leaves are poisonous.
Yes! You can freeze rhubarb. I bought fresh rhubarb at Publix this week AND a bag of frozen rhubarb. The cost was about the same. I'll be going back to buy more fresh rhubarb and freezing it myself in my Foodsaver.
Yes, it is possible, but the rhubarb does add some structure to the slice. Just double the amount of quartered strawberries and make sure it has cooled completely for the best slice.
More Delicious Strawberry Recipes
- Easy Strawberry Freezer Jam
- Frozen Strawberry Sweet Tea Lemonade
- Shortcut Strawberry Fudge
- Strawberry Pretzel Salad
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Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
Easy Strawberry Rhubarb Pie
SAVE THIS RECIPE
I'll email this recipe to you, so you can come back to it later!
Ingredients
- 1 (14.1 ounce package) refrigerated rolled up pie crust (2 crusts) (Pillsbury)
- 3 cups quartered fresh strawberries (about 1 quart)
- 3 cups ½ inch thick sliced fresh rhubarb pieces (about 3 stalks)
- ½ cup sugar
- ¼ cup cornstarch
- 2 teaspoons lemon juice
- 2 tablespoons cold butter, cut into little pieces (Salted or unsalted)
- 1 egg, lightly beaten with a fork
- 1 tablespoon sugar
Instructions
- Preheat oven to 400 degrees.
- Let the rolled up pie crusts stand at room temperature according to package directions. (15 minutes)
- Gently unroll one of the pie crusts and gently smooth out the curled edges. Try to time it so the second pie crust isn't at room temperature more than 15 minutes.
- Place the pie crust in a 9-inch pie plate or pan and place it in the refrigerator while you prepare the fruit filling.
- After cutting up the fruit, combine the sugar and cornstarch with a whisk or spoon. Gently toss the fruit, lemon juice, and sugar mixture together in a large bowl. Spoon the filling into the pie crust. Distribute the small pieces of butter over the fruit.
- Unroll the second pie crust and gently smooth out the edges with a rolling pin. Fold it in half to transfer it to the filling. Unfold it so the top crust covers the filling.
- Fold the edge of the top crust over the edge of the bottom crust all the way around the crusts. To crimp the edges together, push the dough with your thumb into two of your fingers that are put together as if to pinch something. Do this all the way around the crust.
- Using the tip of a sharp knife, but a few slits in the top of the pie crust.
- Optional: For a darker crust, lightly brush the egg wash over the crust and sprinkle with sugar.
- Bake at 400 degrees for 45 minutes or until crust is browned and filling is bubbly.
- Tip: To prevent over browning of the crust edges, place a pie crust shield or strips of heavy duty aluminum foil around the edges the last 10 or 15 minutes of baking.
- For a clean slice, let the pie stand 1 hour or until room temperature.
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