Strawberry Rhubarb Pie
About This Strawberry Rhubarb Pie
This Strawberry Rhubarb Pie is everything summer dessert dreams are made of—tart rhubarb, juicy strawberries, a gooey, glossy filling, buttery crust, and a thick double crumb topping that gets beautifully golden in the oven. It’s comforting, nostalgic, and surprisingly simple to pull together. This recipe is heavily inspired by Beth Howard’s Strawberry Rhubarb Pie from Ms. American Pie, which is an absolute must-have if you love pie baking. Serve this one with a giant scoop of vanilla bean ice cream and prepare to be obsessed!
Why You’ll Love This Recipe
Classic sweet-tart flavor — the perfect balance of bright rhubarb and sweet strawberries.
Double crumb topping — it’s thick, buttery, and absolutely addictive.
Simple ingredients, big flavor — nothing complicated, just great technique.
A sturdy, flaky crust — the butter + shortening combo gives structure and tenderness.
Perfect for summer entertaining — BBQs, holidays, picnics, or any night you want pie.
Ingredients You’ll Need
Strawberries – ripe and juicy
Rhubarb – fresh, crisp, and chopped small
Granulated sugar – sweetens the tart fruit
Cornstarch – thickens the filling
Butter + shortening – for a perfectly flaky crust
Flour + brown sugar – to build the crumb topping
Optional (but highly recommended): vanilla ice cream or whipped cream for serving.
How to Make It
You’ll start by mixing your homemade pie crust and letting it chill. Roll it out, blind-bake it, and let it cool slightly. While the crust bakes, toss together the strawberries, rhubarb, sugar, and cornstarch. Add the fruit filling to the crust, then top generously with the thick crumb topping. Bake at high heat to brown the topping, then finish baking at a lower temperature until the filling is bubbling. Cool completely so it can set—then slice and serve with something creamy and cold.
Tips for Success
Chill everything — cold butter and cold shortening = flaky crust.
Blind bake fully so the bottom doesn’t get soggy under juicy filling.
Don’t under-mix the crumb topping — it should look like chunky pebbles, not sand.
Bake until bubbling — if it’s not bubbling, the cornstarch hasn’t activated.
Let it cool completely — otherwise it will be runny when sliced (worth the wait!).
Frequently Asked Questions
Can I use frozen rhubarb or strawberries?
Yes. Thaw and blot dry very well before using—excess water can make the filling soupy.
Why blind-bake the crust?
It keeps the bottom crisp and prevents it from becoming soggy under the juicy filling.
Can I make this ahead?
Absolutely. This pie keeps beautifully for 1–2 days at room temp or 3–4 days in the fridge.
Can I freeze strawberry rhubarb pie?
Yes—freeze after baking. Thaw at room temperature and rewarm lightly in the oven.
What to Serve With Strawberry Rhubarb Pie
Vanilla bean ice cream (the #1 choice)
Fresh whipped cream
Salted vanilla whipped cream
A drizzle of cream
Fresh berries on the side
More Recipes You’ll Love
Strawberry Rhubarb Pie with Crumb Topping
Ingredients
- 1 stick of butter (I used salted), chilled and cut into large chunks
- 1/2 cup vegetable shortening, chilled
- 2 1/2 cups flour, plus extra for rolling
- Ice water (only use enough to moisten dough- prepare 1 cup)
- 2 cups flour
- 1 cup brown sugar, packed
- 2 sticks butter (I used salted) chilled and cut into large chunks
- 3 cups rhubarb, chopped into 1/2-inch pieces
- 2 cups strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup cornstarch
Instructions
- In a large bowl, mix the flour, chilled butter cubes, and vegetable shortening and use a pastry cutter or your fingers to mix until the mixture resembles coarse almond-shaped crumbs.
- Add ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into two disks, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 425°F (190°C).
- On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim any excess, and crimp the edges.
- Line the crust with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake in the preheated oven for 15-20 minutes.
- Remove the weights and parchment paper or foil, and bake for an additional 5 minutes, or until the crust is lightly golden. Let it cool slightly.
- Preheat oven to 425°F
- In a large bowl, combine the chopped rhubarb and strawberries and then add in the sugar, cornstarch, and salt. Sprinkle this mixture over the fruit and toss to coat evenly.
- Spread the fruit mixture evenly in the blind-baked pie crust.
- In a medium bowl or food processor, mix the flour, brown sugar, and chilled butter cubes and use a pastry cutter or your fingers to mix until the topping resembles coarse crumbs. Make sure that you mix until it is not sandy, otherwise you will have a sandy texture in the pie.
- Sprinkle the crumble topping evenly over the pie.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for about 15-20 minutes to brown the topping, then reduce heat to 375°F and bake for another 20-40 minutes, or until the filling is bubbly and the topping is golden brown. If the crust or topping begins to brown too quickly, cover loosely with aluminum foil.
- Allow the pie to cool completely on a wire rack before serving to let the filling set. Serve with a scoop of vanilla ice cream or a dollop of whipped cream if you're feeling it!
Some Cooking Essentials:
Emile Henry Pie Dish
Food Processor
All Clad Measuring Cups
Big Mixing Bowl
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Thank you!
Pie Making Tips & Tricks
Pie Dough Tips
Use the Right Fat:
Butter provides great flavor, while shortening or lard offers excellent flakiness. A combination of both can give you the best of both worlds!
Measure Accurately:
Use a kitchen scale for precise measurements of ingredients, especially for the flour and fat. Another good method is using a spoon to fill your measuring cup and then leveling it off.
Chill Everything:
Keep all your ingredients and tools (bowls, rolling pin) cold to prevent the fat from melting before baking, which ensures a flakier crust. I stick everything- cubed butter, portioned shortening, bowl, etc., in the freezer until I’m ready to start working.
Add Liquid Gradually:
Add ice water a tablespoon at a time until the dough just comes together. Too much water can make the dough sticky and hard to handle and too little water will make the pie dough crumbly.
Rest the Dough:
After forming the dough, wrap it in plastic wrap and chill it in the fridge for at least an hour. I usually use one dough and then freeze the other until I’m ready to bake another pie. The dough will last for a while in the freezer!
Rolling and Shaping Dough Tips
Flour Your Surface:
Lightly flour your work surface and rolling pin to prevent sticking. Too much flour can make the dough dry, so use it sparingly.
Roll Evenly:
Roll from the center outward in all directions to keep the dough even. Rotate the dough by GENTLY using a dough scraper to lift the dough up from the counter frequently to ensure it doesn’t stick and remains round.
Patch Holes Carefully:
If the dough tears, patch it with a small piece of dough and gently press it in. Avoid overworking the dough in the process.
Transfer with Care:
To transfer the dough to the pie dish, gently roll it around the rolling pin and unroll it over the dish. Press it lightly into the corners without stretching.
