Best Strawberry Rhubarb Pie Recipe (Perfect Summer Dessert)

This Best Strawberry Rhubarb Pie recipe is full of bright, fresh summertime flavor. The sweetness of juicy strawberries paired with tart rhubarb and a flaky crust is hard to beat, especially when you add a scoop of vanilla ice cream on top on a hot day.

Originally posted June 2018, updated April 2026

Strawberry Rhubarb Pie

This classic strawberry rhubarb pie is one of those fresh-fruit pies that’s perfect for spring and warm weather. The combination of sweet strawberries and tart rhubarb creates the perfect balance of flavor in every bite. Add a scoop of vanilla ice cream on top, and it’s truly the perfect pairing.

I didn’t grow up eating rhubarb here in Mississippi. It’s not something you see often at the grocery store, especially outside of rhubarb season. In fact, I’m pretty sure I’d never even heard of it until we moved to Idaho back in 1996.

We were newlyweds, and my husband had just been stationed at his first permanent duty station in the Air Force. We were more than 2,000 miles from home, excited for a new adventure and just a little nervous about being so far from family.

Thankfully, the Air Force is full of couples just like us, so friendships came quickly. Before long, we had a circle of friends we grew to love, and all these years later, we’re still in touch (thank you, Facebook… you’re not all bad).

Best Strawberry Rhubarb Pie Recipe

One of those friends (hi Sissi!) introduced me to strawberry rhubarb pie, and it quickly became a favorite pie in our house. Even now, every time I bake one, it takes me right back to those early days.

Back here in the South, fresh rhubarb isn’t always easy to find, but I grab it whenever I can. I’ve even been known to stash a few bags in the freezer so I can make this pie later. And the good news? Frozen works beautifully – as long as you thaw it and drain off the excess liquid so you don’t end up with a soggy crust.

When we moved back to Mississippi, I made this strawberry rhubarb pie for my family, and my brother TJ declared it one of his favorite fresh fruit pies. So now, anytime I know he’s coming over, this pie is high on the list!

Why You’ll Love This Easy Strawberry Rhubarb Pie Recipe

• Perfect balance of the sweetness of the strawberries and the tartness of the rhubarb
• Classic strawberry rhubarb pie filling that sets up beautifully
• Works with fresh rhubarb or frozen
• Easy to make with homemade pie crust or store-bought pie crusts
• A buttery crust with a golden brown finish every time

Ingredients

These ingredients are simple and easy to find – especially when rhubarb is in season.

• Fresh strawberries, sliced
• Fresh rhubarb, sliced
• Sugar (you can substitute part with brown sugar if you like a deeper flavor)
• Quick-cooking tapioca or tapioca starch
• Salted butter, cold and cut into small pieces
• Cinnamon, optional
• Pie dough for top and bottom crust

Pie Crust Options

• You can absolutely use store-bought pie crusts if you want to keep things simple. That’s what I used this time, and it turned out great. But if you love a homemade pie crust, go for it. I’ve never been able to master a perfect crust myself.
• A perfect pie crust recipe should be flaky, buttery, and easy to work with. Whether you’re using a glass pie plate or metal pie pan, make sure your bottom crust is evenly pressed in and ready to hold all that delicious filling.

How to Make a Strawberry Rhubarb Pie

1. Preheat oven to 425°F.
2. In a large bowl, combine the fresh strawberries, fresh rhubarb, sugar, and tapioca flour. Stir gently with a wooden spoon and let it sit for about 15 minutes to create the strawberry rhubarb pie filling.
3. Prepare your pie pans by placing a bottom pie crust into each one.
4. Divide the filling evenly between the pies and spread it out to the top of the filling.
5. Add small pieces of cold butter over the top.
6. Roll out the second crust and either place it whole as a top crust with slits or create a lattice crust. To make a lattice top, cut strips of dough using a pizza cutter into 2-inch-wide strips and weave them across the pie.
7. Trim excess dough and crimp the edges to seal.
8. Brush the top of the dough with an egg wash and sprinkle with coarse sugar for a golden brown finish.
9. Bake at 425°F for 30 minutes, then reduce the oven temperature to 350°F and continue baking for another 30 to 35 minutes until the filling is bubbly and the crust is perfectly golden brown.
10. Remove from the oven and allow the pie to cool at room temperature for at least 30 minutes before serving.

Pro Tips& Notes

• This recipe makes two great pies.
• If you’re making homemade pie crust, keep everything cold, especially the butter and cold water. This helps create a flaky pie crust.
• Use a pastry cutter or food processor to cut the butter into the dry ingredients until you have coarse crumbs.
• Wrap your pie dough in plastic wrap and chill before rolling it into a large circle.
• Place your pie pan on a baking sheet to catch any bubbling over.
• To avoid a soggy crust, make sure your filling isn’t too watery and bake on the bottom third of your oven.
• If using frozen rhubarb, measure it while frozen, then thaw completely and use a slotted spoon to remove the fruit from excess liquid. Do not squeeze it or you’ll lose too much moisture.
• Have an extra piece of dough? Use it to make Pie Crust Cookies.
• This recipe is perfect for sharing or freezing one pie for later.
• For an extra touch of rich flavor, you can add a splash of vanilla extract to the tart filling.

Serving Suggestions

We love this pie warm with a scoop of vanilla ice cream, but it’s just as delicious with whipped cream or even cold straight from the fridge. Honestly, the whole pie disappears fast no matter how you serve it.

If you’ve never tried strawberry-rhubarb pie before, this is a great place to start. It’s one of those classic recipes that never goes out of style, right up there with apple pie and cherry pie. And once you make it the first time, I have a feeling it won’t be the last.