Desserts
This old-fashioned strawberry rhubarb pie recipe delivers the perfect balance of tart and sweet that makes summer desserts unforgettable. The secret lies in a classic flaky crust and a filling where fresh strawberries and rhubarb play off each other—one bright and juicy, the other tangy and firm.
I’ve baked this pie for family gatherings for years, and it’s always the first to disappear.
The crust starts with a simple buttery dough, rolled out and blind-baked to create a sturdy base that won’t sog under the fruit. The filling requires precise measuring—too much sugar dulls the rhubarb’s tartness, while too little leaves the pie tasting sharp.
A sprinkle of cornstarch thickens the juices just enough to hold the filling together without turning it gluey.
What you’ll end up with is a pie that looks like a postcard—golden crust, bubbling fruit, and a lattice top that lets light through while keeping everything warm.
The aroma alone will have your kitchen smelling like a country fair, and the first bite delivers that perfect harmony of flavors: sweet, tart, and just a little bit tangy.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got a dessert that feels like a hug. The best part? This recipe scales beautifully—whether you’re feeding a crowd or just treating yourself. Let’s get baking!
Ingredients for old fashioned strawberry rhubarb pie
Buttery crust, juicy fruit, and that perfect tart-sweet balance—this pie needs just these ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for flaky texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¾ cup | Plus 1 tbsp for sprinkling |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Ice Water 💧 | ½ cup | For dough binding |
| Fresh Strawberries 🍓 | 3 cups | Hull and quartered |
| Fresh Rhubarb 🍃 | 2 cups | Trimmed and chopped |
| Granulated Sugar 🍚 | 1 ½ cups | For fruit filling |
| Cornstarch 🌾 | 2 tbsp | For thickening |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Vanilla Extract 🥛 | 1 tsp | Pure extract preferred |
| Egg 🥚 | 1 whole | For egg wash |
| All-Purpose Flour 🌾 | 1 ½ cups | For lattice crust |
The crust is where it all starts. Butter matters here—use European-style butter if you can (like Plugrá or Land O’Lakes European Style), but regular unsalted works too. Keep those butter cubes cold—drop them straight from the fridge into the flour. King Arthur or Bob’s Red Mill flour is my go-to for pie crusts—it’s got the protein to hold up. For the rhubarb, grab the thick stalks—they’re sweeter and more tender. Strawberries? Local farmers markets have the best in summer, but those pre-washed clamshells work in a pinch.
No rhubarb? Substitute extra strawberries—just use 4 cups total instead of 3. Short on strawberries? Blueberries or raspberries add a nice twist, though the flavor changes. The cornstarch is non-negotiable—it’s what keeps that filling from turning into a puddle. Arrowroot powder works too at the same amount. For the lattice, I always use the same flour as the crust—no need to switch. And that egg wash? Beat the egg with a splash of water for a glossier finish. Don’t skip it—it’s what makes the crust shine golden.
This pie tastes even better the next day—honestly, it’s worth baking ahead. Store it in an airtight container at room temp for 2 days, or freeze for up to 3 months. The crust stays crisp if you wrap it tightly in foil. Serve with vanilla ice cream or whipped cream, but trust me, it’s amazing warm too. Leftovers? Reheat in a 350°F oven for 10 minutes to revive that crust.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by that ice water trick—just mix flour, butter, and a pinch of salt until it clumps, then add ice water a tablespoon at a time. No food processor, no overworking, just a sturdy pastry that holds its shape without drama.
- Tart-Sweet Magic: That balance of rhubarb’s sharp bite and strawberries’ sweetness? It’s like summer in a slice. The sugar caramelizes just enough to make the filling glossy, but it’s not cloying—more like a hug from your grandma’s kitchen.
- Picnic to Potluck: This pie travels like a champ—cool in a basket for a park lunch or warm from the oven at a holiday table. Honestly, I’ve served it at everything from backyard BBQs to quiet Sunday suppers, and it’s always the one people go back for.
- Leftovers? Even Better: The crust stays crisp, the filling thickens overnight, and reheating a slice in the oven? Absolute win. I’ll be real: I’ve had it for breakfast the next morning with a scoop of vanilla ice cream, and no one judges me.
Step-by-step instructions for old fashioned strawberry rhubarb pie
Here's how to create the perfect balance of tart and sweet in this classic homemade pie.
Prepare the Classic Double Crust
In a large bowl, combine the 2.5 cups all-purpose flour, 0.75 cup granulated sugar, and 0.5 teaspoon salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for flaky layers.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing just until the dough comes together. Divide the dough into two equal parts and shape each into a disk. Wrap tightly in plastic wrap and chill for at least 1 hour—this resting time prevents shrinking during baking. Preheat your oven to 375°F while the dough chills.
Assemble the Tart Fruit Filling
In a large mixing bowl, combine the 3 cups fresh strawberries and 2 cups fresh rhubarb. Sprinkle with 1.5 cups granulated sugar and stir gently to coat the fruit evenly. Add the 2 tablespoons cornstarch, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract, mixing until the sugar dissolves completely.
Let the fruit mixture sit for 15-20 minutes at room temperature. This allows the juices to begin releasing and the flavors to meld together. The mixture should be slightly syrupy but not watery—this ensures a perfect set in the pie. Taste and adjust sweetness if needed, though the tartness of rhubarb typically requires no additional sugar.
Roll Out and Layer the Crusts
On a lightly floured surface, roll out one dough disk into a 12-inch circle for the bottom crust. Transfer it to a 9-inch pie dish, pressing gently to fit. Trim any excess dough hanging over the edge. Roll out the second dough disk into another 12-inch circle for the top crust.
Spread the prepared fruit filling evenly into the bottom crust, mounding it slightly in the center. Brush the edges of the bottom crust with water, then place the top crust over the filling. Trim and crimp the edges using a fork or your fingers to seal. Cut 4-5 slits in the center of the top crust to allow steam to escape during baking—this prevents a soggy pie.
Bake to Golden Perfection
Place the assembled pie on a baking sheet lined with parchment paper to catch any drips. Brush the top crust with the 1 whole egg beaten with a splash of water for a golden finish. Bake at 375°F for 50-55 minutes, until the crust is deep golden brown and the filling bubbles through the slits.
Here's the key: the pie is done when the crust is fully set and the filling is thickened but still slightly jiggly in the center. If the edges brown too quickly, cover them with aluminum foil. Let the pie cool completely on a wire rack for at least 2 hours before slicing—this allows the filling to set properly and prevents a runny pie.
Create the Lattice Top (Optional but Traditional)
For that classic old-fashioned look, replace the solid top crust with a lattice. Roll out the 1.5 cups all-purpose flour dough into a 12-inch circle. Cut into 1-inch wide strips, then cut each strip diagonally into triangles. Arrange the triangles in a herringbone pattern over the pie, alternating directions for a beautiful design.
Brush the lattice with the egg wash and bake as directed. The lattice allows steam to escape while keeping the filling protected, resulting in a pie that's both visually stunning and perfectly textured. Serve warm with vanilla ice cream for the ultimate experience of this timeless dessert.
Pro Tips For Making Old Fashioned Strawberry Rhubarb Pie
- CHILL THE BUTTER FIRST: Take your unsalted butter straight from the fridge and cut it into ¼-inch cubes—no need to soften it at room temperature. This keeps the dough from getting too warm and turning greasy, which is how you end up with a pie crust that’s more sad puddle than flaky layers.
- WEIGH YOUR FLOUR (YES, REALLY): Scooping flour from the bag packs in too much, and your crust will toughen up like a boot. Use a kitchen scale for the all-purpose flour—aim for 120g—and spoon it into the measuring cup instead of dumping. Trust me, the difference in texture is night and day.
- DON’T SKIP THE ICE WATER: Cold water isn’t just for show—it’s what makes the butter behave. Use ice water (not tap) and add it slowly, one tablespoon at a time, until the dough just holds together when pressed. Too much water = gummy crust; too little = dry, crumbly mess. Feel for it.
- PRE-COOK THE RHUBARB: Tossing raw rhubarb straight into the pie filling is a one-way ticket to a soupy, undercooked center. Simmer the chopped rhubarb with sugar and a splash of water for 5–7 minutes until it softens but still holds shape. This cuts cooking time in the oven and keeps the filling thick.
Serving suggestions for this dish
Classic Pairings
This pie shines when served with a scoop of homemade vanilla ice cream—the creamy coldness cuts through the tartness beautifully. I always make a batch of vanilla bean ice cream using Breyer’s or Blue Bell for that rich, smooth texture.
A dollop of whipped cream with a sprinkle of ground cinnamon adds a cozy touch that feels like summer in a bowl. 🥧
Beverage Pairings
For a refreshing contrast, serve slices with iced tea—specifically sweet tea or peach iced tea—to complement the pie’s fruity notes. A glass of sparkling lemonade with fresh mint elevates the experience, especially on hot days.
For something stronger, a bourbon old-fashioned (with just a splash of lemon juice) mirrors the pie’s tart-sweet balance. 🍹
Seasonal Serving Ideas
In summer, serve warm slices with a side of vanilla bean gelato and fresh raspberries for a light, bright dessert. For fall, pair with caramel sauce and a sprinkle of toasted pecans—the warmth of the season pairs perfectly with the pie’s tangy-sweet profile.
In winter, a dusting of powdered sugar and a scoop of chocolate ice cream makes it feel like holiday dessert. ❄️
Presentation Tips
For a rustic look, dust the lattice top with powdered sugar right after baking while it’s still warm. Serve on a wooden board with a few fresh strawberries and rhubarb stalks scattered around for a farm-fresh vibe.
If you’re bringing it to a potluck, wrap the pie in parchment paper and tie it with a red ribbon for a charming presentation. 🎀
Make-Ahead Serving
This pie tastes even better the next day, so bake it ahead and store it in an airtight container at room temperature for up to 2 days. Reheat slices in a 350°F oven for 10 minutes to revive the crust’s crispness.
For a freezer-friendly option, wrap individual slices in plastic wrap and freeze for up to 3 months—just thaw at room temperature before serving. 🍂
Dietary Adaptations
For a gluten-free version, use a certified gluten-free flour blend (like King Arthur Measure for Measure) for the crust and ensure your cornstarch is also gluten-free. A dairy-free twist involves using coconut whipped cream or dairy-free vanilla ice cream.
If you’re watching sugar, reduce the granulated sugar in the filling by ¼ cup and sweeten with monk fruit syrup instead. 🌱
Nutrition facts
Frequently asked questions
Why does my strawberry rhubarb pie filling turn watery?
The filling may be too thin if you didn't let the fruit sit for 15-20 minutes before baking or if you skipped the cornstarch. The cornstarch absorbs excess moisture while baking, so never leave it out. Also, make sure your rhubarb is fully chopped—larger pieces release less juice during baking.
Can I use frozen strawberries and rhubarb instead of fresh?
Yes, but thaw them completely first and drain any excess liquid. Frozen fruit works best when you squeeze out the moisture with a clean towel or paper towels. This prevents a soggy crust. For rhubarb, chop it slightly smaller than fresh to help release juices more evenly.
How do I fix a pie crust that shrinks during baking?
Shrinking happens when the dough isn't chilled long enough or if it's too warm. Always chill the dough for at least 1 hour before rolling. Work quickly when transferring the crust to the pie dish, and avoid over-handling the dough. If it shrinks slightly, just trim the edges after baking and crimp again.
What's the best way to store leftovers?
Store slices in an airtight container at room temperature for up to 2 days. For longer storage, freeze individual slices wrapped in plastic for 3 months. To reheat, warm in a 350°F oven for 10 minutes to restore the crust's crispness. Never refrigerate the whole pie—it can make the crust soggy.
Can I make this pie without a food processor for the crust?
Use your fingers to cut the butter into the flour until pea-sized pieces remain. Work quickly and keep everything cold. The key is to handle the dough as little as possible—overworking makes the crust tough. A fork or pastry blender works too if you don't have a food processor.