Strawberry Rhubarb Pie

This best-ever strawberry rhubarb pie is filled to brimming with juicy, sweet strawberries, tart rhubarb, and the most delectable, buttery streusel topping. It’s my favorite summer pie!

I wait for rhubarb season all year long just to make this pie. There is no question about it being my most favorite summer pie by a landslide.

No competition.

Rhubarb is Underrated

I have a few favorite rhubarb recipes that foster my rhubarb obsession:

This Rhubarb Streusel Cake with Warm Vanilla Sauce is insanely delicious (have you made it?).

And these Brown Sugar Rhubarb Muffins are tasty, tasty.

But by far, my most favorite thing to make with fresh rhubarb is this strawberry rhubarb pie.

Perfect Strawberry Rhubarb Pie

Filled to brimming with juicy, sweet strawberries and tart rhubarb, it is uncomplicated and perfect.

And that buttery streusel topping is the perfect compliment to the sweet/tart filling. Plus, it means you don’t have to bother with rolling out a pie crust for the top.

Speaking of Pie Crust

As you may notice from the recipe, you’ll need an unbaked, 9-inch pie crust for this delectable pie. Storebought, homemade – don’t stress too much about the pie crust.

It’s just a simple vehicle to the amazing strawberry rhubarb filling. No need to bake it first! It’ll bake in the oven with the fruit filling.

Here are two of my favorite homemade pie crusts:

• Sour Cream Pie Crust
• Perfect Flaky Homemade Pie Crust

This strawberry rhubarb pie is a classic, and it has been one of our favorite pies for more than ten years. Tried-and-true, it’s a recipe that will be passed down from generation to generation!

And it’s one of the main reasons I battle a behemoth rhubarb plant year after year. Best pie ever!

One Year Ago: Summer Roasted Vegetable Orzo Salad with Fresh Basil
Two Years Ago: Little Lemonies (Lemon Brownies)
Three Years Ago: No-Bake Chocolate Granola Bites

Strawberry Rhubarb Pie

Yield: 12 servings (9-inch pie)

Prep Time: 25 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 20 minutes mins

4.55 stars (532 ratings)

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Ingredients

• Single crust pie dough (see note)

Filling:

• 2 ¾ to 3 cups (340-455 g) sliced rhubarb about 1/4-inch thick, about 5-6 medium stalks
• 2 cups (about 455 g) sliced strawberries
• ⅔ cup (141 g) granulated sugar
• 3 tablespoons (28 g) cornstarch

Streusel Topping:

• 1 cup (142 g) all-purpose flour
• ½ cup (106 g) brown sugar
• ½ cup (113 g) cold butter, cut into tablespoon-size pieces

Instructions 

• In a large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture will start to turn thick and syrupy as it is stirred.
• Roll out the pie crust and place in a 9-inch pie plate, trimming and fluting the edges.
• Pour the strawberry/rhubarb mixture evenly in the crust.
• In a small bowl, combine the flour and brown sugar.
• Add the butter, and using a pastry cutter or two knives, cut in the butter to the flour/sugar mixture until it has the consistency of coarse crumbs.
• Sprinkle the streusel topping evenly over the top of the pie (but not covering the edges of the pie crust).
• Place the pie on a rimmed baking sheet (in case any of the filling bubbles out), and bake at 375 degrees for 50-55 minutes (see note for time edit – over the years, I’ve started baking this pie for 75-90 minutes so it’s fully set up and not runny), until the streusel is golden and the filling is bubbling and hot. Cover the pie crust edges halfway with foil or a pie crust shield to prevent over-browning, if needed.
• Let the pie cool completely before cutting (the filling will thicken as it cools). Serve with a scoop of vanilla ice cream or sweetened, whipped cream, if desired!

Notes

Baking Temperature: the original recipe baked at 400 degrees F; over the years, I’ve found I like the result of baking at 375 degrees better so the crust doesn’t burn. 

Time: I used to bake this pie for about 60 minutes but over the years, I’ve increased that to 75-90 minutes (I’m guessing this might be due to a change in ovens as I’ve moved, since each oven bakes differently). Baking for longer helps the filling thicken and gel so it sets up fully once cooled. Check the pie after the 60 minute mark and tent with foil if the streusel and pie crust edges are browning too much.

Rhubarb: I’ve made this pie once or twice with frozen rhubarb – it isn’t quite the same, but can be used in a pinch (I recommend thawing and draining before using).

Pie Crust: My favorite homemade pie crust is this one or this one.

Serving: 1slice, Calories: 205kcal, Carbohydrates: 33g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 72mg, Fiber: 1g, Sugar: 21g

Recommended Products

9-inch Pie Plate

Bamboo Cutting Board

8-Inch Chef’s Knife

Pastry Blender

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Recipe Source: Mel’s Kitchen Cafe
Recipe originally published May 2010; updated with new photos, commentary and recipe notes.

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Update: this pie crust recipe (below) was included in the original post for Strawberry Rhubarb Pie seven years ago. Over the years, I’ve come to rely on this no-fail pie crust as my favorite, go-to pie crust, but I’ll leave the following recipe listed in this post in case anyone still uses it (don’t want anyone panicking over a lost recipe!). 

No-Chill All-Butter Pie Crust
adapted slightly from Jen K.

*Note: this pie crust makes for a sweeter-than-normal pie crust. If you want more of a traditional pie crust, since they aren’t known for being overly sweet, decrease the sugar by half.

*Makes 2 pie crusts (for 2 single pies or 1 double crust pie)

1 cup (2 sticks) very cold butter (I cut my butter into about 16 small pieces, put them on a plate and place the plate in the freezer for about 15 minutes before using in the recipe)
2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/4 cup very cold water, plus an additional tablespoon or two if needed

In a food processor or stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand), combine the flour, sugar, and salt. Mix for a second or two to blend. Add the butter and, on low speed (or by hand with two knives or a pastry cutter), work the mixture until it is crumbly and the largest pieces of butter are no bigger than a pea. The butter should remain cold and firm. If the butter is becoming too soft, refrigerate the mixture for a 10-15 before continuing. Once the butter/flour mixture resembles large coarse crumbs, on low speed (or tossing with a fork, if mixing by hand), sprinkle the 1/4 cup cold water evenly over the flour mixture, and mix just until it pulls together in a shaggy mass. Add a tablespoon of cold water additionally at a time if the dough isn’t pulling together well. The object isn’t to have a smooth, tight ball of dough – the dough should still have loose pieces of flour here and there but should just start coming together when the water is mixed in.

Dump the dough out onto a work surface. Using your hands, pull the dough together and gently press it into a large ball. It should start joining more cohesively and forming more of a dough-like consistency. Separate the dough in to two pieces. Set one piece aside and gently cover while working with the other.

Using a lightly floured work surface (a roul’pat works great here!), begin rolling from the center of the dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. The lifting and turning is important because this will let you know if the dough is sticking and if more flour is needed on your work surface.

Carefully fold the dough into quarters and place in the pie dish (or roll up on your rolling pin and gently unroll in the pie dish). Ease the dough into the bottom and up the sides of the pie dish without stretching (if the dough is stretched to fit the pie plate, it will shrink while baking). Using kitchen shears or a sharp knife, trim the excess dough around the edge of the pie plate so that there is still about 1/4 to 1/2-inch hanging over the edge of the pie plate. Fold this excess under the edge of the pie to form an extra thick edge on top of the pie plate rim. Flute the edges with your fingers. Cover the pie plate loosely with plastic wrap and refrigerate for at least 15 minutes or up to overnight before filling and baking. Repeat with the second half of the pie dough.