There are some recipes that feel less like a dessert and more like nostalgia, Strawberry rhubarb pie is one of those recipes for me.
It has that old-fashioned sweet-tart flavor that tastes like spring sliding into summer, and it looks just pretty enough to feel special without being fussy. The rhubarb brings the tang, the strawberries soften it with sweetness, and the golden crust makes the whole thing feel like something you’d proudly carry to a neighbor, a family dinner, or a little afternoon gathering.
This is the kind of pie I think of as a kitchen make: homemade, a little nostalgic, and meant to be shared.
My mom used to joke that this was her “almost Amish” strawberry rhubarb pie. In her mind, it became full-on Amish when she made the crust from scratch. I take the shortcut route with refrigerated pie crust, but the filling is still fresh, homemade, and full of that lovely rhubarb-and-strawberry flavor.
And honestly, I’m all for a good shortcut when it means there’s still a homemade pie cooling on the counter.
This recipe makes a standard 9-inch pie, which is perfect for sharing. Bring it to a spring lunch, wrap up a few slices for a friend, or serve it after supper with a spoonful of whipped cream. If you’re baking smaller, you can also make a 6-inch version using the notes in the recipe card.
The best part is that it doesn’t need to look perfect. A bubbling fruit pie, a slightly uneven lattice, and a little juice around the edges are all part of the charm.
Strawberry Rhubarb Pie
An old-fashioned strawberry rhubarb pie made with fresh fruit filling and a shortcut refrigerated crust. Sweet, tart, nostalgic, and perfect for sharing at spring and summer gatherings.
Ingredients
- 1 package refrigerated pie crust 1 sheet for the bottom 1 sheet for the top (or make a homemade crust)
- 1⅓ cups rhubarb sliced about 6 oz
- ¾ cup strawberries quartered about 4 oz
- 2 tablespoons + 2 teaspoons light brown sugar
- 2 tablespoons + 2 teaspoons granulated sugar
- 2 tablespoons cornstarch
- Small pinch salt
- 1¼ teaspoons orange juice
- ⅛ teaspoon vanilla extract
- ¾ tablespoon unsalted butter cut into small pieces
Egg Wash
- 1 small egg or half a large egg beaten with ½ tablespoon milk
- Coarse sugar for garnish optional
Instructions
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Preheat oven to 400°F. Press one crust into a 9-inch pie pan and refrigerate while you make the filling.
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In a large bowl, stir together rhubarb, strawberries, both sugars, cornstarch, salt, orange juice, and vanilla. Let sit while the oven heats—this draws out the juices.
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Use a slotted spoon to scoop the fruit (not the juice) into the crust. Dot the top with butter. Optional: sprinkle extra sugar if you like it sweeter.
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Cut strips from the second crust and create a lattice pattern, or simply place it on top with steam vents.
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Crimp the edges and brush with egg wash. Sprinkle with coarse sugar if using.
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Place pie on a rimmed baking sheet. Bake at 400°F for 20 minutes, then reduce to 350°F and bake 30–40 more minutes. Cover the edges if browning too fast.
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Cool completely: Let cool on a rack for at least 3 hours. For best results, chill in the fridge another 3–4 hours (or overnight!) before slicing.
Recipe Notes
This pie takes a while to bake, allowing the edge crust to brown too quickly. When you see that the edge is just about perfectly golden brown, cover it with pie shields, if you have them, or strips of foil if you don’t.
A Few Notes Before You Bake
Rhubarb can be a little surprising if you haven’t baked with it before. It looks a bit like pink celery, but it bakes into something wonderfully tart and bright. The deeper red stalks usually give the prettiest color, but pale green rhubarb still works just fine.
Because rhubarb and strawberries both release quite a bit of juice, give the filling a little time to sit, then use a slotted spoon to transfer the fruit into the crust. Leaving some of that extra liquid behind helps keep the bottom crust from getting too soggy.
I also like baking this pie on a rimmed baking sheet. Fruit pies have a habit of bubbling over, and it is much easier to wash a baking sheet than clean sticky pie filling from the bottom of the oven.
How to Make This Strawberry Rhubarb Pie
How to Share or Gift This Pie
This is a lovely pie to bring along when you want something homemade but not overly fancy. Let it cool completely before transporting it so the filling has time to set.
For a casual gift, bake the pie in a simple glass or disposable pie plate, wrap it loosely once cooled, and tie it with twine or ribbon. If you’re gifting just a few slices, tuck them into a small bakery box or reusable container with a handwritten note.
It’s also a nice recipe to pair with a small handmade gift, like a fabric napkin, a hand-sewn potholder, or a simple pie carrier. That little handmade touch makes the whole thing feel thoughtful without being complicated.
Make It a Handmade Afternoon
If you’re baking this pie for a visit or a small gathering, make the afternoon part of the pleasure. Put the pie in the oven, clear a little space at the table, and work on a small hand-sewing project while it bakes.
A simple hand-sewn pouch, a fabric gift bag, or a small set of cloth napkins would all fit the mood. By the time the pie is cooled, you’ll have something sweet from the kitchen and something pretty from your sewing basket.
That’s exactly the kind of making I love best: useful, simple, a little nostalgic, and made to be shared.
