10 Delicious Favorite Strawberry Rhubarb Pie Recipes

Venture into the sweet and tangy world of strawberry rhubarb pies, where every slice promises a burst of springtime flavors. Perfect for home cooks looking to celebrate seasonal favorites, this roundup of 10 delicious recipes will guide you through creating the ultimate comfort dessert. Whether you’re a pie-making novice or a seasoned baker, there’s a recipe here to inspire your next kitchen adventure. Let’s dive in!

Classic Strawberry Rhubarb Pie with Lattice Top

Waking up to the sweet aroma of strawberries and rhubarb baking in the oven is one of my favorite summer memories. This classic strawberry rhubarb pie with a lattice top is not just a dessert; it’s a slice of nostalgia that brings back those warm, sunny days spent in the kitchen with my grandma.

Ingredients

• 2 cups fresh, juicy strawberries, hulled and sliced
• 2 cups crisp rhubarb, diced into 1/2-inch pieces
• 1 cup granulated sugar, for that perfect sweetness
• 1/4 cup cornstarch, to thicken the filling beautifully
• 1 tablespoon fresh lemon juice, for a bright tang
• 1 teaspoon pure vanilla extract, for depth of flavor
• 1/4 teaspoon fine sea salt, to balance the sweetness
• 1 package (14.1 oz) refrigerated pie crusts, or homemade if you’re feeling adventurous
• 1 large egg, beaten with 1 tablespoon water, for a golden glaze
• 1 tablespoon coarse sugar, for a sparkling finish

Instructions

1. Preheat your oven to 375°F (190°C) and place a baking sheet on the lower rack to catch any drips.
2. In a large bowl, gently toss together the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, and sea salt until evenly coated.
3. Roll out one pie crust and fit it into a 9-inch pie plate, trimming the edges to leave a 1-inch overhang.
4. Pour the filling into the crust, spreading it out evenly.
5. Roll out the second pie crust and cut it into 1-inch strips. Weave the strips over the filling to create a lattice pattern, then trim and crimp the edges.
6. Brush the lattice top with the beaten egg mixture and sprinkle with coarse sugar.
7. Bake on the middle rack for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. Tip: If the edges brown too quickly, cover them with foil.
8. Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set. Tip: For cleaner slices, dip your knife in hot water and wipe it clean between cuts.

Golden and glistening, this pie boasts a buttery, flaky crust that gives way to a luscious, jammy filling with the perfect balance of sweet and tart. Serve it warm with a scoop of vanilla ice cream for an unforgettable summer treat.

Vegan Strawberry Rhubarb Pie with Coconut Cream

Just when I thought summer couldn’t get any sweeter, I stumbled upon the perfect combination of tart rhubarb and juicy strawberries in this vegan pie. It’s a dessert that reminds me of my grandma’s kitchen, where the smell of baking pies was as constant as the laughter. And with a dollop of coconut cream, it’s like summer in every bite.

Ingredients

• 2 cups of fresh, ripe strawberries, hulled and sliced
• 1 1/2 cups of tart rhubarb, diced into 1/2-inch pieces
• 3/4 cup of granulated sugar, for that perfect sweetness
• 1/4 cup of cornstarch, to thicken the filling beautifully
• 1 tablespoon of fresh lemon juice, for a bright, citrusy kick
• 1 teaspoon of pure vanilla extract, for depth of flavor
• 1/4 teaspoon of fine sea salt, to balance the sweetness
• 1 package of vegan pie crust, or homemade if you’re feeling adventurous
• 1 can of full-fat coconut milk, chilled overnight, for the whipped cream
• 2 tablespoons of powdered sugar, to sweeten the coconut cream

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, gently toss together the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, and sea salt until the fruit is evenly coated.
3. Roll out your vegan pie crust and carefully place it into a 9-inch pie dish, trimming any excess dough from the edges.
4. Pour the fruit mixture into the pie crust, spreading it out evenly.
5. Cover the pie with another layer of pie crust or create a lattice top for a decorative touch. Crimp the edges to seal.
6. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
7. While the pie bakes, open the can of chilled coconut milk and scoop out the solid cream into a bowl, leaving the liquid behind.
8. Using a hand mixer, whip the coconut cream with powdered sugar until light and fluffy, about 2-3 minutes.
9. Once the pie is done, let it cool on a wire rack for at least 2 hours to allow the filling to set.
10. Serve each slice with a generous dollop of the whipped coconut cream on top.

Zesty and vibrant, this pie is a celebration of summer’s bounty. The strawberries and rhubarb create a harmony of sweet and tart, while the coconut cream adds a luxurious, creamy contrast. Try serving it with a sprinkle of toasted coconut flakes for an extra crunch and a hint of tropical flair.

Gluten-Free Strawberry Rhubarb Pie

Venturing into the world of gluten-free baking can be daunting, but this Strawberry Rhubarb Pie is a game-changer. I remember the first time I tried it; the balance of sweet and tart was so perfect, I couldn’t believe it was gluten-free. Now, it’s a staple in my summer dessert rotation.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour, sifted for lightness
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup ice water, to bind the dough
• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb, chopped into 1/2-inch pieces
• 3/4 cup granulated sugar, for a touch of sweetness
• 1 tbsp cornstarch, to thicken the filling
• 1 tsp vanilla extract, for aromatic depth
• 1 egg, beaten, for a golden crust

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the gluten-free flour and cold butter until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic and chill for 30 minutes.
4. While the dough chills, combine strawberries, rhubarb, sugar, cornstarch, and vanilla in a bowl. Let sit for 15 minutes to macerate.
5. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges.
6. Pour the filling into the crust, then brush the edges with beaten egg for a shiny finish. Tip: This also helps seal the crust.
7. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
8. Let the pie cool for at least 2 hours before slicing to allow the filling to set.

The crust turns out wonderfully flaky, a perfect contrast to the juicy, vibrant filling. Try serving it warm with a scoop of vanilla ice cream for an irresistible summer treat.

Strawberry Rhubarb Pie with Almond Crumble Topping

Delightfully tangy and sweet, this Strawberry Rhubarb Pie with Almond Crumble Topping is my go-to dessert when I want to impress without the stress. I remember the first time I made it, the kitchen filled with such an inviting aroma that my neighbors popped by to see what was baking!

Ingredients

• 2 cups fresh, juicy strawberries, hulled and sliced
• 2 cups bright red rhubarb, chopped into 1/2-inch pieces
• 1 cup granulated sugar, for that perfect sweetness
• 1/4 cup cornstarch, to thicken the filling beautifully
• 1 tsp pure vanilla extract, for a hint of warmth
• 1/2 tsp ground cinnamon, to spice things up
• 1 1/2 cups all-purpose flour, for a tender crust
• 1/2 cup cold unsalted butter, cubed, for flaky layers
• 1/4 cup ice water, to bring the dough together
• 1/2 cup sliced almonds, for a crunchy topping
• 1/4 cup brown sugar, for a caramelized crumble

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, gently toss together strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and cinnamon until evenly coated. Set aside to macerate for 15 minutes.
3. For the crust, combine flour and cold butter in a bowl. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
4. Roll out the dough on a floured surface to fit your pie dish. Carefully transfer it to the dish, trimming any excess edges.
5. Pour the strawberry-rhubarb mixture into the crust, spreading it evenly.
6. In a small bowl, mix sliced almonds and brown sugar. Sprinkle this crumble topping over the fruit filling.
7. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips.
8. Allow the pie to cool for at least 2 hours before slicing. This lets the filling set perfectly. Tip: For an extra touch, serve with a scoop of vanilla ice cream.

How the almond crumble adds a delightful crunch to each bite, contrasting the soft, jammy filling. The balance of sweet strawberries and tart rhubarb is simply irresistible, especially when served slightly warm with a dollop of whipped cream.

Mini Strawberry Rhubarb Pies for Parties

Summer gatherings call for desserts that are as delightful to look at as they are to eat, and these Mini Strawberry Rhubarb Pies are just the ticket. I remember the first time I made them for a friend’s backyard BBQ; they disappeared before I even got to try one! Now, I always make a double batch because they’re that good.

Ingredients

• 1 cup fresh, juicy strawberries, hulled and diced
• 1 cup bright red rhubarb, finely chopped
• 1/2 cup granulated sugar, for that perfect sweetness
• 1 tbsp cornstarch, to thicken the filling just right
• 1 tsp pure vanilla extract, for a hint of warmth
• 1 package of flaky, all-butter pie crusts, thawed if frozen
• 1 large egg, beaten with a splash of water for a golden glaze

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, gently toss together the strawberries, rhubarb, sugar, cornstarch, and vanilla extract until well combined. Let it sit for 10 minutes to macerate.
3. Roll out the pie crusts on a lightly floured surface and cut out 12 circles using a 3-inch cookie cutter. Press each circle into a greased mini muffin tin.
4. Spoon the strawberry-rhubarb mixture into each crust, filling them just to the top.
5. Cut out small shapes from the remaining pie crust to place on top of each pie for decoration. Brush the tops with the beaten egg mixture.
6. Bake for 20-25 minutes, or until the crust is golden and the filling is bubbly. Let cool in the tin for 5 minutes before transferring to a wire rack.

Just out of the oven, these mini pies are a burst of summer in every bite—tangy rhubarb and sweet strawberries encased in a buttery, flaky crust. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Strawberry Rhubarb Pie with a Shortbread Crust

Just when I thought summer couldn’t get any sweeter, I stumbled upon the perfect combination of tart and sweet in this Strawberry Rhubarb Pie with a Shortbread Crust. It’s a recipe that reminds me of my grandmother’s kitchen, where the smell of baking pie was a sure sign of love.

Ingredients

• 2 cups of fresh, juicy strawberries, hulled and sliced
• 2 cups of bright red rhubarb, chopped into 1/2-inch pieces
• 1 cup of granulated sugar, for that perfect sweetness
• 1/4 cup of cornstarch, to thicken the filling beautifully
• 1 tablespoon of fresh lemon juice, for a zesty kick
• 1 teaspoon of pure vanilla extract, for depth of flavor
• 1/2 teaspoon of ground cinnamon, for a warm spice note
• 1/4 teaspoon of salt, to balance the flavors
• 2 cups of all-purpose flour, for the crust
• 1 cup of cold unsalted butter, cubed, for a flaky texture
• 1/2 cup of powdered sugar, for a tender shortbread crust
• 1 large egg, beaten, for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, gently toss together the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt until well combined. Set aside to macerate for 15 minutes.
3. For the crust, in a food processor, pulse the flour, cold butter, and powdered sugar until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
4. Press the crust mixture firmly into the bottom and up the sides of the prepared pie dish. Use a fork to prick the bottom several times to prevent bubbling.
5. Pour the fruit filling into the crust, spreading it evenly. Tip: Reserve some of the juices to prevent the pie from becoming too soggy.
6. Brush the edges of the crust with the beaten egg for a golden finish.
7. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any spills.
8. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.

Every bite of this pie is a delightful contrast between the buttery, crumbly shortbread crust and the vibrant, tangy-sweet filling. Serve it warm with a scoop of vanilla ice cream for an unforgettable summer dessert.

Deep Dish Strawberry Rhubarb Pie

Kicking off the summer with a pie that’s as vibrant as the season itself, I can’t help but reminisce about the first time I stumbled upon the perfect balance of tart and sweet in a strawberry rhubarb pie. It was a game-changer, and this deep-dish version takes it to a whole new level of deliciousness.

Ingredients

• 2 cups of fresh, juicy strawberries, hulled and sliced
• 2 cups of bright red rhubarb, diced into 1/2-inch pieces
• 1 cup of granulated sugar, for that perfect sweetness
• 1/4 cup of cornstarch, to thicken the filling beautifully
• 1 tablespoon of fresh lemon juice, for a zesty kick
• 1 teaspoon of pure vanilla extract, for depth of flavor
• 1/2 teaspoon of ground cinnamon, for a warm spice note
• 1/4 teaspoon of fine sea salt, to balance the flavors
• 1 package of double-crust pie dough, homemade or store-bought, chilled
• 1 large egg, beaten with 1 tablespoon of water, for a glossy finish
• 1 tablespoon of coarse sugar, for a sparkling top

Instructions

1. Preheat your oven to 375°F (190°C) and place a rack in the lower third to ensure even baking.
2. In a large bowl, gently toss together the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and sea salt until evenly coated.
3. Roll out one pie dough on a floured surface to fit a 9-inch deep-dish pie plate, leaving an overhang. Tip: Chill the dough for 10 minutes if it becomes too soft to handle.
4. Transfer the filling into the pie plate, spreading it evenly. Dot with small pieces of butter if desired for extra richness.
5. Roll out the second pie dough and place it over the filling. Trim and crimp the edges to seal. Cut a few slits on top for steam to escape.
6. Brush the top with the beaten egg mixture and sprinkle with coarse sugar for a sweet, crunchy topping.
7. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
8. Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set. Tip: This patience pays off with clean slices.

Every bite of this deep-dish strawberry rhubarb pie is a delightful contrast between the flaky, buttery crust and the luscious, tangy-sweet filling. Serve it warm with a scoop of vanilla ice cream melting over the top for an irresistible summer dessert.

Strawberry Rhubarb Pie with a Twist of Orange Zest

Remember those summer days when the air is sweet with the promise of ripe strawberries and the tangy bite of rhubarb? That’s exactly what inspired me to create this Strawberry Rhubarb Pie with a Twist of Orange Zest. It’s a nostalgic nod to my grandmother’s garden, where the best pies began with the freshest pickings.

Ingredients

• 2 cups fresh strawberries, hulled and halved
• 2 cups rhubarb, chopped into 1/2-inch pieces
• 1 cup granulated sugar, for a sweet balance
• 1/4 cup cornstarch, to thicken the juicy filling
• 1 tablespoon orange zest, for a bright citrus note
• 1 teaspoon vanilla extract, for depth
• 1/2 teaspoon ground cinnamon, for warmth
• 1/4 teaspoon salt, to enhance flavors
• 1 package (14.1 oz) refrigerated pie crusts, for ease and flakiness
• 1 tablespoon unsalted butter, cut into small pieces
• 1 large egg, beaten with 1 tablespoon water, for a golden glaze

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly baked crust.
2. In a large bowl, gently toss together strawberries, rhubarb, sugar, cornstarch, orange zest, vanilla extract, cinnamon, and salt until well combined. Let sit for 15 minutes to macerate.
3. Roll out one pie crust and fit it into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
4. Pour the filling into the crust, dot with butter pieces, then cover with the second crust. Crimp the edges to seal, and cut slits in the top for steam to escape.
5. Brush the top crust with the egg wash for a shiny finish.
6. Bake for 50-60 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
7. Cool on a wire rack for at least 2 hours before slicing. This allows the filling to set.

Zesty and vibrant, this pie is a celebration of summer with every bite. The orange zest elevates the strawberries and rhubarb, while the flaky crust offers the perfect contrast. Serve it warm with a scoop of vanilla ice cream for an unforgettable dessert experience.

Strawberry Rhubarb Hand Pies

Yesterday, I found myself staring at a pile of ruby-red strawberries and vibrant pink rhubarb on my kitchen counter, a sure sign that summer is in full swing. There’s something about the combination of sweet strawberries and tart rhubarb that screams ‘make me into a pie!’—so that’s exactly what I did, but in a more portable form: hand pies.

Ingredients

• 1 1/2 cups fresh strawberries, hulled and diced
• 1 cup rhubarb, finely chopped
• 1/2 cup granulated sugar, plus extra for sprinkling
• 1 tbsp cornstarch
• 1 tsp pure vanilla extract
• 1/4 tsp ground cinnamon
• 2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1 large egg, beaten (for egg wash)

Instructions

1. In a medium bowl, mix the strawberries, rhubarb, 1/2 cup sugar, cornstarch, vanilla extract, and cinnamon until well combined. Let sit for 15 minutes to macerate.
2. In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to ensure flaky pies.
4. Divide the dough into two equal parts, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Cut into 6-inch circles.
7. Spoon about 2 tablespoons of the strawberry-rhubarb mixture onto one half of each circle, leaving a 1/2-inch border. Fold the dough over the filling and crimp the edges with a fork to seal.
8. Place the hand pies on the prepared baking sheet, brush with beaten egg, and sprinkle with sugar. Tip: Cutting a small slit on top of each pie allows steam to escape.
9. Bake for 20-25 minutes, or until golden brown. Tip: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to prevent breaking.

Kicking back with one of these hand pies, the flaky crust gives way to a jammy, sweet-tart filling that’s downright irresistible. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat, or pack them for a picnic—they’re as versatile as they are delicious.

Strawberry Rhubarb Pie with a Cinnamon Sugar Dusting

Perfectly balancing tart and sweet, this Strawberry Rhubarb Pie with a Cinnamon Sugar Dusting is my go-to dessert when I want to impress without the stress. I remember the first time I made it; the aroma of cinnamon and fresh strawberries filled my kitchen, and I knew it was going to be a hit.

Ingredients

• 2 cups of fresh, juicy strawberries, hulled and sliced
• 2 cups of bright red rhubarb, chopped into 1/2-inch pieces
• 1 cup of granulated sugar, for that perfect sweetness
• 1/4 cup of cornstarch, to thicken the filling beautifully
• 1 teaspoon of ground cinnamon, for a warm spice note
• 1/4 teaspoon of fine sea salt, to balance the flavors
• 1 tablespoon of unsalted butter, cold and cubed
• 1 package of store-bought pie crust, or your favorite homemade recipe
• 1 egg, beaten with a splash of water, for a glossy golden crust
• 2 tablespoons of coarse sugar, for a sparkling, crunchy topping

Instructions

1. Preheat your oven to 375°F (190°C) and place a baking sheet on the lower rack to catch any drips.
2. In a large bowl, gently toss together the strawberries, rhubarb, granulated sugar, cornstarch, cinnamon, and sea salt until evenly coated.
3. Roll out one pie crust and fit it into a 9-inch pie plate, trimming the edges to leave a 1-inch overhang.
4. Pour the fruit mixture into the crust, dot with the cubed butter, then top with the second crust. Crimp the edges to seal and cut a few slits in the top for steam to escape.
5. Brush the top crust with the beaten egg mixture and sprinkle generously with coarse sugar.
6. Bake for 50-60 minutes, until the crust is deep golden and the filling is bubbling through the slits.
7. Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.

Nowhere does the contrast of tart rhubarb and sweet strawberries shine brighter than in this pie. The cinnamon sugar dusting adds a delightful crunch, making each bite a perfect harmony of textures. Serve it warm with a scoop of vanilla ice cream for an unforgettable dessert experience.

Conclusion

Nothing brings the taste of summer to your table quite like a strawberry rhubarb pie, and with these 10 delicious recipes, you’re sure to find your new favorite. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, we invite you to dive in, share your creations, and let us know which recipe stole your heart. Don’t forget to pin your favorites and spread the joy of baking!