Strawberry Rhubarb Pie

This Strawberry Rhubarb Pie is a winning combination of sweet strawberries, tart rhubarb and just enough sugar. It has a crumbly almond flour pie crust that pairs perfectly with the thick fruit filling!

This is an old fashioned recipe for strawberry rhubarb pie from the 1903 edition of The Settlement Cookbook. The filling is half tart rhubarb and half strawberries with a moderate amount of sugar. I always make this with peak season produce so the sweet strawberries balance the rhubarb like in this strawberry rhubarb crumble.

This makes a thicker filling due to the combination of cornstarch and an egg. In modern baking, it is an unexpected combination, but it works magnificently as long as you allow the filling to boil. This old fashioned peach pie recipe uses the same thickening method to a similar effect.

Professional Tips

• Taste the filling prior to adding the egg. Strawberries and rhubarb can vary greatly in sweetness, so I always taste the filling before adding the egg. Add a little more sugar if desired or add a squeeze of lemon.
• Be sure to let the filling boil in the center. For the thickest filling, allow the filling time to boil in the center. This activates the cornstarch and cooks out the starch flavor.
• Tent the crust. The filling might need a little extra time to come to a boil without the pie dough over-browning. I use three pieces of foil folded around the edges. Simple and effective.
• Bake in a metal tin or glass pie dish. A metal tin or glass pie dish will allow the filling and crust to cook at the same rate. This way you have a perfectly baked pie crust and thick filling.

Ingredients Needed

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• Almond Pie Crust: I use this almond flour pie crust in this recipe, but it would also be fantastic with an all butter pie crust or a Crisco pie crust. The shortening crust will have a similar crumbly texture to the almond crust. You can substitute homemade pie crust for crust from the grocery store if you’re short on time!
• Strawberries: Choose in-season strawberries that smell fragrant and are red. Time for a trip to the farmers’ market! Out of season strawberries will have less flavor and more water.
• Rhubarb: Choose rhubarb stalks that are stiff (not limp), and, ideally, are a deep pink to red color. The best, in-season, rhubarb is a dark, almost magenta red. Yes, you can use frozen rhubarb. Don’t worry, it’s all still incredibly tart!
• Cornstarch: Cornstarch is the main thickener in this pie. It will become clear and tasteless as long as you allow it to boil for at least a minute in the center. You can substitute with tapioca flour like I use in this mixed berry pie.
• Granulated Sugar: The granulated sugar is here for sweetness but also to aid in the thickening process. Sugar absorbs moisture as the filling bakes, which results in a thicker fruit filling.
• Large Egg: The egg is an additional thickener in this pie. It makes a thicker filling than just cornstarch alone would and adds a bit of body. You can also use an egg wash instead of heavy cream to get that extra golden top!
• Heavy Cream
• Turbinado Sugar

See the recipe card for full information on ingredients and quantities.

Variations & Substitutions

• Mix up the fruit! Rhubarb tastes great with more than just strawberries! I like to pair it with other naturally sweet fruits like I did in this raspberry rhubarb crumble. Depending on the fruit, you might want to add lemon juice.
• Make a streusel topped pie: Use this streusel topping or crumble topping to make an even easier strawberry rhubarb pie! Simply crumble on top and bake per the instructions.
• Make it vegetarian & vegan. You can simply eliminate the egg to make this pie vegan. Mix the sugar in with the fruit and cornstarch before pouring in the pie crust.

How to Make Strawberry Rhubarb Pie

Further details and measurements can be found in the recipe card below.

Rolling & latticing the dough

Step 1: Roll out with a rolling pin both top and bottom crusts to ¼ inch thick. If it cracks, it is a little too cold. Let it sit out for 5-8 minutes. If using an all butter pie crust or this vodka pie crust, roll thinner to 1/8^th inch.

Step 2: You can lattice like I did or you can just cut a few vent holes like in this peach pie. You can also just lay the strips on top of the filling without weaving, and it will still taste delicious.

Make filling & assemble

Step 3: Preheat oven to 425F°.

Step 4: Chop both rhubarb and strawberries into ¼ inch pieces. You do not need to peel rhubarb unless it is still green.

Step 5: Combine fruit and cornstarch in a large bowl and toss to coat. Pour into bottom crust (lined in the 9-inch pie plate) and spread out in an even layer.

Step 6: Whisk together egg and sugar until lightened, and pour over the top of the fruit.

Step 7: Cover with top crust, or lattice the crust decoratively. For more instructions on latticing see this how to lattice pie crust tutorial. Brush with heavy cream and sprinkle with turbinado or coarse sugar. You can skip this step if using a crumb topping.

Step 8: Place pie pan or dish on rimmed baking sheet and bake in pre-heated oven for 30 minutes. Reduce temperature to 325F° and bake until the filling is bubbling in the center.

How to serve this pie?

I think this pie is best served warm. Serve with a scoop of vanilla ice cream or a simple anglaise sauce. The vanilla and cream heighten the strawberries flavor and really rounds out the dish.

Frequently Asked Questions

Before You Go

I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed pie recipes! Peruse this list of the 20 Best Thanksgiving Pies for more pie inspiration or try another one of these Easy Summer Dessert Recipes!