Let Me Tell You About This Strawberry Rhubarb Pie

Alright, so here’s the deal: every time spring rolls around and rhubarb starts popping up like it owns the garden, I know it’s time for my favorite pie. I still remember the first time I made this—my crust kind of slid off the pan and the filling bubbled over (in a mildly volcanic way), but the whole kitchen smelled so good no one even cared. My aunt Sharon always said, “If it looks homemade, folks know you did it right.” Can’t argue with that. Plus, it’s the perfect excuse to eat pie for breakfast, which, honestly, I’ve done more times than I’ll admit in public.

Why I Keep Making This Pie (And Probably Always Will)

I make this when strawberries are so red they practically glow and rhubarb is cheap at the market. My family goes a little bonkers for it—my youngest once tried to hide the last slice behind the butter in the fridge (rookie move). I think it’s the mix of tart and sweet, and maybe because it’s just messy enough to feel cozy. And, not gonna lie, sometimes making a pie from scratch feels like winning a small battle over store-bought desserts (which, okay, I still keep around for emergencies). If you’ve ever wrestled with pie dough, you know what I mean.

What You’ll Need (Plus My Swaps and Grandma’s Opinions)

2 1/2 cups fresh strawberries, hulled & sliced (frozen work in a pinch, but let ‘em thaw and drain them first)
2 1/2 cups rhubarb, chopped (if you’re short, toss in a handful of raspberries—my neighbor does that every June)
1 1/4 cups granulated sugar (my grandmother always insisted on Domino, but honestly any white sugar works)
1/4 cup cornstarch (tapioca flour is okay if you’re out, but I find it goes a bit gluey)
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (sometimes I just skip it if I’m distracted… but it’s better with)
2 tablespoons butter, cut into bits
1 double-crust 9-inch pie pastry (homemade or store-bought—no judgment; I use Sally’s Baking Addiction’s recipe if I’m feeling ambitious)
1 egg, beaten with 1 tablespoon milk (for brushing—if you forget, just skip it, crust will still taste good)
Coarse sugar for sprinkling (not required, but it looks fancy)

Let’s Make This Pie (It’s Easier Than You Think)

Preheat your oven to 400°F (200°C). Or 205°C, if your oven dial is weird like mine.
Start with the filling. In a big bowl, toss together strawberries, rhubarb, sugar, cornstarch, salt, and cinnamon. Use a wooden spoon if you like the old-fashioned feel, or just your hands; just don’t wear white.
Roll out your pie dough and fit it into a 9-inch pie dish. Don’t worry if it tears—just smoosh it back together. Nobody will know (except maybe your dog, who frankly doesn’t care).
Pour in the filling. This is where I usually sneak a taste—just a little, for quality control. Dot the top with those butter bits.
Top it off. Lay your second crust over the filling. Cut a few vents (or do a lattice if you’re feeling extra). Seal and crimp the edges however you like—fluting is for show-offs; I just pinch everything together.
Brush with egg wash and sprinkle with sugar. Looks fancy, tastes even better.
Bake. Set the pie on a baking sheet (trust me, it’ll bubble over) and bake for 20 minutes. Reduce heat to 350°F (175°C) and bake 35-40 minutes more. If the top gets too brown, tent with foil. The filling should be bubbling and the crust golden—don’t stress if some juice leaks out; it’s normal (maybe even desirable?).
Cool at least 2 hours before slicing. Actually, I think this tastes better the next day, but I’m often overruled.

Notes I’ve Figured Out (Mostly the Hard Way)

If you use frozen fruit, let it drain well or your pie might be soup. Learned that one the messy way.
Cornstarch works better than flour, in my experience. But I’ve used flour in a pinch and it’s still edible (just a bit cloudy).
The pie will set up more as it cools. I once cut it too soon and ended up with cobbler-on-a-plate. Tasted great, looked wonky.

Variations I’ve Tried (And a Fail!)

Swapped half the rhubarb for raspberries once—really good, but the pie held together less.
Used orange zest instead of cinnamon. Nice twist, more like a summer fruit punch.
Tried with gluten-free crust; okay, but honestly not my favorite, kind of sandy.
Once attempted brown sugar instead of white—too caramel-y for me, but maybe you’d like it.

Gear You’ll Need (But There’s Always a Workaround)

9-inch pie dish (deep-dish preferred, but I’ve used a cake tin in a pinch—just watch the edges)
Rolling pin (wine bottle works just fine; ask me how I know)
Mixing bowl, sharp knife
Baking sheet (unless you want to scrub burnt sugar off your oven floor)
Pastry brush, but you can use a spoon for the egg wash if needed

Keeping Leftovers (If That’s Even a Thing)

Cover and keep at room temp for a day, or in the fridge for up to 3 days, but honestly in my house it never lasts more than a day (sometimes I sneak a slice for a midnight snack and regret nothing). You can freeze slices if you must, but the crust gets a bit sad.

How We Like to Serve It (Feel Free to Copy Our Style)

I like mine slightly warm with a scoop of vanilla ice cream—my dad swears by pouring a little cold cream over his slice, which I actually thought was weird until I tried it. Or just eat it cold, standing at the fridge. No shame, mate.

Pro Tips I Learned the Hard Way

Don’t rush the cooling step. I once cut into it ten minutes out of the oven—ended up with pie soup. Tempting, but wait it out.
If your crust burns before the pie’s done, just foil the edges. Or, on second thought, try lowering your oven rack. Actually, maybe do both.
Don’t overfill the pie. I always want to add more fruit, but then it spills and burns—so just heap it slightly, not excessively.

FAQ: Real Questions I’ve Actually Gotten

Can I make this without rhubarb?
Well, technically, but then it’s just strawberry pie. Tastes nice, but you’ll miss that zing. If you’re feeling adventurous, check Serious Eats’ strawberry pie guide.
Why is my pie runny?
Probably too much liquid from the fruit or not enough thickener. Or maybe you didn’t let it cool enough (I’ve been guilty of that too). Next time, drain thawed fruit well.
Can I use store-bought crust?
Oh absolutely. I do it about half the time, especially if I’m short on patience. It’s still homemade where it counts.
How do I make it vegan?
Swap the butter for a plant-based stick, skip the egg wash, and use your favorite vegan crust. Tastes just as bright, honestly.
What’s the best way to reheat?
I just pop a slice in the microwave for 20 seconds, but if you want the crust to stay crisp, use a low oven for 10 minutes. Or eat it cold; it’s proper good that way.

One last thing—ever notice how baking pie makes you feel like you’ve achieved something major, even if your socks don’t match and the kitchen’s a mess? That’s why I keep coming back to this recipe. Hope you love it as much as we do. If you want to geek out on the science behind fruit pies (and why they bubble over), King Arthur’s pie troubleshooting guide is one I always check when things go sideways.