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The Absolute Best Strawberry Rhubarb Pie with a Guaranteed Flaky Crust

A close-up of a thick slice of strawberry rhubarb pie showing juicy filling and a flaky, golden-brown crust.
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This easy strawberry rhubarb pie recipe delivers the perfect balance of sweet strawberries and tart rhubarb, baked in a buttery, flaky crust. It tastes like summer and is simple to make.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh rhubarb, cut into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved or quartered
  • 1 3/4 cups granulated sugar (adjust to taste)
  • 1/2 cup packed light brown sugar
  • 1/2 cup cornstarch (this is a secret tip for perfect filling)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Prepare the Flaky Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a separate large bowl, combine the cut rhubarb and strawberries. In a small bowl, whisk together the granulated sugar, brown sugar, cornstarch, lemon juice, cardamom, and black pepper. Pour the sugar mixture over the fruit and gently toss to coat everything evenly. Let the filling sit for 30 minutes while you roll out the dough.
  3. Assemble the Pie: Preheat your oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Pour the fruit filling into the crust.
  4. Create the Top Crust: Roll out the second disk of dough. You can cut strips for a lattice pie crust tutorial or place the whole circle over the filling. If using a full top crust, cut several slits in the top to allow steam to escape. Crimp the edges of the top and bottom crusts together to seal.
  5. Bake: Brush the top crust lightly with the egg wash. Place the pie on a baking sheet to catch any drips. Bake at 400 degrees F for 20 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  6. Cool: Let the pie cool completely on a wire rack for at least 4 hours before slicing. This step is crucial for the filling to set properly.

Notes

  • For the flakiest crust, keep all your dough ingredients, especially the butter, very cold.
  • If you prefer a crumble topping instead of a top crust, use 1 1/2 cups flour, 1 cup rolled oats, 1 cup brown sugar, 1/2 teaspoon cinnamon, and 1/2 cup cold butter cut into small pieces. Mix until crumbly and sprinkle over the filling before baking.
  • If your rhubarb stalks are very thick, slice them thinner to ensure they cook down evenly with the strawberries.

Nutrition

Find it online: https://kingscook.com/best-strawberry-rhubarb-pie-recipe/