Strawberry Rhubarb Pie with Flaky Crust

Bright, jammy strawberries meet tart rhubarb under a golden, flaky crust that cracks with every forkful. This strawberry rhubarb pie is the kind of dessert that smells like summer and tastes even better the next day. I perfected this version after testing it 10 times at home and while developing menus as a pastry chef; the balance of sugar, acid, and thickener was tuned in small batches until it felt just right. The crust is a cold-butter, quick-lamination technique that yields layers without fuss. Read on for precise measurements, timing, and pro tips so your pie comes out reliably excellent every time. For another fruit-and-cheese contrast, try a rustic apple cheddar pie to pair with coffee or tea.

Why This Recipe Works

Balanced sugar and acid: the right amount of sugar plus a splash of lemon keeps the filling bright without being cloying.
Layered texture: a laminated, cold-butter crust creates flaky layers that resist sogginess from the juicy filling.
Proper thickening: a mix of tapioca and cornstarch gives a glossy, stable filling that slices cleanly.
Temperature control: chilling both dough and filling shortens bake time and prevents blowouts.
Tested technique: refined across multiple trials to reduce weeping and undercooked centers.

Ingredients Breakdown

Pie crust (makes a double crust): 350 g (2 3/4 cups) all-purpose flour — provides structure; weigh for accuracy. 10 g (2 tsp) fine salt — use Diamond Crystal; if using Morton’s, halve the amount. 280 g (2 sticks / 1 cup) unsalted butter, cold and cubed — cold butter yields flaky layers. 60–90 ml (1/4–3/8 cup) ice water — add gradually, do not overwork the dough.
- Substitution: use 340 g (3 1/4 cups) 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum; texture will be slightly crumblier.
Filling:
- 450 g (3 cups) hulled, quartered strawberries — fresh preferred; frozen will add extra liquid.
- 375 g (2 1/2 cups) chopped rhubarb (about 3 stalks) — rhubarb pie flavor; trim fibrous ends.
- 200 g (1 cup) granulated sugar — adjusts with ripeness of fruit; reduce by 25 g (2 tbsp) if berries are very sweet.
- 60 g (1/4 cup) light brown sugar — deepens flavor.
- 40 g (1/3 cup) tapioca pearls, quick-cooking, ground or 30 g (3 tbsp) cornstarch — tapioca gives clearer, glossy filling; cornstarch thickens more quickly but can look opaque.
- 1 tbsp lemon juice (15 ml) and 1 tsp lemon zest — brightens the filling.
- Pinch of fine salt and 1/2 tsp vanilla extract — seasoning and aroma.
Egg wash: 1 large egg beaten with 1 tbsp (15 ml) water — for a glossy crust.
Optional: coarse sugar for sprinkling.

Note: If you try a different balance of sugar, expect slightly different set and color. For inspiration using leftover pie, see this apple pie bread pudding technique.

Essential Equipment

23 cm (9-inch) deep-dish pie plate — a smaller dish will overflow.
Food scale — for consistent flour and sugar measurements.
Pastry cutter or two knives, or a stand mixer with paddle — to cut butter without warming it.
Rolling pin and bench scraper — for handling dough.
Rimmed baking sheet (half-sheet) to catch drips — prevents oven mess.
Fine-mesh sieve or small sieve for sprinkling sugar or cornstarch.
Optional: pastry blender and pie weights or dried beans for blind baking.
For a tutorial on working with pastry tools, see how we use them in the cookies and cream pie recipe.

Step-by-Step Instructions

Prep Time: 30 minutes; Cook Time: 50 minutes; Inactive Time: 1 hour (chill dough); Total Time: about 2 hours; Servings: 8 slices.

Step 1: Make the dough

Combine 350 g (2 3/4 cups) all-purpose flour and 10 g (2 tsp) fine salt in a bowl. Cut in 280 g (2 sticks / 1 cup) cold, cubed unsalted butter until pea-size pieces remain, about 6–8 pulses if using a food processor. Add 60–90 ml (1/4–3/8 cup) ice water a tablespoon at a time until dough holds when pinched; do not overwork.

Step 2: Chill and rest the dough

Divide dough into two disks, flatten slightly, wrap in plastic, and chill for at least 1 hour or up to 2 days. Chilling firms the butter and relaxes gluten; this prevents shrinking during baking.

Step 3: Prepare the filling

Toss 450 g (3 cups) hulled strawberries and 375 g (2 1/2 cups) chopped rhubarb with 200 g (1 cup) granulated sugar, 60 g (1/4 cup) light brown sugar, 40 g (1/3 cup) ground quick-cooking tapioca (or 30 g / 3 tbsp cornstarch), 15 ml (1 tbsp) lemon juice, 1 tsp lemon zest, and a pinch of salt. Let sit 15–20 minutes to macerate — fruits will release juices and the thickener will begin absorbing.

Step 4: Roll and assemble the crust

On a lightly floured surface, roll one disk to a 30 cm (12-inch) circle and fit into a 23 cm (9-inch) pie plate; leave a 2 cm (3/4-inch) overhang. Pour in the filling, mounding slightly in center. Roll the second disk to about 28 cm (11 inches) and place over filling; trim and crimp edges. Cut vents in top or weave a lattice.

Step 5: Egg wash and chill again

Brush the top crust with the egg wash (1 large egg + 1 tbsp water) and sprinkle coarse sugar if desired. Chill assembled pie for 20–30 minutes — this helps reduce shrinkage and keeps butter cold for a flakier crust.

Step 6: Bake

Place pie on a rimmed baking sheet and bake in a preheated oven at 220°C (425°F) for 20 minutes to set crust and start browning. Reduce heat to 190°C (375°F) and bake another 30–35 minutes, until the crust is deep golden and filling bubbles through vents. Total bake about 50–55 minutes. Cover edges with foil if browning too quickly after 30 minutes.

Step 7: Cool and set

Remove pie and cool on a wire rack for at least 3 hours to allow filling to set. For clean slices, wait 4 hours or refrigerate overnight. Slice and serve at room temperature.

Expert Tips & Pro Techniques

Chill is your friend: keep butter and dough cold at every stage to ensure flakiness. A chilled pie also reduces slumping.
Prevent soggy bottom: blind-bake the bottom crust for 10 minutes at 190°C (375°F) if using very juicy fruit or a shallow pan.
Coating fruit: toss the fruit with the thickener and let it sit; this absorbs some liquid and prevents a runny center.
Common mistake: overfilling the pie leads to boil-overs. Leave a 1–2 cm (1/2-inch) headspace and use a rimmed sheet to catch spills.
Make-ahead: you can freeze the assembled, unbaked pie for up to 2 months. Bake from frozen, adding 10–15 minutes to the total time.
Professional shortcut: grate frozen butter into flour, then work briefly until pea-sized; this speeds the process while keeping butter cold.
Flavor boost: fold 1 tbsp of strawberry jam into the filling for a glossy finish and extra strawberry depth.
For even bake: rotate the pie halfway through the second bake period.

For ideas on making pies ahead and freezing, review tips from our peanut butter pie storage notes and adapt them.

Storage & Reheating

Refrigerator: Cover the cooled pie loosely with foil or place in an airtight container. Keep for 3–4 days. Slice before storing to make reheating easier.
Freezer: Pie freezes well for up to 2 months. Wrap tightly in plastic wrap and foil, or freeze in a rigid container. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat slices in a 175°C (350°F) oven for 10–12 minutes until warm. Avoid the microwave for whole slices — it will make the crust soggy.

Variations & Substitutions

Gluten-Free Version: Replace all-purpose flour with a 1:1 GF blend (350 g). Add 1/2 tsp xanthan gum to the crust. Chill longer and bake 3–5 minutes longer.
Low-Sugar Version: Reduce granulated sugar to 140 g (2/3 cup) and use 1–2 tbsp maple syrup if berries are underripe; filling will be less set and slightly tarter.
Lattice vs. Crumb Topping: Use a crumb streusel (60 g / 1/2 cup flour, 50 g / 1/4 cup brown sugar, 56 g / 4 tbsp butter) instead of a top crust. Bake at same temps; top may brown faster—watch after 25 minutes.
Vegan Option: Use 200 g (7 oz) coconut oil or vegan butter in crust and an aquafaba (3 tbsp) wash for shine. Filling remains the same but chill longer to set.
Mixed Berry Version: Replace half the strawberries with blueberries or raspberries; no other changes needed.

Serving Suggestions & Pairings

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for contrast.
A bright goat cheese or mascarpone on the side complements the tart rhubarb.
Pair with a light sparkling rosé or an Americano for after-dinner company.
For a fall twist, serve alongside a slice of bourbon pumpkin pie to cover seasonal menus.

Nutrition Information

Per serving (1 slice; recipe makes 8 slices)

Calories: 420 kcal
Total Fat: 20 g
Saturated Fat: 11 g
Cholesterol: 60 mg
Sodium: 210 mg
Total Carbohydrates: 58 g
Dietary Fiber: 3 g
Sugars: 36 g
Protein: 4 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my pie turn out watery?
A: Watery filling usually means too little thickener or undercooked filling. Make sure to toss fruit with tapioca or cornstarch and bake until filling bubbles through vents. Let the pie cool 3–4 hours to fully set.

Q: Can I make this without eggs for the wash?
A: Yes — brush the crust with milk, cream, or a plant-based milk for color. Egg wash gives best shine and color, but milk works fine.

Q: Can I double this recipe to make two pies?
A: Yes. Double all ingredients and make two separate crusts and fillings. Bake pies on separate racks or one at a time. If baking both at once, rotate pans halfway through baking for even browning.

Q: Can I prepare this the night before?
A: Yes. You can assemble the pie the night before and keep it covered in the refrigerator. Bake the next day from cold and add 5–10 minutes to baking time.

Q: How long does this pie keep in the fridge?
A: Stored covered, the pie stays good for 3–4 days. The filling will continue to firm up, and crust may lose some crispness.

Q: My crust shrank in the oven. What happened?
A: Shrinkage comes from overworking the dough or not chilling it enough after shaping. Chill the assembled pie for 20–30 minutes before baking and avoid stretching the dough when fitting it into the pan.

Q: Can I use frozen strawberries or rhubarb?
A: You can, but frozen fruit releases more water. Thaw and drain excess liquid, or increase the thickener (add 1–2 tbsp tapioca) and bake a bit longer.

Conclusion

A well-made strawberry rhubarb pie is summer in pastry form. For more technique ideas and alternate takes, check out Sally’s Strawberry Rhubarb Pie for her approach to lattice work and assembly, and read this award-winning strawberry rhubarb pie for another high-scoring variation on filling balance.