Making a strawberry rhubarb pie is a delicious way to combine the sweet and tart flavors of these two fruits. Here’s a simple recipe to guide you through the process:


  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • Ice water (around 1/4 to 1/2 cup)

For the filling:

  • 3 cups rhubarb, chopped into 1/2-inch pieces
  • 3 cups strawberries, hulled and sliced
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, cut into small pieces

For the topping:

  • 1 egg, beaten
  • 1 tablespoon milk
  • Coarse sugar (optional)


  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold, cubed butter.
  3. Use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse crumbs. The butter should be pea-sized or smaller.
  4. Gradually add ice water, a tablespoon at a time, mixing gently with a fork after each addition. Stop adding water once the dough comes together and can be formed into a ball. Be careful not to overwork the dough.
  5. Divide the dough into two portions, one slightly larger than the other. Flatten each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
  6. In a large bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently until the fruits are coated evenly. Let the mixture sit for about 10-15 minutes to allow the fruits to release their juices.
  7. Roll out the larger portion of the dough on a lightly floured surface to fit the bottom of a 9-inch pie dish. Carefully transfer the dough to the dish, pressing it gently into the bottom and up the sides.
  8. Pour the fruit filling into the pie crust, spreading it out evenly. Dot the top with small pieces of butter.
  9. Roll out the remaining dough to fit the top of the pie. You can choose to create a lattice design or simply cover the pie with a full crust. If using a full crust, make sure to cut a few slits on the top to allow steam to escape.
  10. In a small bowl, whisk together the beaten egg and milk. Brush the egg wash lightly over the top crust. Sprinkle some coarse sugar on top if desired.
  11. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for about 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
  12. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This will allow the filling to set.

Enjoy your homemade strawberry rhubarb pie! It can be served on its own or with a scoop of vanilla ice cream for an extra treat.

Image from Wikipedia