Strawberry-Rhubarb Pie
Make a sweet-tart pie with ruby-red filling and a flaky, buttery homemade pie crust. Hands down, one of the best ways to use strawberries and rhubarb together!
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It’s Memorial Day weekend and if you ask me, that’s the perfect excuse to make a stellar pie. Wouldn’t you agree?
If you’re a fan of strawberries and rhubarb, then this recipe is going to hit all the right notes. It has a gorgeous filling made with fresh strawberries and rhubarb, plus a perfectly buttery, flaky homemade pie crust.
This recipe originally appeared on my blog, where it received dozens of rave reviews. It is now available exclusively on Substack for supporting members. Here’s what one reader had to say about this recipe:
Rhubarb is such a funny ingredient. Some folks take to its puckery, tangy taste right away. For others, rhubarb desserts take some growing into. And yet, this simple pie recipe has made a rhubarb fan of just about everyone who’s had a slice.
This really is a delightful pie. Ruby-red filling is made with fresh, seasonal fruit, then baked until bubbly in a golden pie crust. The end result has the ideal balance of sweet and tart, which goes wonderfully with a generous scoop of cold vanilla ice cream. Don’t tell me you can resist that combo because frankly, I won’t believe you.
Go snag some rhubarb at the market this weekend and make some magic happen.
Make It Red, White and Blue
Feeling ambitious? Why not whip up both a strawberry-rhubarb pie and a blueberry pie? Serve them with vanilla ice cream, and presto! You've got yourself a stunning red, white, and blue dessert offering.
Ingredient Notes
Here’s a quick overview of what you’ll need. Scroll down to the recipe card for a printable list.
Pie Crust - You’ll need one batch of my favorite pie crust recipe. I have not tested this pie with other kinds of pie crust.
Rhubarb – Sliced into ½ inch slices.
Strawberries
Sugar
Cornstarch – Added to thicken the pie filling.
Salt
Lemon zest and juice – Use fresh lemon juice, not bottled.
Coarse sugar – I love giving this pie a sprinkling of coarse sugar (also called decorating sugar) for a beautiful caramelization and crunch on the crust.
Egg – Lightly beaten with a bit of water for an egg wash. This gives the pie crust a golden shine when it bakes.
When is rhubarb in season?
In the U.S. rhubarb is typically in season from April through June. If you live in a cooler area, the season may extend into July. Peak season for rhubarb is generally in late spring to early summer when the stalks are most tender.
Do you have to peel rhubarb before making a pie?
Unless your rhubarb stalks are particularly thick, peeling isn’t necessary. They’re usually ready-to-bake if you buy them in season. Rhubarb stalks only tend to get thicker and more fibrous by midsummer, after which point you may want to peel them.
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