This classic Strawberry Rhubarb pie can be ready for the oven about 15 minutes. We’ll be using fresh strawberries, fresh rhubarb, and a refrigerated crust. If this is your first time using refrigerated crusts, be sure to read the package. The crusts should sit at room temperature to allow the dough to soften. If you’re super short on time, check out our Quick & Easy Strawberry Rhubarb Pie Recipe. It uses canned strawberry rhubarb pie filling and can be in the oven in 5 minutes.
I live in New England where rhubarb is grown locally. I’ve traveled enough to realize that rhubarb is not available in many areas of the country. It resembles stalks of celery and has a rather short shelf life. I’ve seen dozens of posts and comments online asking what the heck rhubarb is. If it isn’t available in your local grocery stores then you might have to resort to using canned pie filling. Lucky Leaf makes canned strawberry rhubarb pie filling.
IMPORTANT WARNING: If you’re making this pie with fresh rhubarb, do not use the leaves. Rhubarb leaves are poisonous. Being part Squamscot Native American and living in an area that my ancestors settled, I’ve heard people say “The early settlers use to cook the rhubarb leaves.” NO THEY DIDN’T. Rhubarb leaves have a very high concentration of oxalic acid and a few other irritating compounds. While you’d have to eat a lot of leaves to reach severe toxicity, even small amounts can cause nausea, stomach pain, or worse. That’s why the rule in every kitchen is leaves off, stalks only.
The good news is that rhubarb stalks are completely safe and are the only part used in pies, jams, sauces, and compotes. As long as the leaves are trimmed away and discarded, you’re working with the classic, tart, rosy ingredient everyone loves in strawberry–rhubarb pie. If you find fresh rhubarb with the leaves still on the stalks, be sure to thoroughly wash your hands after removing and discarding the leaves as well as any surface to which they came into contact.
Strawberry rhubarb pie delivers a perfect sweet‑yet-tart balance that feels like early summer in every bite. The strawberries melt into a bright, jam-like sweetness while the rhubarb adds a lively, refreshing tang, creating a flavor contrast that’s both nostalgic and energizing. Paired with a flaky crust and that signature ruby‑red filling, it’s a pie that feels homemade, seasonal, and celebratory. This is the type of pie that people look forward to as soon as the warm weather returns.
What You’ll Need To Make This Pie
Tools & Utensils
- 9-inch deep dish pie plate
- Wwire cooling rack
- Spatula or spoon
- Measuring cup
- Set of measuring spoons
Key Ingredients
- Refrigerated pie crusts
- Fresh strawberries
- Fresh rhubarb (stalks)
- Granulated sugar
- Cornstarch
- Lemon juice
- Vanilla extract
Classic Strawberry Rhubarb Pie From Scratch
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 spatula or spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 2 refrigerated pie crusts
- 3 cups fresh strawberries stems removed and sliced
- 3 cups fresh rhubarb chopped
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
Instructions
Preheat Oven
- Preheat oven to 425℉.
- Place sheet of aluminum foil on bottom rack. This is to catch any juices that bubble from the pie while baking.
- Remove the crusts from the refrigerator and allow to sit at room temperature for 15-20 minutes or as directed on the box.
Prepare The Filling
- Slice the strawberries and chop the rhubarb.
- In large bowl combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla. Toss gently and allow to sit for 10–15 minutes. This will allow the strawberries to begin releasing the juices.
Assemble The Pie
- Place bottom crust in pie plate and add the filling. Make sure the fruit is level across the top.
- Add the top crust and flute or crimp the edge. Cut at least 4 slits in the top crust to allow the filling to vent while baking.
Bake
- Bake on middle rack at 425°F for 15 minutes then reduce the temp to 375°F and bake for an additional 40–50 minutes.
- Pie is done when crust is golden brown AND when the filling starts to bubble.
Cool
- Allow to sit on wire cooling rack for at least 3 hours. This will allow the filling to thicken.
