Is there anything more comforting than a homemade fruit pie cooling on the counter, filling your kitchen with the smell of butter and warm sugar? This easy strawberry rhubarb pie recipe is my go-to when I want something that feels nostalgic and special, without being complicated or fussy. You get that perfect sweet tart strawberry rhubarb filling tucked inside a bakery style flaky pie crust, made with simple ingredients that deliver big flavor in every bite.
I love serving this as a family friendly dessert idea for relaxed weekends, but it’s just as impressive as a crowd pleasing holiday dessert or potluck showstopper. Whether you grew up with strawberry rhubarb pie or you’re trying it for the first time, this emotional strawberry rhubarb pie feels like a warm hug on a plate—familiar, cozy, and just a little bit magical.
Key Benefits of This pies strawberry rhubarb Emotional Ultimate Delight
When you’re craving a comforting homemade fruit pie that feels both nostalgic and a little special, this emotional strawberry rhubarb pie really delivers. It combines a sweet tart strawberry rhubarb filling with a bakery style flaky pie crust, giving you that classic summer pie dessert vibe without hours of complicated prep.
Here’s what makes this easy strawberry rhubarb pie recipe such a keeper:
Simple ingredients, big flavor
You don’t need anything fancy to impress. Fresh strawberries, tender rhubarb stalks, a bit of sugar, and pantry staples come together to create a rich, bright filling that tastes like pure sunshine in a slice.
Impressive yet beginner friendly
Even if you’re new to fruit pies, the steps are straightforward and forgiving. With clear guidance, you’ll feel confident tackling the crust and filling, and you’ll end up with a pie that looks like it came from a bakery window.
Perfect balance of sweet and tart
The natural tang of rhubarb and the juicy sweetness of strawberries create that classic sweet tart strawberry rhubarb filling everyone loves—never cloying, never flat, just beautifully balanced.
Versatile for any occasion
This pie is a family friendly dessert idea for lazy Sunday dinners, but it also shines as a crowd pleasing holiday dessert, potluck centerpiece, or summer cookout treat. Dress it up with vanilla ice cream or keep it simple and rustic.
Comfort in every slice
There’s something emotional about cutting into a warm, golden pie that you made with your own hands. Each slice feels like a little celebration—of seasonal fruit, of home baking, and of the joy of sharing dessert with people you love.
Ingredients for Your pies strawberry rhubarb Emotional Ultimate Delight
Think of this list as your little roadmap to a sweet tart strawberry rhubarb filling tucked inside a bakery style flaky pie crust. Before you start, go ahead and set out a 9-inch pie dish, a couple of mixing bowls, and some counter space—you’re about to make something wonderful.
For the Flaky Pie Crust
This classic crust is buttery, tender, and sturdy enough to hold all that juicy fruit.
2 ½ cups all purpose flour
1 tablespoon granulated sugar
1 teaspoon fine sea salt
1 cup (2 sticks) cold unsalted butter, cut into small cubes
½ to ¾ cup ice water, added a little at a time as needed
Tip: The colder the butter and water, the flakier your homemade pie crust will be. If your kitchen is warm, pop the flour and butter into the fridge for 10–15 minutes before you start.
For the Sweet Tart Strawberry Rhubarb Filling
This is where the emotional strawberry rhubarb magic happens—bright, juicy, and beautifully balanced.
3 cups fresh strawberries, hulled and sliced
3 cups tender rhubarb stalks, trimmed and chopped into ½-inch pieces
¾ cup granulated sugar (use up to 1 cup if you prefer a sweeter pie)
¼ cup light brown sugar, packed
¼ cup cornstarch (as a thickener for the pie filling)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
Tip: If your strawberries are very ripe and juicy, you can add an extra teaspoon of cornstarch to help the filling set nicely.
For Finishing the Pie
These simple touches give your pie that golden, bakery style finish.
1 large egg, beaten with 1 tablespoon milk or cream (for the egg wash)
1–2 tablespoons coarse sugar or granulated sugar, for sprinkling over the crust
Tip: Brushing the crust with egg wash and sprinkling sugar on top creates a gorgeous, glossy, golden brown finish that makes your pie look as good as it tastes.
Instructions for pies strawberry rhubarb Emotional Ultimate Delight
Follow these steps and imagine I’m right there in the kitchen with you, guiding you through every fold, roll, and crimp.
Prepare the flaky pie dough from scratch
In a large mixing bowl, whisk together the flour, sugar, and salt.
Add the cold unsalted butter cubes and use your fingertips or a pastry cutter to work them into the flour until you have pea-sized pieces.
Sprinkle in the ice water a tablespoon at a time, gently tossing with a fork until the dough just comes together and holds when pressed.
Divide the dough into two equal portions, shape each into a flat disc, wrap tightly, and chill the dough before rolling for at least 1 hour.
Tip: If the butter starts to soften, pop the bowl into the fridge for 10–15 minutes. Cold butter is the secret to a truly bakery style flaky pie crust.
Make the sweet tart strawberry rhubarb filling
In another mixing bowl, combine the sliced strawberries and chopped rhubarb.
Add the granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and salt.
Toss gently until the fruit is evenly coated and no dry cornstarch remains.
Let the filling sit for 10–15 minutes to release some of the juices and activate the thickener.
Tip: If the mixture looks very watery after resting, you can sprinkle in an extra teaspoon of cornstarch and toss again.
Roll out the bottom crust and line the pie dish
On a lightly floured surface, roll out one disc of dough into a circle about 12 inches in diameter. A rolling pin makes this easy—start from the center and work outward, turning the dough as you go.
Carefully lift the dough and line your 9-inch pie dish, easing it into the corners without stretching.
Trim any overhang to about 1 inch beyond the edge of the dish.
Slide the prepared pie shell into the fridge to chill while you work on the top crust.
Tip: Keeping the bottom crust cold helps prevent a soggy bottom and supports the weight of the strawberry rhubarb filling.
Assemble the strawberry rhubarb pie
Give the filling a quick stir, then pour it into the chilled bottom crust, spreading it out evenly.
Roll out the second disc of dough to about the same size as the first.
Now you can choose your finish:
Lattice crust: Cut the rolled dough into strips about ½–¾ inch wide and create a lattice pie crust top, weaving the strips over the filling.
Full top crust: Lay the whole sheet of dough over the filling and cut a few steam vents in the center.
Fold the overhanging dough from the bottom crust up and over the edge of the top crust.
Crimp the edges for a rustic look using your fingers or a fork.
Tip: Place the assembled pie in the fridge for 15–20 minutes while you heat the oven. A chilled, assembled pie holds its shape beautifully in the oven.
Brush with egg wash and get ready to bake
Preheat your oven to 400°F (200°C) and position a rack in the middle of the oven.
Place the pie on a parchment-lined baking sheet to catch any bubbling juices.
Using a pastry brush, brush the crust with egg wash, then sprinkle coarse or granulated sugar over the top for extra shine and crunch.
Bake until bubbly and golden brown
Slide the pie (on its baking sheet) onto the middle rack.
Bake at 400°F (200°C) for 20 minutes, then reduce the temperature to 375°F (190°C).
Continue baking for 30–40 minutes, or until the crust is deeply golden and the strawberry rhubarb filling is bubbling through the vents or lattice.
Tip: If the edges brown too quickly, gently cover them with a pie shield or strips of foil and keep baking until the center is fully bubbly.
Cool on a wire rack before slicing
Transfer the baked pie to a wire rack and let it cool for at least 2–3 hours.
This cooling time allows the filling to thicken and set, so your slices hold together instead of running all over the plate.
Tip: It’s tempting to cut into your emotional strawberry rhubarb pie right away, but a little patience here is key to clean, beautiful slices and the best texture in every bite.
Pro Tips and Variations for Your pies strawberry rhubarb Emotional Ultimate Delight
Think of this section as your little toolkit for making this emotional strawberry rhubarb pie truly your own—more confident, more flavorful, and perfectly tailored to your kitchen.
Get a Flaky, Never-Soggy Crust
A bakery style flaky pie crust makes all the difference, and a few small habits go a long way:
Keep everything cold
Use cold unsalted butter and ice water.
If the dough feels soft or sticky, chill it for 10–15 minutes before rolling again.
Prevent a soggy bottom crust
Place the pie on the lower or middle oven rack so the bottom gets enough heat.
Bake on a preheated baking sheet to give the base an extra boost of warmth.
Let the filling rest and thicken slightly before you pour it into the crust so it’s not too watery going in.
Don’t rush the bake
The crust should be deeply golden brown, not pale. This ensures the bottom crust is cooked through and crisp.
Master the Sweet Tart Strawberry Rhubarb Filling
The heart of this recipe is that sweet tart strawberry rhubarb filling, and you can adjust it to your taste and fruit:
How to thicken a runny pie filling
Use the full amount of cornstarch, and if your fruit is especially juicy, add an extra teaspoon.
Let the fruit sit with sugar and cornstarch for 10–15 minutes so the juices start to release and bind with the thickener.
Adjust the sweetness for tart rhubarb
Prefer a sharper, tangy dessert? Use the lower end of the sugar range.
Want a softer, more comforting sweetness? Add a couple extra tablespoons of sugar or a splash more vanilla extract.
Using frozen strawberries and rhubarb
You can absolutely use frozen fruit in this emotional strawberry rhubarb pie.
Do not thaw completely—use partially thawed fruit and add 1–2 extra teaspoons of cornstarch to account for additional liquid.
Make-Ahead and Freezer Tips
If you like to be prepared, this recipe loves a bit of planning:
Make ahead pie dough
Wrap each dough disc tightly and refrigerate for up to 3 days.
For longer storage, freeze for up to 2 months, then thaw overnight in the fridge before rolling.
Freeze the assembled pie
Assemble the pie right up to the egg wash, then freeze until firm.
Wrap well and bake from frozen, adding extra time in the oven until the crust is golden and the filling is bubbling.
Flavor Upgrades and Cozy Twists
Once you’ve nailed the basics, play with flavors to match the season or your mood:
Warm spice notes
Add ¼–½ teaspoon cinnamon or a pinch of nutmeg to the filling for a cozy, comforting twist.
Bright citrusy lift
Increase the lemon zest or add a bit of orange zest to highlight the brightness of the strawberries and rhubarb.
Almond bakery vibes
Swap a splash of vanilla for almond extract for that nostalgic bakery-style flavor. A little goes a long way.
Fun Variations: From Crumble Topping to Galette
You can completely change the look and feel of this pies strawberry rhubarb emotional ultimate delight without changing the core recipe:
Crumble topping instead of lattice
Replace the top crust with an oat crumb topping made from butter, flour, oats, and sugar.
This gives you a rustic strawberry rhubarb crumble pie with extra texture and crunch.
Rustic galette style
Roll one large circle of dough, pile the filling in the center, and fold the edges over, leaving the middle exposed.
A galette is simpler, bakes a bit faster, and looks beautifully rustic—perfect for relaxed entertaining.
Mini strawberry rhubarb pies
Use a muffin tin or small tart pans and reduce the baking time.
These are ideal for parties, picnics, or when everyone wants their own individual emotional strawberry rhubarb treat.
With these pro tips and variations, you can confidently adapt the recipe to whatever fruit you have, however much time you’ve got, and the exact kind of sweet-tart, cozy mood you’re craving.
Serving Suggestions for Your pies strawberry rhubarb Emotional Ultimate Delight
Once your pies strawberry rhubarb emotional ultimate delight has cooled and the sweet tart strawberry rhubarb filling has set, it’s time for the best part—serving it. Here are a few simple ways to turn each slice into a little moment of emotional comfort.
How to Serve for the Best Flavor
Warm and cozy
For that nostalgic homemade fruit pie experience, serve the pie slightly warm.
Reheat individual slices in a low oven (around 300°F / 150°C) for 8–10 minutes, just until the crust feels crisp and the center is gently warmed.
Room temperature elegance
If you prefer clean, neat slices and a more refined presentation, serve the pie at room temperature.
This is a great option for brunch tables, potlucks, or when you’re arranging a dessert spread in advance.
Perfect Pairings
Pairings are where your emotional strawberry rhubarb pie really shines. Try one of these simple, crowd pleasing options:
Classic à la mode
Add a scoop of vanilla ice cream next to each slice so it melts into the warm pie.
The creamy sweetness balances the tart rhubarb and juicy strawberries beautifully.
Light and airy
Top with a generous dollop of softly whipped cream and a sprinkle of lemon zest.
This keeps things light while still feeling special and bakery worthy.
Fresh and bright
Garnish with fresh mint sprigs or a few sliced strawberries on the plate.
It adds a pop of color and a fresh contrast to the rich crust.
When to Serve This Pie
This pies strawberry rhubarb emotional ultimate delight fits into just about any occasion where you want a cozy, memorable dessert:
Family friendly dessert idea for relaxed Sunday dinners
Summer cookouts and backyard barbecues, served slightly chilled with ice cream
Spring brunch gatherings, cut into smaller wedges for a dessert buffet
Romantic date night dessert, shared warm from the oven with two forks
Presentation Tips for a Bakery Style Moment
Use a sharp knife and wipe it clean between slices to keep the edges neat.
Serve each piece on a small plate with a little extra sauce or melted ice cream pooling to one side.
Add a light dusting of powdered sugar just before serving for that bakery style touch.
With a few thoughtful touches and the right pairings, every slice of this sweet tart strawberry rhubarb pie becomes more than just dessert—it becomes a little emotional ultimate delight you’ll look forward to sharing again and again.
Bringing Your pies strawberry rhubarb Emotional Ultimate Delight Together
By now, you’ve taken simple ingredients—fresh strawberries, tart rhubarb, flour, butter, and sugar—and turned them into a pies strawberry rhubarb emotional ultimate delight that feels like pure comfort in every slice. This isn’t just a sweet tart strawberry rhubarb pie; it’s the kind of homemade fruit pie that slows everyone down around the table and invites them to stay for “just one more” bite.
What I love most about this recipe is how approachable it is. Even if you’re not an experienced baker, you can still achieve a bakery style flaky pie crust and a perfectly set, juicy filling with a few mindful steps: keeping the dough cold, letting the fruit rest, and baking until the juices bubble. Each of those choices adds up to a dessert that looks impressive but feels wonderfully doable.
As you make this emotional strawberry rhubarb pie more than once—and you will—you’ll start to put your own spin on it. Maybe you’ll add a crumble topping, play with cinnamon or orange zest, or turn it into mini pies for special occasions. However you customize it, the heart of the recipe stays the same: a cozy, nostalgic, family friendly dessert idea that fits just as easily into a relaxed Sunday dinner as it does on a holiday table.
If this becomes your new “signature” pie, don’t be surprised. It has all the makings of a family favorite dessert—beautiful to look at, simple to share, and unforgettable in that first warm, sweet-tart bite.
Explore more irresistible pie recipes you won’t want to miss:
Pies Strawberry Rhubarb Emotional Ultimate Delight
Ingredients
- Think of this list as your little roadmap to a sweet tart strawberry rhubarb filling tucked inside a bakery style flaky pie crust. Before you start go ahead and set out a 9-inch pie dish, a couple of mixing bowls, and some counter space—you’re about to make something wonderful.
For the Flaky Pie Crust
- This classic crust is buttery tender, and sturdy enough to hold all that juicy fruit.
- 2 ½ cups all purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 1 cup 2 sticks cold unsalted butter, cut into small cubes
- ½ to ¾ cup ice water added a little at a time as needed
- Tip: The colder the butter and water the flakier your homemade pie crust will be. If your kitchen is warm, pop the flour and butter into the fridge for 10–15 minutes before you start.
For the Sweet Tart Strawberry Rhubarb Filling
- This is where the emotional strawberry rhubarb magic happens—bright juicy, and beautifully balanced.
- 3 cups fresh strawberries hulled and sliced
- 3 cups tender rhubarb stalks trimmed and chopped into ½-inch pieces
- ¾ cup granulated sugar use up to 1 cup if you prefer a sweeter pie
- ¼ cup light brown sugar packed
- ¼ cup cornstarch as a thickener for the pie filling
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- Tip: If your strawberries are very ripe and juicy you can add an extra teaspoon of cornstarch to help the filling set nicely.
For Finishing the Pie
- These simple touches give your pie that golden bakery style finish.
- 1 large egg beaten with 1 tablespoon milk or cream (for the egg wash)
- 1 –2 tablespoons coarse sugar or granulated sugar for sprinkling over the crust
- Tip: Brushing the crust with egg wash and sprinkling sugar on top creates a gorgeous glossy, golden brown finish that makes your pie look as good as it tastes.
Instructions
- Follow these steps and imagine I’m right there in the kitchen with you, guiding you through every fold, roll, and crimp.
Prepare the flaky pie dough from scratch
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Add the cold unsalted butter cubes and use your fingertips or a pastry cutter to work them into the flour until you have pea-sized pieces.
- Sprinkle in the ice water a tablespoon at a time, gently tossing with a fork until the dough just comes together and holds when pressed.
- Divide the dough into two equal portions, shape each into a flat disc, wrap tightly, and chill the dough before rolling for at least 1 hour.
- Tip: If the butter starts to soften, pop the bowl into the fridge for 10–15 minutes. Cold butter is the secret to a truly bakery style flaky pie crust.
Make the sweet tart strawberry rhubarb filling
- In another mixing bowl, combine the sliced strawberries and chopped rhubarb.
- Add the granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and salt.
- Toss gently until the fruit is evenly coated and no dry cornstarch remains.
- Let the filling sit for 10–15 minutes to release some of the juices and activate the thickener.
- Tip: If the mixture looks very watery after resting, you can sprinkle in an extra teaspoon of cornstarch and toss again.
Roll out the bottom crust and line the pie dish
- On a lightly floured surface, roll out one disc of dough into a circle about 12 inches in diameter. A rolling pin makes this easy—start from the center and work outward, turning the dough as you go.
- Carefully lift the dough and line your 9-inch pie dish, easing it into the corners without stretching.
- Trim any overhang to about 1 inch beyond the edge of the dish.
- Slide the prepared pie shell into the fridge to chill while you work on the top crust.
- Tip: Keeping the bottom crust cold helps prevent a soggy bottom and supports the weight of the strawberry rhubarb filling.
Assemble the strawberry rhubarb pie
- Give the filling a quick stir, then pour it into the chilled bottom crust, spreading it out evenly.
- Roll out the second disc of dough to about the same size as the first.
- Now you can choose your finish:
- Lattice crust: Cut the rolled dough into strips about ½–¾ inch wide and create a lattice pie crust top, weaving the strips over the filling.
- Full top crust: Lay the whole sheet of dough over the filling and cut a few steam vents in the center.
- Fold the overhanging dough from the bottom crust up and over the edge of the top crust.
- Crimp the edges for a rustic look using your fingers or a fork.
- Tip: Place the assembled pie in the fridge for 15–20 minutes while you heat the oven. A chilled, assembled pie holds its shape beautifully in the oven.
Brush with egg wash and get ready to bake
- Preheat your oven to 400°F (200°C) and position a rack in the middle of the oven.
- Place the pie on a parchment-lined baking sheet to catch any bubbling juices.
- Using a pastry brush, brush the crust with egg wash, then sprinkle coarse or granulated sugar over the top for extra shine and crunch.
Bake until bubbly and golden brown
- Slide the pie (on its baking sheet) onto the middle rack.
- Bake at 400°F (200°C) for 20 minutes, then reduce the temperature to 375°F (190°C).
- Continue baking for 30–40 minutes, or until the crust is deeply golden and the strawberry rhubarb filling is bubbling through the vents or lattice.
- Tip: If the edges brown too quickly, gently cover them with a pie shield or strips of foil and keep baking until the center is fully bubbly.
Cool on a wire rack before slicing
- Transfer the baked pie to a wire rack and let it cool for at least 2–3 hours.
- This cooling time allows the filling to thicken and set, so your slices hold together instead of running all over the plate.
- Tip: It’s tempting to cut into your emotional strawberry rhubarb pie right away, but a little patience here is key to clean, beautiful slices and the best texture in every bite.
Notes
Nutrition Information (per serving, approx.)
| Nutrient | Amount |
| Calories | 410 kcal |
| Total Fat | 19 g |
| Saturated Fat | 12 g |
| Carbohydrates | 57 g |
| Sugars | 27 g |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Sodium | 260 mg |
| Cholesterol | 75 mg |
FAQs for pies strawberry rhubarb Emotional Ultimate Delight
Can I use frozen strawberries and rhubarb?
Yes, you can absolutely make this emotional strawberry rhubarb pie with frozen fruit.
Use the fruit partially thawed, not fully defrosted.
Toss it with sugar and cornstarch as directed, then add 1–2 extra teaspoons of cornstarch to help thicken the extra juices.
Expect the pie to take a few extra minutes in the oven, and always bake until the sweet tart strawberry rhubarb filling is bubbling.
How do I store leftover strawberry rhubarb pie?
Once your pies strawberry rhubarb emotional ultimate delight has cooled:
Keep it loosely covered at room temperature for up to 1 day if your kitchen is cool.
For longer storage, cover slices or the whole pie in an airtight container or wrap tightly and refrigerate for 3–4 days.
If you’d like to store it even longer, wrap slices well and freeze for up to 2 months.
Can I make this pie ahead of time?
Definitely—this recipe is very make-ahead friendly.
Bake ahead:
Bake the pie completely, cool it, then refrigerate once it’s at room temperature.
Before serving, warm slices in a low oven (about 300°F / 150°C) until just heated through.
Assemble ahead:
You can prepare the pie dough up to 3 days in advance and keep it well wrapped in the fridge.
For longer storage, freeze the dough discs and thaw in the fridge overnight before rolling.
Why is my strawberry rhubarb filling runny, and how can I fix it?
A runny filling usually comes down to not enough thickener, not enough bake time, or not enough cooling time.
Be sure to use the full amount of cornstarch (and a little extra if your fruit is very juicy).
Bake until the filling is bubbling visibly through the vents or lattice for several minutes—this activates the cornstarch properly.
Let the pie cool on a wire rack for at least 2–3 hours before slicing. This helps the sweet tart strawberry rhubarb filling set and hold its shape.
Can I reduce the sugar in this recipe?
Yes, you can adjust the sweetness to your taste.
It’s fine to cut back the sugar slightly if you prefer a more tart, bright flavor.
Keep in mind that sugar doesn’t just sweeten—it also affects texture and juiciness, so don’t reduce it too dramatically.
If you lower the sugar, make sure you still use enough cornstarch so the filling sets well.
Can I use a store-bought pie crust?
Absolutely—if using a ready-made crust helps you get this emotional strawberry rhubarb pie into the oven faster, go for it.
Use a double crust style package so you have both a bottom and top crust (or a crust and extra dough for a lattice).
Follow the package directions for thawing and handling, but bake according to the recipe until the crust is golden and the filling is bubbling.
A store-bought crust plus a homemade strawberry rhubarb filling still tastes wonderfully cozy and homemade.
Can I make mini strawberry rhubarb pies or a galette instead?
Yes, this recipe is very flexible.
Mini pies:
Use a muffin tin or small tart pans.
Cut circles of dough to fit each cup, then fill and top as desired.
Reduce the baking time—start checking around 20–25 minutes, and bake until the crust is golden and the filling is bubbling.
Rustic galette:
Roll one large circle of dough, pile the filling in the center, and fold the edges over.
Bake on a parchment-lined baking sheet until the crust is crisp and golden and the center is bubbly.
How can I make this recipe gluten-free?
You can easily adapt this pies strawberry rhubarb emotional ultimate delight for gluten-free guests.
Swap the regular flour in the crust for a 1:1 gluten-free flour blend designed for baking.
Make sure your cornstarch and any other ingredients are certified gluten-free.
The rest of the recipe, including the emotional strawberry rhubarb filling, stays exactly the same—cozy, nostalgic, and just as delicious.