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Strawberry Rhubarb Pie

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Flaky Pie Crust filled with fresh tart Rhubarb and Sweet Strawberries. The two balance each other perfectly and create the BEST Strawberry Rhubarb Pie on the planet!

Post Updated: 5-14-2020

Big slice of Strawberry Rhubarb Pie on a fun polka dot plate with fresh strawberries surrounding it and a pretty background.

When I think of “Country” foods… I think BBQ, beans, corn bread, watermelon and a slab of homemade Strawberry Rhubarb Pie! It’s just great Country Cuisine!

I have visions of farm wives baking this pie and placing it on the windowsill to cool.

Now…I realize not everyone is a Rhubarb fan so, we will pause and have a moment of silence for you sad non-rhubarb loving folks….. Okay, that’s enough…back to it!

Side view of Strawberry Rhubarb Pie slice

Even if you are not the world’s biggest rhubarb fan, or a fan of old-fashioned rhubarb pie…you will love strawberry rhubarb pie. The tart of the rhubarb with the sweet of the strawberries…it’s just down right divine! Add a scoop of vanilla ice cream and well… Ssssslaaaaam dunk! That’s a country dessert worth smackin’ yo’ lips for and talking about!

How To Make Fresh Strawberry Rhubarb Pie Filling

I wandered out back yesterday and cut several stalks of rhubarb. (No! It’s not celery! Don’t be insensitive and insult rhubarb that way!)

Cutting Rhubarb makes me happy. I go out there with my largest, sharpest knife, and I cut it down at the base, and then in true swash buckling fashion, I stand up, and I raise the blade up high… and whack it down right below the leaf! Ker-plunk! (Seriously, I feel so cool when I do that! Lol)

I love the color of rhubarb and I even love the smell of it when cutting it up.

Large bunch of fresh picked rhubarb on a cutting board sliced for Fresh Strawberry Rhubarb Pie.

Rhubarb and Strawberry Pie Filling

For this pie you are going to need 4 cups of rhubarb cut into bite size pieces and 2 cups of cut up strawberries! You’ll end up with a bowl full of beautiful reds and greens! Isn’t that pretty?

A large bowl filled with chopped fresh rhubarb and sliced fresh strawberries. The start to an amazing filling for Strawberry Rhubarb Pie.

There ya go…you have your pie filling. Well…just about. Add 1 1/3 cup sugar and 7 Tablespoons of flour. Stir until well combined. Set aside until ready to fill the crust. 

How To Make the Perfect Flaky Pie Crust

I love making pie crust…like seriously…I do! My crust always receives rave reviews. It’s the recipe I’ve used for 30+ years now, and it is always perfect!

There are some key points to making a good flaky crust.

First…make it like Grandma did…with a pastry blender and your hands!

Confession…every time I see a cook use a food processor to make pie dough I cringe and want to run from the room screaming! I know it works… I know, I know, I know! It just doesn’t work for me. I’m old-fashioned when it comes to making pies…especially the crust. You need to feeeeeel it! Cooking is about using your sense’s. (Okay, I’ll step down off my soap box for now…)

Tips for Cutting Shortening Into Flour

When cutting in the shortening…wait…let’s pause for a second and get this out of the way….ALWAYS use shortening! Mini (from “The Help”… and I agree with this) said… “I reckon if there’s anything you’re wanting to know about cooking it’s this (holds up Crisco can)…the most important invention since they put Mayonnaise in a jar!”

Yep…always shortening for that pie crust! Okay back to our regular scheduled programming…. When you “cut in” the shortening be sure it is a fine crumble! Like the photo below.

Shortening being cut into flour and salt for a flaky pie crust for Strawberry Rhubarb Pie.

Adding Water and Forming Pie Dough

Add ice-cold water…right into the center of the mixture.

Grab the bowl and gently toss it around a few times until a soft ball begins to form. I don’t put my hands into the dough yet.

Once a ball begins to form take your fingers and spread them out like a rake. Then quickly go in a scraping motion blending the dough together.

The key is to handle the dough as little as possible. The more you handle, the tougher the dough!

Form two balls. One for the top crust and one for the bottom. Roll out your bottom crust and place it in a deep dish 9 inch pie plate.

Unbaked Rhubarb and Strawberry Pie on lined baking sheet ready to bake.

Adding the Pie filling and pie crust top!

Next sprinkle the bottom of the pie crust with 1/4 cup of the sugar and flour mixture.

TIP: The reason for this is it will caramelize and keep the bottom crust from getting soggy. I know, usually you mix the sugar and flour directly in with the fruit but, this works out GREAT for this rhubarb pie! Rhubarb is full of water and can create a very soggy bottom crust. This will help prevent that.

Add all the beautiful chopped fruit. Once you have that all arranged in the pie shell take the remaining sugar and flour mixture and sprinkle it over the top of the fruit.

Roll out the top crust and place over the pie filling. Crimp the edges and cut slits in the top for steam to escape.

TIP: Line a baking sheet with foil and place pie on top of the foil, so you don’t have a big mess when it bubbles over…and it’s going to bubble over…any good pie does!

Brush the top with milk and sprinkle with sugar.

Baking Strawberry Rhubarb Pie

Place pie in a 425-degree oven for 15 minutes.

Turn the heat down to 325 and continue baking for one hour.

TIP: To keep pie top and edges from getting too brown, check the pie at the 30-minute mark. If crust is golden brown, place a foil tent over the top to keep it from burning.

Whole Strawberry Rhubarb Pie

The house is going to start filling with the amazing sweet smells of strawberries and rhubarb! (They really do need to make a wallflower in this scent!)

Cooling and Serving Rhubarb Pie

When the pie is done, the wonderful gooey filling should be bubbling out.

Slice of Strawberry Rhubarb Pie on a polka-dot plate upclose

Some may think this ruins the look of the pie. I think it adds to it. I think it is the Pies way of teasing you and saying… “Hey, what’s inside is AMAZING!!!”  

That crust is perfect! It’s talking for crying out loud! Lol (I could seriously O.D. on the light flakiness of this crust! If there’s a rehab for that… I don’t want to know!) 

Let pie cool for filling to set up…otherwise you will have Strawberry Rhubarb Lava all over the place!

Once cool, slice and serve. I like to serve mine with a scoop of Vanilla Ice Cream but, it’s just dandy all on its own! Oh…heavenly days…look at that! (I will not disclose how many slices I have had!)

That my dear friends is how you make the World’s BEST Strawberry Rhubarb Pie!

Close up photo of a slice of Strawberry Rhubarb Pie

It’s a favorite of the women folk in this family! Okay fine… My daughter and I had a slice for breakfast this morning! There you have it…confessions of true rhubarb fans! Lol Pie for breakfast is okay…right?!!

I’ve put the recipe for the crust and the pie filling below in the printable recipe card for ya. If you have any questions please feel free to ask. I’m always willing to help anyway I can! Have a fantastic weekend, and thanks for popping by!

Other delicious Homemade Fruit Pie Recipes

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Happy Nesting!

Signature and photo for Norine
Yield: 10 slices

Strawberry Rhubarb Pie

Big slice of Strawberry Rhubarb Pie on a fun polka dot plate with fresh strawberries surrounding it and a pretty background.

This is the World's BEST Strawberry Rhubarb Pie! It's full of fresh rhubarb and strawberries to give it the perfect combination of tart and sweet. Serve it with a scoop of vanilla ice cream for one of the best homemade country pies you'll ever have! Enjoy!

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes


Pie Crust

  • 2 cups all purpose flour
  • 2/3 cup plus 2 Tablespoons shortening
  • 1 teaspoon salt
  • 6 Tablespoons ice cold water

Strawberry Rhubarb Pie Filling

  • 4 cups cut up fresh rhubarb
  • 2 cups cut up fresh strawberries
  • 1 1/3 cup sugar
  • 7 Tablespoons all purpose flour


Pie Crust

  1. Place flour, shortening, and salt into a large plastic bowl. With a pastry blender cut in the shortening until you have a fine crumble. In the center of the mixture add in 6 Tablespoons of ice cold water. Grab your bowl and gently toss until a small ball forms in the bowl. Using your hands like a rake, gently scrape the ingredients together until mixed and a large ball forms. Break the ball into two separate yet, equal balls. Roll one ball out for the bottom of the crust.

For the filling

  1. Mix the rhubarb and cut strawberries together in a large bowl. In a separate bowl mix together the 1 1/3 cup sugar and the 7 Tablespoons of flour. *Reduce sugar if you prefer the pie to be more tart than sweet.
  2. Preheat oven to 425 degrees. In the bottom of the pie crust sprinkle 1/4 cup of the flour and sugar mixture. Add the fresh fruit. Sprinkle remaining flour and sugar mixture over the top of the fruit. It will filter down into and around the fresh fruit.
  3. Roll out the top pie crust and place on top of the fruit. Crimp your edges together. With a sharp knife cut slits into the top of the crust for ventilation. Brush the top of the crust with milk and sprinkle with white sugar.
  4. Place pie on foil lined baking sheet. Place in the middle rack of the oven. Bake at 425 degrees for 15 minutes. Then reduce the heat to 325 and continue baking for one hour. Check the top of the pie crust at 30 minutes. If it is golden brown cover with a piece of tin foil to keep the top and edges from burning. When done remove from the oven and allow to cool for several hours so that the filling can set up. Enjoy.


You can make this pie tarter by reducing the sugar from 1 1/3 cups to 1 1/8 cup of sugar.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 258Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 216mgCarbohydrates: 55gFiber: 2gSugar: 29gProtein: 4g

Norine’s Nest in no way provides any warranty, express or implied, towards the content of recipes in this website. It is the reader’s responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.

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Beth Green

Thursday 11th of July 2024

My friend requested a rhubarb pie. Could I increase the fruit quantity and leave out the strawberries? Would the "extra rhubarb" require way more sugar?

[email protected]

Wednesday 17th of July 2024

Hi Beth! Sorry for my delayed response. My husband recently had a stroke and I'm trying to navigate a new normal. You could do that, but I would increase the sugar by at least a 2-4 Tablespoons depending on how tart you like your rhubarb pie...better yet, convince your friend that they prefer Strawberry Rhubarb Pie! Lol...Just kidding. I love both. Since the rhubarb is a lot more tart than strawberries, you really should increase the sugar. Not by a lot, but a few tablespoons at least. Hope this helps. Norine


Sunday 19th of May 2024

Oh my goodness. I have not had a Rhubarb pie in years and had totally forgotten about it. Made your recipe today and it was perfect. From the crust to the sweet/ tart filling. It was amazing. I did use 8 tablespoons of flour as the Rhubarb and strawberries were both wet. I will definitely be making this again and have shared this recipe with friends. Thank you so much.

[email protected]

Friday 24th of May 2024

Hi Janette! If I had one recipe I'm really proud would be this one. I love them all equally, like my kids, but this one is kind of my favorite. It was my Mom's favorite dessert and she begged me to make her at least one pie every spring. I'm so glad you like this recipe and are sharing it with friends. Thank you for stopping by and sharing with me. Have a wonderful weekend. Norine


Tuesday 25th of July 2023

I tend to freeze my rhubarb and strawberries as sometimes not rwady to bake or i have too many. Could i make this pie using frozen rhubarb and strawberries? Any modifications to be done because of the water content when thawing? Thank you Colette


Wednesday 6th of December 2023

@[email protected], Hello just wanted to let you know that I will be trying this pie today with frozen Strawberries and frozen rhubarb. I am keeping in mind that I may have to add extra flour to it will come back later and let you know how it turned out 😊

[email protected]

Monday 31st of July 2023

Hi Colette, I understand wanting to freeze those fresh strawberries and rhubarb to save for later baking. I've never made this pie using frozen fruit. I would suggest if you do that to increase the amount of flour in this recipe by at least 2 Tablespoons because of the extra water content. Hope this helps. Come back soon! I'd love to hear out this turned out with frozen fruit. Norine

Lorri Klocke

Sunday 17th of July 2022

I found this recipe last year during strawberry season. I tried it on a strawberry/rhubarb pie.! Easiest and best recipe ever! Just tried it on a fresh blackberry pie and still…perfection. Definitely is my go to pie recipe from now on. Going to try it on peach 🍑 pie 🥧 here soon!

[email protected]

Thursday 21st of July 2022

Hi Lorri! For years I tried to find a recipe that made the perfect pie filling! Most were either too runny or too firm and gelatin like. This recipe was a labor of love and works so beautifully with fresh fruit. I'm tickled that you love this recipe and that it worked equally well with Blackberries! (Ohhh that sounds so good!!!) I'd love to know how it works for you on your peach pie! Keep me posted! Thanks for stopping by and have a wonderful weekend. Norine


Friday 1st of July 2022

can you use butter flavored crisco in the crust?

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