This rhubarb strawberry pie is the kind of dessert that stops people mid-bite and makes them ask for the recipe. That sweet-tart combination of fresh strawberries and tangy rhubarb is simply unbeatable, especially tucked inside a flaky, golden lattice crust. If you’ve been searching for the perfect rhubarb strawberry pie to bring to your next gathering — or just to enjoy on a quiet weekend afternoon — you’re in exactly the right place. This recipe is straightforward, rewarding, and absolutely worth every minute.

Why You’ll Love This Recipe

A perfect sweet-tart balance. Brown sugar and granulated sugar sweeten the filling just enough while letting the natural tang of rhubarb and strawberries shine through beautifully.
That gorgeous lattice top. The woven crust isn’t just pretty — it lets steam escape, keeping the filling thick and jammy rather than watery.
Simple, real ingredients. No artificial flavors or preservatives — just fresh fruit, pantry staples, and a touch of orange juice and vanilla to brighten everything up.
Make-ahead friendly. The filling and crust can be prepped in advance, making this far less stressful on baking day.
Crowd-pleasing every single time. This pie disappears fast at potlucks, holiday dinners, and family get-togethers — don’t be surprised when people ask for seconds.

Ingredients

Homemade pie crust (recipe makes 2 crusts — 1 for the bottom, 1 for the top)
3 cups (about 300g) sliced rhubarb, cut into ½-inch pieces
2½ cups (about 380g) chopped strawberries
⅓ cup (67g) packed light brown sugar
⅓ cup (67g) granulated sugar
¼ cup (32g) cornstarch
¼ teaspoon salt
1 tablespoon (15ml) orange juice
½ teaspoon pure vanilla extract
2 tablespoons (28g) unsalted butter, cut into small pieces
1 large egg, lightly beaten with 1 tablespoon (15ml) milk
Optional: coarse sugar for garnish

Notes & Substitutions: Fresh rhubarb works best here, but frozen (thawed and well-drained) can work in a pinch — just expect a little more liquid. If you don’t have orange juice, a splash of lemon juice makes a fine swap. The coarse sugar garnish is optional but adds a lovely sparkle and a satisfying crunch to the finished crust.

Instructions

Make the pie crust. Prepare your homemade pie crust recipe through step 5 as directed in the linked instructions. You’ll end up with two chilled discs of dough — one for the bottom crust and one for the lattice top. Keep both refrigerated until needed.
Mix the filling. In a large bowl, stir together the sliced rhubarb, chopped strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract until everything is well combined. Set the bowl aside while the oven preheats — the cornstarch will begin absorbing the fruit juices, which helps the filling set up properly.
Preheat your oven to 400°F (204°C).
Roll out the bottom crust. On a lightly floured surface, roll one chilled dough disc into a 12-inch circle. Carefully transfer it into a 9-inch pie dish, pressing it gently against the bottom and sides so it sits smooth with no air pockets.
Fill the pie. Spoon the fruit filling into the crust, but leave all the excess liquid behind in the bowl — discard that liquid. This step is key to preventing a soggy, runny pie. Dot the small pieces of butter evenly across the top of the filling.
Create the lattice top. Roll the second chilled dough disc into a 12-inch circle. Using a pastry wheel, sharp knife, or pizza cutter, cut strips ½ to 1 inch wide. Weave the strips over and under each other to form a lattice pattern. Press the strip edges into the bottom crust edge to seal, trim off any excess dough, and crimp with a fork if you like. Alternatively, lay the full 12-inch circle over the filling, cut a few steam vents, and trim and crimp the edges.
Apply the egg wash. Lightly brush the entire top crust with the beaten egg and milk mixture — this gives you that gorgeous golden-brown color. Sprinkle with coarse sugar if using.
Bake in two stages. Place the pie on a large baking sheet (to catch any drips) and bake at 400°F for 20 minutes. Then, without removing the pie, reduce the oven temperature to 350°F (177°C) and bake for another 30 to 35 minutes. After the first 20 minutes, place a pie crust shield over the edges to prevent over-browning. The pie is done when the filling juices are actively bubbling around the edges, or when an instant-read thermometer inserted near the crust reads at least 200°F (93°C).
Cool completely. Allow the pie to rest at room temperature for at least 3 hours before slicing. This cooling time is essential — it lets the filling firm up so your slices hold their shape.

Pro Tips & Troubleshooting

Most common mistake: Skipping the cooling time. Cutting into a warm pie may look tempting, but the filling will be runny and loose. Trust the 3-hour rest — it’s worth it.

Technique tip: Always discard the excess liquid from the filling bowl before spooning it into the crust. That extra juice is the number one cause of a soupy rhubarb strawberry pie.

Technique tip: Keep your pie dough cold at every stage. Warm dough is harder to weave into a lattice and won’t produce as flaky a crust.

Troubleshooting: If your crust edges are browning too fast before the filling is done, tent the edges with foil or use a pie shield — this is completely normal and easy to fix.

Serving, Storage & Variations

Serving: Slice the fully cooled pie and serve as-is or with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. The contrast of cold cream against the jammy fruit filling is absolutely divine.

Storage: Cover leftovers tightly and refrigerate for up to 5 days. To re-warm individual slices, pop them in a 300°F oven for about 10 minutes.

Variations:

Crumble top: Swap the lattice for a buttery oat streusel topping for an easier, rustic twist.
Spiced filling: Add ½ teaspoon of cinnamon or a pinch of nutmeg to the filling for a warm, cozy depth of flavor.
Berry mix-in: Replace ½ cup of strawberries with fresh blueberries or raspberries for a mixed berry-rhubarb version.

Nutrition Information

Nutrition is estimated per slice based on 8 servings. Values will vary depending on the specific pie crust recipe used and exact fruit measurements.

Nutrient	Per Slice (1/8 pie)
Calories	~320 kcal
Protein	4g
Carbohydrates	48g
Fat	13g
Fiber	3g
Sugar	22g
Sodium	180mg

Frequently Asked Questions

Can I use frozen rhubarb for this rhubarb strawberry pie?

Yes, frozen rhubarb works — just thaw it completely and drain off as much liquid as possible before mixing the filling. Skipping this step can make the filling too watery.

Why did my pie filling turn out runny?

The most likely culprits are not discarding the excess liquid before filling the crust, cutting the pie while it was still warm, or underbaking. Make sure the juices are visibly bubbling before you pull the pie from the oven.

Can I make this pie a day ahead?

Absolutely! Bake the pie the day before, let it cool completely, then cover and store at room temperature overnight or refrigerate. It actually slices even cleaner the next day.

Conclusion

There’s something truly special about a homemade rhubarb strawberry pie — the vibrant color, the sweet-tart aroma filling your kitchen, and that first perfect slice. Now you have everything you need to pull it off with confidence. Don’t be intimidated by the lattice top; it gets easier every time you try it, and the results are so rewarding. Give this recipe a go and let me know how it turns out! Leave a comment below, leave a star rating, or tag me on social media — I’d love to see your beautiful pies!