The perfect balance of tart and sweet, this Strawberry Rhubarb Pie is the true flavor anthem of summer. With every bite, you get the brightness of strawberries mellowing out rhubarb’s zingy edge, all encased in a golden, buttery, and flaky crust. It’s the kind of pie that evokes family picnics, warm evenings, and sweet endings.
This award-winning pie (yes, it actually won at the Iowa State Fair!) is made without filler ingredients, letting the strawberries and rhubarb truly shine. Whether served alone or crowned with a scoop of vanilla bean ice cream, this dessert is guaranteed to turn every slice into a celebration of seasonal freshness.
Full Recipe:
1 large egg
4 to 5 tablespoons ice water, divided
3/4 teaspoon white vinegar
2-1/4 cups all-purpose flour
3/4 teaspoon salt
3/4 cup cold lard
Filling:
1-1/4 cups sugar
6 tablespoons quick-cooking tapioca
3 cups sliced fresh or thawed frozen rhubarb
3 cups halved fresh strawberries
3 tablespoons butter
1 tablespoon 2% milk
Coarse sugar (such as turbinado)
Directions:
In a small bowl, whisk together egg, 4 tablespoons ice water, and vinegar.
In a large bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs.
Gradually add egg mixture to the flour mix, tossing with a fork until the dough comes together. Add more water, 1 tsp at a time, if needed.
Divide dough in half, shape into disks, wrap, and refrigerate for at least 1 hour.
Preheat oven to 400°F (200°C).
In another bowl, mix sugar and tapioca. Add rhubarb and strawberries. Toss gently to coat and let sit for 15 minutes.
Roll out one disk of dough to 1/8-inch thickness. Line a 9-inch pie plate and trim edges.
Pour filling into crust and dot with butter.
Roll out the second dough disk, place over the filling, trim and flute the edges. Cut slits in the top for steam.
Brush with milk and sprinkle with coarse sugar.
Place pie on a baking sheet and bake for 20 minutes. Reduce oven to 350°F and bake for another 45–55 minutes, or until golden and bubbly.
Cool completely on a wire rack before serving.
Prep Time: 50 minutes | Cooking Time: 1 hour 5 minutes | Total Time: 1 hour 55 minutes
Kcal: 531 kcal per slice | Servings: 8
A Celebration of Summer: The Magic Behind Strawberry Rhubarb Pie
Few desserts capture the spirit of summer quite like a Strawberry Rhubarb Pie. It’s a timeless, rustic dish that combines the tart intensity of rhubarb with the sweetness of fresh strawberries, all wrapped in a flaky, golden crust. It’s not just a dessert—it’s a memory in the making. From its humble farmhouse origins to its celebrated spot at state fairs and family gatherings, this pie remains a beloved seasonal staple.
The Perfect Pairing: Strawberry and Rhubarb
What makes this pie so special is the perfect harmony of its two main ingredients. Rhubarb, technically a vegetable, brings a mouth-puckering tartness that would be overpowering on its own. But when combined with strawberries, which are naturally sweet and juicy, something magical happens. The strawberries mellow out the rhubarb’s acidity, while the rhubarb provides a zing that keeps the sweetness from becoming cloying.
This dynamic flavor duo has long been a favorite among bakers, especially in the window of late spring to early summer when both ingredients are in peak season. Their overlapping availability makes this dish a fleeting delicacy—one that many eagerly anticipate year after year.
A Pie with Historical Roots
Strawberry Rhubarb Pie has deep roots in American culinary history. Rhubarb itself was brought to the U.S. by early European settlers, who appreciated its resilience in colder climates. It quickly became a staple in farm gardens across the northern states and Canada. When combined with the increasingly popular strawberry, the pairing gained popularity during the late 1800s.
Over time, the pie became a symbol of seasonal transition—a farewell to spring and a welcome to summer. It also grew in popularity thanks to community cookbooks and pie contests, eventually becoming an iconic dessert in American kitchens.
Why This Pie Stands Out
There are countless fruit pies out there—apple, peach, cherry—but Strawberry Rhubarb Pie is unique in its flavor profile. It’s not overwhelmingly sweet, nor is it too tart. Instead, it finds the sweet spot (literally and figuratively) that appeals to both ends of the palate spectrum.
Another feature that sets it apart is its texture. The filling becomes luscious and slightly gooey thanks to the strawberries breaking down and the rhubarb softening during baking. Many bakers opt for a thickener like quick-cooking tapioca to avoid a runny filling, resulting in a slice that holds together beautifully.
Additionally, the crust plays an equally important role. A buttery, flaky pie crust offers the ideal base for the fruity filling, adding just the right amount of richness and crunch. When brushed with milk and sprinkled with coarse sugar, the top crust takes on a shimmering, golden appearance that makes it almost too pretty to eat.
Tips for the Best Strawberry Rhubarb Pie
While the basic recipe is simple, a few key tips can elevate your Strawberry Rhubarb Pie from good to award-winning:
Use fresh ingredients whenever possible: While frozen fruit can be used, fresh strawberries and rhubarb give the filling better texture and flavor. If using frozen, be sure to thaw and drain the fruit thoroughly.
Mind your crust: Whether you use butter, lard, or a mix, keep your fats cold and handle the dough gently to ensure a flaky texture. Overworking the dough can lead to a tough crust.
Let it rest: After baking, allow the pie to cool completely. This not only makes it easier to slice, but also helps the filling set properly. It’s tempting to dig in while it’s warm, but patience pays off here.
Balance your sugar: Rhubarb varies in tartness depending on its variety and age. Taste a small piece before baking and adjust your sugar accordingly. The goal is balance, not overwhelming sweetness.
Experiment with your crust design: A lattice crust not only looks beautiful, but also allows steam to escape and lets some of the vibrant red filling peek through. Alternatively, a full top crust with decorative slits works just as well.
Versatility and Variations
This pie recipe is incredibly versatile. Some bakers like to add a splash of orange or lemon zest to brighten the flavors. Others might mix in a handful of raspberries or blackberries for a slightly different fruit profile.
You can also play with the topping. A crumb topping (made of oats, brown sugar, and butter) turns the pie into a streusel-style dessert, adding texture and extra sweetness. For a rustic presentation, mini versions can be baked in muffin tins for individual servings.
This recipe also adapts well to dietary needs. With a few tweaks, it can be made gluten-free or vegan, ensuring that everyone at your table can enjoy a slice.
Serving Suggestions
Strawberry Rhubarb Pie is delightful on its own, but it pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more indulgent twist, try a drizzle of heavy cream or a touch of lemon curd on the side.
It’s an excellent addition to summer barbecues, potlucks, or holiday dinners. Because of its balance between tart and sweet, it complements a wide range of main dishes—from grilled meats to lighter vegetarian fare.
Storage and Make-Ahead Tips
If you’re lucky enough to have leftovers, store the pie at room temperature (covered) for up to two days. For longer storage, keep it in the refrigerator for up to five days. While chilling may slightly dull the flavor, letting the pie sit at room temperature for a bit before serving helps revive its brightness.
Strawberry Rhubarb Pie also freezes well. Wrap the whole pie tightly and freeze for up to two months. Thaw overnight in the refrigerator and warm it in the oven before serving for best results.
Why People Love It
Aside from its delicious taste, Strawberry Rhubarb Pie brings with it a sense of nostalgia and tradition. Many people remember their grandmothers or parents making this pie in early summer, often with homegrown fruit picked fresh from the garden. It’s more than just a dessert—it’s a family heirloom passed down through generations.
The colors are vibrant, the aroma intoxicating, and the flavor unforgettable. It’s no wonder that this pie frequently wins blue ribbons at state fairs and pie contests.
Conclusion: A Slice of Sunshine
In the world of fruit pies, Strawberry Rhubarb Pie holds a special place. It celebrates seasonality, simplicity, and the joy of fresh ingredients. Every slice tells a story—of gardens and kitchens, of sunshine and tradition, of the perfect balance between tart and sweet.
Whether you’re baking one for the first time or continuing a long-standing family tradition, this pie is a beautiful way to honor the flavors of early summer. Add it to your dessert table, share it with friends and family, and watch as it becomes a favorite that’s requested year after year.