Strawberry Rhubarb Pie is a classic spring and summer dessert that perfectly balances tart and sweet flavors in every bite. The combination of juicy strawberries and tangy rhubarb tucked into a buttery, flaky crust and topped with a golden, crumbly streusel makes this pie a favorite at family gatherings, potlucks, or simply as a treat to enjoy with your favorite cup of tea or coffee. The fruit filling thickens beautifully as it bakes, while the topping provides a rich, sugary crunch that complements the soft interior.
This version keeps things traditional with a scratch-made crust and crumb topping, allowing the fresh fruit to be the star. Whether served warm with vanilla ice cream or cooled to enjoy on its own, this pie is both nostalgic and irresistible. It’s a seasonal must-bake that celebrates the flavors of the garden in the most comforting way.
Why You’ll Love This Recipe
• Sweet and tart fruit combo with a rich streusel topping
• Buttery homemade crust that holds up beautifully
• A crowd-pleasing dessert that looks as good as it tastes
Ingredients
Pie Crust
½ cup chilled unsalted butter, cut into small cubes
1½ cups all-purpose flour
½ teaspoon salt
4–6 tablespoons chilled water
Streusel Crumb Topping
1¼ cups all-purpose flour
⅓ cup granulated sugar
⅓ cup brown sugar
½ cup unsalted butter, cut into cubes
Pie Filling
3 cups sliced rhubarb (¼–½ inch thick)
2½ cups chopped strawberries
⅓ cup granulated sugar
⅓ cup packed brown sugar
3½ tablespoons cornstarch
½ teaspoon vanilla extract
½ teaspoon lemon juice
Instructions
Step 1: Make the Pie Dough
In a large bowl, combine flour and salt.
Add the cubed butter and use a pastry blender or fork to cut it in until the mixture resembles coarse crumbs.
Add chilled water, one tablespoon at a time, mixing with a fork until the dough just comes together.
Form into a disk, wrap in plastic wrap, and chill for at least 2 hours.
Step 2: Prepare the Streusel Topping
In a separate bowl, whisk together flour, granulated sugar, and brown sugar.
Add cubed butter and cut it in with a pastry blender or fork until the mixture is crumbly.
Set aside in the fridge while preparing the filling.
Step 3: Mix the Filling
In a large bowl, stir together rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, vanilla extract, and lemon juice.
Let sit while you roll out the pie dough so the juices begin to release.
Step 4: Roll Out the Crust
On a lightly floured surface, roll the chilled pie dough into a 12-inch circle.
Carefully transfer it to a 9-inch pie plate.
Tuck the dough into the bottom and sides of the plate without stretching it.
Trim excess dough, leaving about 1 inch hanging over the edge. Fold it under and crimp or flute the edge.
Step 5: Assemble the Pie
Spoon the fruit filling evenly into the prepared crust.
Sprinkle the streusel topping generously over the fruit mixture, covering as much of the surface as possible.
Step 6: Bake
Preheat the oven to 375°F (190°C).
Place the pie on a rimmed baking sheet to catch any bubbling juices.
Bake for 50–55 minutes, or until the filling is bubbling and the topping is golden brown.
If the topping begins to brown too quickly, loosely cover with foil for the final 10–15 minutes.
Step 7: Cool and Serve
Let the pie cool completely at room temperature to allow the filling to set.
Slice and serve as is or with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for Success
• Use cold butter and chilled water for the flakiest crust
• Chill the assembled pie for 10 minutes before baking to help the crust hold its shape
• Don’t skip the rimmed baking sheet—this pie loves to bubble over
Storage Options
Store covered at room temperature for 1 day or refrigerate for up to 3 days
Reheat individual slices in the microwave or enjoy cold
Can be frozen after baking; wrap tightly and thaw before reheating
