Strawberry Rhubarb Pie (my granny’s famous recipe!)
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As someone who’s been baking pies for over 20 years, I know a thing or two about achieving a flaky crust and perfectly jammy filling. Follow my step-by-step photos in the recipe to make a strawberry rhubarb pie that you and your loved ones will adore.
My granny’s strawberry rhubarb pie was my absolute favorite growing up, and it’s the first pie I set out to master once I had my own kitchen. It took more than a few tries to get there—she never shared her recipes—but eventually I landed on a version that brings back everything I loved about hers. The filling is perfectly jammy, with sweet strawberries and tart rhubarb balanced just right by sugar and a touch of flour to thicken it as it bakes.
When I’m making this pie from scratch, I reach for my butter-and-shortening pie crust because it bakes up beautifully flaky and rich. That said, I’m not above using a good store-bought crust when time is tight. As long as you’ve got a solid double crust to hold all that fruit—whether it’s woven into a lattice, fully covered, or cut into playful shapes (you can even spell words, as I do with my cherry pie—the pie turns out lovely every time.
What I love most is how simple the ingredient list is. Just fresh rhubarb chopped small, sweet strawberries, sugar, flour, and pie dough come together into something that feels nostalgic and special. It’s the kind of pie that fills the kitchen with the best smells and always disappears faster than you expect.
Can I freeze strawberry rhubarb pie?
Yes! You can freeze a pie at any stage.
- Pie dough – You can freeze the pie dough, wrapped tightly in parchment paper, for up to three months.
- Unbaked pie – You can also freeze an already assembled pie that’s unbaked. Wrap the whole unbaked pie in parchment paper and then add a layer of aluminum foil before putting it into your freezer. It will freeze well for up to 6 months. Bake the pie from frozen, adding about 30 minutes to the baking time. You want the filling to be hot and bubbling and the crust golden.
- Baked pie – A baked pie can also be frozen. Make sure to let it cool completely before wrapping it in parchment paper and aluminum foil and putting it into your freezer. Let the pie thaw in your fridge when you’re ready to enjoy it!
Strawberry Rhubarb Pie (my granny’s famous recipe!)
Ingredients
- 3 ½ cups rhubarb (diced small)
- 3 cups strawberries (diced)
- 1 cup granulated sugar
- ⅓ cup all-purpose flour
- 1 double pie crust (homemade or store-bought)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Combine the rhubarb, strawberry, sugar, and flour in a bowl and mix well.3 ½ cups rhubarb, 3 cups strawberries, 1 cup granulated sugar, ⅓ cup all-purpose flour
- On a lightly floured surface, roll half of the pie dough with a rolling pin until it is 2 inches larger than your pie pan. Transfer the dough to your pie pan and press it into the pan. Poke holes in the bottom of the crust using a fork and then transfer the filling into the pie pan.1 double pie crust
- Roll the top layer of the dough until it is about ⅛ inch thick. Either place it on top of the pie or cut it into strips and lay the strips on the pie in a lattice weave. Crimp the edges of the pie. If you've covered the pie completely, cut little holes in the pastry for the steam to escape.
- Place the pie on a rimmed baking tray and bake it for 15 minutes. Turn the heat down to 350 degrees Fahrenheit and continue to bake it for another 35-40 minutes, or until the filling is bubbling and the crust is light brown. Keep an eye on the edges of the crust and if they are browning too quickly cover them with a pie shield or loosely with aluminum foil. We usually have to do this after 20-25 minutes of baking.
- Remove the pie from the oven and let it cool for at least 1 hour before you cut into it.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This was literally the best pie crust I’ve ever made. It reminded me more of shortbread, in a really good way.
it may be just me… but do you mention what diam. pie (x how deep) the recipe works best for?
I usually use my deep dish pie pan for this recipe. I believe it’s about 2 inches deep. 🙂
I wonder if there is a mistake in your crust ingredients. I made your recipe and added the 1 1/2 tsp. Of water as directed, but the mixture was very dry and would not hold together. Not sure what I did wrong.
That could be because I’ve listed the ingredients in cups rather than grams or ounces, which can make a bit of a difference. Try adding a little extra cold water next time to bring the dough together.