Strawberry Rhubarb Pie with Flaky Crust

Name: Strawberry Rhubarb Pie with Flaky Crust
Prep time: 30 min
Cook time: 50 min
Total time: 130 min
Yield: 8 servings
Cuisine: American
Ingredients: 312 g (2 1/2 cups) all-purpose flour; 1 tsp (5 g) kosher salt; 12 g (1 tbsp) granulated sugar; 225 g (1 cup or 2 sticks) cold unsalted butter, cubed; 120 g (1/2 cup) cold vegetable shortening, cubed; 120–160 ml (1/2–2/3 cup) ice water; 1 large egg + 1 tbsp (15 ml) water for egg wash; 450 g (3 cups) hulled strawberries, halved or quartered; 450 g (3 cups) rhubarb, trimmed and sliced; 200 g (1 cup) granulated sugar; 40 g (1/3 cup) cornstarch; 15 ml (1 tbsp) freshly squeezed lemon juice; Zest of 1 lemon; 1/8 tsp fine sea salt; 28 g (2 tbsp) unsalted butter, cut into small pieces

Sadka

Strawberry Rhubarb Pie with Flaky Crust

April 7, 2026March 15, 2026 by Sadka

Jump to Recipe·Print Recipe

Strawberry Rhubarb Pie with Flaky Crust | Easy Recipe

Bright pink filling bubbling at the edge and a crackly, butter-streaked crust — this pie smells like summer and tastes like sunshine. Strawberry Rhubarb Pie shows off tart rhubarb and sweet strawberries in a jammy filling framed by a flaky, layered pastry. I perfected this version after testing it 8 times, adjusting the sugar and thickener until the filling set without turning gummy. The crust is a hybrid of cold butter and a bit of shortening for lift and true flake. Read on for exact weights, timing, and the small tricks that stop a soggy bottom and keep a glossy top. If you love mixed fruit pies, try our triple berry pie for another summer favorite.

Why This Recipe Works

Balanced acid and sugar: lemon juice brightens rhubarb while measured sugar prevents a collapsing, overly sweet filling.
Cornstarch timing: pre-mixing cornstarch with sugar and adding it to cold fruit avoids clumping and gives a clear, glossy set.
Hybrid fat crust: using both cold butter and shortening produces deep flavor and tall, shattering layers.
Cold chain control: keeping all fats and dough cold yields visible butter pockets that steam in the oven, creating flake.
Hot baking surface: baking the pie on a preheated baking sheet prevents a soggy bottom by giving the base immediate heat.

Ingredients Breakdown

For the crust:
- 312 g (2 1/2 cups) all-purpose flour — structure. Do not use self-rising flour.
- 1 tsp (5 g) kosher salt — balances sweetness. If using Morton’s salt, reduce to 1/2 tsp because it’s denser.
- 12 g (1 tbsp) granulated sugar — helps browning.
- 225 g (1 cup or 2 sticks) cold unsalted butter, cubed — provides flavor and lamination.
- 120 g (1/2 cup) cold vegetable shortening, cubed — raises the layers and keeps flake.
- 120–160 ml (1/2–2/3 cup) ice water — hydrates. Add by tablespoon to avoid a wet dough.
- 1 large egg + 1 tbsp (15 ml) water for egg wash.
Substitutions: Use 225 g (1 cup) cold all-butter if you prefer flavor over maximum flake, but expect slightly less rise.
For the filling:
- 450 g (3 cups) hulled strawberries, halved or quartered — sweetness and color.
- 450 g (3 cups) rhubarb, trimmed and 1–2 cm slices — tart backbone.
- 200 g (1 cup) granulated sugar — adjust ±25 g for fruit sweetness.
- 40 g (1/3 cup) cornstarch — thickener for a glossy set.
- 15 ml (1 tbsp) freshly squeezed lemon juice — brightens flavor.
- Zest of 1 lemon — aromatic lift.
- 1/8 tsp (a pinch) fine sea salt — balances.
- 28 g (2 tbsp) unsalted butter, cut into small pieces — melts into pockets for richness.
- 1 large egg + 1 tbsp water for egg wash; coarse sugar for sprinkling (optional).
Substitutions with impact warnings: You can use arrowroot instead of cornstarch (1:1), but arrowroot yields a clearer filling and may thin slightly as it cools. Frozen fruit works (see Variations), but thaw and drain excess liquid — expect a slightly softer filling.

Essential Equipment

9-inch (23 cm) deep-dish pie pan — this recipe fills a deep 9-inch. An 8-inch pan will overflow.
Rolling pin and pastry bench or floured surface.
Box grater or microplane for zest.
Mixing bowls, pastry cutter or stand mixer with paddle attachment.
Baking sheet (rimmed) — preheat to reduce soggy bottom.
Instant-read thermometer (optional) — for precise doneness.
If you don’t have shortening: use extra butter, but chill the dough longer to maintain flake.

Step-by-Step Instructions

Prep Time: 30 minutes | Cook Time: 50 minutes | Inactive Time: 30 minutes chilling + 20 minutes resting after baking | Total Time: 2 hours 10 minutes | Servings: 8 (1 slice)

Step 1: Make the dough

In a large bowl combine 312 g (2 1/2 cups) flour, 1 tsp (5 g) kosher salt, and 12 g (1 tbsp) sugar. Cut in 225 g (1 cup) cold unsalted butter and 120 g (1/2 cup) cold shortening until pieces are mostly pea-sized, about 6–8 quick pulses if using a food processor. Add 120–160 ml (1/2–2/3 cup) ice water, 1 tbsp at a time, just until the dough holds when pinched, about 1–2 minutes of mixing. Do not overmix — stop as soon as no dry flour is visible.

Step 2: Chill the dough

Divide the dough into two discs, wrap in plastic, and chill for at least 30 minutes and up to 48 hours. This firms the fats and relaxes gluten, about 30–120 minutes active wait.

Step 3: Prepare the filling

In a large bowl toss 450 g (3 cups) sliced strawberries and 450 g (3 cups) chopped rhubarb with 200 g (1 cup) sugar, 40 g (1/3 cup) cornstarch, 15 ml (1 tbsp) lemon juice, zest of 1 lemon, and a pinch of salt. Let sit 10 minutes while you preheat the oven to 220°C (425°F); this draws out juices and lets sugar start dissolving. Taste and adjust sugar if fruit is very tart.

Step 4: Roll and assemble

On a lightly floured surface, roll the bottom disc to a 12-inch (30 cm) circle and fit into a 9-inch (23 cm) pie pan. Place the filling into the shell and dot with 28 g (2 tbsp) butter pieces. Roll the top disc to 12 inches and create a full top, lattice, or cut vents. Trim and crimp edges. Brush with egg wash (1 beaten egg + 1 tbsp water), and sprinkle coarse sugar if desired. Chill assembled pie in the fridge for 15 minutes to firm the crust before baking.

Step 5: Bake

Place the pie on a preheated rimmed baking sheet and bake at 220°C (425°F) for 15 minutes, then reduce to 190°C (375°F) and bake for another 30–35 minutes, until the crust is deep golden and filling is bubbling through vents, total 45–50 minutes. If edges brown too fast, shield with foil after 25 minutes.

Step 6: Rest and serve

Let the pie cool at room temperature for at least 2 hours to let the filling set. This yields a jammy texture that slices cleanly. Serve at room temperature or slightly warm with vanilla ice cream.

Expert Tips & Pro Techniques

Cold fat patience: Keep your butter and shortening cold until baking. Warm fat will blend in and produce a mealy crust, not flaky. Chill any warmed dough immediately.
Prevent soggy bottom: Bake the pie on a preheated baking sheet and start at 220°C (425°F) for 15 minutes to set the bottom crust quickly.
Cornstarch timing: Toss cornstarch with the sugar before adding to fruit to prevent clumps and ensure an even, glossy set.
Common mistake: Too much juice from fruit. If berries are very ripe or you use frozen fruit, drain off up to 60 ml (1/4 cup) of liquid and reduce sugar slightly to avoid oversweetening.
Make-ahead: You can freeze the assembled, unbaked pie (wrap tightly) for up to 1 month. Bake from frozen at 220°C (425°F) for 20 minutes, then reduce heat and bake for an extra 10–15 minutes.
Pro trick for flake: Use a bench scraper to press butter into larger flakes instead of cutting it completely; large butter pockets create taller flakes in the oven.

Storage & Reheating

Refrigerator: Store leftover pie well wrapped in plastic wrap or in a covered container for 3–4 days. The crust will soften slightly but keeps flavor.
Freezer: The baked pie freezes okay for up to 2 months. Wrap tightly in plastic and foil. Thaw overnight in the refrigerator.
Reheating: Reheat slices in a 175°C (350°F) oven for 8–12 minutes until warm and crisp. Avoid microwaving (it makes the crust soggy).

Variations & Substitutions

Gluten-Free Version: Replace 312 g (2 1/2 cups) all-purpose flour with a 1:1 gluten-free blend and add 1/2 tsp xanthan gum. Chill dough longer and bake 3–5 minutes longer.
Lower-Sugar Version: Reduce granulated sugar in filling to 175 g (3/4 cup) and add 15–30 ml (1–2 tbsp) maple syrup for depth. Expect a tarter pie.
Frozen Fruit: Use 900 g (about 2 lbs) frozen strawberries and rhubarb, thawed and drained; toss with 40–50 g (1/4–1/3 cup) cornstarch to account for extra moisture, and add 5–10 minutes to bake time.
Lattice vs. Full Top: A full top bakes faster and retains more moisture. Lattice yields more evaporation and a more concentrated filling. Baking time is the same; watch for bubbling signals.
Rhubarb-forward: Increase rhubarb to 600 g (4 cups) and lower strawberries to 300 g (2 cups); add an extra 15–25 g (1–2 tbsp) sugar if rhubarb is very tart.

Serving Suggestions & Pairings

Classic: A scoop of vanilla ice cream and a drizzle of warm fruit syrup.
Beverage: Serve with cold sweet tea or a light, floral Riesling.
Menu pairing: Pair this pie with simple weeknight mains like air-fryer parmesan-crusted chicken for a balanced summer meal.
Family-fun idea: Serve small slices after a casual pasta night like American chop suey to finish a comforting menu.

Nutrition Information

Per serving: 1 slice (1 of 8)

Calories: 410 kcal
Total Fat: 19 g
Saturated Fat: 9 g
Cholesterol: 65 mg
Sodium: 230 mg
Total Carbohydrates: 57 g
Dietary Fiber: 3 g
Sugars: 33 g
Protein: 4 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my pie filling turn out runny?
A: Most runny fillings are from undercooked starch or excess fruit juice. Make sure you used enough cornstarch (40 g / 1/3 cup) and that the filling bubbled in the center for several minutes during baking. If using frozen fruit, drain well before filling.

Q: Can I make this without eggs for the wash?
A: Yes. Brush with milk or heavy cream for browning, or skip wash entirely for a matte finish. Egg wash gives the brightest sheen and stronger golden color.

Q: Can I double this recipe for two pies?
A: Yes. Double all ingredients and make two separate dough discs. Bake each pie separately in its own pan — do not stack. If baking at the same time, rotate pans for even browning.

Q: Can I prepare this the night before?
A: Yes. You can assemble the pie, wrap it tightly, and keep it in the fridge overnight. Bake from chilled and add about 5–10 minutes to total bake time.

Q: How long does this keep in the fridge?
A: Baked pie keeps well for 3–4 days refrigerated in a covered container or wrapped tightly.

Q: Why is my crust tough instead of flaky?
A: Tough crust means the gluten developed too much or the fats warmed. Use cold ingredients, handle dough minimally, and chill the dough before rolling to relax gluten.

Q: Can I swap butter for all shortening?
A: You can, but expect less flavor. Butter adds taste while shortening adds lift. The hybrid produces both flake and flavor.

Conclusion

This Strawberry Rhubarb Pie with Flaky Crust balances bright tartness and sweet jammy fruit inside a crisp, layered pastry. If you want more help with perfecting flaky dough, see Mastering Flaky Pie Dough – Strawberry & Rhubarb Galettes for technique ideas, and for another tested recipe comparison try the Best Strawberry Rhubarb Pie Recipe (Award Winning!) for variations and inspiration.

Print