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Strawberry Rhubarb Flaky Crust

Featured in: Sweet Treats for Every Occasion

Enjoy the classic pairing of fresh strawberries and tart rhubarb in a flaky, homemade crust. This dessert brings the vibrant flavors of spring together, creating a perfect balance between sweetness and tang. With a handmade pastry and a fruit filling that sets beautifully as it cools, each slice delivers a delightful contrast of textures and tastes. Ideal for gatherings or as a seasonal treat, this bake is easy to assemble and lets the natural flavors of the fruit shine through.

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Updated on Thu, 12 Jun 2025 16:37:59 GMT
A slice of pie with strawberries and cherries on a white plate. Pin it
A slice of pie with strawberries and cherries on a white plate. | tastygusto.com

Strawberry rhubarb pie is a celebration of peak summer produce in my kitchen. This recipe brings together the tartness of fresh rhubarb and the sweet pop of strawberries under a flaky homemade crust. It is perfect for family gatherings or just when you spot that first bunch of rhubarb at the market and know something special is about to happen.

When strawberry season hits I make this pie at least three times before the rhubarb disappears. My daughter loves it slightly warm with a scoop of vanilla ice cream and it always reminds me of my grandmother's kitchen in June.

Ingredients

  • All purpose flour: It creates a tender base for both crust and filling. Look for unbleached flour with good structure.
  • Shortening: Ensures a flaky and delicate pastry. Opt for quality brands with a white clean appearance.
  • Salt: Balances the sweetness and boosts flavor. Use fine sea salt for even mixing.
  • Ice cold water: Helps keep the crust tender and prevents gluten from overdeveloping. Use freshly chilled water and measure carefully.
  • Fresh rhubarb: Gives the pie that bright tartness. Look for firm deep red stalks with no blemishes.
  • Fresh strawberries: Add sweetness and moisture. Pick berries that are fragrant and fully ripe but not mushy.
  • Sugar: Lifts and balances the tart character of rhubarb. Use granulated sugar and adjust for your taste.
  • All purpose flour: Thickens the filling so it is sliceable. Choose a brand that blends smoothly into fruit for the best texture.

Step-by-Step Instructions

Make the Pie Crust:
Place flour, shortening, and salt into a large mixing bowl. Use a pastry blender to cut in the shortening until the mixture resembles fine crumbs, which gives the crust its signature texture.
Add Water and Form Dough:
Make a well in the center, then pour in the ice cold water. Use your hands to gently toss and bring the dough together. Aim for a loose ball without overmixing, which keeps the crust tender.
Divide and Roll:
Break dough into two equal pieces. Roll one on a lightly floured surface into a round for your bottom crust. Try to keep the edges even for easier fitting into the pie pan.
Mix Fruit Filling:
Combine rhubarb and strawberries in a big bowl. Mix together the sugar and flour separately so they distribute evenly. This mixture will thicken the bubbling juices as the pie bakes.
Layer Filling:
Sprinkle a little of the sugar flour mix into the bottom crust first. This stops the fruit from making the base soggy. Place fruit into the crust, then add remaining sugar flour mix over top to evenly sweeten and thicken.
Add Top Crust and Finish:
Roll out your second crust, then gently drape it over the filling. Crimp the edges tightly to seal and cut a few slits to allow steam to escape. Brush with milk and sprinkle sugar for a golden finish.
Bake the Pie:
Set pie on a foil-lined baking sheet to catch drips. Bake at 425 degrees for 15 minutes, then reduce heat to 325 and bake for one hour. Halfway through, check the crust and cover with foil if it browns too quickly.
Cool to Set:
Let your pie cool for several hours before slicing so the filling sets up. It will slice cleanly and hold together better with patience.
A slice of pie with strawberries on a white plate. Pin it
A slice of pie with strawberries on a white plate. | tastygusto.com

I always save the juiciest strawberries for this pie because they break down perfectly in the oven. One Fourth of July someone brought homemade whipped cream and honestly it was the best pie I have ever served.

Storage Tips

Strawberry rhubarb pie keeps well loosely covered at room temperature for up to two days. For longer freshness, transfer leftovers to the fridge in an airtight container, which helps the crust maintain its texture. You can also freeze individual slices wrapped well in foil and plastic for up to three months, just thaw and reheat gently to revive that freshly baked flavor.

Ingredient Substitutions

If fresh rhubarb is scarce, frozen works well, just thaw and pat dry. You can swap half the strawberries for raspberries for a different berry note. Some people like to use butter in place of part of the shortening in the crust for extra richness, but I recommend keeping most of the shortening for maximum flake.

Serving Suggestions

This pie is wonderful at room temperature or just slightly warm. A scoop of vanilla or strawberry ice cream takes it over the top. Try pairing with lightly sweetened whipped cream or even a dollop of Greek yogurt for balance at brunch.

A slice of pie with strawberries on top. Pin it
A slice of pie with strawberries on top. | tastygusto.com

I always chill my crust ingredients ahead, especially on hot days, for extra ease in handling and a result that rivals the best bakery pies. Try this pie once and it just might become your new signature dessert.

Frequently Asked Questions

→ How can I keep the crust flaky?

Use ice cold water and handle the dough gently to prevent overmixing and ensure a tender, flaky texture.

→ Can frozen fruit be substituted for fresh?

Yes, but thaw and drain excess liquid from frozen strawberries or rhubarb to avoid a soggy crust.

→ How do I prevent a soggy bottom?

Sprinkling flour-sugar mix in the bottom crust helps absorb extra moisture and keeps the base sturdy.

→ Is it possible to adjust the sweetness?

Absolutely. Reduce the sugar slightly for a more tart flavor to suit your taste preferences.

→ Why cut slits in the top crust?

Slits release steam during baking, preventing overflow and promoting a golden, crisp top crust.

Strawberry Rhubarb Flaky Crust

Sweet strawberries and tangy rhubarb create a balanced dessert wrapped in a golden, tender homemade crust.

Prep Time
35 Minutes
Cook Time
75 Minutes
Total Time
110 Minutes

Category: Desserts & Sweets

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 pie (23 cm))

Dietary: Vegetarian

Ingredients

→ Pie Crust

01 250 g all-purpose flour
02 160 g shortening
03 1 teaspoon salt
04 90 ml ice-cold water

→ Strawberry Rhubarb Filling

05 400 g fresh rhubarb, chopped
06 300 g fresh strawberries, chopped
07 270 g granulated sugar
08 55 g all-purpose flour

→ Topping

09 15 ml milk, for brushing
10 granulated sugar, for sprinkling

Instructions

Step 01

Combine the flour, shortening, and salt in a large mixing bowl. Cut in the shortening using a pastry blender until the mixture resembles fine crumbs. Add the ice-cold water to the center and mix gently until a soft dough begins to form. Gather the dough by hand into a ball, then divide into two equal portions. Roll out one portion to fit the base of a 23 cm pie dish and line the dish with the rolled pastry.

Step 02

In a separate bowl, toss together the chopped rhubarb and strawberries. In another bowl, mix the sugar and flour until well combined. Preheat the oven to 220°C.

Step 03

Sprinkle approximately 30 g of the flour-sugar mixture over the prepared pastry base. Add the fruit mixture evenly over the base. Sprinkle the remaining flour-sugar mixture over the fruit.

Step 04

Roll out the second portion of dough and lay it over the fruit. Seal and crimp the edges. Cut slits into the top pastry for ventilation. Brush the surface with milk and sprinkle with sugar.

Step 05

Place the assembled pie on a foil-lined baking sheet. Bake on the center rack for 15 minutes at 220°C. Reduce the oven temperature to 160°C and continue baking for one hour. After 30 minutes, check the crust; if it is golden, cover with foil to prevent further browning.

Step 06

Remove the pie from the oven and cool completely for several hours on a wire rack to allow the filling to set before slicing.

Notes

  1. Allowing the pie to cool fully ensures the filling thickens and holds its shape when served.
  2. For a more tart flavor, reduce the sugar in the filling to your preference.

Tools You'll Need

  • Large mixing bowls
  • Pastry blender
  • Rolling pin
  • 23 cm pie dish
  • Baking sheet lined with aluminium foil
  • Sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (wheat flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 370
  • Total Fat: 12 g
  • Total Carbohydrate: 63 g
  • Protein: 3 g