Go Back

Strawberry Rhubarb Pie

Strawberry rhubarb pie is a classic childhood recipe. Whether or not you grow your own rhubarb, or make your own crust, I definitely suggest making this one each summer.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: strawberry rhubarb pie, strawberry rhubarb pie recipe
Servings: 10 servings


  • 2 pie crusts (go here for my homemade crust)
  • 3 ½ cups sliced strawberries
  • 1 ½ cups rhubarb chopped
  • cup sugar
  • 4 tablespoon flour separated
  • ¼ teaspoon pink salt or sea salt
  • lemon zest from a half lemon + a couple squeezes of lemon juice
  • ¼ teaspoon cardamom Buy cardamom here
  • 1 tablespoon butter
  • 1 tablespoon cream to brush crust with


  • Make pie crusts (if you are using my crust recipe, you will need to double it)
  • Divide pie dough in half. Refrigerate the rest of the dough while preparing the filling.
  • Roll out the first pie crust and place it in the pie pan as pictured above.
  • Sprinkle 1 tablespoon of the flour on the bottom (this will help absorb the wetness from the berries)
  • Preheat oven to 375
  • Chop strawberries and rhubarb. (prepare rhubarb by starting at the top with a knife and pulling down to get off the tough strings)
  • In a mixing bowl, place chopped strawberries and rhubarb.
  • Mix in 2 tablespoon of the flour.
  • Then mix in the sugar, salt, lemon zest, juice, and cardamom.
  • Pour the mix into the prepared pie crust being careful not to pour in any of the extra juice from the berries at the bottom of the bowl.
  • Sprinkle the remaining tablespoon of flour evenly over the top of the mix.
  • Cut the tablespoon of butter into small pieces and place it on top of the filling.
  • Roll out the remaining pie dough.
  • Using a pizza cutter or knife, cut about "12" 1-inch strips.
  • Brush the edges of the crust with some cream so the strips will stick.
  • Using your longest pieces in the middle, lay 6 strips across the pie. Use the remaining 6 strips to weave and make a lattice crust.
  • Cut off any leftover around the edge.
  • Brush the lattice with cream.
  • Sprinkle with a little sugar (optional)
  • Place pie on a cookie sheet and bake for about 45-50 minutes or until the crust is lightly brown.
  • Let cool for a couple of hours before eating to allow to set up.
  • Serve with vanilla ice cream, and enjoy!