Creamy Strawberry Rhubarb Pie – The Perfect Dessert for Spring Baking

In just under two hours, you can create a stunning creamy strawberry rhubarb pie that balances tart and sweet in every single bite. This dessert delivers a velvety, custard-like filling that sets beautifully between layers of juicy fruit and a flaky, golden crust. I first tasted a version of this pie at a tiny farm stand in Vermont, where the rhubarb was pulled straight from the garden that morning. Since then, I have tweaked the recipe to make it approachable for any home baker.

The combination of fresh strawberries and rhubarb creates a bright, tangy flavor that is softened by a rich, creamy base. This pie is ideal for spring gatherings, Easter brunch, or simply when you want a slice of something comforting and homemade.

Why You’ll Love This Recipe

The creamy filling prevents the pie from being overly tart or runny.
No complicated techniques – just simple mixing and layering.
Strawberries and rhubarb are a classic spring pairing that never disappoints.
The pie holds its shape beautifully when sliced, thanks to the custard-like texture.
It feels nostalgic and comforting, like something your grandmother would bake on a Sunday afternoon.

Ingredients

1 ½ cups fresh strawberries, hulled and sliced
2 cups fresh rhubarb, cut into ½-inch pieces
1 ¼ cups granulated sugar
3 tablespoons all-purpose flour
2 tablespoons cornstarch
½ teaspoon salt
1 cup heavy cream
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon unsalted butter, cut into small pieces
1 double pie crust (homemade or store-bought)
1 tablespoon coarse sugar for topping (optional)

Instructions

Preheat your oven to 400°F. Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a slight overhang.
In a large bowl, gently toss the strawberries and rhubarb with ¾ cup of the sugar, the flour, cornstarch, and salt. Let the mixture sit for 10 minutes.
In a separate bowl, whisk together the heavy cream, eggs, vanilla extract, and remaining ½ cup sugar until smooth and well combined.
Spread the fruit mixture evenly into the prepared pie crust. Pour the cream mixture over the fruit, gently shaking the dish to settle the liquid.
Dot the top of the filling with the small pieces of butter. Roll out the second crust and place it over the filling. Crimp the edges to seal, and cut several slits in the top for steam to escape.
Sprinkle the top with coarse sugar if desired. Place the pie on a baking sheet to catch any drips.
Bake for 20 minutes at 400°F, then reduce the oven temperature to 350°F and bake for another 40 to 45 minutes. The pie is done when the crust is golden brown and the filling is bubbly and set around the edges.
Cool the pie completely on a wire rack for at least 3 hours before slicing. This allows the creamy filling to fully set.

Pro Tips

Let the fruit sit with the sugar and flour before adding the cream. This draws out excess moisture and prevents a watery pie.
If the edges of the crust brown too quickly, loosely cover them with aluminum foil or a pie shield halfway through baking.
Use cold heavy cream straight from the fridge. It helps the custard set more evenly when baked.
Do not skip the cooling time. A warm pie will be loose and messy. Patience here gives you those clean, beautiful slices.
If you prefer a less sweet pie, reduce the sugar to 1 cup total and add a squeeze of lemon juice to brighten the fruit.

Variations

Add a pinch of cinnamon or cardamom to the sugar for a warm spice note that complements the rhubarb.
Replace half the strawberries with raspberries or blackberries for a mixed berry twist.
Use a lattice top crust instead of a full top crust for a more rustic, bakery-style look.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend and use a gluten-free pie crust.

Frequently Asked Questions

Can I use frozen strawberries and rhubarb? Yes, but thaw them first and drain off any excess liquid. You may need to add an extra tablespoon of flour to compensate for the extra moisture.
Why did my pie turn out runny? This usually happens if the fruit was too wet or the pie was not baked long enough. Make sure the filling is bubbly and thickened at the edges before removing it from the oven.
Can I make this pie ahead of time? Absolutely. The pie keeps well at room temperature for one day, or in the fridge for up to three days. Bring it to room temperature before serving for the best texture.
What is the best way to store leftovers? Cover the pie loosely with foil or plastic wrap and store it in the refrigerator. Do not freeze this pie, as the creamy filling will separate when thawed.
Can I use a store-bought crust? Yes, a refrigerated or frozen pie crust works perfectly. No need to make your own if you are short on time.
How do I know when the pie is fully baked? Look for a golden brown crust and a filling that is slightly puffed and bubbling at the edges. A knife inserted near the center should come out mostly clean, though a little creamy residue is okay.

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