Mom's Best Recipes
Recipe

Earthy Strawberry Rhubarb Pie

A moist, jammy strawberry rhubarb pie with a cozy brown sugar and vanilla filling, bright fruit, and a crisp, golden crust.

Author By Matt Campbell
4.8
A golden strawberry rhubarb pie with a lattice crust cooling on a wooden counter, with visible juicy red filling
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This pie is for anyone who loves the classic strawberry rhubarb situation but wants it a little deeper, a little cozier, and a lot more reliable. We are keeping the fruit bright and jammy, but we are also giving it an earthy backbone with brown sugar, vanilla, and a tiny pinch of cinnamon that makes the whole kitchen smell like you are absolutely thriving.

Also, can we talk about texture for a second? A good fruit pie should be juicy, yes, but not the kind of juicy that turns your bottom crust into sad fruit soup. This one bakes up lush and moist in the best way: the filling sets like a soft jam, the fruit stays tender, and the crust gets crisp edges that you will “accidentally” break off while it cools. Tasting as you go is encouraged. Pie rules.

Sliced strawberries and chopped rhubarb in a mixing bowl with sugar and spices

Why It Works

  • Balanced sweet and tart: Strawberries bring the candy note, rhubarb brings the zing, and brown sugar rounds it out so nothing feels sharp.
  • No runny pie panic: A smart mix of cornstarch (quick set) and a little flour (stability) helps the filling hold once it cools.
  • Earthy, cozy flavor: Vanilla plus a pinch of cinnamon and salt makes the fruit taste more like itself, not just sweet.
  • Crisp crust, protected bottom: A hot oven start and a quick egg wash help the crust brown and stay sturdy.

Pairs Well With

Storage Tips

Room temperature: If your kitchen is cool, cover the pie loosely and keep it at room temp for up to 1 day.

Refrigerator: For longer storage, cover and refrigerate for up to 4 days. Fruit pie firms up cold, so it slices like a dream.

Freezer: You can freeze baked pie. Cool completely, wrap tightly in plastic wrap plus foil, and freeze up to 2 months. Thaw overnight in the fridge.

Reheat: Warm slices in a 325°F oven for 10 to 15 minutes, or until the crust crisps back up. Microwave works, but the crust will go soft.

Common Questions

Why is my strawberry rhubarb pie runny?

Usually one of three things: not enough thickener, the fruit was extra juicy, or the pie was sliced before it fully cooled. Let it cool at least 3 hours. If you want even firmer slices, chill it after cooling.

Do I have to pre cook the filling?

Nope. This recipe uses a thickener blend and a hot oven start so the filling sets while the crust browns. If your fruit is very frozen or very watery, you can macerate it for 20 minutes and drain off a few tablespoons of juice.

Can I use frozen fruit?

Yes. Do not thaw completely. Toss frozen fruit with the sugar and thickeners, then bake a little longer. If you do thaw, drain excess liquid or your filling will lean soupy.

How do I keep the bottom crust from getting soggy?

Use a metal pie pan if you have one, start at a higher temp, and bake on a preheated sheet pan. Also, let the pie cool on a rack so steam does not get trapped underneath.

What does “earthy” mean here?

It is the cozy depth from brown sugar, vanilla, and a whisper of cinnamon. Not muddy, not heavy. Just richer than the super bright, all white sugar version.

I started making strawberry rhubarb pie because it felt like the official dessert of early summer, the one that proves you are paying attention to the seasons. The first time I baked it, I got impatient and sliced it warm. It was delicious, but it also looked like a fruity landslide. I learned two things that day: cooling matters, and pie is still worth it even when it is messy.

These days I go for this “earthy” version when I want the classic flavor, but with a little more depth and less drama. Brown sugar does the heavy lifting, vanilla makes it smell like a bakery, and the filling sets up plush and jammy. It is the kind of pie you cut into and immediately start planning who you are going to share it with. Or not. No judgment.