The Best Strawberry Rhubarb Pie Recipe (No Soggy Bottom!)

This strawberry rhubarb pie has the perfect sweet-tart balance and actually holds together when you slice it—no more runny, soupy mess!

I’ll be honest—I used to think rhubarb was just weird pink celery. But this pie completely changed my mind. After making it dozens of times, I’ve figured out exactly how to get that perfect balance of sweet strawberries and tangy rhubarb, plus the secret trick that prevents soggy, runny filling.

The key is in the technique. Most strawberry rhubarb pies turn into a soupy disaster, but mine holds together beautifully. Friends always ask for the recipe after trying a slice.

Ingredients for Best Strawberry Rhubarb Pie

For the Filling:

• 3 cups fresh rhubarb, chopped into ½-inch pieces
• 2½ cups fresh strawberries, hulled and quartered
• ⅓ cup packed brown sugar
• ⅓ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 tablespoon fresh orange juice
• ½ teaspoon vanilla extract
• 2 tablespoons butter, cut into small pieces

For Assembly:

• Double pie crust recipe
• 1 egg beaten with 1 tablespoon milk
• Coarse sugar for sprinkling

How to Make Strawberry Rhubarb Pie

Make the Filling

Wash and trim your rhubarb, then chop into half-inch pieces. Don’t peel it—the skin adds great color.

In a large bowl, mix the rhubarb, strawberries, both sugars, cornstarch, salt, orange juice, and vanilla. Let it sit while you work on the crust. The fruit will start releasing juice.

Assembly Time

Preheat oven to 400°F. Roll out bottom crust and place in 9-inch pie pan.

Here’s my secret trick: Use a slotted spoon to scoop the fruit into the crust, leaving most of the liquid behind in the bowl. I know it seems wasteful, but this prevents a soggy mess. The fruit releases more juice while baking.

Dot the filling with butter pieces. Roll out top crust and cut into strips for lattice, or use whole crust with vents.

Brush with egg wash and sprinkle with coarse sugar.

Baking

Put pie on baking sheet. Bake 20 minutes at 400°F, then reduce to 350°F and bake 30-35 minutes more until golden and bubbling.

Cover edges with foil if browning too fast.

Cool completely for 3 hours before cutting. This is crucial for the filling to set properly.

Prep & Cook Time

• Prep: 45 minutes
• Bake: 50 minutes
• Cool: 3 hours
• Total: About 5 hours
• Serves: 8

Nutrition Info (per slice)

• Calories: 285
• Carbs: 45g
• Fat: 12g
• Protein: 4g
• Fiber: 3g

Why This Recipe Works

The liquid-draining trick prevents soggy bottom crust and runny filling. Most recipes don’t mention this crucial step.

Perfect fruit ratio. I use slightly more rhubarb than strawberries because strawberries release more juice during baking.

Orange juice brightener. Just one tablespoon makes both flavors pop without tasting citrusy.

Two-sugar blend. Brown sugar adds depth while white sugar provides clean sweetness.

Cornstarch over flour. Creates better texture and clearer filling.

Tips and Variations

My Best Tips:

• Choose firm, bright-colored rhubarb stalks
• Don’t skip the salt—it enhances all flavors
• Room temperature egg mixes better for wash
• Use pie crust shield to prevent over-browning

Tasty Variations:

• Boozy twist: Replace orange juice with Grand Marnier
• Ginger spice: Add ½ teaspoon ground ginger to filling
• Crumble top: Skip lattice, use oat crumble instead
• Vanilla boost: Add extra ½ teaspoon vanilla extract

Make-Ahead Options:

• Crust dough keeps 5 days refrigerated, 3 months frozen
• Assembled pie can be made day ahead
• Baked pie freezes up to 3 months

Perfect Pairings

Classic combo: Vanilla ice cream is absolutely perfect with this pie. The cold creaminess balances the tart filling beautifully.

Fancy option: Try mascarpone whipped cream or crème fraîche for dinner parties.

Morning treat: Leftover pie with coffee makes an amazing breakfast.

Wine pairing: Crisp Riesling or champagne complements the fruit perfectly.

Cozy evening: Serve with hot cocoa or spiced cider.

FAQ

Q: Can I use frozen fruit? A: Yes! Thaw completely and drain excess liquid first. Add extra tablespoon of cornstarch.

Q: What if my rhubarb is super tart? A: Add 2-3 more tablespoons sugar, but don’t eliminate all the tartness—that’s what makes it special.

Q: Do I need lattice top? A: Not at all. Regular top crust with vents works great. Lattice just looks pretty.

Q: Why leave juice behind when filling? A: This prevents soggy crust and runny filling. Fruit releases more juice while baking, and cornstarch thickens it perfectly.

Q: How do I know it’s done? A: Golden crust and vigorous bubbling through vents or lattice. Internal temp should hit 175°F.

Q: Can I prep ahead? A: Whole pie can be assembled day before. Individual components keep even longer.

Q: Store-bought crust okay? A: Absolutely. Look for butter-based crusts for best flavor.

Q: Pie browning too fast? A: Cover edges with foil strips or use pie crust shield.

This recipe has seriously converted so many rhubarb skeptics. My neighbor actually started growing rhubarb in her garden after trying this pie. There’s something magical about that first perfect slice—the way the crust stays crisp, the filling holds together, and those beautiful ruby colors just make you happy.

The secret really is in the technique. Once you try the liquid-draining method, you’ll never go back to soggy fruit pies again. And that three-hour cooling time? I know it’s torture when your kitchen smells incredible, but it’s absolutely worth the wait.

Spring rhubarb season is short, so make this pie while you can. Better yet, make two—trust me, people will want seconds. There’s nothing quite like homemade strawberry rhubarb pie to celebrate the season.