Go Back
–+ servings
Sourdough strawberry rhubarb pie

Strawberry Rhubarb Pie Recipe with a Sourdough Pie Crust

By McKenna Pulda
Yield: 8 slices
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Sweet summer strawberries are perfectly balanced with slices of tart rhubarb and just a hint of orange zest and cinnamon. Fill a tender and flakey sourdough pie crust with this fruity filling and bake until golden brown. This delicious Sourdough Strawberry Rhubarb Pie recipe is like summertime in a bite!
5 from 2 votes
Print Pin

Equipment

Ingredients

Sourdough Pie Crust

Pie Filling

  • 420 grams rhubarb, chopped in 1/2 in slices 3 1/2 cups
  • 290 grams strawberries, sliced 2 cups
  • 200 grams white sugar 1 cup
  • 100 grams light brown sugar 1/2 cup
  • 30 grams tapioca flour 3 Tablespoons
  • 2 grams cinnamon 1 teaspoon
  • zest of one orange
  • 35 grams orange juice 2 Tablespoons
  • 2 grams vanilla extract 1/2 teaspoons
  • pinch of salt

Egg Wash

  • 1 egg
  • splash of water
  • course sugar if desired

Instructions

Sourdough Pie Crust:

  1. Prepare my sourdough pie crust recipe through step 7. 
    Sourdough Pie Crust

Pie Filling

  1. Add the rhubarb and strawberries to a large bowl, sprinkle both sugars on top and mix. Allow to sit for 15 minutes for the fruit to soften and release its juices. 
    420 grams rhubarb, chopped in 1/2 in slices, 290 grams strawberries, sliced, 200 grams white sugar, 100 grams light brown sugar
  2. After resting, drain the liquid with a filter. Then add the vanilla, tapioca flour, cinnamon, orange juice, orange zest, and salt. Stir until combined.
    30 grams tapioca flour, 2 grams cinnamon, zest of one orange, 35 grams orange juice, 2 grams vanilla extract, pinch of salt
  3. Preheat oven to 350 degrees F. 

Blind Bake

  1. On a lightly floured surface, roll out one of the discs of sourdough pie dough with a rolling pin. Rotate the pie dough a quarter turn after every couple of rolls. Continue to roll until the pie dough has reached a 12-inch diameter.
  2. Easily transfer the sourdough pie crust dough into the 9-inch pie plate by rolling it on top of the rolling pin. Smooth to fit the pie plate. Trim off excess edges with a sharp knife and crimp with your fingers. 
  3. ​Fruit pies contain a lot of moisture, which can lead to a soggy bottom crust. To ensure the best results, I like to blind-bake my pie crust before adding the pie filling. 
  4. Line the pie dough with parchment paper and fill it with pie weights such as dried beans, uncooked rice, sugar, or reusable pie weights.
  5. Blind bake the pie crust for 15 minutes or until golden and set. 
  6. Carefully remove the bottom crust from the oven and fill it with the fruit filling.

Add the Pie Filling and Top Crust

  1. While the bottom crust is blind baking, remove the second pie dough disc from the refrigerator and allow it to come to room temperature, about 10-15. Roll it out as just before.
  2. To create a lattice, take a pastry cutter, pizza cutter, or sharp knife to cut the pie dough into 1/2 - 1 inch pieces.
  3. Arrange the strips in vertical and horizontal rows, then lace them over and under each other. Or simply cover the sourdough rhubarb pie with a dough circle and cut slits into the top crust. Pinch the edges with a fork, if desired.
  4. In a small bowl, create an egg wash by mixing an egg and 1 T of water. Use a pastry brush to brush over the top of the dough. Sprinkle coarse sugar on top of the pie, if desired.
    1 egg, splash of water, course sugar

Bake

  1. Place the pie pan on top of a rimmed baking sheet, just in case it bubbles over, and put it into the oven again.
  2. Bake for an additional 45 minutes, or until the pie is a deep golden brown.
    If the pie crust is browning too quickly, cover the top with aluminum foil and continue to bake.
  3. Remove from the oven and place it on a wire rack. Allow the pie to cool completely, about 3 hours, in order for it to set, before slicing. Enjoy!

Notes

This recipe card was updated on February 18th, 2026. 

Recipe Tips

Sourdough Strawberry Rhubarb Pie can be stored either at room temperature or in the refrigerator for up to 2 days. I love to house mine in my cake dome to showcase my work of art while keeping it protected. 

Can I use frozen rhubarb or frozen strawberries?

I personally have not made this pie with frozen rhubarb or strawberries. These ingredients tend to have a lot of moisture already, which can affect whether or not the pie will set or be a runny mess. I would opt to always use fresh ingredients when making this recipe.

Do you have to cook the rhubarb before baking?

No need to precook the rhubarb before baking. The rhubarb will cook to the perfect consistency while the pie bakes in the oven.

Why is my sourdough strawberry rhubarb pie so runny?

For the pie to set, we need to eliminate as much moisture as possible before baking the pie and add a thickening agent to the pie filling. Make sure to drain the liquid after the strawberries and rhubarb have rested in the sugar mixture. Then add tapioca to thicken the pie filling. I use the Minute Tapioca and it works like a charm.

Nutrition

Serving: 1g | Calories: 190kcal | Carbohydrates: 46g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 14mg | Potassium: 242mg | Fiber: 2g | Sugar: 40g | Vitamin A: 97IU | Vitamin C: 28mg | Calcium: 68mg | Iron: 1mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!