Strawberry Raspberry Rhubarb Pie

You’ve heard of strawberry rhubarb pie, but have you ever tried adding raspberries into the mix? Trust me, once you do, there’s no going back. The raspberries add an extra burst of sweetness and a gorgeous ruby-red color that makes this pie feel even more special. It’s like the classic summer dessert we all know and love, but with a delicious berry twist.

Every year, I eagerly wait for rhubarb season, not just because I love baking with it, but because of the memories that come with it. My Babcia’s friend generously shares fresh rhubarb from her garden with our family each spring, and it’s become one of those traditions I cherish. There’s something so special about receiving ingredients that were lovingly grown and sharing them with the people you love. It makes every dessert feel a little more meaningful.

As soon as the farmers markets start filling up with baskets of sweet strawberries and juicy raspberries, I know exactly what I want to make. Combining those beautiful berries with freshly picked rhubarb felt like the perfect way to celebrate the flavors of early summer. The result is a tall bakery-style pie bursting with sweet strawberries, tart rhubarb, and bright raspberries all tucked inside a flaky all-butter crust.

I spent quite a bit of time perfecting this recipe because I wanted a pie that tasted incredible but also sliced beautifully. Nobody wants a runny pie! By cooking a portion of the fruit before baking, the filling becomes thick, glossy, and wonderfully jammy. I also added freeze-dried strawberry and raspberry powders to intensify the berry flavor without adding extra liquid. Combined with fresh lemon zest and a touch of vanilla, every bite tastes like pure summer.

Finished with a deeply golden crust and a sparkling layer of demerara sugar, this Strawberry Raspberry Rhubarb Pie is one of my favorite desserts to make this time of year. Serve it with a scoop of vanilla ice cream, let it cool overnight for those picture-perfect slices, and enjoy every last bite of the season.

Why You’ll Love This Strawberry Raspberry Rhubarb Pie

• A fun twist on classic strawberry rhubarb pie.
• Tall bakery-style slices that hold their shape beautifully.
• Sweet strawberries and raspberries perfectly balance the tart rhubarb.
• Thick, glossy filling that isn’t runny.
• Made with a flaky all-butter crust.
• Perfect for summer picnics, holidays, and family gatherings.
• Tastes even better the next day.

What You’ll Need

For the Pie Crust

• One batch of my Homemade Pie Crust recipe

For the Filling

• Fresh strawberries
• Fresh rhubarb
• Fresh raspberries
• Granulated sugar
• Cornstarch
• Freeze-dried strawberry powder
• Freeze-dried raspberry powder
• Vanilla extract
• Fresh lemon juice
• Lemon zest
• Salt

For Finishing

• Egg
• Water
• Demerara sugar

Helpful Tips

• Keep your pie dough cold for the flakiest layers.
• Cooking a portion of the fruit creates a thick, jammy filling and prevents a runny pie.
• Let the filling rest before assembling the pie to give the cornstarch time to hydrate.
• Freeze the assembled pie for 15 to 20 minutes before baking for extra flaky crust.
• Bake until the center is actively bubbling to ensure the filling sets properly.
• For picture-perfect slices, let the pie cool completely or even overnight.

Storage

Store leftover pie loosely covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To reheat, place individual slices in a 300°F oven for 10 to 15 minutes.

This pie can also be frozen. Wrap slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use frozen fruit?

Although I haven’t tried using frozen fruit in this recipe, as long as you thaw and drain the frozen fruit it should work ok! But for the best flavor and texture, I would recommend using fresh fruit for this recipe.

Why cook part of the filling first?

Cooking a portion of the fruit creates a concentrated, jammy base that helps prevent a runny pie and gives the filling incredible flavor.

Why add freeze-dried fruit powder?

The powders intensify the berry flavor without adding extra liquid and help create a beautiful ruby-red filling.

When should I slice the pie?

For the cleanest slices, allow the pie to cool completely or, even better, overnight.

Ingredients

Pie Crust

• My homemade pie crust: https://boniabakery.com/the-best-homemade-pie-crust/

Filling

• 3 cups fresh strawberries, quartered
• 3 cups fresh rhubarb, cut into ¼-inch pieces
• 1 cup fresh raspberries
• ¾ cup granulated sugar, divided
• 4½ tablespoons cornstarch
• 1 tablespoon freeze-dried raspberry powder
• 1 tablespoon freeze-dried strawberry powder
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• Zest of 1 lemon
• ¼ teaspoon salt

For Finishing

• 1 egg
• 2 tablespoons water
• 2 tablespoons demerara sugar

Instructions

Prepare the Pie Crust

Prepare one batch of my Homemade Pie Crust recipe. Divide the dough into two discs and chill according to the recipe instructions.

Make the Filling

1. In a large saucepan over medium heat, combine:

• 1 cup strawberries
• 1 cup rhubarb
• ½ cup raspberries
• ¼ cup granulated sugar

2. Cook, stirring frequently, until the fruit breaks down and becomes thick and jammy, about 8 to 10 minutes.

3. Remove from the heat and stir in the freeze-dried raspberry powder and freeze-dried strawberry powder while the mixture is still warm.

4. Transfer the mixture to a large bowl and allow it to cool for 10 minutes.

5. Add:

• Remaining strawberries
• Remaining rhubarb
• Remaining raspberries
• Remaining ½ cup sugar
• Cornstarch
• Vanilla extract
• Lemon juice
• Lemon zest
• Salt

6. Mix until evenly combined and no dry streaks remain.
7. Let the filling rest for 15 to 20 minutes. This allows the fruit to release some juices and gives the cornstarch time to hydrate.

Assemble the Pie

1. Roll one disc of dough into a 12-inch circle on a lightly floured surface.

2. Transfer the dough to a 9-inch deep-dish pie plate.

3. Pour the filling into the pie shell and gently mound it slightly in the center.

4. Roll out the second disc of dough and place it over the filling.

5. Trim the edges and pinch the top and bottom crusts together.

6. Cut several vents in the top crust.

7. In a small bowl, whisk together the egg and 2 tablespoons water.

8. Brush the entire pie with egg wash and sprinkle generously with demerara sugar.

9. Place the assembled pie in the freezer for 15 to 20 minutes while the oven preheats.

Bake

1. Preheat the oven to 375°F.
2. Place the pie on a parchment-lined baking sheet.
3. Bake for 65 to 75 minutes, or until:

• The crust is deeply golden brown.
• The filling is bubbling through the vents.
• The center is actively bubbling.

4. If the crust begins browning too quickly, loosely tent with foil.

Cool

Transfer the pie to a wire rack and allow it to cool completely.

For the cleanest slices, I highly recommend letting the pie cool overnight at room temperature before slicing and serving. The filling will continue to set as it cools and will slice beautifully the following day.