Canned Strawberry Rhubarb Pie Recipe: Tart-Sweet Filling in Flaky Crust

There’s something timeless about a homemade pie, and this version delivers a flaky crust filled with the perfect balance of tart rhubarb and sweet strawberries.

Using canned fruit simplifies the process while keeping the filling rich and flavorful. The key is draining the fruit well to avoid a soggy bottom crust.

With just a few basic ingredients and careful attention to detail, you’ll achieve a golden, flaky crust that encases a thick, bubbling filling every time.

Serve warm with a scoop of vanilla ice cream for the ultimate comfort dessert.

Ingredients for Canned Strawberry Rhubarb Pie

Basic pantry staples and canned fruit create this timeless dessert with ease.

The crust hinges on cold butter—Land O’Lakes or store brand, just don’t let it soften. All-purpose flour from King Arthur gives the best texture, but any brand works. For the canned fruit, Comstock or Lucky Leaf carry pre-mixed strawberry rhubarb. Check the label for no added thickeners. The cornstarch is your insurance against a soggy bottom—generic is fine.

Swap the canned fruit for fresh if it’s in season—use 4 cups chopped strawberries and 2 cups diced rhubarb. No cornstarch? Tapioca starch at the same amount works too. Butter can be vegetable shortening for a slightly different flakiness. The egg wash is optional but gives that professional golden sheen. Skip it if you’re vegan (use milk or cream instead).

Store the pie covered at room temperature for 2 days, or refrigerate for 5 days. The filling thickens more as it cools. Freeze unbaked pie for up to 3 months—bake straight from frozen, adding 10-15 minutes to the time.

Step-by-Step Instructions for Canned Strawberry Rhubarb Pie

This method delivers a flaky crust and perfectly thickened tart-sweet filling with minimal effort.

Step 1: Prepare the Flaky Pie Crust

In a large bowl, combine the 2.5 cups All-Purpose Flour, 1 tsp Salt, and 0.25 cup Granulated Sugar. Add the 1 cup Cold Unsalted Butter cubed directly to the dry ingredients.

Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces visible. This creates the flaky layers. Gradually add 0.5 cup Ice Water, mixing just until the dough comes together. Don’t overwork it.

Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for 1 hour. The dough should be cold but not rock-hard when you roll it out.

Step 2: Make the Strawberry Rhubarb Filling

Drain the 2 cans Canned Strawberry Rhubarb Fruit well, reserving ½ cup of the syrup. In a saucepan, whisk together the reserved syrup with 0.25 cup Cornstarch until smooth.

Add the drained fruit, 0.5 cup Granulated Sugar, 1 tbsp Lemon Juice, 1 tsp Vanilla Extract, and 0.5 tsp Ground Cinnamon. Cook over medium heat for 5-7 minutes, stirring constantly, until the mixture thickens to a pudding-like consistency.

Remove from heat and let cool completely. The filling will thicken further as it cools. This step prevents a runny pie.

Step 3: Assemble and Bake the Pie

On a lightly floured surface, roll out one dough disc to a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently into the bottom and sides. Trim the edges, leaving a ½-inch overhang.

Pour the cooled filling into the crust. Roll out the second dough disc and place it over the filling. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.

Brush the top crust with a beaten large egg for a golden finish. Bake at 375°F for 45-50 minutes until the crust is golden brown and the filling is bubbly.

Step 4: Cool and Serve

Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set completely. Serving too soon will result in a runny filling.

Slice and serve warm with vanilla ice cream if desired. The contrast of the warm, tart-sweet filling with the flaky crust and cold ice cream is exceptional. Store leftovers covered in the refrigerator for up to 3 days.

Best Sauces and Condiments for This canned strawberry rhubarb pie

Whipped Cream

Lightly sweetened whipped cream with 1 tsp vanilla extract and 1 tbsp powdered sugar per 1 cup heavy cream complements the tart filling beautifully. I whip mine by hand for a softer texture. 💛

Vanilla Custard

A warm vanilla custard sauce (also called crème anglaise) poured over slices adds a luxurious touch. Heat 2 cups whole milk with 1 vanilla bean until steaming, then temper 4 egg yolks with ⅓ cup sugar before combining.

Caramel Drizzle

Store-bought salted caramel sauce from brands like Stonewall Kitchen or Ghirardelli adds a buttery contrast to the fruity filling. Drizzle about 2 tbsp per slice just before serving. It’s an effortless upgrade.

Lemon Curd

Tangy lemon curd enhances the strawberry rhubarb flavors. I use 1 tbsp of Bonnie’s Lemon Curd per slice. The bright citrus notes cut through the sweetness of the pie. 🍋

Spiced Honey

Mix ¼ cup honey with a pinch of ground cinnamon and cardamom for a warm, aromatic drizzle. This works particularly well if you’ve already used cinnamon in your filling. It’s a simple but elegant touch.

Frequently Asked Questions