Best Strawberry Rhubarb Pie with Crumb Topping

I’ve made a lot of pies over the years, but this strawberry rhubarb pie with crumb topping is the one I keep coming back to every single summer. There’s something about that sweet-tart filling bubbling up through a golden, buttery crumble that just feels like the best version of a warm-weather dessert.

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I also love that this version skips the fussy top crust entirely. Using a frozen deep-dish shell cuts down on prep time dramatically, and honestly? Nobody at the table ever misses the lattice.

Quick Recipe Info

This pie comes together faster than you’d think. The filling takes about 10 minutes to mix, and the crumb topping is even quicker. Most of the time is hands-off baking, which leaves you free to enjoy the smell drifting through your kitchen.

• Prep Time: 15 minutes
• Cook Time: 45–50 minutes
• Total Time: About 1 hour (plus 3 hours cooling)
• Servings: 8 slices
• Calories: ~340 per slice
• Protein: ~3g
• Gluten-Free: No
• Dairy-Free: No
• Vegan: No
• Meal Prep Friendly: Yes

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Why You’ll Love This Recipe

Honestly, I was a little skeptical the first time I made a crumb-topped fruit pie instead of a traditional double-crust version. But after that first slice, I was completely sold. The topping adds texture and richness that a plain top crust just can’t compete with.

• Incredibly easy — no pastry skills required
• Uses a frozen pie shell to save time
• Sweet-tart filling that’s perfectly balanced
• Buttery, golden crumb topping with a hint of warmth
• Great for making ahead
• Crowd-pleaser at any summer gathering
• Freezer-friendly once baked

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Ingredients You’ll Need

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Everything in this pie is simple and easy to find. Most of it you probably already have in your kitchen, and the fruit is at its absolute peak in late spring and early summer, which makes the flavor even better.

Fresh Rhubarb – 3½ cups, sliced into ½-inch pieces Rhubarb is the backbone of this pie and gives it that signature tartness. Cutting it into even half-inch pieces ensures it cooks evenly and doesn’t turn mushy. Fresh rhubarb works best, but thawed frozen rhubarb can work in a pinch — just pat it very dry first.

Fresh Strawberries – 3 cups, quartered (or halved if small) Strawberries add natural sweetness and color to the filling. Quartering them rather than slicing is important — smaller pieces break down into mush during baking, while quarters hold their shape beautifully and create that jammy-but-chunky texture everyone loves.

Granulated Sugar – ⅓ cup Balances the tartness of the rhubarb. You can bump this up slightly if your rhubarb is especially sour or your strawberries aren’t very sweet.

Light Brown Sugar – ⅓ cup (packed) Adds a subtle molasses-y depth to the filling that plain white sugar alone can’t give you. It also helps the fruit juices thicken up nicely during baking.

Cornstarch – 3½ tablespoons This is what keeps your filling from turning into soup. Cornstarch thickens the fruit juices as the pie bakes, giving you that scoopable, sliceable consistency rather than a runny mess. Don’t skip it or reduce it.

Fresh Orange Juice – 1 tablespoon This is a small addition that makes a big difference. The orange juice brightens all the fruit flavors and adds a subtle citrusy note you can’t quite put your finger on but definitely notice when it’s missing.

Pure Vanilla Extract – ½ teaspoon Rounds out the sweetness and adds warmth. Even in a fruit pie, vanilla plays a supporting role that ties everything together.

Salt – ¼ teaspoon A pinch of salt in the filling enhances the fruit flavor and balances the sweetness. Never skip salt in baking — even sweet recipes need it.

Frozen 9-inch Deep Dish Pie Crust – 1 shell Using a frozen crust is a total time-saver, and a deep-dish version gives you enough room to fit all that gorgeous filling without it overflowing. Keep it frozen right up until you’re ready to fill it — no pre-baking needed.

All-Purpose Flour – 1¼ cups The base of the crumb topping. It creates that sandy, crumbly texture that bakes up golden and slightly crisp on the outside while staying a little soft underneath.

Brown Sugar – ½ cup (packed) Sweetens the crumb topping and helps it caramelize in the oven, which is how you get those beautiful golden-brown clusters on top.

Ground Nutmeg – ½ teaspoon A warm, cozy spice that pairs incredibly well with both strawberries and rhubarb. It’s subtle but really elevates the topping from good to great.

Unsalted Butter – ½ cup (1 stick), melted Brings the crumb topping together. Melted butter creates larger, clumpier crumbs that have more texture than crumbs made with cold butter cut in by hand.

Apple Cider Vinegar – ½ teaspoon This one surprises people, but it’s a game-changer. A tiny bit of apple cider vinegar in the crumb topping balances the richness of the butter and adds just a hint of tang that makes the topping taste more complex and less one-dimensionally sweet.

Optional Add-Ins

• Lemon zest (1 teaspoon): Adds a bright citrusy punch to the filling if you love extra zing.
• Cinnamon (¼ teaspoon in the crumb topping): Pairs beautifully with nutmeg for a warmer, spicier topping.
• Chopped pecans (¼ cup mixed into the crumb): Adds crunch and a slightly nutty flavor.

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Tools For This Recipe

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Having the right tools makes this pie come together smoothly. Here’s what I use and recommend:

• Rimmed Baking Sheet — Place the pie on this while it bakes. It catches any drips and makes it easy to transfer in and out of the oven safely.
• Wire Cooling Rack — Essential for cooling the pie properly. Airflow underneath helps the bottom crust stay crisp instead of getting soggy.
• Glass Mixing Bowls — You’ll need two: one for the filling and one for the crumb topping.
• Pastry Brush — Handy if you want to brush away any excess flour dusting from the crumb topping before baking.

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How to Make It

Making this pie is genuinely straightforward, even if you’ve never baked a pie from scratch before. Follow the steps below and you’ll have a gorgeous, bubbling pie on your counter in under an hour of active time.

Step 1: Make the Crumb Topping

In a medium mixing bowl, whisk together 1¼ cups all-purpose flour, ½ cup packed brown sugar, ½ teaspoon ground nutmeg, and a small pinch of salt until fully combined and any clumps of brown sugar are broken up. Pour in the ½ cup melted butter and ½ teaspoon apple cider vinegar, then stir everything together with a fork until large, shaggy crumbs form. Set the bowl aside at room temperature while you make the filling.

Step 2: Prepare the Fruit Filling

In a large bowl, combine your 3½ cups sliced rhubarb and 3 cups quartered strawberries. Sprinkle over the ⅓ cup granulated sugar, ⅓ cup brown sugar, 3½ tablespoons cornstarch, and ¼ teaspoon salt. Add 1 tablespoon fresh orange juice and ½ teaspoon vanilla extract, then gently fold everything together until the fruit is evenly coated and the sugars begin to dissolve. Let the mixture sit for about 5 minutes so the juices start to release.

Step 3: Preheat the Oven and Fill the Crust

Preheat your oven to 400°F. While it heats up, take your frozen deep-dish pie crust directly from the freezer and use a large spoon to transfer the fruit filling into the shell. Try to leave as much of the excess liquid behind in the bowl as possible — too much liquid in the crust can make the bottom soggy and prevent the filling from setting properly. Discard the leftover juice.

Step 4: Add the Crumb Topping

Break the crumb topping apart into uneven chunks and scatter them over the top of the fruit filling, covering the surface completely. Gently press the crumbs down just slightly so they don’t slide off during baking — you still want them loose and chunky, not packed down tight. Place the filled pie onto your rimmed baking sheet.

Step 5: Bake the Pie

Slide the baking sheet into the preheated 400°F oven and bake for 20 minutes. Then, without opening the oven, reduce the temperature to 350°F and continue baking for another 25 to 30 minutes, until the filling is bubbling around the edges and the crumb topping is a deep golden brown. If the topping starts to look too dark before the filling is ready, loosely lay a piece of aluminum foil over the top.

Step 6: Cool Before Slicing

This step takes patience, but it’s non-negotiable. Transfer the pie to a wire cooling rack and let it rest for at least 3 full hours before slicing. The filling needs this time to set up — if you cut in too early, the filling will be runny and slide right out of each slice. I know it’s hard to wait, but it’s worth it every single time.

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Nutrition Breakdown

Fruit pies are one of those desserts where the fruit itself is doing a lot of good work. Strawberries and rhubarb are both relatively low in calories and high in fiber, which means this pie has more going for it nutritionally than your average slice of cake or brownie.

Nutrient	Amount Per Slice
Calories	~340
Protein	~3g
Carbohydrates	~52g
Fat	~14g
Fiber	~2g
Sugar	~28g

The strawberries bring vitamin C and natural antioxidants, while the rhubarb contributes fiber and calcium. The crumb topping adds most of the fat from the butter, but spread across 8 slices, it’s a very reasonable indulgence. This is a dessert meant to be savored — a slice alongside a cup of tea or coffee is one of the simple pleasures of summer.

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Substitutions and Variations

The beauty of this pie is that it’s flexible. Here are a few swaps I’ve tested personally that work really well without changing the spirit of the recipe.

Instead of Fresh Rhubarb

Frozen rhubarb works, but thaw it completely first and squeeze out as much excess moisture as possible before adding it to the filling. Too much liquid will prevent the filling from setting up and can make the crust soggy.

Instead of Cornstarch

Arrowroot powder is the best substitute — use the same amount. It creates a slightly clearer gel than cornstarch. Tapioca starch also works well. Avoid all-purpose flour as a thickener here; it can make the filling look cloudy and taste a little starchy.

Instead of a Frozen Pie Crust

You can absolutely use a homemade pie crust if you prefer. Just blind-bake it for about 10 minutes with pie weights before adding the filling to prevent a soggy bottom. A store-bought refrigerated pie crust pressed into a 9-inch dish works perfectly too.

Instead of Brown Sugar in the Filling

Coconut sugar is a great swap and adds a slightly caramel-like flavor that works beautifully with the fruit. Use the same amount as the brown sugar called for.

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Meal Prep Tips

This pie is a genuinely great make-ahead dessert for parties, holidays, and summer gatherings. It actually tastes even better the next day once the filling has had extra time to set and the flavors have melded together overnight.

• Make it the day before: Bake, cool completely, then cover loosely with foil and store at room temperature overnight.
• Storage at room temperature: Keeps well for up to 36 hours, loosely covered.
• Refrigerator: After 36 hours, cover tightly and refrigerate for up to 4 days.
• Portioning: Pre-slice the cooled pie and store individual portions in an airtight container for easy grab-and-go servings throughout the week.

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Easy Variations

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Once you’ve made the base recipe, it’s easy to riff on it. Here are a few versions I love making when I want to switch things up a little.

Mixed Berry Version

Replace half the strawberries with fresh or frozen blueberries or raspberries. It adds a deeper berry flavor and the pie turns a gorgeous deep purple-red color — perfect for summer holidays.

Peach-Rhubarb Version

Swap the strawberries for 3 cups of peeled, sliced fresh peaches. Peach and rhubarb is an underrated combination — the peaches are sweeter and more floral, which plays off the sharpness of the rhubarb in a completely different but equally delicious way.

Spiced Crumb Topping Version

Add ¼ teaspoon cinnamon and a tiny pinch of cardamom to the crumb topping along with the nutmeg. It makes the topping taste like something out of a cozy autumn kitchen, even in the middle of summer.

Gluten-Free Version

Use a certified gluten-free 1:1 flour blend in the crumb topping and swap the pie crust for a gluten-free frozen shell. The filling itself is already naturally gluten-free, so it’s an easy adaptation with very little change in flavor.

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Serving Ideas

A warm slice of this pie after the cooling time is honestly enough on its own. But if you want to make it a proper dessert moment, here are a few combinations I love.

A big scoop of vanilla bean ice cream on top is the classic move, and for good reason — the cold cream against the warm fruit filling is perfection. Freshly whipped cream works beautifully too, especially if you whip it just barely sweetened so it doesn’t compete with the pie. For a lighter option, a dollop of Greek yogurt with a drizzle of honey alongside a warm slice is surprisingly satisfying.

If you love easy, crowd-pleasing desserts like this one, you’ll definitely want to check out my No Bake Cheesecake next — it’s just as simple but with a cool, creamy vibe that’s perfect for the days when you don’t want to turn on the oven at all.

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Storage and Leftovers

Leftover pie is genuinely one of the best things in life, and this one holds up really well over the next several days.

Refrigerator Storage

Once the pie has been at room temperature for 36 hours, transfer it to the fridge. Cover it tightly with aluminum foil or press a piece of plastic wrap gently against the surface. It will keep beautifully in the refrigerator for up to 4 days. The filling may firm up a bit more as it chills, which actually makes it even easier to slice cleanly.

Freezer Storage

Yes, this pie freezes wonderfully. Once fully baked and completely cooled, wrap the entire pie tightly in two layers of aluminum foil. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator or at room temperature for a few hours before serving.

Reheating Instructions

To warm individual slices, place them on a baking sheet and heat in a 325°F oven for about 12 to 15 minutes until warmed through. The oven method keeps the crumb topping crisp. You can also microwave slices for 30 to 45 seconds, though the crumb topping will soften slightly — still delicious, just less crunchy.

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Common Questions

Can I use frozen strawberries instead of fresh?

You can, but fresh gives the best results. Frozen strawberries release a lot of water as they bake, which can make the filling runny even with cornstarch. If frozen is all you have, thaw them fully, drain off all the liquid, and add an extra ½ tablespoon of cornstarch to compensate.

Why do I need to leave excess liquid behind when filling the crust?

When sugar draws moisture out of the fruit, quite a bit of liquid collects at the bottom of the bowl. If you pour all of that into the crust, you’ll end up with a soggy bottom and a filling that doesn’t set properly. Leaving the excess juice behind is one of the most important steps for a clean, sliceable pie.

Can I make this pie ahead of time?

Absolutely — this is actually one of the best pies to make a day ahead. Bake it the evening before, let it cool completely, then cover and store at room temperature until you’re ready to serve. The filling will be perfectly set and the crumb topping stays surprisingly crisp overnight.

Do I need to pre-bake the frozen pie crust?

No, and that’s one of the things I love about this recipe. The frozen crust goes straight from the freezer to the oven filled. Starting at 400°F helps set the crust before the temperature drops to 350°F, which is enough to cook the bottom through without pre-baking.

My crumb topping got too dark — what happened?

This usually happens if your oven runs hot. Every oven is different, so keep an eye on the pie during the last 10 minutes of baking. If the topping looks like it’s browning too fast, lay a loose piece of aluminum foil over the top and continue baking — the filling will finish without the topping burning.

Can I make individual mini pies with this recipe?

Yes! Use mini frozen tart shells and divide the filling and crumb topping evenly among them. Reduce the baking time to about 25 to 30 minutes total at 375°F, checking for bubbling filling and a golden topping.

How do I know when the pie is done?

Look for two things: bubbling fruit filling visible around the edges of the crumb topping, and a deep golden-brown color across the entire surface of the crumbs. If you’re unsure, a kitchen thermometer inserted into the center of the filling should read around 200°F.

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Final Thoughts

This strawberry rhubarb pie with crumb topping has become one of those recipes I make without even looking at the instructions anymore — it’s just that reliable. Every time I pull it out of the oven and the whole kitchen fills with that warm, fruity, buttery smell, I’m reminded why I started baking in the first place.

If you’ve been on the fence about making pie at home, start here. The crumb topping takes away the pressure of a perfect lattice, the frozen crust eliminates the most technically demanding part, and the filling basically puts itself together. Give it a try this season — I promise you won’t regret it.