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This Amish strawberry rhubarb pie recipe combines juicy strawberries and tart rhubarb in a flaky homemade crust for the perfect balance of sweet and tangy flavor. Made from scratch with simple ingredients, this old-fashioned Amish dessert is a delicious way to celebrate spring and summer baking!

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The arrival of spring and early summer brings some of the most anticipated harvests of the year, and few desserts showcase them better than this Amish strawberry rhubarb pie recipe. Sweet strawberries and tart rhubarb come together beneath a flaky homemade crust to create a pie that has been a farmhouse favorite for generations.

This old-fashioned strawberry rhubarb pie is the kind of dessert that feels right at home on a homestead table. Made with simple ingredients and fresh garden produce, it reflects the Amish tradition of using what is abundant and in season.

If you have ever wanted to make a homemade strawberry rhubarb pie that tastes as if it came straight from a country kitchen, this recipe is for you. With its perfect balance of sweet and tangy flavors, this strawberry rhubarb pie from scratch is a delicious way to celebrate the harvest.

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Image illustrates Amish strawberry rhubarb pie recipe.

Why You Will Love This Recipe

This Amish strawberry rhubarb pie is easy to make with basic pantry staples and fresh ingredients. The filling comes together quickly, and the homemade lard crust creates a flaky texture that pairs perfectly with the fruit. It works wonderfully with vegetable shortening as well, which is what I use since I avoid pig products.

The combination of strawberries and rhubarb offers a wonderful contrast of flavors. The sweetness of the berries balances the natural tartness of the rhubarb, creating a pie that is flavorful without being overly sweet.

Whether you are baking for a family gathering, church supper, holiday meal, or simply using up garden produce, this strawberry rhubarb pie recipe is a timeless dessert that everyone will enjoy.

The History of Amish Strawberry Rhubarb Pie

Amish families have long relied on seasonal harvests to provide fresh food throughout the year. Rhubarb was one of the earliest crops available in spring, often appearing before many fruits were ready to harvest. Because it grew reliably year after year, it became a staple ingredient in many farmhouse kitchens.

As strawberry patches matured and began producing fruit, combining strawberries with rhubarb became a natural choice. The berries added sweetness while the rhubarb contributed its signature tangy flavor. Together, they created a dessert that made excellent use of what was growing in the garden.

The Amish strawberry rhubarb pie became a favorite because it was practical, economical, and delicious. Families could gather ingredients directly from their homesteads and turn them into a dessert that celebrated the abundance of the season.

Why Rhubarb and Strawberries Are Perfect for a Self-Sufficient Homestead

One reason this old-fashioned strawberry rhubarb pie remains popular is that both strawberries and rhubarb are perennial crops. Once established, they continue producing year after year with relatively little effort.

For homesteaders and gardeners, perennial crops are valuable because they provide reliable harvests without the need for annual replanting. A healthy strawberry patch can produce pounds of fruit, while a mature rhubarb plant can supply stalks for decades.

These crops are also excellent for preserving. Strawberries can be frozen, canned, dehydrated, or turned into jams, while rhubarb can be frozen for future baking. Having these ingredients available makes it easy to enjoy a homemade strawberry rhubarb pie long after harvest season has passed.

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Tips for Making the Best Strawberry Rhubarb Pie From Scratch

Choose Fresh, Flavorful Fruit

Fresh strawberries and crisp rhubarb stalks provide the best flavor and texture. Look for bright red berries and firm rhubarb stalks free from blemishes or soft spots.

If using frozen fruit, be sure to thaw and drain excess liquid before mixing the filling. Too much moisture can result in a runny pie.

Using fruit harvested at peak ripeness will give your strawberry rhubarb pie from scratch the richest flavor possible.

Don’t Skip the Cooling Time

One of the most important steps in making a homemade strawberry rhubarb pie is allowing it to cool completely after baking.

As the pie cools, the filling thickens and sets. Cutting into it too early can cause the juices to run and create a messy slice.

Allowing the pie to rest for several hours rewards you with clean slices and a perfectly set filling.

Use a Homemade Amish Pie Crust

A traditional Amish pie crust made with lard creates a flaky, tender crust that complements the fruit filling beautifully.

Lard has been a common ingredient in Amish kitchens for generations because it produces reliable results and stores well. As previously stated, since I avoid pig products, I find that vegetable shortening works well, too!

A homemade crust transforms this strawberry rhubarb pie recipe into a truly authentic farmhouse dessert.

Ingredients

Amish Pie Crust

2 ½ cups all-purpose flour
1 teaspoon salt
1 cup chilled lard (or vegetable shortening)
6–8 tablespoons ice water

Strawberry Rhubarb Filling

3 cups fresh rhubarb, chopped
3 cups fresh strawberries, hulled and sliced
1 ¼ cups granulated sugar
¼ cup cornstarch
1 tablespoon lemon juice
½ teaspoon ground cinnamon (optional)
1 tablespoon butter, cut into small pieces

Optional Egg Wash

1 egg
1 tablespoon water

If You Love Amish Pies, Try Amish Schnitz Pie

Another traditional Amish dessert worth adding to your baking list is Amish Schnitz Pie. While strawberry rhubarb pie celebrates the fresh harvest of spring and summer, schnitz pie was created to make use of dried apples stored through the winter months.

Made with rehydrated dried apples, Amish Schnitz Pie reflects the resourcefulness and food preservation skills that Amish families have relied on for generations. It is a wonderful example of how seasonal harvests were preserved and enjoyed long after fresh fruit was no longer available.

If you enjoy traditional farmhouse baking and old-fashioned recipes, be sure to check out my Amish Schnitz Pie recipe for another delicious taste of Amish cooking.

Serving Suggestions

This Amish strawberry rhubarb pie is delicious served warm, at room temperature, or chilled straight from the refrigerator.

For a classic presentation, serve each slice with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The creamy topping pairs beautifully with the sweet and tart filling.

It also makes a wonderful addition to summer picnics, family reunions, church gatherings, and holiday meals where homemade desserts are always appreciated.

Conclusion

This Amish strawberry rhubarb pie recipe is more than just a dessert. It is a celebration of seasonal abundance, traditional baking, and the simple satisfaction that comes from using ingredients grown close to home.

With sweet strawberries, tart rhubarb, and a flaky homemade crust, this old-fashioned strawberry rhubarb pie captures the flavors of spring and summer in every bite. It is a recipe that has stood the test of time because it is both practical and delicious.

Whether you are growing your own fruit, shopping at a farmers market, or simply craving a homemade strawberry rhubarb pie, this classic farmhouse favorite deserves a place on your table!

Frequently Asked Questions

1. Can I use frozen strawberries and rhubarb?

Yes. Thaw the fruit completely and drain excess liquid before making the filling to prevent a runny pie.

2. How do I know when the pie is done baking?

The crust should be golden brown, and the filling should be visibly bubbling through the vents in the top crust.

3. Can I make this strawberry rhubarb pie recipe ahead of time?

Absolutely. The pie can be baked a day in advance and stored covered at room temperature or in the refrigerator until ready to serve.

4. How long will strawberry rhubarb pie keep?

The pie will keep for up to 2 days at room temperature or up to 5 days in the refrigerator when properly covered.

Image illustrates strawberry rhubarb pie recipe.

Amish Strawberry Rhubarb Pie

This Amish strawberry rhubarb pie recipe combines sweet strawberries and tart rhubarb in a flaky homemade lard crust for a classic Amish dessert. Made from scratch with simple ingredients, it's the perfect pie for spring and summer gatherings.

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Prep Time 30

Cook Time 50

Total Time 1 20

Servings 1 9 inch pie/8 slices

Ingredients

Amish Strawberry Rhubarb Filling

3 cups fresh rhubarb, chopped into ½-inch pieces
3 cups fresh strawberries, hulled and sliced
1 ¼ cups granulated sugar
¼ cup cornstarch
1 tbsp lemon juice
½ tsp ground cinnamon (optional)
1 tbsp butter, cut into small pieces

Amish Pie Crust

2 ½ cups all-purpose flour
1 tsp salt
1 cup chilled lard (I use vegetable shortening as I avoid pig products, and it turns out fantastic!)
6-8 tbsp ice water

Optional Egg Wash

1 large egg
1 tbsp water

Instructions

Preheat oven to 425°F.

Amish Pie Crust

In a large bowl, whisk together the flour and salt for the crust. Cut in the chilled lard until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time until the dough comes together. Divide into two equal portions, flatten into disks, wrap, and chill for 30 minutes.

Amish Strawberry Rhubarb Pie Filling

In another bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, and cinnamon. Stir until evenly coated.

Assembling the Pie

Roll out one disk of dough and place it into a 9-inch pie plate. Trim excess dough.
Pour the filling into the crust and dot the top with butter pieces.
Roll out the remaining dough and place it over the filling. Seal and crimp the edges. Cut several slits in the top crust for steam vents.
If desired, whisk together the egg and water and brush over the top crust.

Baking the Pie

Bake at 425°F for 15 minutes.
Reduce oven temperature to 375°F and bake for an additional 35 minutes, or until the crust is golden brown and the filling is bubbling.

Cooling the Pie

Cool on a wire rack for at least 3 hours before slicing to allow the filling to set properly.

Notes

Fresh rhubarb provides the best texture, but frozen rhubarb can be used. Thaw and drain well before mixing with the strawberries.
If your strawberries are especially sweet, reduce the sugar by ¼ cup.
Place a baking sheet under the pie while baking to catch any bubbling juices.
Letting the pie cool completely helps prevent a runny filling.
This pie can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Serve with whipped cream or a scoop of vanilla ice cream for a traditional Amish-style dessert.