Strawberry Rhubarb Pie (Sourdough Pie Crust)

Name: Sourdough Strawberry Rhubarb Pie
Prep time: 15 min
Cook time: 75 min
Total time: 360 min
Ingredients: 280 grams all purpose flour (2 cups); 5 grams salt (1 teaspoon); 15 grams sugar (1 Tablespoon); 150 grams butter (cold, ⅔ cup); 240 grams sourdough discard (cold, 1 cup); 200 grams sugar (1 cup); 40 grams corn starch (¼ cup); 330 grams rhubarb (chopped in ½” pieces, 2½ cups); 400 grams strawberries (chopped into 4ths, 2½ cups); 2 Tablespoons butter (cold, chopped)

Emily Christensen

5 from 1 vote

May 22, 2026

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This Sourdough Strawberry Rhubarb Pie has a flaky, buttery sourdough pie crust and a delicious sweet-tart filling. After 5 rounds of testing, I finally got the filling just right, so it’s balanced, flavorful, and sets up with no soupy mess. It’s so good, it turned me from a pie hater into a pie lover.

Sourdough Strawberry Rhubarb Pie with a slice taken out a pie server in the pan.

Save & Summarize

I passed by a farm stand the other day and couldn’t resist grabbing fresh rhubarb to try a strawberry rhubarb pie recipe I found in an old family cookbook. I gave it my own sourdough twist with a homemade all-butter sourdough discard pie crust, but getting the filling to set just right took a little more testing than I expected.

The first few tests used flour as the thickener, but the filling released too much juice and left me with a soggy bottom crust. After switching to corn starch, baking the pie a little longer, and letting it cool completely before slicing, the filling finally set up so well while still tasting fresh, not thick or gelatin-like.

After sharing test slices with neighbors, the feedback sealed the deal. They loved the tartness, the fresh fruit filling, and how the lattice crust gave it the perfect crust-to-filling ratio. If you love fresh fruit recipes like this, don’t miss my Sourdough Strawberry Shortcake and Sourdough Peach Cobbler.

Why you will love this recipe
Important ingredients and substitutions
A Quick Note About Rhubarb
How to make Sourdough Strawberry Rhubarb Pie
Recipe Tips
How to Store Sourdough Strawberry Rhubarb Pie
How to Prevent Runny Strawberry Rhubarb Pie (my top tips)
Recipe FAQ
More sourdough Desserts
Sourdough Strawberry Rhubarb Pie Recipe

Why you will love this recipe

Sweet and tart: Sweet strawberries balance the tart rhubarb, giving this pie a bright, fresh flavor without being overly sweet.
Filling that actually sets: After multiple rounds of testing, I found the secret to a perfectly set pie is a combination of using corn starch, baking it a little longer, and letting it cool completely before slicing.
Uses sourdough discard: Instead of water like traditional pie recipes, this one uses only sourdough discard. I love using discard because it is already cold in the fridge, so you don’t need to worry about using ice water.
Make-ahead friendly: The pie needs to set for at least 4-6 hours, making it a great make-ahead dessert for summer gatherings.

Important ingredients and substitutions

Ingredients for Sourdough Strawberry Rhubarb Pie on a white background.

Sourdough discard – Just like my sourdough buttermilk biscuits, use very cold sourdough discard straight from the fridge to ensure that the butter stays cold in the pie dough. The discard replaces the water that traditional pie recipes call for.
Butter – Using very cold butter straight from the fridge is what creates flaky layers in the crust. Either salted or unsalted will work for this recipe, I always just use salted butter.
Strawberries – Cut fresh strawberries into quarters and if you have leftovers make these Sourdough Strawberry Cheesecake Cookies. Fresh strawberries work best for this recipe, since frozen strawberries release a lot of extra moisture. If you want to use frozen strawberries, let them thaw completely, then drain off any excess liquid before adding them to the filling. You may also want to add an extra tablespoon of corn starch to help prevent the filling from becoming too watery.
Rhubarb – Fresh rhubarb can be hard to find, so check local farmers’ markets and specialty grocery stores. You can use frozen rhubarb in this recipe just be sure to thaw it first and drain any extra liquid before adding it to the filling.
Corn starch – I like using corn starch because it thickens the filling a little better than flour does. You could also use tapioca starch instead.

See all the ingredients and amounts in the recipe card below.

A Quick Note About Rhubarb

Rhubarb is a tart spring and early summer vegetable that is usually used like fruit in desserts. It looks like long celery stalks and can range in color from pale green to deep red, depending on the variety. The color does not determine ripeness or sweetness.

You can usually find fresh rhubarb at farmers’ markets, farm stands, and some grocery stores during rhubarb season. Look for firm, crisp stalks that are not limp, shriveled, or overly soft. For this pie, use only the stalks and cut them into ½-inch pieces. Do not use the leaves, as rhubarb leaves are poisonous.

How to make Sourdough Strawberry Rhubarb Pie

Strawberries and rhubarb mixed with sugar and corn starch.

Step 1 – Make filling

In a mixing bowl, combine the fruit, sugar, and corn starch. Cover and keep in the fridge while you are assembling the pie crust.

Butter added to the dry ingredients in a food processor for sourdough discard pie dough.

Step 2 – Combine dry ingredients & butter

Add flour, salt, and sugar to a food processor. Dice up the cold butter and scatter it on top. Pulse for about 10-15 seconds or until the butter is in pea-size pieces.

If you are mixing the dough by hand, you can either use a cheese grater to grate frozen butter into the dry mixture or you can dice the cold butter into the mix and use a pastry cutter to incorporate the butter.

Dough for sourdough discard pie crust in a food processor after all ingredients are mixed together.

Step 3 – Add discard

Add the sourdough discard and pulse until it begins to cling to itself, about 20 seconds. It will still be a little dry, but if you press it together, it should hold together. If not, add one Tablespoon of ice-cold water at a time until it does.

If you are mixing by hand, add the discard and mix with a fork or Danish dough whisk until the dough begins to come together. I found that when mixing by hand, I needed to add an additional 3 tablespoons of cold water to get the dough to the right consistency. It should hold together when pressed between your fingers.

Sourdough pie dough divided into 2 disks and covered in plastic wrap.

Step 4 – Turn out the dough & chill

Turn the dough out onto a lightly floured surface and form it into a cohesive ball.

Divide the dough in half and press into 2 discs about ½ inch thick. Wrap the dough in plastic wrap and put it in the fridge for at least 30 minutes, or up to 4 days.

Sourdough pie dough rolled out into a 12 inch circle.

Step 5 – Roll out dough

On a lightly floured surface, roll out the dough with a rolling pin until it is 1–2 inches larger than your pie pan, about 12 inches wide and about ⅛-inch thick.

Tip: If your pie dough has been in the fridge for a long period of time, you will likely need to let it sit out for 5-10 minutes to make it easier to roll.

Sourdough pie dough pressed into a pie pan.

Step 6 – Transfer the dough to the pie pan

Gently roll it around your rolling pin, then unroll it over a 9-inch pie pan. You do not need to grease the pan. You can also fold the dough in half, then in half again, place it in the pie pan, and carefully unfold it. Gently press the dough into the bottom and sides of the pan, taking care not to stretch the dough.

strawberry rhubarb filling with butter on top in a sourdough pie crust.

Step 7 – Add filling

Remove the filling from the fridge and mix to incorporate the ingredients, and scoop the fruit into the pie pan, draining any excess juice. Discard any remaining liquid. Then scatter the diced butter over the top of the filling.

Sourdough pie dough cut into thin strips to make a lattice crust.

Step 8 – Add top crust

To make a lattice, roll out the top crust into a rectangle and then cut 1/2″ strips.

Alternatively, if you do not want to make a lattice, lay the second rolled-out crust over the top of the filling and seal the two crusts together by crimping or fluting the edges. Cut slits in the crust to vent and add the egg wash.

Strip of dough spread across the pie pan to show how to make a lattice crust with sourdough pie dough with strawberry rhubarb filling.

Step 9 – Lattice cont.

Lay half of the strips across the pie in one direction, leaving a little space between each strip.

How to make a lattice crust with sourdough pie dough with strawberry rhubarb filling.

Step 10 – Lattice cont.

Fold back every other strip, then place one new strip across the pie in the opposite direction.

Step 11 – Lattice cont.

Unfold the strips back over the new strip.

Step 12 – Lattice cont.

Fold back the strips that were left flat the first time. Place another strip across the pie in the opposite direction, then unfold the strips back over it. This creates the woven over-under pattern. Continue alternating which strips you fold back each time until the top of the pie is covered in a lattice pattern.

Sourdough pie dough with a lattice top crust and strawberry rhubarb filling.

Step 13 – Lattice cont.

Trim any excess dough around the edges, then press the top and bottom crusts together. Brush the top with egg wash.

Freshly baked sourdough strawberry rhubarb pie next to a green cloth napkin.

Step 14 – Bake

Preheat the oven to 425°F and place a lined baking sheet on the rack underneath the pie to catch any filling that may bubble over. Bake the pie for 15 minutes, then reduce the oven temperature to 375°F and bake for another 30 minutes. Tent the edges of the crust with foil to prevent over-browning, then continue baking for 25-30 more minutes.

The corn starch needs enough time and heat to activate and thicken the filling, so make sure the filling is bubbling throughout before removing the pie from the oven. For the most accurate check, the filling should reach 203-212°F.

Cool: Let the pie cool at room temperature for 4-6 hours before slicing to ensure the filling has time to set.

Recipe Tips

Don’t overwork the dough. It will still be a little dry, but when you press it together, it should easily clump together.
Use really cold butter and discard to ensure that the butter doesn’t melt so that the butter doesn’t leak and will create the flaky layer.
Discard excess liquid from the filling to ensure it isn’t too runny. If you don’t want it to go to waste, you can put the liquid in a pan over medium heat, stirring it until it is thicker in consistency. Let it cool for a few minutes before pouring over the fruit in the pie pan.
Make sure there are no rips in the bottom pie crust where liquids can leak through to prevent a soggy bottom.
Corn starch will start to break down due to the acidity of the rhubarb, so if you are planning to let the pie sit out for a couple of days, you could use 3-4 Tablespoons of Tapioca starch instead of corn starch. I did not use tapioca in this recipe because it is not a common ingredient people have on hand, but it will keep the filling thicker than corn starch will.
Put a pan on the rack underneath the pie to catch any liquids that may boil over, so you don’t have a mess in your kitchen. Line it with parchment paper or foil so you don’t have to scrub the pan.
Don’t skip letting the pie cool. The pie needs to cool for 4-6 hours at room temperature before cutting. The filling will still be runny while it is warm and cutting it early will result in liquid pooling at the bottom. It is delicious with ice cream but if you want a set pie you have to wait until it is completely cooled.

How to Store Sourdough Strawberry Rhubarb Pie

To store the Sourdough Strawberry Rhubarb pie, you can keep it covered on the counter up to 2 days or in the fridge for up to 5 days.

You can freeze the baked pie, but the corn starch may break and make the filling runny. If you plan on freezing it, I would use tapioca starch instead of corn starch.

Slice. of straweberry rhubarb pie with a scoop of vanilla ice cream on top.

How to Prevent Runny Strawberry Rhubarb Pie (my top tips)

Strawberry rhubarb pie can be tricky because both strawberries and rhubarb release a lot of juice as they bake. After multiple rounds of testing, I found that the key to a filling that sets up is using corn starch, removing any excess liquid before adding the filling to the crust, baking the pie long enough, and letting it cool completely before slicing.

Make sure the filling is bubbling throughout before removing the pie from the oven. The corn starch needs enough heat to fully activate and thicken the filling, so if the center is not bubbling, the pie likely needs more time. For the most accurate check, insert a thermometer into the center of the pie. The filling should reach 203-212°F.

Once the pie is baked, let it cool at room temperature for 4-6 hours before slicing. I know it is tempting to cut into it while it is still warm, but this cooling time is what allows the filling to fully set so you get clean slices instead of a runny filling.

Recipe FAQ

Can I make the pie dough ahead of time?

Yes, you can make the pie dough up to 4 days in advance before assembling the pie.

Can I use active sourdough starter instead of discard for the pie crust?

Yes, either active starter or discard will work, however be sure that your active starter is cold and not room temperature to ensure that the butter stays really cold.

Can I use frozen strawberries and rhubarb?

If using frozen fruit, thaw it completely and drain off any excess liquid before adding it to the filling. Fresh strawberries are best for this recipe since frozen strawberries release a lot more liquid and can make the filling runnier. If you do use frozen fruit, I recommend adding an extra tablespoon of corn starch to help the filling set properly.

Why is my dough sticky while rolling out?

If the dough is really sticky and hard to work with, it is likely getting warm, and the butter is melting. Be sure to dust your surface and rolling pin with flour to prevent it from sticking, and if it is too sticky, put the dough back in the fridge to firm up.

why use sourdough discard in pie crust?

Sourdough discard replaces the water in this pie crust, adding a subtle depth of flavor without making the crust taste sour. Since the discard is already cold from the fridge, it also helps keep the butter cold, which is key for a flaky pie crust.

Do I need to peel rhubarb for pie?

No, you do not need to peel rhubarb for pie. Just trim the ends and chop it into ½-inch pieces. If your rhubarb has very tough or stringy outer pieces, you can pull those off, but it usually is not necessary.