With a flaky sourdough graham cracker pie crust, this Sourdough Strawberry Rhubarb Pie recipe makes a beautiful summer bake.<\/p>\n
It\u2019s hard to beat the combination of spring<\/a> and early summer<\/a> strawberries and tart rhubarb in a pie. This recipe is unique because it uses graham crackers<\/a> and sourdough discard in the pie crust, resulting in a tender, flaky pie crust that complements the filling.<\/p>\n I precook the juicy strawberry rhubarb pie filling to release excess moisture, give the cornstarch a head start on thickening, and to reduce baking time. This way, you get a luscious, jammy filling that is easier to slice instead of a runny pie.<\/p>\n \ud83d\udc49 See other favorite sourdough strawberry and rhubarb recipes, including:<\/p>\n<\/div>\n Follow this detailed recipe guide as you make the best sourdough strawberry rhubarb pie.<\/p>\n Grind graham crackers to crumbs in a food processor. Alternatively, crush the crackers in a plastic bag if mixing by hand. Then, mix in the remaining dry ingredients.<\/p>\n Add the cold, cubed butter, cold sourdough discard, and ice water to the food processor until the dough comes together into a cohesive mass.<\/p>\n Divide the dough in half and bring each together into cohesive discs, and wrap them in plastic wrap. Press the dough to the edges of the plastic wrap to shape it.<\/p>\n Chill the sourdough pie doughs for at least two hours and up to 3 days.<\/p>\n Make-Ahead Tip:<\/strong>\u00a0Store the sourdough graham cracker pie dough in the refrigerator for up to 3 days before baking, or freeze it for later use.<\/span> Thaw in the refrigerator for a day.<\/p>\n To Make Extra Flaky:<\/strong> This pie crust is already flaky, but to add extra layers, you can laminate the dough by adding a couple of folds. Follow the instructions for my extra flaky Sourdough Pie Crust<\/a>.<\/p>\n<\/div>\n Slice the strawberries and rhubarb into \u00bd\u201d pieces. Add the fruit to a large pot or Dutch oven and stir in the sugar, cornstarch, salt, vanilla extract, and lemon juice until the slices are completely coated.<\/p>\n Cook the mixture over medium-low heat, stirring every few minutes to prevent the bottom from burning, for about 10-15 minutes or until the filling is bubbly, glossy, and thickens.<\/p>\n Remove from the heat and let it cool to room temperature.<\/p>\n To Cool Faster:<\/strong> Increase the surface area and spread the pie filling on a large baking sheet to cool much faster.<\/p>\n Make Ahead:<\/strong> Store the pre-cooked pie filling in an airtight container in the refrigerator for up to 4 days in advance. Cornstarch doesn\u2019t freeze well for pie fillings, so use tapioca starch if you plan to freeze the filling.<\/p>\n<\/div>\n Remove one chilled sourdough cheddar pie dough disc from the refrigerator and let it rest at room temperature for 5 minutes, until pliable. Then, use a rolling pin to roll out into a large 12-13\u2033 round. While rolling out, rotate and flip the dough, flouring as needed to prevent sticking.<\/p>\n Transfer the dough to a large plate or baking sheet and chill it in the refrigerator while you roll out the second crust.<\/p>\n Repeat the same rolling out process for the lattice crust into a large round, but use a pastry wheel, pizza cutter, or knife to slice into 1\u2033 strips. This recipe should yield 12-14 lattice strips, but you can adjust the size according to your design and personal preference for larger or smaller lattices.<\/p>\n Chill the lattice strips on a large plate or baking sheet until ready to assemble the pie.<\/p>\n Preheat the oven to 425\u00baF (218\u00baC).<\/p>\n Beat an egg with a splash of water in a small bowl to make the egg wash.<\/p>\n Drape the chilled bottom pie crust on a pie plate and trim the edges so there\u2019s about an inch of overhang around the pie pan. Brush an egg wash around the excess trim to help seal your lattice crust on top (save the rest for just before baking).<\/p>\n Pour in the cooled strawberry rhubarb pie filling.<\/p>\n Remove the lattice strips from the refrigerator and weave them in a pattern on top of your pie. There are many methods for doing so, but this\u00a0video from King Arthur<\/a>\u00a0is particularly helpful if you\u2019ve never done it<\/span> before.<\/p>\n Trim the lattice edges to match the 1\u2033 overhang, pinch down to seal with the egg wash, and roll the overhang up and over to create a thick border. Then, crimp or flute the edges with your fingers for a decorative touch, or seal the edges with the tines of a fork.<\/p>\n Finally, freeze the pie crust for at least 15 minutes while your oven preheats. The dough needs to chill and rest to create the flakiest crust.<\/p>\n Just before baking, brush the exterior lattice of the crust with more egg wash and sprinkle with raw or turbinado sugar for a sparkly, crunchy topping.<\/p>\n Transfer the sourdough strawberry rhubarb pie to a baking sheet to catch any drippings and bake for 15-20 minutes. The initial high temperature helps create more steam and a flakier crust.<\/p>\n Turn the oven down to 375\u00b0F (191 \u00b0C), cover the edges of the pie with foil to prevent burning, and bake for an additional 35-40 minutes, or until the filling is bubbly and the crust is a dark golden brown.<\/p>\n Remove from the oven to cool on a wire rack for at least 4 hours before serving. It\u2019s a long time, but fruit pies take a while to cool so the filling can set, and it\u2019ll be much easier to slice.<\/p>\n The sourdough strawberry rhubarb pie is best served at room temperature for the first couple of days or refrigerated for up to five days.<\/p>\n The crust will become more soggy over time, but you can reheat it for a couple of minutes in a toaster oven to re-crisp the top crust.<\/p>\n To freeze the baked pie, wrap it tightly in plastic wrap and foil, and store it for up to 3 months. Thaw in the refrigerator for at least a day. However, I recommend using tapioca starch if you plan on freezing your pie, as cornstarch can separate when frozen.<\/p>\n I enjoy this summery pie with a dollop of whipped cream or a scoop of vanilla ice cream. It\u2019s an excellent summer dessert<\/a> like my Sourdough Strawberry Galette<\/a>.<\/p>\n Yes. Double all of the ingredients, bake in two pie pans, and make 2 pies. You could even make strawberry rhubarb hand pies like my Sourdough Apple Hand Pies<\/a>.<\/p>\n<\/div>\n<\/div>\n Yes, you can pre-cook the filling and the pie doughs ahead of time. Store the filling in the refrigerator for a up to 4 days. You can store the sourdough graham cracker pie crust in the refrigerator for a few days or freeze up to 3 months ahead.<\/p>\n<\/div>\n<\/div>\n Did you make this recipe? <\/strong> Please leave a rating, comment or question below! Tag me on Instagram or Facebook @SourdoughBrandon or PIN this recipe on Pinterest to come back to it later!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n![\"Slice](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/07\/sourdough-strawberry-rhubarb-pie.jpg\")
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\n\ud83d\udc4d Why You\u2019ll Love This Recipe<\/h2>\n
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![\"Close](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/07\/close-up-of-sourdough-graham-cracker-crust-lattice-on-strawberry-rhubarb-pie.jpg\")
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\n\ud83c\udf53 Pro Tips for Making Sourdough Strawberry Rhubarb Pie<\/h2>\n
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![\"Sourdough](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/07\/sourdough-strawberry-rhubarb-pie-with-a-slice-cut-out.jpg\")
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\n\ud83d\uded2 Ingredients Needed<\/h2>\n
![\"Labeled](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/07\/Ingredients-needed-for-sourdough-graham-cracker-pie-crust.jpg\")
<\/figure>\n<\/div>\nSourdough Graham Cracker Pie Crust<\/h3>\n
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![\"Labeled](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/07\/Ingredients-needed-for-sourdough-strawberry-rhubarb-pie.jpg\")
<\/figure>\n<\/div>\nStrawberry Rhubarb Filling<\/h3>\n
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\n\ud83e\udd67 How to Make Sourdough Strawberry Rhubarb Pie<\/h2>\n
1. Make the Sourdough Graham Cracker Pie Dough<\/h3>\n
![\"Mixed](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/07\/mixed-sourdough-graham-cracker-pie-crust.jpg\")
<\/figure>\n![\"Two](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/07\/two-sourdough-graham-cracker-pie-crusts-in-plastic-wrap.jpg\")
<\/figure>\n<\/figure>\n2. Cook the Strawberry Rhubarb Filling<\/h3>\n
![\"Stirring](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/07\/mixing-strawberry-rhubarb-pie-filling.jpg\")
<\/figure>\n![\"Cooking](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/07\/cooking-strawberry-rhubarb-pie-filling.jpg\")
<\/figure>\n![\"Strawberry](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/07\/strawberry-rhubarb-pie-filling-cooling-on-sheet-pan.jpg\")
<\/figure>\n<\/figure>\n3. Roll Out the Pie Doughs<\/h3>\n
![\"Sourdough](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/07\/sourdough-graham-cracker-crust-in-a-pie-plate.jpg\")
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<\/figure>\n<\/figure>\n4. Assemble<\/h3>\n
![\"Unbaked](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/07\/unbaked-sourdough-strawberry-rhubarb-pie-with-lattice-crust.jpg\")
<\/figure>\n<\/div>\n5. Bake<\/h3>\n
\nHow to Store and Serve<\/h2>\n
![\"Slice](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/07\/Slice-of-sourdough-strawberry-rhubarb-pie-with-ice-cream.jpg\")
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\n\u2753 Frequently Asked Questions<\/h2>\n
Can I double the recipe?<\/h3>\n
Can I make the components ahead of time?<\/h3>\n
Can I use regular sourdough discard pie crust?<\/h3>\n<\/div>\n
\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f<\/p>\nSourdough Strawberry Rhubarb Pie with Graham Cracker Crust<\/h2>\n