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Strawberry Rhubarb Pie is what summer tastes like!
A great Strawberry Rhubarb Pie is juicy, sweet, tangy and tart all wrapped up in a flaky, buttery crust.
This memorable Strawberry Rhubarb Pie is one your family will request year after year. If you’ve never tasted rhubarb before, start with this pie!
Rhubarb and strawberries have always been great partners when it comes to creating the perfect balance of flavor. This dynamic duo is spring’s best combo. The sharpness of the rhubarb brings out the sweetness in the strawberries. That zing of tart flavor is always a pleasant surprise, from the first bite to the last.
What is rhubarb?
Is rhubarb poisonous?
What does rhubarb taste like?
It’s hard to explain the flavor, other than it has a sharp, tart zing. Some say rhubarb is similar to an excessively tart Granny Smith apple. Rhubarb is juicy and gets sweeter when cooked, making it the perfect ingredient in baked desserts with sugar.
How do you prepare rhubarb?
Trim any leaves, stems and tough ends from the rhubarb. Remember, never eat the leaves of the rhubarb plant as they can be toxic. Also, if there are rough spots or blemishes on the stalks, remove them with a vegetable peeler or small paring knife.
Wash the stalks throughly and drain. Cut the rhubarb into 1/2-inch thick slices for this pie recipe.
Can you freeze rhubarb?
Rhubarb is easily frozen and keeps well for up to a year. Clean the rhubarb as mentioned above, then slice into 1-inch pieces. Place the rhubarb in a single layer on a parchment or wax paper lined baking sheet.
Flash freeze for several hours, then transfer to a freezer zipper bag and seal. Rhubarb can be used when thawed and drained.
How to make Strawberry Rhubarb Pie
For the double pie crust you’ll need:
- all-purpose flour
- granulated sugar
- salt
- solid vegetable shortening, like Crisco (not vegetable oil)
- cold unsalted butter
- ice water
For the filling you’ll need:
- rhubarb
- strawberries
- granulated sugar
- tapioca
- orange zest
- salt
1. Prepare the double crust pie pastry and refrigerate at least an hour.
I usually make my pie crust the day before needed. Divide the dough in half and form into disks. Cover each disk in plastic wrap and refrigerate until needed.
Our pie crust recipe can also be frozen for up to 3 months. Thaw overnight in the refrigerator before using.
2. Prepare the filling.
Clean and slice the rhubarb and place in a large microwave safe bowl. Toss the rhubarb with the granulated sugar then microwave for 1 minute. Stir and microwave for another minute or until the sugar starts to dissolve.
Add the strawberries and stir to combine. Let this mixture sit at room temperature for 30-minutes.
Add the remaining filling ingredients and fold together gently.
3. Roll out the dough
Roll out the pie crust and ease into a deep-dish 9-inch pie plate. Add the filling, then top with the second pie pastry. If you want to create a lattice crust, watch our how-to video for detailed instructions for creating a crust like ours pictured here. Otherwise, cut a few slits in the top crust to vent steam.
4. Brush and Bake!
Brush the unbaked pie crust with a beaten egg mixed with a little milk. Generously sprinkle coarse sugar over the crust and bake. Done!
How to make Strawberry Rhubarb Pie with tapioca.
What is tapioca?
TIPS for making the best Strawberry Rhubarb Pie:
- Make the pie crust dough the day before it’s needed allowing plenty of time to chill.
- If the pie crust dough starts to split when you’re rolling it out, it’s just a bit too cold. Allow it to rest for a few more minutes at room temperature and try again.
- While assembling this pie, place the crust back in the refrigerator between steps. This helps keep the pie crust dough well chilled. Cold pastry makes for flaky crusts!
- Bake all your double crust fruit pies on a preheated heavy-duty foil-covered baking sheet or pizza stone. There are two reasons this is helpful. First, if the pie juice bubbles over, you won’t have a giant mess in your oven floor.
- Second, placing the pie on the hot pan helps prevent a soggy bottomed pie. The pie starts baking immediately, from the bottom up. You won’t believe what a difference this makes in this crispness of the pastry.
- Once mixed, leave the filling to rest for at least 30 minutes before filling the pie. This helps all those wonderful juices emerge from the fruit.
- Serve slightly warm or at room temperature. However, for a completely set filling, refrigerate before cutting.
How long will Strawberry Rhubarb Pie keep?
This pie is best made at least 4 hours before serving. That amount of time allows the juices to set without refrigeration, but still be thick enough to hold in the filling. Warm pie will be a little more juicy, but oh so good to eat!
If keeping longer than one day, leftovers should be sealed in a container or wrapped in plastic and refrigerated. However, this pie will keep well for up to 5 days, if refrigerated.
Can you use frozen rhubarb and strawberries for this pie?
Finally, top with a scoop of vanilla ice cream or a dollop of whipped cream and enjoy!
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Strawberry Rhubarb Pie
Ingredients
- 1 recipe for a double pie crust
- 4 cups rhubarb stalks, cut into 1/2-inch pieces (about 1 lb)
- 1 ¼ cups granulated sugar (270g)
- 3 cups strawberries, cleaned, quartered or halved (about 1 lb)
- ¼ cup instant tapioca (38g)
- ¼ teaspoon salt
- zest of 1 orange
- 1 egg mixed with 1 teaspoon milk for brushing on top before baking
- 1 tablespoon coarse sugar for sprinkling on top
Instructions
- Line a heavy-duty rimmed baking sheet or pizza stone with foil. Place in the oven on the middle rack. Preheat oven to 400°F.
- In a large mixing bowl combine the rhubarb and granulated sugar. Microwave the rhubarb on high for 1 minute. Remove and stir then microwave on high, one minute more. Add the strawberries and fold gently to combine. Set aside for 30 minutes, stirring halfway through.
- While the rhubarb and strawberries macerate, roll out half of the prepared pie dough. Roll the pastry into a circle large enough to fit in a deep dish pie plate with a 1-inch overhang. Gently ease the pastry into the pie plate taking care not to stretch the dough while pressing into the corners. Place the pie plate and pastry in the refrigerator to chill until needed.
- Add the tapioca, salt and orange zest to the rhubarb and strawberry mixture. Fold gently to combine. Pour the fruit and any juices into the prepare pie crust. Return the pie plate to the refrigerator to keep cool while rolling out the top crust.
- Roll the top crust into a circle about 2-inches larger than the top of the pie plate. Cut into strips for a lattice crust and create a weave design over the fruit. Trim the excess dough and fold the over-hang up over the lattice pieces. Pinch together to seal and crimp into a decorative edge, as desired.
- Brush the pie crust lightly with 1 egg beaten with 1 teaspoon of milk. Sprinkle with coarse sugar and place on the prepared baking sheet in the oven.
- Bake at 400°F for 25 minutes. Reduce the temperature to 350°F and continue baking for an additional 40 to 45 minutes or until the crust is golden brown and the juices are bubbling.
- Remove from the oven and allow the pie to cool on a rack at room temperature. Serve slightly warm, room temperature or chilled. Top with a scoop of ice cream, if desired.
Recipe Notes
- Refrigerate leftovers. If well sealed and refrigerated, leftover pie will keep for 4 to 5 days.
Nutrition
sharon vice
I am new at making pies. Is the tapioca the kind you buy in the pudding packs. one might think if I don’t know the answer to this I should not be making pies. I have shopped for tapioca and that is all I can find. Is there something else I should be looking for. I hate wasting food.
Than ks,
Sharon
Tricia Buice
Hi Sharon. Tapioca comes in a box and can also be made into pudding. In the US, Kraft Minute Tapioca is easy to find in just about any grocery store. Look in the pudding section. Here’s a link to help: Kraft Minute Tapioca. This is really a great question. If you’ve never used tapioca how would you know. Be sure to try making their pudding recipe – it’s so good and easy. No waste 🙂
Kitty
Thank you for this recipe, Tricia! Easy to follow and great baking tips. My pie turned out very well. I did use tapioca flour and also added 2tbsp of cornstarch because cornstarch is what I used in past recipes. Tapioca flour worked well to keep the pie from being runny. I also substituted orange zest for lemon zest and the pie still tastes delicious. Everyone loved the pie and I would highly recommend this recipe!
Tricia Buice
Thank you Kitty! So glad you made this delicious pie. Orange zest sounds terrific. Thank you again for trying the recipe and for taking the time to comment!
Pam
Woo hoo, Tricia! ‘Tis the season! What a great pie! I can imagine how quickly this was devoured. I need a pie making lesson from you, that’s one awesome looking pie with a great crust! Thanks for sharing and take care
Tricia Buice
Thank you Pam! Hope you are both doing well.
Jennifer @ Seasons and Suppers
Absolutely beautiful pie and a classic combination of flavours! A perfect dessert this time of year 🙂
Tricia Buice
Thanks Jennifer! We agree about this being perfect this time of year. I have a hard time making anything with rhubarb without strawberries. They’re such a great match!
Larry
Looks delicious Tricia and one of my favorites – Cindy made one for us just last week.
Tricia Buice
Thank you Larry! Hard to beat a good rhubarb pie 😉
Carolyn
Mmmm yummo! Made with gluten-free pastry sheets we get here in Melbourne, Australia. Did the lattice as well, so proud! At least, my grandmother would’ve been, anyway! Didn’t have much rhubarb as my plant is still little, so more strawberries than anything, supplemented by some mandarin segments to give a bit more tang. Left the orange rind out. Thankyou for this gem!
Tricia Buice
Thank you Carolyn and so happy you are pleased! Pies are so fun to make, especially when they turn out well – always delicious 🙂
Robyn @ Simply Fresh Dinners
I had to come and see this beauty, Tricia. I wish I could bake like this! Such precise perfection that results in these fabulous presentations. I wish I was having a great big bite right now! Sharing 🙂
Tricia Buice
You are too sweet Robyn – thank you for sharing the rhubarb!
Lara @ MommyKazam
Sounds (and looks) delicious! I must try this! I had no idea that the leaves of rhubarb are poisonous, you learn something new everyday.
Tricia Buice
Thanks for stopping by Lara – I didn’t know that either – but am happy I do now!
Sevtap
Hello,this pie looks absolutely beautiful! Can you please share the recipefor this pie crust? The dough looks so nice..Thank you!!!!
Tricia Buice
Thanks for stopping by. These photos are so bad – as they were taken almost 5 years ago – but the recipe is good. I am including a link here for my pie crust recipes. For this particular pie I used a half shortening and half butter crust. All the directions are the same. The golden brown color is from the brushed on egg before baking. It adds a lot of appeal.
Pie Crust Recipes: Click HERE
San Antonio Maid Service click here
Looks really yummy Tricia. I love the presentation. Makes me drool.
Hungry Jenny
I love your lattice pies – they always look so beautiful and perfect!<br /><br />The last time I tried rhubarb was at school, in the form of rhubarb crumble, and I didn't like it. But it's been on my list of foods to try again for a while now, so thanks for the reminder! <br /><br />Handy tips about how to prepare too, thanks – I wouldn't have known about stripping the skin/taking off
Beth Green
I continue to be amazed at your beautiful pies! I'm sure they taste as good as they look, Tricia…and I'm thankful that I can't gain any weight just looking at the decadent delights!
Christy
What a STUNNING pie, and you already have my vote when you mentioned strawberries!!:) It is really gorgeous…wondrously fantastic…no more verbs to describe, but one good one would be, WOW!:)
A SPICY PERSPECTIVE
Gorgeous basket weave. I almost made a strawberry rhubarb pie a week ago, but we made crumble instead. Now I'm craving this!
Angie
OH how I long for my pies to look like that….
Miss Smart
Good luck with school!<br /><br />[And can your husband PLEASE give me a photography lesson?]