Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is the perfect sweet and tart summer pie.

In this recipe, juicy strawberries are paired with tart rhubarb and a hint of lemon zest in a tender flaky pie crust.

This pie recipe is best served warm with ice cream!

Ingredients in Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is a bright, sweet, tangy dessert recipe that comes together easily.

Pie crust – You’ll need a double pie crust (so you have a top and bottom crust) for this recipe. You can make your own homemade pie crust from scratch or use store-bought for convenience.

Strawberries – For the best results, use fresh ripe strawberries in this recipe. Frozen berries don’t produce the same results.

Rhubarb – Rhubarb stalks look a lot like celery with a reddish color, and are very tart in flavor. Be sure to discard the leaves of the rhubarb as they’re poisonous and shouldn’t be consumed. While rhubarb is available in early spring, you can slice and freeze it for pie throughout the year.

Sugar – Sugar is needed in this recipe to balance the tangy flavor of rhubarb and to enhance the sweetness of the strawberries. The sugar also helps create a deliciously saucy filling in the pie.

Minute tapioca – Minute tapioca is used to thicken this pie and help the filling hold together as its cut. If you don’t have tapioca, you can use about 1/4 cup or so of cornstarch.

Lemon zest – While it’s optional, I love the bright and citrusy flavor that lemon zest adds to this pie.

The filling will thicken as it cools, so a ‘warm from the oven’ strawberry rhubarb pie is delicious, but it likely won’t be set as well as a pie that has cooled.

Strawberry Rhubarb Pie ingredients in a clear glass bowl

How to Make Strawberry Rhubarb Pie

Homemade strawberry rhubarb pie is fairly simple to make. You can use homemade crust or store-bought.

Line a deep dish pie pan with pie dough per the recipe below.
Combine the filling mixture and add it into the prepared pie crust. Top it with a second crust (or make a quick lattice crust) & brush with egg.
Bake the strawberry rhubarb pie at a high temp for the first 15 minutes and a reduced heat for the remainder until golden and the filling is bubbling.

Cool before serving to let the pie set and serve with a scoop of vanilla ice cream or a generous dollop of whipped cream.

If you notice the pie crust begins to brown too quickly, tent the pie with tin foil or use a crust shield. Just make sure the steam can still escape while it finishes baking!

Tips for a Perfect Pie

To Prepare rhubarb, wash it (discard the leaves, they’re poisonous) and cut it just as you would a stalk of celery.
Sprinkle 1 tablespoon of flour in the bottom of the pie crust. This will help absorb excess juices from the fruit filling, preventing a soggy crust.
For a glossy finish, brush an egg over the crust before baking.
Minute tapioca is used to thicken the juices from the fruit without altering their flavor. If you don’t have tapioca, you can use about 1/4 cup or so of cornstarch.
Cut slits in the crust to allow steam to escape.
If you’d prefer a crumb topping, the top crust can be replaced with the same mixture we add to our favorite Rhubarb Crisp.

How to Freeze Strawberry Rhubarb Pie

This strawberry rhubarb pie recipe can be frozen. Prepare the pie as directed and freeze it before baking. To bake, thaw the pie overnight and bake as directed below, adding about 10 minutes to the bake time if the pie is chilly before baking.

More Perfect Pies

Strawberries, peaches, blueberries, and apples. Fruit just makes such a wonderful addition to our favorite desserts!

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Tart rhubarb with juicy summer strawberries in a flaky crust make the perfect dessert!

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Author Holly Nilsson

Preheat the oven to 425°F.
Line a pie plate with pastry, ensuring that it covers the bottom and sides of the plate evenly. In a small bowl, combine 1 tablespoon of flour and 1 tablespoon of sugar. Sprinkle evenly over the bottom of the pastry-lined crust.
In a large bowl, combine the rhubarb, strawberries, remaining sugar, tapioca, and lemon zest. Gently stir the ingredients to combine.
Pour the fruit mixture into the prepared crust. Place the remaining crust on top and cut 4-5 slits in the top crust to allow steam to escape. Alternatively, you can create a lattice crust.
In a separate bowl, beat an egg. Brush the beaten egg over the top crust.
Place the pie on the bottom rack of the preheated oven. Bake for 15 minutes at 425°F. After 15 minutes, reduce the oven temperature to 350°F. Continue baking for an additional 45 minutes or until the filling is bubbly and the crust turns golden brown.
Cool at room temperature before serving to allow the filling to set.

If the edges of the crust start to brown too quickly during baking, cover them with strips of aluminum foil or use a pie shield to prevent burning while the filling continues to cook.
The pie can be made ahead of time and refrigerated. Simply allow it to come to room temperature before serving, or gently warm it in the oven.
Minute tapioca is used to thicken the juices from the fruit without altering their flavor. If you don’t have tapioca, you can use about 1/4 cup or so of cornstarch.
If you’d prefer a crumb topping, the top crust can be replaced with the same mixture we add to our favorite Rhubarb Crisp.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Pie

Cuisine American

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