Strawberry Rhubarb Pie

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Strawberry Rhubarb Pie is one of my favorite desserts! Sweet and colorful strawberries balance perfectly with the tartness of rhubarb. This easy pie recipe is best served fresh from the oven with ice cream!

We love pies all year long, Blueberry Pie in the summer, Easy Pecan Pie in the fall and of course Apple Crumb Pie all year long!  This easy pie is one of my summertime go-to pie recipes!

Strawberry Rhubarb Pie was always my mother’s signature dish. I love all pies, but this one takes the cake (or pie should I say)! I find the balance of strawberries and rhubarb is so good and to add in a bit of freshness from lemon zest takes it to the next level!

This simple rhubarb strawberry pie tastes amazing with your whipped topping or cold vanilla ice cream and can be served warm or cold!  

I use a lattice pie crust on top of this strawberry rhubarb pie with tapioca, but you don’t need to make one if you’re pressed for time. Just remember to cut slits in the top of your pie to avoid an exploding dessert!

Why Do You Add Tapioca To Pies?

Some pies use the natural pectin found in the fruit to thicken them, and some use flour or cornstarch. All of these options work well and will make it so your strawberry rhubarb pie is not runny.

In this recipe, I use one minute tapioca to thicken the juices from the fruit without taking away from flavor.

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 pastry.
• Sprinkle some flour and sugar into the bottom of the pie crust (to keeping the pie crust from becoming soggy).
• Combine your filling mixture and add into the prepared pie crust.
• Top it with a second crust (or make a quick and beautiful lattice crust) & brush with egg.
• Place on a parchment lined pan to catch any drips or bubble over.
• Bake the strawberry rhubarb pie at a high temp for the first 15 minutes  and a reduced heat for the remainder.

If you notice the pie crust begin 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!

Can you Freeze Strawberry Rhubarb Pie?

Absolutely, like most fruit pie recipes Strawberry Rhubarb Pie can be frozen.  Prepare the pie as directed and freeze before baking.  To bake, defrost the pie overnight and bake as directed below adding about 10 minutes to the bake time if the pie is chilly before baking.

More Fruit Desserts You’ll Love

Strawberries, peaches, blueberries and apples.  Fruit just makes such a wonderful addition to our favorite desserts!  Below is a list of tried and true dessert recipes that I know your family will love as much as mine does!

• Rhubarb Crisp
• Blueberry Cobbler – Classic recipe!
• Apple Crisp
• Strawberry Cheesecake Pie (No Bake)
• Chocolate Banana Bread – Reader favorite recipe
• 4 Ingredient Peach Dumplings – So easy.

Print Recipe

Servings: 8 servings

Strawberry Rhubarb Pie

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

 

Author: Holly

Course: Dessert

Cuisine: American

Keyword: strawberry rhubarb pie

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

Ingredients

• 1 - double pie crust
• 1 tablespoon flour
• 1 tablespoon sugar
• 3 cups chopped rhubarb
• 3 cups strawberries halved
• 1 1/4 cups white sugar
• 3 tablespoons Minute tapioca
• 1 lemon (zest only)
• 1 egg

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Instructions

1. Preheate oven to 425°F.

2. Line pie plate with pastry. Combine 1 tablespoon flour and 1 tablespoon sugar. Sprinkle in the bottom of the crust.
3. In a large bowl, combine, rhubarb, strawberries, sugar, tapioca and lemon zest. Gently stir until combined.
4. Pour into crust. Top with remaining crust and cut 4-5 slits in crust to allow steam to escape. (or make a lattice top if desired). Beat egg and brush over crust.
5. Bake on the bottom rack 15 minutes. Reduce temperature to 350°F and continue baking 45 minutes or until filling is bubbly and crust is golden.
6. Cool before serving.

Recipe Notes

If edges of crust begin to brown too much, cover with foil or a pie crust shield.

Nutrition Information

Calories: 378, Fat: 11g, Saturated Fat: 3g, Cholesterol: 20mg, Sodium: 184mg, Potassium: 281mg, Carbohydrates: 65g, Fiber: 3g, Sugar: 36g, Protein: 4g, Vitamin A: 1.7%, Vitamin C: 51.6%, Calcium: 6.3%, Iron: 9.2%

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

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About the author

Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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