by Holly
Strawberry Rhubarb Pie is one of my favorite desserts! Sweet and colorful strawberries balance perfectly with the tartness of rhubarb in an easy flaky pie crust. This pie recipe is best served warm 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!
Strawberry Rhubarb Pie Filling
Strawberry Rhubarb Pie was always my mother’s signature dish with fresh summer berries, rhubarb and a hint of lemon zest.
To Prepare Rhubarb you’ll simply wash it (discard the leaves, they’re poisonous) and cut it just as you would a stalk of celery.
To Thicken The Filling
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.
To thicken the filling, I make this strawberry rhubarb pie with minute tapioca which thickens the juices from the fruit without taking away flavor. If you don’t have tapioca, you can use about 1/4 cup or so of cornstarch.
Remember that 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.
Crust For Pie
I love a good homemade pie crust but store bought crust can also be used to make this dessert quick and easy!
A combination of sweet berries along with tart rhubarb is the perfect combination tucked inside a lattice pie crust. If you’d prefer, you can use a double pie crust and just cut slits in it to vent any steam.
CRUMBLE TOPPING: If you’d prefer, the top crust can be replaced with the same mixture we add to our favorite Rhubarb Crisp.
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.
- Pro Tip: 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.
- 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 Perfect Pies
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!
- Apple Pie Recipe – Classic!
- Homemade Blueberry Pie – Summer favorite!
- No Bake Strawberry Pie – Great for hot days!
- Lemon Meringue Pie – Perfect
- Pumpkin Pie Recipe Fall favorite!
Strawberry Rhubarb Pie
Prep Time 20 minutes
Servings 8 servings
Course Dessert
Cuisine AmericanIngredients
- 1 double pie crust
- 1 tablespoon flour
- 1 tablespoon sugar
- 3 cups rhubarb chopped
- 3 cups strawberries halved
- 1 ¼ cups white sugar
- 3 tablespoons Minute tapioca
- 1 lemon (zest only)
- 1 egg
Instructions
- Preheate oven to 425°F.
- Line pie plate with pastry. Combine 1 tablespoon flour and 1 tablespoon sugar. Sprinkle in the bottom of the crust.
- In a large bowl, combine, rhubarb, strawberries, sugar, tapioca and lemon zest. Gently stir until combined.
- 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.
- 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.
- Cool before serving.
