Strawberry Rhubarb Pie

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What’s your favorite pie? Mine is strawberry rhubarb, without a question. When it’s the season (mid spring here), and both strawberries and rhubarb are available in the market, it’s the one pie that we must make.

Do you cook with rhubarb? It looks like pinkish red celery, or the stems of really fat swiss chard.

In the store you’ll only find the stems, as the green leaves are poisonous. The stems however, are tart and delicious, especially when cooked into a pie or cobbler.

I know, it’s weird. Rhubarb is a vegetable that behaves like a fruit.

Strawberry Rhubarb Pie

Rhubarb grows wild in many parts of the U.S. (not here in Sacramento unfortunately). My father remembers when he was a kid in Minnesota, picking it from the back yard and dipping the raw stems in sugar to eat, like nature’s version of a jolly rancher candy.

Rhubarb loves to be paired with strawberries, in a pie, they’re BFFs. The tartness of the rhubarb just intensifies the flavor of the strawberries.

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Strawberry Rhubarb Pie Recipe

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  • Prep time: 25 minutes
  • Cook time: 1 hour

Quick cooking tapioca works well as a thickener for pies, especially strawberry rhubarb. Though if the pie is still warm when you cut it, it will be a little runny. If you don't have access to quick tapioca, you can use cornstarch as a substitute, same amount.

Ingredients

  • 3 1/2 cups rhubarb stalks cut into 1/2 inch pieces (Trim away and discard the leaves which are poisonous; trim ends.)
  • 2 cups strawberries, stemmed and sliced
  • 3/4 cup to 1 cup sugar (depending on how tart/sweet you like your pie)
  • 4 tablespoons of quick cooking ("minute") tapioca
  • 1/4 teaspoon of salt
  • 1 teaspoon of orange zest
  • 1 double crust pie dough recipe* for a 9 inch pie (or your favorite pie crust recipe)

(If making a 10 inch pie, or just want more filling, use 4 cups of rhubarb, 2 1/2 cups strawberries, and up to 1 1/4 cup of sugar)

*Here's my favorite pie dough recipe. In a large bowl whisk together 2  cups flour, a teaspoon salt, 2 teaspoons of sugar. To the flour mixture add 1 cup butter (2 sticks) of butter that has been cut into cubes. Use your hands to squish the flour and butter together until you have what resembles a coarse meal with some pea-sized bits of butter. To this mixture add 1/2 cup sour cream. Use a fork to incorporate. Then form a large ball of dough with the mixture. Cut into two even pieces. Form each piece into a disk, wrap with plastic wrap and refrigerate for 30 minutes.

Method

1 Preheat oven to 400°F. 

2 Toss rhubarb and strawberries with sugar, tapioca, salt, zest: In a large bowl, gently combine the rhubarb and the strawberries with the sugar, tapioca, salt, and orange zest. Let sit for 10 minutes.

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3 Roll out 1 pastry dough disk, line pie dish, fill with strawberry rhubarb filling: Roll out your pastry dough and line the bottom of a pie dish with it. Trim to 1/2 inch from the edge.

Place the filling into a pastry lined pie dish.

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4 Roll out second dough disk, place on top of filling, trim, crimp, score:  Roll out the second pastry dough and place over the pie. Trim the edges to an inch from the edge of the pie dish.

Tuck the top crust edges over the bottom crust edges and use your fingers or a fork to crimp the top and bottom edges together.

(If you want, for a nice glaze on your pie, use a pastry brush to brush a thin layer of egg white or cream over the top of the pie.)

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Cut slits in the top for the steam to escape.

5 Bake: Place pie on the middle rack of a 400°F oven, with a baking sheet on a lower rack to catch any juices that might spill over.

Bake for 20 minutes at 400°F, then reduce heat to 350°F, and bake an additional 40-50 minutes longer (50 to 60 minutes longer if doing a 10-inch pie).

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The pie is done when the crust is nicely browned and the filling (that you can see through the venting holes) thick and bubbly. Remove from oven and let cool on a rack.

Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.

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Links:

The Rhubarb Compendium - an excellent information site all about rhubarb.

Perfect Pie Crust - recipes for all-butter and a mix of butter and shortening pie crusts

No Fail, Flakey Pie Crust - my easiest pie crust recipe, using sour cream instead of water

Strawberry Rhubarb Pie

 

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Showing 4 of 72 Comments

  • Becca

    My family loves this pie! I have been making this pie since you first posted the recipe and it is my husband’s very favorite. He asks for it whenever pie might be in the offing, including Thanksgiving and Christmas, which initially posed a problem due to rhubarbs seasonal availability. I tried freezing it, but when thawed the delicious tartness was all in the liquid, which made the pie filling much too soupy if included and much to bland if drained. I solved my problem by using all of the liquid and precooking the filling with three tablespoons of corn starch. Incidentally, this also solved my problem of overcooking the crust or having the filling boil over. I have experimented with various amounts of corn starch and tapioca have found that three tablespoons of cornstarch cooked in the filling and about a tablespoon of tapioca mixed in right before adding it to the crust results in a nicely set pie that is not too jellied. Oh, and I usually make a 10 inch pie.

  • CakeSpy

    A perfect recipe from a perfect person. Perfect for National Pie day in a mere few days. Missing you, Miss Elise!

  • Amber

    My 17 year old daughter came home with some less than perfect rhubarb, and decided, oh well, I want to try making a rhubarb pie…So she got this recipe off the phone, and well, needless top day, I’m not sure how it would’ve been if we let it sit and thicken, because it smelled so Amazon we dig it out and ate it as we blew on it too cool it down. Yes it was runny, but idc, cuz it was amazing! Maybe we could add a little more tapioca next time…or we could just force ourselves not to eat it directly or off the oven and let the cooling process do it’s job…either way, this is so so so yummy and we well be using your recipe again! Much much more often than once a year. (That is about normal only getting a slice a year since we have never made it before)
    Thank you for posting this heavenly pie! :-) :-)

  • Patty Chandler

    This was my first Strawberry Rhubarb Pie and it came out delicious. Everyone loved the hint of orange in it. The sweet and tart were a perfect balance. This will definitely be my go to recipe!

  • Brooke V

    This is the second pie I’ve ever made, and I made it for my dear, sweet, 98 year-young friend Mrs. Kyle. She’s always joked about me making pies for her, so when I found garden fresh strawberries and rhubarb at the farmer’s market, it was time to make pie. I had a lot riding on this recipe, as it was a gift.

    Mrs. Kyle and her daughter raved about it! My husband said it was better than the pies baked by our local Amish bakery! That’s HIGH praise!

    This will be the only crust I ever make again, so flaky and buttery. I used equal amounts of rhubarb and strawberry, and the full cup of sugar. Mrs. Kyle asked for a sweeter than sour pie, and they said it turned out just right. Otherwise I followed the recipe to the letter.

    Thank you so much for this recipe, excellent, definitely a keeper!

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