Strawberry Rhubarb Pie

BakingPieRhubarbStrawberry

The BEST homemade strawberry rhubarb pie recipe! Sweet fresh strawberries paired with tart rhubarb and a hint of orange zest. All baked in an easy, flaky homemade crust.

Photography Credit: Elise Bauer

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.

A perfect slice of the best 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.

raw rhubarb for strawberry rhubarb pie, don't use the leaves, they're toxic!

Updated, first published 2006

How to make the best strawberry rhubarb pie

Strawberry Rhubarb Pie Recipe

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  • Prep time: 25 minutes
  • Cook time: 1 hour
  • Yield: Serves 8

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 unsalted 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.

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.

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.)

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).

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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Strawberry Rhubarb Pie on Simply Recipes. Thank you!

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Products We Love

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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

83 Comments / Reviews

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Did you make it? Rate it!

  • Diona jJolin

    What a easy and wonderful pie! From now on this is the only one for me!

  • ARmike

    I made this pie and it is a very good pie. I’m a purist when it comes to rhubarb and never add strawberries. This is good but I like no strawberries better.

  • Michelle

    I made the recipe exactly as stated (including the crust) and it was delicious! I’ve never made strawberry rhubarb before and I was surprised by how much I loved the flavor. Can’t wait to make it again while rhubarb is in season!

    xxxxxyyyyy

  • Laura

    This pie is amazing. Great texture, flavor and taste. The dough was a bit hard to work with (sour cream makes it a bit moist), but it was worth the effort. The resulting crust held the filling well and baked up beautifully. Another win for Simply Recipes! PS – Use really ripe, wonderful strawberries, preferably from a farmer’s market and not those plastic things they sell in the grocery store. Flavor is key here and the only way to get great strawberry flavor is with great strawberries.

    xxxxxyyyyy

  • K Smith

    So good! I did cheat and use store-bought crust, but made the filling as directed and it was fabulous. I went with lower amount of sugar and it was the perfect amount of tartness. Pie needs to cool completely to not be runny, but then is just right, not to jelly-like either. Thank you!

    xxxxxyyyyy

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