Strawberries and rhubarb team up to make a delicious fruit pie. The sweet strawberries complement the tart rhubarb beautifully. Celebrate rhubarb season with this pie. It’s an old-fashioned pie everyone will enjoy!

Recipe Variations

  • Oat-Crumb Topping: Top the pie with a crumble mixture instead of the top crust. For the crumbs, combine 1/2 cup of brown sugar, 3/4 cup each of flour and oatmeal, 1/2 teaspoon of cinnamon, and a dash of salt. Cut 1/2 cup of butter into the mixture to make coarse crumbs. Spread the crumbs on the pie and bake as directed. Keep an eye on it for over-browning and tent the pie with foil if necessary.
  • Lattice Crust: Fashion a lattice crust by weaving strips of crust over the top.
  • Egg Wash: Apply an egg wash made with 1 egg white whisked with 2 teaspoons of water. Brush it over the top crust just before baking.
  • Garnish: Sprinkle an egg wash with Demerera or sparkling sugar before baking.
Print

Strawberry Rhubarb Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy a slice of summer with our mouthwatering strawberry rhubarb pie. The sweet strawberries and tangy rhubarb create the perfect balance of flavors.

  • Author: Diana
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Category: Fruit Pies
  • Method: Bake

Ingredients

Scale
  • homemade or refrigerated pastry for a double crust 9-inch pie
  • 1 1/4 cups granulated sugar
  • 3 tablespoons instant tapioca
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 to 3 cups sliced (1/2-inch thick slices) rhubarb
  • 1 1/2 cups sliced strawberries
  • 1 tablespoon cold butter, cut into several small pieces

Instructions

  1. Prepare the pie pastry and separate it into two disks. Refrigerate for 20 to 30 minutes.
  2. Roll half of the dough out to about 11 inches in diameter. Fit the pastry into a 9-inch pie plate.

pie dough in the pie plate

  1. In a large bowl combine the sugar, tapioca, salt, cinnamon, and nutmeg. Add the sliced rhubarb and strawberries; stir until well blended. Let stand for 15 minutes.
  2. Heat the oven to 400 F.
  3. Spoon the fruit mixture into the prepared pie crust. Dot with the small pieces of butter.
  4. Roll the remaining pastry disk out and place it over the top of the pie; trim the edges and crimp as desired.
  5. Cut several slits in the top of the pie to serve as a vent for steam.
  6. Bake for 20 minutes. Reduce the oven temperature to 350 F and bake for 30 to 40 minutes longer, or until the pie is nicely browned and the filling is bubbly.
  7. Cool on a rack.
  8. Serve slices warm or at room temperature with a scoop of ice cream or whipped cream.
  9. Cover the pie and store in the refrigerator.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments