Strawberry Rhubarb Pie Recipe

There’s just something utterly magical about a classic Strawberry Rhubarb Pie—that irresistible blend of sweet juicy strawberries, tart rhubarb, and a flaky, buttery crust. It’s the pie you dream about on sun-drenched afternoons and the very first bite is pure nostalgic bliss.

Ingredients You’ll Need

Every ingredient in this Strawberry Rhubarb Pie plays a starring role: the fruit brings color and zing, the crust adds soul, and a few simple pantry items pull it all together. Here’s how each one shines in this gorgeous, old-fashioned dessert.

• Rhubarb stalks (3 1/2 cups cut): The key to that signature tartness—remember to trim and discard all the leaves, as they’re not edible!
• Strawberries (2 cups sliced): They add juicy sweetness, vibrant color, and a summer fragrance you can’t help but love.
• Sugar (3/4 to 1 cup): Adjust the amount depending on how sweet you want your filling; it mellows the rhubarb’s bite and brings out the berries’ natural flavor.
• Quick-cooking tapioca (4 tablespoons): A clever thickener, tapioca keeps the filling from turning soupy without masking any of those fresh fruit flavors.
• Salt (1/4 teaspoon): Just a pinch brings all the flavors into focus.
• Orange zest (1 teaspoon): Brightens the whole pie with a hint of citrusy aroma and subtle sweetness.
• Double-crust pie dough (for a 9-inch pie): Use your favorite homemade or store-bought pastry—this golden, buttery base will make the filling shine.
• Egg white or cream (for brushing, optional): Gives your top crust that inviting, glossy finish.

Variations

This Strawberry Rhubarb Pie was born for creativity—you can tweak it to suit your pantry, dietary needs, or flavor cravings. Don’t be afraid to experiment and make it your own signature summer treat!

• Gluten-Free Option: Simply swap in your best gluten-free double-crust dough recipe and keep the filling exactly the same.
• Mix Up the Berries: Add raspberries or blueberries for a fun twist and a burst of color, or use all rhubarb for an extra puckery punch.
• Crumble Topping: Skip the second pie crust and scatter a buttery oat crumble over the fruit for a rustic, crowd-pleasing alternative.
• Spice it Up: Sprinkle a hint of ground ginger or cinnamon in the filling for warm background notes that make the fruit sing.

How to Make Strawberry Rhubarb Pie

Step 1: Prep the Oven

Start by arranging an oven rack in the center position and preheating to 400°F. This high starting heat helps the pie crust get beautifully golden and flaky while the fruit begins bubbling away underneath.

Step 2: Mix the Filling

In a roomy bowl, gently toss together the chopped rhubarb, sliced strawberries, sugar, quick-cooking tapioca, a dash of salt, and sparkling orange zest. Let the mixture rest for ten minutes—this allows the juices to combine and the tapioca to start working its thickening magic.

Step 3: Line the Pie Dish

Roll out one disc of your chosen pie dough and carefully fit it into a 9-inch pie pan, letting the excess hang slightly over the sides. Trim any uneven bits to about 1/2 inch beyond the rim—this will help when it’s time to secure the top crust.

Step 4: Fill the Pie

Spoon the glossy, fruit-packed filling into your prepared pie shell, spreading it out so every bite will have that perfect blend of strawberry and rhubarb. Try to keep the filling level, so the crust bakes up evenly.

Step 5: Add the Top Crust

Roll out the second crust and gently lay it over the fruit. Trim the edge to leave about an inch of overhang, then fold the top crust over the bottom and crimp them together—either with your fingers or a fork. Slice a few vents in the top crust to let steam escape (your kitchen will start to smell incredible!). For a glossy finish, brush the top with beaten egg white or a little cream.

Step 6: Bake to Perfection

Set the pie on your oven’s middle rack and place a baking sheet underneath to catch any bubbling juices. Bake at 400°F for 20 minutes, then lower the heat to 350°F and continue baking for 40–50 minutes longer. It’s ready when the crust is deeply golden and you see the filling thick and merrily bubbling through the vents.

Step 7: Cool and Serve

Let your Strawberry Rhubarb Pie cool on a rack—this patience pays off, as the bubbling filling sets into luscious, sliceable perfection! It’s fantastic served warm or cold. The longer it sits, the thicker those dreamy juices become.

How to Serve Strawberry Rhubarb Pie

Garnishes

Nothing beats a scoop of vanilla ice cream slowly melting over a slice of warm Strawberry Rhubarb Pie, but a generous dollop of softly whipped cream or a sprinkle of fresh orange zest also add lovely, subtle flair. For extra crunch, try a handful of toasted sliced almonds on top.

Side Dishes

Pair this pie with a light fruit salad, a cool glass of lemonade, or a simple herby green salad for a refreshing balance to the sweet-tart richness of the filling. It’s also the ultimate finish after grilled meats or a classic barbecue dinner.

Creative Ways to Present

Serve individual mini pies or rustic galettes for a fun twist—or cut your classic pie into wedges, stack with ice cream, and drizzle with a strawberry sauce for a truly showstopping dessert plate. For a picnic vibe, bake in mason jars for portable personal treats!

Make Ahead and Storage

Storing Leftovers

Cover your Strawberry Rhubarb Pie loosely with foil or plastic wrap and keep at room temperature for up to two days. For longer storage, pop it in the fridge, where it’ll stay fresh and delicious for five days—if it lasts that long!

Freezing

Yes, you can freeze Strawberry Rhubarb Pie! Once baked and fully cooled, wrap tightly in plastic wrap and then foil. Freeze for up to three months. Thaw overnight in the fridge for a slice of sunshine any time of year.

Reheating

To bring back that just-baked magic, warm slices in a 325°F oven for 10–15 minutes, or microwave on low in short bursts. This perks up both the crust and the filling—just add ice cream and enjoy!

FAQs

Final Thoughts

There’s something so comforting about pulling a golden Strawberry Rhubarb Pie from the oven—sweet, tangy, and made with love. Whether you’re celebrating a special occasion or just chasing a taste of spring, this is one recipe worth sharing (and savoring) with everyone you love. Give it a try, and let those strawberry-rhubarb memories begin!

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