Strawberry Rhubarb Pie
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This Strawberry Rhubarb Pie is simply the best. Sweet and tart, this pie is perfect for your summer get togethers. Incredibly easy to make, this Strawberry Rhubarb Pie is finger-licking good and is sure to impress all your guests!
When I think of summer there are always a few recipes that stand out to me, such as this Strawberry Rhubarb Pie or my Mexican Street Corn Salad. As soon as I see rhubarb in grocery stores, all I can think of is this pie! Although you can make this pie with just rhubarb, I love the addition of the strawberries. They cut through the tartness of the rhubarb and add a bit of sweetness.
Rhubarb and strawberries really are a marriage made in heaven, these two just go together. Which is why I love this pie so much. Nothing fancy here, just a good, old fashioned pie that goes perfectly well with a scoop of vanilla ice cream! It’s what summer dreams are made of.
For this delicious pie, I used my fool proof, pie crust. Yes, you can use store bought, but if you have a bit of time, trust me when I say that it really is worth making your own crust. I can always tell when a pie is made with store bought crust vs homemade. If you make your own crust, you are half way to baking your best ever pie! But hey, if you want this quick, just buy the store-bought, it will still be just as good.
I love loading this strawberry rhubarb pie with lots of rhubarb and strawberries, 4 cups of each to be exact. This way the sweetness of the strawberries and the tartness of the rhubarb balance out equally to make the perfect pie.
Ingredients
- Pie Crust – As I mentioned earlier, you can either use store bought pie crust or make your own. Try my recipe for an easy fool proof pie crust. If you have the time, I highly recommend making your own.
- Rhubarb – Did you know that rhubarb is technically a vegetable, but is legally considered a fruit? The stalks are the only edible part of the plant and in fact the leaves are poisonous. Rhubarb is extremely sour and tart, therefore perfect for this pie.
- Strawberries – We’ll need the same amount of strawberries as rhubarb. I love adding the same quantities of each to balance out the tartness of the rhubarb.
- Sugar – I used 1 cup of sugar but feel free to add more or less, depending on how sweet or tart you like your pie.
- Tapioca flour – tapioca flour is perfect for this strawberry rhubarb pie because they’re both juicy and require a lot of thickener. Tapioca flour will also make the filling bright, clear and give it that gluey texture.
- Orange Zest – A bit of orange zest will add some great fresh flavor to the pie.
- Salt – To bring all the flavors together.
- Egg – We need 1 egg beaten for an egg wash for our crust.
How to make Strawberry Rhubarb Pie
Check out my fool proof recipe for making your own pie crust, once you’ve tasted this recipe you’ll never go for store bought again. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Prepare The Filling: To a large bowl add the strawberries, rhubarb, sugar, tapioca flour, orange zest and salt. Toss everything together well then allow the filling to rest for 15 to 30 minutes before baking, for the tapioca to soften.
- Craft your crust: After removing your home made or store bought crust from the fridge you’ll want to allow it to rest for up to 10 minutes, this will make it easier to roll out. Once it’s softened you’ll want to flour your rolling pin, to prevent the dough from sticking, and get to work. Each disc will need to be 1/8 of an inch thick. Place the dough gently onto the pie plate before crimping the edges and removing any excess dough.
- Assemble your pie: Add the filling to your bottom crust, roll out your top crust in the same way described above and drape it over your pie. Crimp and seal your edges before slicing vents in the top crust with a knife or if you really want to impress, cut into long strips and weave a lattice crust. From there you will brush with your egg wash mixture, making sure to seal the edges.
- Bake the pie: Preheat your oven first to 425 F degrees. Add the pie to the oven, on the bottom rack and bake for 15 minutes. Reduce the heat to 350 F degrees and bake for another 45 minutes to an hour or until the crust is golden brown and the filling is bubbling.
What is Tapioca
Tapioca flour is used to thicken the filling and it’s particularly useful when making pies with extra juicy fruits like rhubarb or strawberries. Tapioca will help gel up the pie filling so that it won’t be too runny when cutting into it.
If you don’t have tapioca or can’t find it, you can certainly use cornstarch instead.
Some tips
- Chill the pie crust before using it. Chilling is very important, do not rush the pie making process. Refrigerating the dough relaxes the gluten, making it less elastic. Bottom line, the colder the ingredients, the flakier and prettier your pie will be.
- If making your own pie crust, do not overwork the pie crust when rolling it out and shaping it. If you work it too much the dough will get warmer which will make it shrink while baking. However, if you have worked it too much, don’t worry, simply place it in the fridge for a few minutes to chill.
- Don’t skip the tapioca flour. Tapioca flour is great for pies with fruits that are super juicy like rhubarb and strawberries. Once the filling is made, let it rest for 15 minutes, allowing the flour to thicken. If your fruit is extra juicy, you can also drain it well before mixing it with the rest of the filling ingredients.
- Bake it properly, the upper crust needs to be a deep golden-brown! Brush the crust generously with egg wash before baking to ensure it achieves that nice deep color.
- It’s best to wait until the pie is fully cooled before cutting into it. This will also give the fruit juice in the pie time to coagulate. For your information, I only let my pie cool for about 15 minutes before I sliced into it, as I was running late for an appointment, but this is what the pie would look like if you only let it cool for a few minutes. Regardless, it’s delicious either way and some may prefer it juicy.
How long does it take to bake
As I always say, the baking time varies, since each oven is different. Also different fruits will take longer to bake than others. For this pie, we start baking at a higher temperature, 425 F degrees, and we bake it at this temperature for 15 minutes.
We then lower the heat to 350 F degrees and bake for another 45 to 60 minutes, depending on your oven. This may seem like a lot but it’s not. Don’t worry, you cannot really over bake the fruit. The only thing to look out for is browning the crust too much.
Your pie is ready the pie’s juices are bubbling thickly through the vents.
How do I avoid my pie from having a soggy bottom?
Make sure you bake the pie on the bottom rack, this will avoid your pie from having a soggy bottom. Even pies don’t want a soggy bottom.
You can move the pie to the middle rack after the first 15 minutes, however, I left mine on the lower rack for the entire baking time. See what works for you.
Leftovers
You can store this pie at room temperature for 2 days, just make sure to cover it with foil or plastic wrap. You can also refrigerate it and it will keep for 4 to 5 days.
To freeze strawberry rhubarb pie, wrap it tightly with aluminum foil or plastic freezer wrap and place in the freezer. It will last 6 to 8 months.
Craving More Strawberry Rhubarb?
More Delicious Pie Recipes To Try:
- Classic Apple Pie
- Mini Blueberry Galettes
- Pumpkin Pie
- Pecan Pie
- Skillet Shepherd’s Pie
- Chicken Pot Pie
- Perfect Peach Pie
- Impossible Coconut Pie
- Strawberry Rhubarb Bars
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Strawberry Rhubarb Pie
Video
Ingredients
- 1 pie crust (whole recipe for top and bottom)
- 4 cups rhubarb (stalks cut small 1/4 to 1/2 inch pieces)
- 4 cups strawberries (cleaned and chopped small)
- 1 cup sugar (granulated)
- ⅓ cup tapioca flour
- 1 tablespoon orange zest
- 1 pinch salt
- 1 egg (for egg wash)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prepare The Filling: To a large bowl add the strawberries, rhubarb, sugar, tapioca flour, orange zest and salt. Toss everything together well then allow the filling to rest for 15 to 30 minutes before baking, for the tapioca to soften.
- Craft your crust: After removing your home made or store bought crust from the fridge you’ll want to allow it to rest for up to 10 minutes, this will make it easier to roll out. Once it’s softened you’ll want to flour your rolling pin, to prevent the dough from sticking, and get to work. Each disc will need to be 1/8 of an inch thick. Place the dough gently onto the pie plate before crimping the edges and removing any excess dough.
- Assemble your pie: Add the filling to your bottom crust, roll out your top crust in the same way described above and drape it over your pie. Crimp and seal your edges before slicing vents in the top crust with a knife or if you really want to impress, cut into long strips and weave a lattice crust. From there you will brush with your egg wash mixture, making sure to seal the edges.
- Bake the pie: Preheat your oven first to 425 F degrees. Add the pie to the oven, on the bottom rack and bake for 15 minutes. Reduce the heat to 350 F degrees and bake for another 45 minutes to an hour or until the crust is golden brown and the filling is bubbling.
Equipment
Notes
- The video above is for the pie crust only.
- You can store this pie at room temperature for 2 days, just make sure to cover it with foil or plastic wrap. You can also refrigerate it and it will keep for 4 to 5 days.
- To freeze strawberry rhubarb pie, wrap it tightly with aluminum foil or plastic freezer wrap and place in the freezer. It will last 6 to 8 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Turned out great! I increased the tapioca to a 1/2 cup because my strawberries were frozen. I also used the pie crust recipe linked on the page, which was delicious and flaky.
Have to say that mine still turned out with a lot of liquid on the bottom. Tasted good though. Next time I make it, don’t know whether to decrease the amount of berries and rhubarb or increase the amount of tapioca flour. Any suggestions. Thanks. Jim
I would increase the amount of tapioca flour.
Thankyou joanna. I will do that. Cheers
My favorite pie- love your star cutouts!
Thank you! Yeah it turned out really cute!