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side view shot of a slice of strawberry rhubarb pie topped with a scoop of vanilla ice cream.
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5 from 7 votes

Strawberry Rhubarb Pie

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!
Prep Time30 minutes
Cook Time1 hour
Resting Time15 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: apple pie recipe, rhubarb pie, strawberry rhubarb pie
Servings: 8
Calories: 254kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 1 pie crust top + bottom, homemade or store-bought
  • 4 cups rhubarb stalks cut small ¼ to ½ 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
US Customary - Metric

Instructions

  • In a large bowl, combine the rhubarb, strawberries, sugar, tapioca flour, orange zest, and salt. Toss everything well and let it sit for 15–30 minutes so the tapioca can start working. After resting, pour off any excess juice that’s collected in the bottom of the bowl, this helps prevent a soggy pie.
    process shots showing how to make strawberry rhubarb pie.
  • If using homemade pie dough, let it rest at room temp for 10 minutes so it’s easier to roll out. Roll each disc to about ⅛ inch thick. Line a 9-inch pie plate with the bottom crust and trim any overhang.
  • Spoon the drained fruit filling into the prepared crust. Roll out the top crust and place it over the filling. Trim, crimp the edges to seal, and cut a few slits for steam. Or go full Martha and do a lattice. Brush the top with the beaten egg.
    process shots showing how to make strawberry rhubarb pie.
  • Preheat your oven to 425°F (218°C). Place the pie on the bottom rack and bake for 15 minutes. Reduce the temperature to 350°F (177°C) and continue baking for another 45–60 minutes, or until the crust is deep golden and the filling is bubbling through the vents.
    process shots showing how to make strawberry rhubarb pie.
  • Let the pie cool completely before slicing, at least a couple of hours. This gives the filling time to set up properly. It’ll still be juicy, just not a fruit landslide.

Video

Notes

  1. The video above is for the pie crust only.
  2. Prevent a soggy bottom: Bake on the bottom rack so the crust cooks through and gets golden.
  3. Don’t skip the tapioca flour: It gives a clearer, brighter filling and holds up way better to juicy fruits than cornstarch or flour.
  4. Drain the excess juice: After the fruit filling rests, pour off the liquid before assembling the pie to avoid a soupy mess.
  5. Protect your oven: Place a baking sheet on the rack below the pie to catch any drips, especially if you’re loading it up with fruit (which you should).
  6. Storage: Keeps at room temp for 2 days or refrigerate up to 5 days. Wrap tightly to keep it from drying out.

Nutrition

Serving: 1slice | Calories: 254kcal | Carbohydrates: 48g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 103mg | Potassium: 317mg | Fiber: 3g | Sugar: 29g | Vitamin A: 104IU | Vitamin C: 48mg | Calcium: 73mg | Iron: 1mg
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