If there's one dessert that screams summer, it's a strawberry rhubarb pie. The mix of sweet strawberries and tangy rhubarb tucked inside a flaky, buttery crust makes this a recipe worth keeping on repeat. Honestly, the first time I baked this pie, I didn't expect my kids to like it as much as they did-but they polished off their slices before I could even pour the whipped cream.
Jump to:
If you love this recipe, you'll also want to check out my Apple Pie Recipe for another summertime favorite.
Ingredients you'll need
For this pie, you don't need anything fancy-just fresh produce, a good crust, and a little patience. Here's the full list:
- 3 ½ cups (440g) rhubarb stalks, cut into ½-inch pieces (discard leaves-they're poisonous)
- 2 cups (280g) stemmed and sliced strawberries
- ¾ to 1 cup sugar (adjust depending on how tart or sweet you like it)
- 4 tablespoons quick-cooking ("minute") tapioca
- ¼ teaspoon salt
- 1 teaspoon finely grated orange zest
- 1 double-crust 9-inch pie dough recipe (store-bought or homemade)
- 1 large egg white, beaten, or 1 tablespoon cream for brushing (optional)
Step-by-step instructions
Preheat the oven
Set your oven rack in the middle and preheat to 400°F.
Make the filling
In a large bowl, gently toss the rhubarb and strawberries with sugar, tapioca, salt, and orange zest. Let the mixture sit for 10 minutes so the fruit starts to release its juices.
Roll out the bottom crust
Roll out one disc of pie dough and line your pie dish, trimming the edges so about ½ inch hangs over. Spoon the fruit filling into the crust and spread it evenly.
Top with the second crust
Roll out the second disc and place it over the pie. Trim the edges to about an inch overhang, then tuck and crimp the top crust with the bottom. Cut slits in the top so steam can escape. If you'd like a golden finish, brush the top with egg white or cream.
Bake the pie
Place the pie on the center rack, with a baking sheet underneath to catch any bubbling juices. Bake for 20 minutes at 400°F, then lower the oven to 350°F and bake for another 40-50 minutes (50-60 minutes if using a 10-inch pie). The crust should be golden and the filling bubbly.
Cool and serve
Let the pie cool on a rack before slicing. You can serve it warm, at room temperature, or chilled. If you wait until it cools completely, the filling will thicken nicely.
Store the pie loosely covered at room temperature for 2 days, or refrigerate for up to 5 days.
Tips for the best strawberry rhubarb pie
- Taste your fruit first - Strawberries vary in sweetness. Adjust the sugar if your berries are extra sweet.
- Don't skip the thickener - Tapioca keeps the filling from turning runny. Cornstarch works in a pinch, but I find tapioca gives a cleaner set.
- Keep your crust cold - Warm butter makes dough tough. Chill everything before rolling.
- Let it rest - Cutting too soon leads to a soupy filling. Patience pays off here!
Serving suggestions
This pie is dreamy on its own, but if you want to take it further, try it with:
- A scoop of vanilla bean ice cream
- Freshly whipped cream
- A drizzle of crème fraîche
For drinks, I like pairing it with cold brew coffee or a glass of sparkling moscato.
Storage and make-ahead tips
- Room temperature: Keep covered with foil for up to 2 days
- Refrigerator: Store in an airtight container for 3-4 days
- Freezer: Wrap tightly in plastic wrap and foil-lasts up to 3 months
To reheat, pop a slice in a 350°F oven for about 10-15 minutes.
Variations to try
- Swap strawberries with raspberries for a tart twist
- Add blackberries for deeper flavor
- Try rhubarb with apples in fall or pears in winter
FAQ
About 1.5 to 2 hours, including prep, baking, and cooling time.
Yes! Just thaw and drain well before using, and adjust the thickener since frozen fruit releases more liquid.
Blind bake the crust for 10 minutes, or sprinkle the bottom with graham cracker crumbs before adding the filling.
Absolutely! A crumble made with flour, butter, and sugar is a delicious alternative.
Conclusion
This strawberry rhubarb pie is everything a summer dessert should be-bright, tangy, sweet, and wrapped in a flaky golden crust. Whether you're baking for a picnic, family dinner, or just because, this pie will always win hearts.
So grab your rolling pin and get baking. Trust me, once you make this pie, it'll become a tradition in your kitchen too.
Recipes you may like
📖 Recipe
Strawberry Rhubarb Pie
A strawberry rhubarb pie is the ultimate summer dessert, pairing sweet strawberries with tangy rhubarb in a buttery, flaky crust that’s pure magic.
Ingredients
- 3 ½ cups (440g) rhubarb stalks, cut into ½-inch pieces (discard leaves—they’re poisonous)
- 2 cups (280g) stemmed and sliced strawberries
- ¾ to 1 cup sugar (adjust to taste)
- 4 tablespoons quick-cooking (“minute”) tapioca
- ¼ teaspoon salt
- 1 teaspoon finely grated orange zest
- 1 double-crust 9-inch pie dough recipe (store-bought or homemade)
- 1 large egg white, beaten, or 1 tablespoon cream for brushing (optional)
Instructions
- Preheat oven to 400°F with the rack in the middle position.
- In a large bowl, toss rhubarb and strawberries with sugar, tapioca, salt, and orange zest. Let sit for 10 minutes.
- Roll out one pie dough disc and line your pie dish, trimming the edges to a ½ inch overhang. Spoon in the fruit filling and spread evenly.
- Roll out the second dough disc and place on top. Trim to 1-inch overhang, tuck and crimp the edges. Cut slits in the top. Optionally brush with egg white or cream.
- Place pie on center rack with a baking sheet underneath. Bake for 20 minutes at 400°F, then reduce to 350°F and bake another 40–50 minutes (50–60 minutes for 10-inch pies), until crust is golden and filling bubbly.
- Cool on a rack before slicing. Serve warm, room temperature, or chilled.
Notes
Store loosely covered at room temperature for 2 days or refrigerate for up to 5 days. Can be frozen up to 3 months. Reheat slices at 350°F for 10–15 minutes. Best served with whipped cream or vanilla ice cream.
Nutrition Information:
Serving Size:
1 sliceAmount Per Serving: Calories: 320Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 180mgCarbohydrates: 46gFiber: 2gSugar: 22gProtein: 3g
Comments
No Comments