Strawberry Rhubarb Pie Recipe
The Best Strawberry Rhubarb Pie Recipe brings together sweet strawberries and tart rhubarb in a flaky, buttery crust that’s simply irresistible. Each slice bursts with ruby-red juiciness and nostalgic summer flavor.
Whether served warm with a scoop of creamy vanilla ice cream or enjoyed chilled straight from the fridge, this pie captures the essence of homemade comfort and timeless American baking.
What You Need for This Best Strawberry Rhubarb Pie Recipe
- Double-crust pie dough – Forms the buttery, flaky base and top that hold the juicy filling together.
- Rhubarb – Brings a tart punch that perfectly balances the sweetness of the berries.
- Strawberries – Sweet, juicy berries that soften and sweeten the pie naturally.
- Granulated sugar – Sweetens the filling just enough to highlight the fruits’ flavors.
- Minute tapioca – Thickens the filling so every slice holds beautifully.
- Lemon zest and juice – Adds a fresh, zesty brightness that lifts the fruit.
- Ground cinnamon – Provides subtle warmth and depth.
- Vanilla extract – Enhances the fruit’s natural sweetness.
- Salted butter – Dotting the filling, it melts for extra richness.
- Egg and water – For a glossy golden crust when brushed on top.
- Extra sugar – Sprinkled for a sparkly, lightly crisp finish.
How to Make the Best Strawberry Rhubarb Pie Recipe
Start by rolling out half of your chilled pie dough and lining a standard pie dish, saving the second half for the top crust. In a large mixing bowl, gently toss the chopped rhubarb and strawberries with sugar, tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla. Pour this vibrant mixture into the prepared crust, then dot it with small chunks of salted butter.
Roll out the remaining dough and either lay it over the pie whole, cutting slits for steam to escape, or slice into strips for a charming lattice pattern. Crimp the edges to seal, then brush with an egg wash and sprinkle with sugar for a beautiful golden finish.
Bake at a higher temperature to set the crust, then reduce the heat and let the pie bubble and brown until the filling is thick and glossy. Once baked, allow it to cool for at least two hours—tempting as it may be—to let the juices set perfectly.
Sweet Tips for Pie Perfection
For a foolproof filling, always chop the strawberries and rhubarb to similar sizes so they cook evenly. If your rhubarb is especially tart, taste it raw and adjust the sugar slightly to suit your preference. Chill your pie dough thoroughly before rolling—it makes the crust extra flaky and easier to handle. For a stunning golden top, don’t skip the egg wash and sugar sprinkle; it creates that bakery-style finish everyone loves.
Keeping Your Strawberry Rhubarb Pie Fresh
Store leftover pie covered at room temperature for a day or in the fridge for up to three days to keep the crust crisp and the filling fresh. If you want to savor it warm, reheat individual slices in the oven for a few minutes. To freeze, wrap tightly in plastic and foil—thaw overnight in the fridge, then warm it gently to revive that fresh-baked taste.
This Best Strawberry Rhubarb Pie Recipe is a classic for good reason—sweet, tart, flaky, and truly unforgettable. Enjoy every slice!
Strawberry Rhubarb Pie Recipe
Ingredients
- 1 beaten egg
- ½ teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2 ½ cups strawberries washed, hulled, and cut to match the rhubarb pieces
- 3 Tablespoons salted butter
- 1 cup granulated sugar
- ½ teaspoon lemon juice
- Extra sugar for sprinkling over the crust
- 2 ½ cups rhubarb chopped into ½-inch segments
- 1 recipe double-crust pie crust
- 3 Tablespoons minute tapioca
- ½ teaspoon ground cinnamon
- 1 Tablespoon all-purpose flour
- 1 teaspoon water
Instructions
- Prepare the double-crust pie dough and roll out one portion to line the base of a pie pan, reserving the second portion for the top crust. Combine the chopped rhubarb, prepared strawberries, granulated sugar, minute tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla in a large mixing bowl, then transfer this mixture to the lined pie dish. Cut the butter into small pieces and scatter evenly over the fruit filling. Roll out the reserved dough and lay it gently over the filling as a whole top crust with slits for venting or slice it into strips for a lattice arrangement. Press and crimp the edges to seal. In a small bowl, whisk the beaten egg with the teaspoon of water to create an egg wash; brush this over the top crust, then lightly sprinkle with extra sugar. Loosely shield the pie edges with foil and bake in a preheated oven at 425°F for 15 minutes, then reduce the temperature to 375°F and continue baking for an additional 45 to 50 minutes, or until the filling bubbles and the crust achieves a deep golden hue. Allow the pie to cool for a minimum of 2 hours before slicing and serving.
