A favorite summer fruit pie with the classic combination of fresh sweet strawberries and tart rhubarb in a homemade buttery and flaky crust. Simple, old-fashioned strawberry rhubarb pie is bursting with seasonal flavors!
I was slow to discover rhubarb and this classic pie. I never had it growing up and assumed it was an acquired taste. Each spring I’d admire the unusual stalks at the farm stand, but I only tried rhubarb pie after friends raved about it. A bakery version convinced me it was delicious, and I knew homemade would be even better. Spring and early summer are ideal — local rhubarb and strawberries are abundant and at their best.
What is Rhubarb?
Rhubarb is botanically a vegetable, but it’s most often treated like a fruit in desserts. The stalks resemble reddish celery and have a bright, tart flavor that pairs beautifully with sweet fruits like strawberries. Only the stalks are edible — the green leaves are toxic and should be trimmed and discarded.
Ingredients
You’ll need:
- Strawberries and rhubarb — fresh and seasonal is best. When you find rhubarb, buy extra: it freezes well and you can use it later for pies or crisps.
- Sugar and tapioca — sugar sweetens the filling; quick-cooking tapioca thickens it. Cornstarch can be substituted if needed.
- Flour, butter, and ice water — for a simple, flaky homemade crust.
- Egg and milk or water — for an egg wash to brush on the crust before baking; a sprinkle of granulated sugar adds shine and crunch.
How to Make Strawberry Rhubarb Pie
Step 1: Make the pie dough. In a large bowl whisk together the flour, salt, and sugar. Cut in chilled, cubed butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough holds together. Divide into two discs, wrap, and chill for 30 minutes.
Step 2: Prepare the filling. Toss sliced strawberries and ½-inch rhubarb pieces with sugar, quick-cooking tapioca, vanilla, and optional citrus zest. Let the mixture sit for about 15–20 minutes to allow the tapioca to start absorbing juices.
Step 3: Preheat the oven to 400°F. Roll out one dough disc on a floured surface and fit it into a 9-inch pie plate, leaving the edges to hang over. Spoon in the fruit mixture and any accumulated juices; dot with butter. Roll out the second disc and place over the filling. Trim, seal, and crimp the edges. Cut several slits in the top crust to vent.
Whisk together the egg and milk or water and brush the top crust lightly, then sprinkle with granulated sugar. Bake at 400°F for 20 minutes, then rotate the pie, reduce the oven temperature to 350°F, and bake for another 30–35 minutes until the crust is golden and the filling is bubbling through the vents. Cool on a rack — the filling will thicken as it cools.
Recipe Notes and Tips
- Seasonal timing: Early summer is ideal when both rhubarb and strawberries are at their peak. Rhubarb freezes well: trim the leaves, cut into ½-inch pieces, freeze on a sheet pan, then transfer to a freezer bag.
- Thickener options: Quick-cooking tapioca is my favorite for fruit pies, but you can substitute an equal amount of cornstarch if necessary.
- Flavor boosters: Vanilla and a little orange or lemon zest brighten the filling but are optional.
- Cooling: Let the pie cool for a while before slicing so the filling sets. Serve warm or at room temperature — it’s excellent with vanilla ice cream.
Don’t wait as long as I did to try rhubarb — it’s wonderful in this pie or in a crisp. The balance of sweet strawberries and tart rhubarb is timeless and may become your new favorite summer dessert. — Kelly
Strawberry Rhubarb Pie
Ingredients
Pie Dough
- 2½ cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed (2 sticks)
- 1 teaspoon salt
- 2 teaspoons sugar
- 6–8 tablespoons ice water
Filling
- 2½ cups strawberries, sliced (about 1 lb)
- 3 cups rhubarb, trimmed and cut into ½-inch pieces (about 1 lb / 4 stalks)
- 1 cup sugar
- ¼ cup quick-cooking (“Minute”) tapioca
- ½ teaspoon vanilla
- 1 teaspoon orange or lemon zest (optional)
- 1 tablespoon butter, to dot over filling
Egg Wash
- 1 egg
- 1 tablespoon milk or water
- Granulated sugar for sprinkling
Instructions
Make the pie dough
- In a large bowl, whisk together flour, salt, and sugar. Cut in chilled cubed butter until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough comes together. Divide into two discs, wrap, and chill for 30 minutes.
- Meanwhile, combine sliced strawberries and rhubarb in a bowl. Add sugar, tapioca, vanilla, and zest if using. Toss gently and let sit about 20 minutes.
- Preheat oven to 400°F (200°C).
- Roll out one dough disc on a floured board and fit into a 9-inch pie plate. Spoon in the filling and any juices, and dot with butter.
- Roll out the second disc and place over the filling. Trim and seal edges, then crimp. Cut 4–5 slits in the top crust and a small hole in the center to vent.
- Brush the top with the egg wash (egg plus milk or water) and sprinkle with sugar.
- Bake at 400°F for 20 minutes. Rotate the pie, reduce the oven to 350°F (175°C), and bake 30–35 more minutes until golden and bubbling. Cool on a rack — the filling will thicken as it cools.
Recipe Notes
- Fresh sliced rhubarb freezes well. Trim leaves, cut into pieces, freeze on a sheet pan, then store in a freezer bag.
- Quick-cooking tapioca is preferred for summer fruit pies, but cornstarch can substitute.
- Allow the pie to cool before slicing so the filling sets and doesn’t run.
- Store covered loosely on the counter for 2–3 days or in the refrigerator up to 5 days. Bring to room temperature before serving.