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The Best Strawberry Rhubarb Pie

Calling all pie lovers! Are you ready for a bite of summer nostalgia? This mouthwatering award-winning strawberry rhubarb pie packs an explosion of flavor that’s going to knock your socks off!!

Fresh slice of strawberry Rhubarb pie on a white plate with silver fork

This classic old-fashioned dessert has a buttery, flaky crust cradling a vibrant filling that’s bursting with sweet strawberries and tart rhubarb. Every bite is a symphony of taste, a perfect balance between sunshine and tang.

And the best part? We’re making the best strawberry rhubarb pie recipe without tapioca! That’s right, pure, unadulterated deliciousness awaits!

A slice of strawberry rhubarb pie with a scoop of vanilla ice cream on top on a white plate surrounded by fresh strawberries and rhubarb

This strawberry Rhubarb pie first published: May 8, 2016, but has been updated with even more tips and answered questions to help you get the best pie results the first time!

I am crazy about rhubarb! I grew up plucking the tangy stalks from my mom’s garden and dipping it in a cup of sugar to enjoy just as a fun summer treat. Ahh, the glorious simple summer life of a kid on a farm in Wyoming.

Now it’s much harder to get rhubarb, but when I can get ahold of some, I go crazy with it! I grab as much as I can and freeze the rhubarb so that we can enjoy its tart sweetness all year long.

We use it to make everything from Strawberry Rhubarb Dump Cake to Strawberry Rhubarb Jam to this easy Rhubarb Simple Syrup. I also love making mouthwatering Moist Rhubarb Muffins with Streusel topping. But my absolute favorite will always be an easy old-fashioned strawberry rhubarb pie!

This is the best strawberry rhubarb pie recipe I’ve ever made. It’s tried and true for over 60 years, as it is my grandmother’s recipe that she passed down to my mother, who passed it down to me! It’s won county fair baking competitions and is always the first to sell out at the county fair markets.

🍓 Strawberry Rhubarb Pie Ingredients

I absolutely love how easy it is to make this strawberry rhubarb pie recipe. All you need is

  • Pie Dough for 2 pie crusts: I like using my grandma’s flaky pie crust recipe or a buttery Shortcrust pastry, but when I’m really pressed for time, I have been known to simply buy 2 crusts from the store.)
  • Diced Rhubarb: Fresh is always best, but it can be made using frozen rhubarb! I often make it for Thanksgiving with frozen rhubarb I have stashed away in my freezer)
  • Sliced Strawberries (Fresh or frozen)
  • Granulated Sugar: to sweeten the fruit and a little extra to sprinkle on the top of the pie crust
  • Cornstarch: thickens the juices as it reaches boiling point and doesn’t make the filling cloudy like flour. There is no need to buy tapioca that you will rarely use. Cornstarch works perfectly every time.
  • Pure Vanilla Extract: pure vanilla has a richer flavor than imitation
  • Pinch of Salt
  • 1 egg white: for an egg wash on the crust. This can also be used to seal the base crust before adding the filling to prevent a soggy bottom.

👩🏻‍🍳 Easy Recipe for Kids

This Strawberry Rhubarb Pie is so easy, it is an excellent recipe for beginning bakers! It is also the best rhubarb pie recipe for making memories in the kitchen with your kids. Get them involved! They Love to help!

Some of my fondest memories are of my sister and I baking summer pies with my Mom every year. I will forever cherish those memories.

Kids can easily be involved based on their skill level to clean, hull, and slice/dice the strawberries and rhubarb, measure out the ingredients, stir the ingredients together, pour the fruit filling into the pie crust, crimp the edges of the pie crust, spread the egg wash on the crust, sprinkle with sugar, and of course help eat it!

🧐 How To Pick Rhubarb For A Pie: 

Fresh cut rhubarb in a wicker basket on a white background

Rhubarb comes in different colors, ranging from green to pink to red. The color of the stalks does not necessarily indicate how sweet they are. However, red and pink rhubarb are often used in strawberry Rhubarb pies because it gives the pie a more attractive color.

  1. Look for firm stalks, avoiding any which are limp or blemished.
  2. If the leaves are attached, they should be fresh and crisp.
  3. Pick stalks with deeper red colors if possible. This will make for the prettiest pies and deepest-colored recipes.

Rhubarb is most tender and flavorful in spring and early summer but can be used throughout the season. Select firm, crisp stalks when they are 8 to 15 inches long. To harvest, twist off the leaf stalk at the soil line rather than taking a knife and cutting near the roots. Finally, cut off the leaf.

🥧 How To Make A Strawberry Rhubarb Pie

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I have actually been asked for this recipe many times over the decade. But honestly, I have hated how my pies look so I never posted it before now. I can make the best-tasting pies, but they just don’t always look perfect. Now, my sister, she makes a gorgeous-looking pie!

Fresh slice of strawberry Rhubarb pie angled to the left on a white plate with silver fork

I’ve been working really hard on my pie-making for the last few years. And I’ve made leaps and bounds on how they look! Oh, they are still miles away from looking as beautiful as I would like. But I couldn’t put off sharing this recipe any longer.

Close up look at the flaky pie crust still in the pie dish

PREP The Fruit: Wash and dry the rhubarb and strawberries.

Hull the strawberries and trim the rhubarb. Then slice both into perfect pie pieces. For the strawberries, I use strawberry huller tweezers to remove the stems and a strawberry slicer to make the slicing go faster. Plus then the kids love to help slice the strawberries because it is so easy!

White mixing bowl filled with sliced rhubarb and fresh strawberries

Macerate The Fruit: Combine the strawberries and rhubarb in a large bowl with the sugar and allow it to macerate for 30-60 minutes. Macerate essentially means to soak the fruit in sugar, this will draw out the juices and soften the fruit.

While the fruit is macerating I make my pie crust.

White mixing bowl filled with fresh strawberries, rhubarb and sugar mixture to marinate the fruit

Prepare the Strawberry Rhubarb Pie Filling: Portion out 1/4 cup of the juice from the strawberries and rhubarb to save and drain the rest of the juice.

Combine the strawberries and rhubarb mixture, cornstarch, vanilla, salt, and 1/4 cup juice in a large mixing bowl. Gently mix it all together.

Fresh strawberry rhubarb pie filling mixed and ready for the pie

Fill the pie crust: Gently pour the fruit filling mixture into the pie crust and spread it out evenly.

Special note: This strawberry rhubarb pie filling usually fills my 10.5″ pie pan and my 9″ pie dish nicely. Although, it will depend on the depth of your pie pan. I have a glass 9″ pie pan that is incredibly shallow and this is far too much.

Open faced pie showing the pie filling inside the pie pan

Prepare the Pie for Baking: Apply the top pie crust and flute the edges to seal them.

Fresh unbaked pie with the top crust on top and edges fluted

Use a sharp knife to cut four or five 2-inch slits in the top crust, arranged in a circular pattern for venting.

Take one egg white and whisk it. Then brush it onto the top of the pie crust using a silicone pastry brush.

Silicone pastry brush applying egg wash to top pie crust

Then sprinkle with sugar!

Pre-baked pie with sugar sprinkled on top ready to go into the oven

This helps the crust to bake evenly, prevents edges from burning, and gives it the best sugar-coating top you have ever tasted!

Bake: Bake the pie in a preheated oven at 450 degrees for 10 minutes. Then reduce the temperature to 350 degrees and continue to cook for another 30-45 minutes or until the crust is golden and the filling is bubbling. Check it every 5-10 minutes after the 30-minute mark until the top crust is golden. The cooking time can vary based on the crust that you use. Let the pie cool completely, at least 1-hour minimum.

Overhead view of a freshly baked strawberry Rhubarb pie on a white wooden table

🍽️ Serving Tips

We recommend serving this pie with a scoop of your favorite vanilla ice cream or a dollop of whipped cream.

If by some miracle, you have a slice left over, you can make an incredible pie milkshake by adding it to a blender with a couple of scoops of vanilla ice cream and milk.

Enjoy!

A slice of strawberry rhubarb pie facing to the right with a scoop of vanilla ice cream on top on a white plate surrounded by fresh strawberries and rhubarb

🍊Variations

The great thing about rhubarb is that it is so versatile! There are several ways you can vary this old-fashioned recipe and have a mouthwatering classic dessert with a fun new twist! 

You can switch up the top crust! Try a lattice pattern or use a cookie cutter to cut out different shapes for the top crust. 

Try a Crumble topping! You can switch out the top crust altogether and use the crumble topping from our mini Dutch apple pies or the streusel topping from our spiced cinnamon muffins! Both go perfectly with this classic strawberry rhubarb pie!

Mix up the fruit! Strawberries are not the only fruit that is delicious when paired with rhubarb! You can also use raspberries, blueberries, blackberries, cherries, pears, apples, apricots, nectarines, and peaches!

Add Orange juice! Simply add 1 Tablespoon (15ml) of orange juice to the filling! While it’s a little alteration, it’s just enough for a fun variation. 

Top with Cinnamon sugar! Just like our fresh peach pie – topping off the strawberry rhubarb pie with a sprinkle of cinnamon sugar in the egg wash is a fun way to jazz up a traditional pie crust

👩🏻‍🍳 Tips from the Chef

Perfect Texture: Allow your strawberry rhubarb pie to thoroughly cool before taking a slice! It can still be quite juicy when it’s warm thus causing all the filling to run out of the crust when you try to serve it. If you allow it to cool, then the filling will thicken and stay together nicely.

Want Warm Pie?: If you love warm pie, you can serve it an hour after baking. But I will warn you, it will be messy. The filling has not had ample time to fully set; so the fruit will slide out of the crust and it won’t look pretty. But really if that is how you like it, who needs pretty right? It will still taste amazing!

**My husband loves warm pie. I prefer the pie filling to be more set up, so he digs in after an hour and I do my best to wait 2 hours.**

Slice Rhubarb Quickly: If I have a lot of rhubarb to slice, I use a food processor ! No kidding. It works brilliantly and saves an insane amount of time!

Prevent Burned Edges: I also like to use a silicone pie crust shield to prevent the edges from burning while the center is still cooking. They easily adjust to almost any size, and keep the bake nice and even over the pie.

🫙 How To Store Strawberry Rhubarb Pie

This pie can be kept at room temperature for up to 36 hours. After that, it’s best to cover it with plastic wrap or tin foil and keep it refrigerated. This will last up to 7 days in the refrigerator. 

Close up image of the thick pie filling keeping it's shape

🥶 How to Freeze Strawberry Rhubarb Pie

The perfect taste of summer can be frozen to enjoy in the winter! There are 2 ways you can freeze your strawberry rhubarb pie. As an unbaked pie or a fully-cooked pie. 

You can freeze unbaked pies for up to two months. After that, you’re flirting with freezer burn. Frozen, baked fruit pies will keep up to 4 months. So really it is your choice which method you want to use. 

To freeze an unbaked strawberry rhubarb pie: assemble the pie as you would if you were going to bake it that day. Then, freeze the pie uncovered for 2 hours, or until it is mostly frozen. Once the pie is set, triple-wrap it in foil. Label and date the pie, and write the baking temperature and time on the foil.

The great thing about this method is that there is no need to thaw the pie before baking. Simply pop the frozen pie into a hot oven and bake it as usual. The baking time will be longer than for an unfrozen pie, but the exact amount of time will vary depending on the amount of filling in the pie. A general rule of thumb is to add an extra 20-30 minutes to the baking time for an uncooked pie.

To freeze a fully-cooked strawberry rhubarb pie: let it cool completely. Then, transfer the pie to a flat surface in the freezer. Let the pie freeze solid, then wrap it tightly in plastic wrap or foil. Label and date the pie, and eat it within 4 months. To thaw the pie, let it sit in the refrigerator overnight. Then, reheat the pie in a 350-degree oven until warm.

🥫 Can Strawberry Rhubarb Pie Filling Be Canned?

Sadly I would not advise canning this strawberry rhubarb pie filling. Many people will say that yes you can. But the most current recommendation from the USDA is to not use cornstarch or flour in canning recipes. 

The reason is that flour and cornstarch are starches that do not break down with heat, so it can prevent the heat from penetrating the center of the jar, interfering with safe processing to destroy the bacterial spores that cause botulism. 

The only exception to this rule is when a tested recipe calls for Clear Jel® as in pie fillings or small amounts of thickener in a few relish recipes. So for safety reasons, I cannot recommend freezing this pie filling. 

Overhead view of a slice of pie on a white plate next to the pie pan missing one slice

💭 FAQ’s 

WHAT IS RHUBARB?

Rhubarb is a perennial vegetable that is a spring crop, and it is typically harvested from April to June. Although the plant thrives all through the summer. It is grown for its edible stalks. The stalks are typically red or pink, and they have a tart, sour flavor. They have big green leaves at the top, but those are toxic, so do not eat the leaves.  Rhubarb is a good source of dietary fiber and vitamin C. It is also a low-calorie food, making it a healthy choice for people who are watching their weight. 

WHY IS STRAWBERRY PAIRED WITH RHUBARB?

Strawberry and rhubarb are a classic pairing in pies, crumbles, and other desserts. They provide the perfect contracting flavors due to the tartness of the rhubarb which balances out the sweetness of the strawberries. Thus, creating a delicious and refreshing flavor combination. 

WHY CAN’T YOU EAT RHUBARB LEAVES?

Rhubarb leaves contain high amounts of oxalic acid, which can cause health problems when eaten in higher amounts. Symptoms of toxicity include mild gastrointestinal symptoms, as well as more serious problems, such as kidney stones and kidney failure.

CAN I MAKE THIS PIE WITH FROZEN RHUBARB AND BERRIES?

Yes. If you have chopped rhubarb in the freezer, or if you can only find frozen fruit, you can still make this pie. However, it is best to thaw the frozen fruit overnight in the refrigerator first. This will allow you to measure the fruit accurately and will also help to prevent the filling from becoming runny.
Once the fruit is thawed, proceed with the recipe as directed.

DO YOU USE THE CONVECTION OVEN OR JUST THE REGULAR BAKING SETTING?

I recommend using the conventional setting for baking, not the convection setting. The convection setting uses a fan to circulate hot air around the food, which can cause baked goods to rise and bake unevenly. It also pulls moisture out of the oven, which can dry out baked goods.
If you do use the convection setting, lower the temperature by 25 degrees Fahrenheit, and keep in mind that things may still take less time to bake.

WHY IS MY PIE FILLING RUNNY AFTER BAKING?

If a fruit pie is a bit too runny, it likely needed more time in the oven. Fruit pies can take a notoriously long time to bake through and thicken.

HOW DO I KEEP THE PIE EDGES FROM BURNING?

I use an adjustable silicone pie shield to cover the edges to allow for an even bake. You can also wrap just the crust edges lightly in tin foil. It will do the same thing. But I found the silicone pie shield to be much quicker and reusable.

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Yield: 10" Strawberry Rhubarb pie

Best Strawberry Rhubarb Pie Recipe

Fresh slice of strawberry Rhubarb pie on a white plate with silver fork

The most amazing and mouthwatering Strawberry Rhubarb pie you will ever taste.

Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 30 minutes

Ingredients

2 Pie Crusts chilled

Strawberry Rhubarb Pie Filling

  • 3 cups diced Red Rhubarb (approximately four 12" stalks)
  • 4 cups Strawberries sliced (approximately 2 lbs)
  • 1 1/2 Cup Granulated Sugar
  • 2 Tablespoons Cornstarch
  • 1/2 Teaspoon Pure Vanilla Extract
  • 1/8 teaspoon Salt

Egg Wash (optional)

  • 1 Egg White
  • 1 Tablespoon Water or Milk
  • Sprinkle of Sugar

Instructions

Prep Ahead:

You will need enough pie dough for 2 pie crusts.

Preheat the oven to 450 Degrees.

Macerate the Strawberries and Rhubarb

  • Wash and dry the strawberries and Rhubarb
  • Remove the stems and base of the rhubarb stalks.
  • Dice Rhubarb into small bite-sized pieces.
  • Hull the Strawberries and slice into even slices.
  • Combine rhubarb, strawberries, and sugar in a bowl.
  • Allow to Macerate for 30-60 minutes

Prepare the Strawberry Rhubarb Pie Filling

  1. Separate ¼ cup juice from the fruit and set it aside.
  2. Drain the rest of the juice from the strawberry and rhubarb mixture.
  3. Combine the strawberry and rhubarb fruit mixture with the ¼ cup saved juice, cornstarch, vanilla, and salt in a large mixing bowl.
  4. Stir gently until all the fruit is well coated and there are no pockets of dry cornstarch. Set Aside.

Assemble the Pie

  • Whisk the Egg White in a small bowl with 1 tablespoon of water or milk until smooth. Set Aside.
  • Roll out the pie crust and lay it gently into a pie pan. Ensure the pie crust is evenly distributed in the pan.
  • OPTIONAL: lightly brush the base pie crust with the egg wash. This prevents the fruit filling from soaking into the crust making a soggy bottom.
  • Fill the bottom pie crust with the fruit filling
  • Roll out the 2nd pie crust and gently lay it on top and crimp to seal the edges. You can also use a little of the egg wash to help the crimping seal.
  • Use a sharp knife to cut four or five 2-inch slits in the top crust, arranged in a circular pattern for venting.
  • Brush the top of the pie crust with the whisked egg wash
  • Sprinkle lightly with sugar

Bake and Serve

  • Bake the pie in a preheated oven at 450 degrees for 10 minutes.
  • Reduce the temperature to 350 degrees and continue to cook for another 30-45 minutes or until the crust is golden and the filling is bubbling.
  • Cool for a minimum of 1 hour to allow the filling to set.
  • Slice into 8 equal pieces and serve with a scoop of ice cream or whipped topping.

Notes

Storing and Freezing

After the pie has thoroughly cooled, cover it with plastic wrap or tin foil and store it in the fridge for up to 7 days.

Freeze Unbaked Pie: Assemble the pie as instructed. Before baking, freeze the pie uncovered for 2 hours, or until it is mostly frozen. Once the pie is set, triple-wrap it in foil. Label and date the pie, and write the baking temperature and time on the foil. When you want to bake it, pop the frozen pie into a hot oven and bake it as usual, adding an extra 20-30 minutes to the bake time for a frozen pie.

Freeze Baked Pie: After the pie is fully cool, transfer the pie to a flat surface in the freezer. Let the pie freeze solid, then wrap it tightly in plastic wrap or foil. Label and date the pie, and eat it within 4 months. To thaw the pie, let it sit in the refrigerator overnight. Then, reheat the pie in a 350-degree oven until warm.

Baked pie freezes well for up to 4 months, and an unbaked frozen pie lasts up to 2 months in the freezer.

The prepared filling can be frozen for up to 3 months, and thaw overnight in the refrigerator before using.

Baking Tips


Perfect Texture:
 Allow your strawberry rhubarb pie to thoroughly cool before taking a slice! It can still be quite juicy when it’s warm thus causing all the filling to run out of the crust when you try to serve it. If you allow it to cool, then the filling will thicken and stay together nicely.

Want Warm Pie?: If you love warm pie, you can serve it an hour after baking. But I will warn you, it will be messy. The filling has not had ample time to fully set; so the fruit will slide out of the crust and it won’t look pretty. But really if that is how you like it, who needs pretty right? It will still taste amazing!

**My husband loves warm pie. I prefer the pie filling to be more set up, so he digs in after an hour and I do my best to wait 2 hours.**

Slice Rhubarb Quickly: If I have a lot of rhubarb to slice, I use a food processor! No kidding. It works brilliantly and saves an insane amount of time!

Prevent Burned Edges: I also like to use a silicone pie shield to prevent the edges from burning while the center is still cooking. They easily adjust to almost any size, and keep the bake nice and even over the pie.

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 366Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 206mgCarbohydrates: 64gFiber: 4gSugar: 38gProtein: 4g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Busy Creating Memories attempts to provide accurate nutritional information, these figures are only estimates.

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