Strawberry Rhubarb Pie
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Strawberry Rhubarb Pie – equal parts sweet, tart, and deeply satisfying. This is the pie I drop everything for the second rhubarb shows up. It’s not fussy, it’s not fancy, but it delivers every time, especially with a scoop of ice cream on top!
Backyard Rhubarb & Summer Pie Rituals
My sister used to have this massive rhubarb plant in her backyard. And I mean massive. Every summer like clockwork, I’d swing by, chop off a few stalks, and make this pie. Sweet, tart, and practically bursting with summer. It became my little seasonal tradition, until she finally yanked the whole thing out because, in her words, “it was taking over the yard.”
I still miss that wild rhubarb. But I don’t miss the weeds. Or fighting off the wasps.
This pie? Totally worth it. Every summer, I make it at least once, even if I have to go hunting for rhubarb at the store now. It’s the one that always reminds me what summer should taste like.
Why You’ll Love This Strawberry Rhubarb Pie
- Sweet meets tart. Strawberries and rhubarb are the ultimate duo, one’s sweet, one’s sour, and together they just work.
- It’s peak summer. If sunshine had a flavor, this would be it.
- Easy to make. No need to overcomplicate pie. Toss the filling, roll the crust, bake it golden. Done.
- Homemade or store-bought crust? Up to you. You’ll get no judgment from me either way.
- It’s even better the next day. If it lasts that long.
Before You Start: Tips & Ingredient Notes
- Rhubarb: Only the stalks are edible, the leaves are toxic. You want firm, fresh stalks. If they’re limp, stringy, or spotted, leave them behind.
- Strawberries: Fresh berries all the way. Frozen ones can make your filling watery unless you thaw and drain them really well first.
- Too juicy? Here’s the fix: If your fruit is extra ripe or juicy, toss it with sugar and let it sit for 15 minutes, then drain off some of the liquid before mixing with the thickener. You can also pat the fruit dry a bit with paper towels if it looks extra wet.
- Tapioca flour (or starch): My go-to for juicy pies. It thickens beautifully without making the filling cloudy or gummy. It also holds up better than cornstarch when you slice into the pie, though I like my pie a bit juicy.
- Cornstarch? Meh. It can make the filling cloudy and tends to break down with all that acidity from the fruit. It’ll work, but it’s not ideal for rhubarb pies.
- All-purpose flour? In a pinch. It thickens, but it dulls the flavor and gives a heavier texture to the filling. Not my favorite, but if that’s all you’ve got, use about double the amount of tapioca.
- Orange zest: Just a little lifts the flavor without overpowering the fruit. Don’t skip it, it adds a subtle brightness.
- Pie crust: Homemade if you can swing it, my foolproof pie crust has never failed me. But store-bought is totally fine and nobody’s judging.
- Rest that filling: Let it sit at least 15–30 minutes before baking. That gives the tapioca time to hydrate and keeps the filling from flooding your crust.
- Bake it on a sheet pan: This pie bubbles like mad. Unless you want a burnt sugar volcano in your oven, slide a baking sheet underneath.
How To Serve
This pie is basically begging for a scoop of vanilla ice cream. The warm, tart filling + cold creamy ice cream? Unmatched. If you’re not into ice cream (who are you?), a dollop of whipped cream works too. I’ve also been known to eat a slice cold straight from the fridge, still holds up.
And if you’re making this for guests, don’t overthink it. Just set it out on the counter and let the pie speak for itself. It’s rustic. It’s summery. It doesn’t need a presentation tutorial.
Frequently Asked Questions
Why is my strawberry rhubarb pie so runny?
Juicy fruit is a blessing and a curse. The main culprit is usually under-thickening or not letting the filling rest before baking. Tapioca flour needs time to absorb the juices, give it 15–30 minutes minimum. And let the pie cool completely before slicing.
Can I use frozen fruit?
You can, but here’s the deal: frozen strawberries and rhubarb release a lot more liquid. Thaw and drain them first, or your crust will weep. Literally. Also up the thickener just a touch if your filling still looks super wet.
What can I use instead of tapioca flour?
Cornstarch works in a pinch, but it can go cloudy and get overwhelmed by the acidity. Flour’s the fallback, but it dulls the fruit flavor and makes the filling heavier. Bottom line? Tapioca’s queen for this pie.
How do I keep the bottom crust from getting soggy?
Bake it on the bottom rack so that heat hits the underside first. You can also preheat a baking sheet and place your pie pan on top, instant heat boost. And don’t skip draining extra juicy fruit before it goes into the crust.
Do I need to blind bake the crust?
Do I need to blind bake the crust?
Nope! Not for this pie. As long as you bake it on the bottom rack and don’t overload it with wet fruit, you’re golden.
Can I make this ahead of time?
Absolutely. You can bake it the night before and store it at room temp, loosely covered. The flavors actually get better once it cools and sets. Just try not to eat it before guests arrive. (Been there.)
Can I freeze strawberry rhubarb pie?
Yes! Let it cool completely, then wrap it tightly in foil or plastic wrap and freeze for up to 6–8 months. You can freeze it unbaked too, just don’t forget to add a few extra minutes to the bake time if going straight from freezer to oven.
More Delicious Pie Recipes To Try:
- Classic Apple Pie
- Mini Blueberry Galettes
- Pumpkin Pie
- Pecan Pie
- Perfect Peach Pie
- Impossible Coconut Pie
- Strawberry Rhubarb Bars
- Blueberry Pie
Originally shared June 2012. Updated with new photos and improved instructions.
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Strawberry Rhubarb Pie
Video
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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
- 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.
- 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.
- 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.
Equipment
Notes
- The video above is for the pie crust only.
- Prevent a soggy bottom: Bake on the bottom rack so the crust cooks through and gets golden.
- Don’t skip the tapioca flour: It gives a clearer, brighter filling and holds up way better to juicy fruits than cornstarch or flour.
- Drain the excess juice: After the fruit filling rests, pour off the liquid before assembling the pie to avoid a soupy mess.
- 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).
- Storage: Keeps at room temp for 2 days or refrigerate up to 5 days. Wrap tightly to keep it from drying out.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
