My strawberry rhubarb pie is a timeless, no-frills summer dessert that tastes as wonderful as it looks. The classic pairing of tart rhubarb and sweet strawberries creates a bright, balanced filling that sings of warm weather. Baked inside a flaky double crust, this pie is one of my go-to desserts for summer and beyond.
I bake a lot of pies year-round, but fresh berry season is unbeatable. Over time I’ve developed several fruit pie recipes that always get great feedback. My husband Dan’s favorite is this strawberry rhubarb pie made with a quick pie crust. Baking rhubarb and strawberries together produces a tangy-sweet mixture that tastes unmistakably like summer. If you don’t have fresh fruit, frozen works well too—just keep it frozen until you mix the filling so the pie doesn’t get watery.
Table of Contents
- Sommer’s Recipe Highlights
- Key Ingredients and Tips
- How to Make
- Expert Tips
- Serving Suggestions
- Storage Notes
- Frequently Asked Questions
- More Pie Recipes
Sommer’s Recipe Highlights
Summer Fruit Sensation – Rhubarb’s tartness paired with sweet strawberries yields a lively, well-balanced filling and a pleasant contrast of textures.
As Easy as Pie – This recipe keeps things simple: one-bowl filling, no par-baking required, and it adapts easily to frozen fruit or a store-bought crust for an even quicker option.
Looks as Good as it Tastes – With a few straightforward tips you’ll get a buttery, golden crust that looks bakery-made. Decorative cutouts or vents make the pie pretty and functional—venting prevents a soggy filling.
Key Ingredients and Tips
- Double pie crust – Use a flaky homemade crust or a refrigerated store-bought crust for convenience.
- Strawberries and rhubarb –Fresh is ideal, but frozen fruit works great. Keep frozen fruit frozen until you combine it to avoid excess moisture.
- Sugar – Regular granulated sugar is used to sweeten the filling.
- Tapioca – Minute tapioca is a reliable thickener for berry pies and helps prevent a watery filling; flour can be used but tapioca gives the best texture.
- Vanilla extract – Use quality vanilla for better flavor.
- Lemon zest – Fresh zest brightens the filling.
- Egg and water –Whisked together to brush the crust for a golden finish.
How to Make
The full ingredient amounts, step-by-step instructions, storage tips, and a printable version are included in the recipe card below.
Prepare crust – Preheat the oven to 400°F and get a 9-inch deep-dish pie pan ready. Roll chilled dough into a 12-inch circle about 1/4-inch thick, then transfer it to the pie pan without stretching. Fold the edges over the rim and refrigerate while you prepare the filling.
Chop and mix – Trim and wash rhubarb and strawberries. Cut rhubarb into 1/2-inch pieces and quarter the strawberries. In a large bowl, toss the fruit with sugar, minute tapioca, vanilla, lemon zest, and a pinch of salt, gently coating the pieces without mashing them.
Add mixture to pie – Pour the filling into the chilled bottom crust, smoothing it into an even mound without overfilling. Return the pan to the fridge while you roll out the top crust.
Top crust – Roll the second dough layer into a 9½-inch circle and add vents to release steam. Use a few slits or decorative cutouts—cookie cutters are a pretty option. Drape the top over the filling, tuck and crimp the edges, and make sure vents remain open.
Egg wash – Whisk one egg with a tablespoon of water and brush the top crust for a glossy, golden finish.
Bake – Place the pie on the center oven rack and bake at 400°F for 25 minutes, then reduce heat to 375°F and bake 45–50 more minutes. The initial high heat helps the crust puff and become flaky. If the crust browns too quickly, tent loosely with foil. When done, cool the pie on a wire rack for at least 2–3 hours so the filling sets before slicing.
Expert Tips
Keep dough cold: Cold pastry yields the best flaky crust. If the dough becomes warm while working, chill it briefly before rolling.
Catch drips: Berry fillings often bubble; place a rimmed baking sheet on the rack below the pie to catch any drips if your pan is very deep.
Freezing: Bake the pie, cool it completely, then wrap in plastic and foil for freezing up to three months. Thaw in the fridge, then reheat at 350°F for 20–30 minutes until hot and bubbly.
Serving Suggestions
Serve slices warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. You can also warm individual slices briefly in the microwave for a cozy treat.
Storage Notes
Once cooled to room temperature, cover the pie loosely and refrigerate. It will keep 4–5 days, though it’s often enjoyed within a couple of days. For best texture, let refrigerated slices sit at room temperature 20–30 minutes before serving or microwave briefly at 50% power.
Frequently Asked Questions
No. You don’t need to peel the stalks; simply trim and discard the leaves, which are poisonous.
No. This pie bakes with the filling inside—par-baking the crust would risk an overcooked, dry crust.
If the crust browns too quickly before the filling is done, loosely tent the pie with foil to prevent further browning while the filling finishes baking.
Minute tapioca helps avoid a watery filling. Watery pies can also result from too few or too-small vents, or underbaking. If soggy, return the pie to a 375°F oven for 10–15 minutes, tenting with foil if needed to protect the crust.
If you love this free recipe, please share it with friends—word of mouth helps others discover it!
More Pie Recipes
Lemon Cream Pie
Peach Pie With Frozen Peaches
Apple Raspberry Pie
French Silk Pie Recipe
Strawberry Rhubarb Pie
Video
Ingredients
- Double pie crust — homemade or store-bought refrigerated crust
- 3 cups chopped rhubarb (fresh or frozen)
- 3 cups chopped strawberries (fresh or frozen)
- 1 1/4 cups granulated sugar
- 1/4 cup + 1 teaspoon minute tapioca
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon zest
- 1/2 teaspoon salt
- 1 egg + 1 tablespoon water for egg wash
Instructions
- Preheat the oven to 400°F. Set out a 9-inch deep-dish pie pan.
- Roll one crust into a 12-inch circle and transfer it to the pie pan. Chill while preparing the filling.
- Tuck the crust into the pan, fold the edges over the rim, and refrigerate.
- Chop rhubarb into 1/2-inch pieces and quarter strawberries. Add both to a mixing bowl.
- Add sugar, tapioca, vanilla, lemon zest, and salt. Gently mix to coat the fruit, then fill the chilled crust and return it to the fridge.
- Roll the top crust into a 9½-inch circle, add vents or decorative cutouts, place it over the filling, and crimp the edges.
- Whisk the egg with 1 tablespoon water and brush the top crust with the egg wash.
- Bake on the center rack at 400°F for 25 minutes. Optionally place a rimmed sheet below to catch drips.
- Reduce the oven to 375°F and bake 45–50 more minutes. If the crust browns too fast, tent with foil.
- Cool the pie at room temperature at least 2½ to 3 hours before slicing. Serve with vanilla ice cream or whipped cream.
Notes
Nutrition
, Calories: 305 kcal