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This pie is a celebration of peak-season fruit, where the natural tartness of rhubarb is mellowed by sweet, juicy strawberries. The combination is timeless, baked into a flaky, golden crust that’s both rustic and irresistible. Whether you make it with a traditional double crust or an oat-crumb topping, it’s a dessert that feels like home.
Perfect for spring and summer gatherings or just a weekend treat, this pie comes together with simple ingredients and a little patience. Serve it warm with a scoop of vanilla ice cream or let it cool and enjoy as-is—it’s delicious either way.
What You’ll Like About This Dish
Classic flavor combo. Sweet strawberries and tart rhubarb are a match made in pie heaven.
Versatile presentation. Choose a double crust, lattice, or oat-crumb topping.
Perfect for gatherings. A nostalgic dessert that’s always a crowd-pleaser.
Ingredient Notes
- Pie pastry: Use your favorite double crust pie dough, homemade or refrigerated.
- Granulated sugar: Sweetens the fruit and balances the tartness of the rhubarb.
- Instant tapioca: Thickens the filling without making it gluey—let it rest for best results.
- Cinnamon and nutmeg: Warm spices that enhance the fruit flavors without overpowering.
- Rhubarb: Choose bright, firm stalks—no need to peel if they’re tender.
- Strawberries: Fresh sliced berries add sweetness and color.
- Butter: Dotted over the filling for a richer, silkier texture.
Steps to Make Strawberry Rhubarb Pie
- Cool the pie on a rack before serving warm or at room temperature.
- Prepare the pie pastry and chill for 20 to 30 minutes.
- Roll out one disk and line a 9-inch pie plate with the bottom crust.
- In a bowl, mix sugar, tapioca, salt, and spices. Add the fruit and let sit for 15 minutes.
- Preheat the oven to 400°F.
- Spoon the fruit mixture into the crust and dot with butter.
- Top with the second crust, trim and crimp the edges, and cut vents for steam.
- Bake at 400°F for 20 minutes. Reduce heat to 350°F and bake 30 to 40 minutes more, until golden and bubbly.
Tips for a Perfect Fruit Pie
- Let the fruit sit with the sugar and tapioca so the thickener can begin to hydrate.
- Place a baking sheet under the pie to catch any bubbling juices.
- If the crust browns too quickly, cover the edges with foil or a pie shield.
- Cool completely before slicing for cleaner cuts and a set filling.
Recipe Variations
- Oat-crumb topping. Replace the top crust with crumbs made from brown sugar, oats, flour, butter, and cinnamon.
- Lattice crust. Create a decorative woven top with strips of pastry.
- Egg wash. Brush the top crust with a beaten egg white mixed with a bit of water before baking.
- Sugared top. Sprinkle Demerara or coarse sparkling sugar over the crust for added crunch and sparkle.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Pair with lightly sweetened whipped cream or crème fraîche.
- Cool and slice for an afternoon treat with tea or coffee.
- Add a drizzle of strawberry sauce or rhubarb compote for extra fruit flavor.
How to Store Strawberry Rhubarb Pie
Refrigerate: Cover the cooled pie and store in the refrigerator for up to 4 days.
To reheat: Warm individual slices in the microwave, or place the whole pie in a 300°F oven for 10 to 15 minutes.
Freeze: For longer storage, wrap the cooled pie tightly in foil and freeze for up to 3 months. Thaw in the fridge before reheating.
Strawberry Rhubarb Pie
Ingredients
- 1 package refrigerated pie pastry (2 sheets), or homemade pastry for a double-crust pie
- 1 ¼ cups granulated sugar
- 3 tbsp instant tapioca
- ¼ tsp salt
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 3 cups rhubarb, sliced 1/2-inch thick
- 2 cups sliced strawberries
- 1 tbsp cold butter, diced
- Whipped cream or ice cream (optional), for serving
Recommended Equipment
Instructions
- Fit one round of pie pastry into a 9-inch pie plate. Place it in the fridge while you make the filling.1 package refrigerated pie pastry (2 sheets)
- In a large bowl, combine the sugar, tapioca, salt, cinnamon, and nutmeg. Add the sliced rhubarb and strawberries; stir until well blended. Let the mixture stand for 15 minutes.1 1/4 cups granulated sugar | 3 tbsp instant tapioca | 1/4 tsp salt | 1/4 tsp ground cinnamon | 1/4 tsp ground nutmeg | 3 cups rhubarb, sliced 1/2-inch thick | 2 cups sliced strawberries
- Heat the oven to 400°F.
- Spoon the fruit mixture into the prepared pie crust. Dot with the small pieces of butter.1 tbsp cold butter, diced
- Place the second sheet of pastry over the pie; trim the edges and crimp as desired.
- Cut several slits in the top of the pie to serve as a vent for steam.
- Bake for 20 minutes. Reduce the oven temperature to 350°F and bake for 30 to 40 minutes longer, or until the pie is nicely browned and the filling is bubbling through the vents.
- Cool the pie on a rack for at least 2 to 3 hours before slicing.
- Serve slices slightly warm or at room temperature with a scoop of ice cream or whipped cream.Whipped cream or ice cream (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
