Strawberry Rhubarb Pie

My new favorite strawberry rhubarb pie! The filling holds together nicely and the homemade pie crust is phenomenal! Recipe on sallysbakingaddiction.com

It’s really, really good.

I’m so happy to finally share a solid strawberry rhubarb pie recipe with you. This is actually a recipe I played around with a few days ago and while I have weeks of content stored in my drafts, I couldn’t hold off on sharing this one.

I looooove her. 

My new favorite strawberry rhubarb pie! The filling holds together nicely and the homemade pie crust is phenomenal! Recipe on sallysbakingaddiction.com

How flippin’ awesome are rhubarb desserts? It’s taken me years to warm up to them. Things like strawberry rhubarb pie, rhubarb crisp, crumble, cake, the whole rhubarb shebang. To be honest, strawberry rhubarb pie never stood a chance when I was growing up. Mom always had it around and while everyone else seemed to rave about it, I couldn’t get on board with… magenta celery pie. I mean when you’re 12 you’ll pretty much convince yourself anything and if rhubarb looks like celery, I’m certainly not eating it for dessert.

MY MY MY. Look how the tables have turned. Never did I imagine myself saying the words “my favorite strawberry rhubarb pie” and never did I imagine myself writing about it on the internet because the internet ties up mom and dad’s landline and I want to be a dolphin trainer when I grow up.

Also, what is a blog?

Strawberry Rhubarb Pie on sallysbakingaddiction.com

Strawberry Rhubarb Pie on sallysbakingaddiction.com

18 years later, magenta celery pie is at the tippy top of my list. One of many to come! Let’s get right into it because I have a hankering this will be your favorite recipe for strawberry rhubarb pie too.

Strawberry and rhubarb are meant to be because the sweet flavor of strawberries balances out rhubarb’s tart/sour bite. Rhubarb is fantastic in pies, crumbles, crisps, and the sort because it needs all the sugar it can get. I like to use an almost equal amount of strawberries and rhubarb in the pie filling: about 3 cups of chopped rhubarb to 2 and 1/2 cups strawberries. Strawberries let out so much juice, so I like to have a slightly lower amount.

If you’ve never cooked or baked with rhubarb before, have no fear. It’s sold in the grocery store without its leaves (they’re toxic!) and can be prepped the same way as celery. Give the stalks a good wash, cut off both ends and slice. You’ll want 1/2 inch slices for this pie.

Strawberry Rhubarb Pie on sallysbakingaddiction.com

One common issue with strawberry rhubarb pie is the whole “mushy puddle” situation. Bottom line: the filling is known to be a soupy mess. I asked around and found that instant tapioca is usually the fix. (Thank you, neighbor, for chatting about pies with me while Jude chased squirrels around your yard for an entire hour. Also, I’ll miss those baking chats!) I didn’t have any tapioca in my cupboards and wasn’t about to show my face in the grocery store AGAIN that day, so cornstarch was my choice. It was perfect– every time I tried it. I didn’t have a sloppy problem when cutting into the pie using cornstarch, which is exactly what I was hoping for. To combat the mushy puddle situation, I simply spooned the filling into the crust– leaving all the pooled liquid behind.

Also in the filling: orange juice. Just a smidgen of it– 1 Tablespoon. It pairs so wonderfully with strawberry and rhubarb. Mom likes to use a mix of brown and white sugars, which tugs at my heart strings. All hail brown sugar’s flavor!

Also: pats of butter to reeeeeeally make things rich. I like this pie already.

Strawberry Rhubarb Pie on sallysbakingaddiction.com

I haven’t even mentioned the pie crust yet! I always use my standard pie crust recipe. I wrote a novel about how much I love this pie crust in case you’re really bored. Basically, it’s the best of both worlds: flaky and buttery. A mix of shortening and butter produce the absolute best texture. I won’t get into too much detail today but shortening helps create that flaky, melt-in-your-mouth texture. Butter gets us that unparalleled flavor. Make sure both of these fats are cold. When the fat melts as the pie bakes, its steam helps to separate the crust into multiple flaky layers. You won’t get that with warm butter and warm shortening.

Speaking of… do you SEE those flaky layers in the crust? I want to bake 50 pies this summer just so I can eat this pie crust as much as possible. Dare me? I’ll do it!

My new favorite strawberry rhubarb pie! The filling holds together nicely and the homemade pie crust is phenomenal! Recipe on sallysbakingaddiction.com

Coarse sugar on top for a little pie sparkle. Always and forever pie sparkles.

Feel free to use store-bought or substitute your favorite pie crust. Also– you can switch up the pie’s topping. Maybe you want a crumble topping? Go for it. Or a streusel topping of sorts? Be my guest! Get creative. Strawberry rhubarb filling doesn’t judge; it tastes lip-smackin’ perfect in just about any which way.

My only request is that you finish her off with a pile vanilla ice cream. There’s no other way to eat magenta celery pie, ok?

My new favorite strawberry rhubarb pie! The filling holds together nicely and the homemade pie crust is phenomenal! Recipe on sallysbakingaddiction.com

Strawberry Rhubarb Pie

Ingredients:

  • homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
  • 3 cups sliced rhubarb (1/2 inch pieces)
  • 2 and 1/2 cups chopped strawberries
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 Tablespoon orange juice
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for garnish

Directions:

  1. The crust: Prepare my pie crust recipe through step 5.
  2. Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
  3. Preheat oven to 400°F (204°C).
  4. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don't want that in the filling-- discard it). Dot the pieces of butter on top of the filling.
  5. Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2 - 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great.)
  6. Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
  7. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 25-30 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  8. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Make ahead tip/Freezing: This a great pie to make 1 day in advance since it is so juicy - the filling will have time to set overnight. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

My new favorite strawberry rhubarb pie! The filling holds together nicely and the homemade pie crust is phenomenal! Recipe on sallysbakingaddiction.com

My new favorite strawberry rhubarb pie! The filling holds together nicely and the homemade pie crust is phenomenal! Recipe on sallysbakingaddiction.com

90 comments

  1. It’s official, Sally: your recipes are going to make me fat. You’re on a mission to give me recipes I cant resist and make me fat, I know it! ;p

  2. I remember eating strawberry and rhubarb crisp when I went on a cruise to Alaska seven years ago. It was absolutely delicious, even though it was my first time trying rhubarb. I’m looking forward to making this scrumptious pie!! 🙂

  3. Hey Sally! Do you think you could use your cornmeal crust from the galette recipe for this? 

  4. I make strawberry rhubarb pie many times in the spring/
     summer. This is truly the best one I have ever made. Thank you!

  5. Hi! What is the difference between a streusel and a crumb topping? Is it just one has oats and the other doesn’t?  I love the topping on Apple crisps and stuff!!! It’s amazing, what is your favorite for this piece? The crust… streusel..or crumb?
    The top of this crusted one looks so pretty, but sounds confusing lol.
    Thanks!

    • That’s the basic of it, yes! Crumble doesn’t really have oats and streusel does. My favorite for this super fruity filling is streusel.

  6. My grandmother was a great chief she owned her own resturant’s back in the late 1930 and 40’s and I picked up her cooking as much as I could. On the strawberry rhubarb pie we put in about a 1/3 cup tapioca instead of the flour or corn starch as some use makes a much better pie. My opion that is .. Have a great day

  7. Hi Sally,

    My father used to grow rhubarb just so he could make strawberry rhubarb pies.  He used to bake his in a cast iron skillet.  They was wonderful.  As he never wrote any recipes down I have been unable to recreate his pie’s.  Would I be able to use your recipe in a cast iron skillet and if so what would you think the oven temperature should be and how long should I cook it for?
    Thank you  

  8. Oh I didnt know what to do with Rhubarb. This is a good use of it :). Will try xx

  9. This pie looks delicious. Love the ice cream scoop as well. 

  10. This seemed like such a good idea…and then my crust didn’t cook all the way! I’m so bummed. I even got all the juice out 🙁 what did I do wrong? 

    • Was the pie done in the oven you think? If the crust didn’t cook through, I fear the entire pie was underbaked.

      • It sure didn’t taste undercooked! We loved the pie but my perfectionist self was bummed about the crust. 

  11. I wanted to be a dolphin trainer in the worst way when I was little! I think you might be the only other person in the world I have heard say that. 

  12. This looks AMAZING! Strawberries are out of season here and nowhere to be found at the supermarket (it’s nearly winter in New Zealand) but rhubarb season just started. Do you think I could substitute the strawberries for apples instead? And would I need to cook them a bit first before filling the pie?

  13. I want to try this recipe so bad BUT we don’t have shortening in Belgium 🙁 There are other kinds of fat available in stores but no shortening.
    I was able to bring some back from the US last december and make your pie crust twice but now I’ve ran out, so I need to find an alternative.
    What substitute would you recommend for shortening ?

  14. Last night, I baked my very first pie, and this was it! I prepared your pie crust recipe a day in advance, and filled and baked it last night. I had planned on bringing the pie over to my parents house tonight with vanilla ice cream. Although I do still plan on this, the pie will be missing a very small slice. This should come as no surprise to them as I have also brought them half of a carrot layer cake for dessert on Easter. I may have some self control issues when it comes to baked goods. Anyway, after this success I definitely have pie goals for the summer as well. Next up, blueberry!!!

  15. My husband always asks for rhubarb/custard pie–also very good. I had some strawberries to use up and I couldn’t resist your recipe. Baking as I write. Don’t know if I’ll be able to wait for it to cool, however. Thanks!!!

  16. This is in the oven as we speak!!  Thanks so much for sharing!

  17. What are the gram measurements for this recipe. Australian cups are slightly bigger than US ones

  18. This pie looks fabulous. I love great pie crust! This Strawberry/Rhubarb pie is truly going to be fun. The best peaches start here in Colorado in August. I am going to try the crust recipe with my peach pie too! Thanks

  19. This looks amazing Sally!!!! I don’t have access to any rhubarb right now I was wondering if I could replace the rhubarb with more strawberries instead. I would love to make this just a strawberry pie. I was wondering if so how many more strawberries should I add, the same amount as the rhubarb or more or less? Thank you in advance Sally!!! 

    • Hi Lindsay! I feel like a total of 5-6 cups of sliced strawberries will be best. I wouldn’t change anything else. The pie will be very juicy! But, of course, very tasty.

  20. Hi Sally
    Can this pie be made ahead of time and frozen unbaked?  
    Or does this cause a soggy crust? 
    I have pies to make ahead of time for a wedding! 
    Then if I can do i place frozen pie in the oven directly or thaw first?  

    • Donna, I’ve had trouble with freezing unbaked strawberry rhubarb pies this summer. This recipe in particular– soggy crust. I suggest freezing the filling and crust separately then baking– freezing instructions in the recipe note. Hope this helps!

  21. If I wanted to make this recipe and omit the strawberries could I just replace the 2 1/2 cups of strawberries with the same amount of rhubarb? Would I need to make any other adjustments? Thanks!

  22. Can you make the filling first, cooked down so to adjust the sweetness?   I’m wondering if putting hot cooked pie filling in the pie dish then baking it will mess up the crust

  23. Never made strawberry/rhubarb. Can I use frozen rhubarb and berries?

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