Strawberry Rhubarb Pie

overhead image of strawberry rhubarb pie in a glass pie dish

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.

slice of strawberry rhubarb pie with a scoop of ice cream on top on a wood plate

How 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?

2 image of rhubarb stalks and strawberry rhubarb pie filling in a glass bowl

strawberry rhubarb pie filling in a glass bowl

18 years later, magenta celery pie is at the top of my list. 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 filling in a pie dish with a wood spoon

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. 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 smidge 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 make things rich.

strawberry rhubarb pie with lattice pie dough on top

I haven’t even mentioned the pie crust yet! I always use my standard pie crust recipe because 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.

I used a lattice pie crust topping because it’s classic and beautiful. It’s my go-to way to decorate a pie. By the way, 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.

strawberry rhubarb pie in a glass pie dish

Add coarse sugar on top for a little pie sparkle.

You can switch up the pie’s topping. Maybe you want a crumble topping like from my apple crumble pie? Go for it.

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?

slice of strawberry rhubarb pie with a scoop of ice cream on a wood plate with a fork

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slice of strawberry rhubarb pie with a scoop of ice cream on a wood plate with a fork

Strawberry Rhubarb Pie

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 50 minutes
  • Total Time: 7 hours
  • Yield: 1 pie
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Description

This recipe turned me into a strawberry rhubarb pie fanatic! The pie holds together nicely and the homemade pie crust is phenomenal.


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

Instructions

  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 9×2 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 30-35 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.

Notes

  1. Make Ahead & Freezing Instructions: 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.

Keywords: strawberry rhubarb pie

overhead image of strawberry rhubarb pie in a glass pie dish and slices of pie on wood plates

227 Comments

  1. Shirley boock says:

    This took at least 60-70 minutes to bake. Don’t go by time but the look of your pie, make sure it is really golden. I cooked accordingly but I was tired and napping so I removed after the time required. I ate a slice and the crust was not cooked. I drained the excess juices, cooked it for 25 more minutes and now it is perfectly set and golden. 45 minutes is not enough time.

    1. Pie was good I upped the sugar to 1 1/4 cups added a dash of cinnamon – and set the oven to 400 degrees & baked it for about 20 minutes then turned it down to 350 degrees for about 60 minutes more. I agree with the other comments there is no way after 35 minutes this pie will be done. Please recheck your oven & bake timer. Other than that the filling was just fine & set up perfectly with no gooey pink mess.

  2. This sounds awesome. Wondering if I could substitute Splenda brown and white sugar? Thank you.

    1. I used stevia and it turned out great!

  3. Laura Nordstrom says:

    I made this today and I’m having a hard time waiting the recommended time for it to cool ! Looks and smells so good! Thanks for sharing!

  4. I started making S-R pie years ago after finding it growing wild in my friends backyard. I got a recipe from the “Loaf and Ladle” restaurant cookbook which I visited in the ‘70’s and it was by far the simplest recipe. Now I don’t even use the recipe and it always still comes out wonderfully. I’m a real fan of fruit pies and cobblers and S-R pie is near the top of my most favorites! Thanks!

  5. Can I use frozen rhubarb? This sounds so good!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Christy, we haven’t tried this with frozen rhubarb, but we don’t see why it wouldn’t work. If you thaw it first, just blot some of the moisture off. Let us know how it goes!

  6. The bottom did not cook even after 55 minutes. I ended up with a soggy bottom. I followed instructions exactly and used a glass dish. Another ruined pie because of a bad recipe.

  7. Florence Lepard says:

    Hi. I made your s r pie. Filling was delicious, but the crust was terrible. Followed your receipt to a t, even with the chilling.pie looked absolutely beautiful, but the crust was so hard and dry. Very disappointed. Florence

    1. Lexi @ Sally's Baking Addiction says:

      Hi Florence, we’re happy to help troubleshoot the pie crust with you. Make sure you’re using enough liquid in your pie dough- most of the problems happen when not enough liquid is added. Keep your ingredients super cold, and don’t overwork the pie dough otherwise that can make it come out hard and dry as you mention – make sure that after you add the water, you’re lightly mixing everything together. You want those visible specks and swirls of butter! Hopefully this is helpful for next time. We’re glad you did enjoy the filling!

  8. I am going to make this in a foil pie plate for a friend and was wondering if anyone knows if I would need to adjust the baking time or temperature or even cook the filling a little bit before putting together the pie and baking?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Leann, no need to change anything if baking this in a disposable pie pan. Bake time should be about the same, but keep a close eye on it. Hope your friend enjoys this pie!

  9. Noooo! Don’t throw out the juices from the filling! If you tend to forget the 3 hour setting time (ahem…) this gives you an instant dessert to help keep you from jumping the gun and cutting it too soon. Dump the juice in a small pan, cook at medium heat stirring frequently until it’s just about to boil – the last minute or so you need to stir rapidly to avoid lumpiness. Et voila, a thick strawberry-rhubarb sauce to pour over ice cream.
    I’ve found this comes out better with a blind-baked crust (solves the soggy bottom problem) with streusel topping. Excess streusel can be baked in a small open dish along with the pie for the first 20 minutes, and added to the alternative dessert!
    Works great with frozen rhubarb and/or strawberries.

  10. Made this pie and the pie crust as recommended – it was fantastic! The filling did boil over though, thank goodness for the baking sheet below. The pie crust was exactly as promised and this will be my ‘go to’ crust from now on, provided I have the time to chill it. Just need to plan ahead!

  11. I’m looking for a rhubarb only pie recipe, could I just leave out the strawberries?

    Thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Mai, without the sweetness and flavor of the strawberries, this pie would be quite tart. Plus, strawberries let off more moisture so it may take a bit of testing to get the filling ratios right. Let us know if you give it a try!

  12. Super fun bake! Absolutely scrumptious crust. However, I think this recipe would benefit from the filling being cooked in a saucepan first. The rhubarb was not softened enough for me so didn’t gel well with the rest of the pie. Will try again since I love rhurbarb!

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