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 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 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 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. 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 on sallysbakingaddiction.com

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.

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

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?

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

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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 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.

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

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

302 Comments

  1. David Bunker says:

    Great recipe. And, the crust recipe is a home run! I have been trying to find a great crust recipe. I think I found it. I added 1 Tablespoon white vinegar and did 1/4 cup vodka (Tito’s of course) and 1/4 cup water. I really like how the crust turned out.

    The pie recipe wasn’t overly sweet. It was just right sweet/tart ratio.
    Thanks for sharing your recipe!

  2. Should the crust be blind baked for this pie? If so, for how long?

    I plan to use Sally’s crust recipe.

    My rhubarb is frozen so I’m worried about the liquid and the bottom being soggy.

    1. Hi Cassie! No need to blind bake the pie crust for this recipe.

  3. Just about to put in the oven. Made two pies. Can I freeze one? Would I freeze before cooking or after?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Tori, freeze after baking! It freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Enjoy!

      1. Nichols Tori says:

        Hilari,
        Thank you. I allowed to cool and then wrapped it in Saran, foil, and zip lock bag. Can’t wait to try the other one tonight!!! So appreciate your response.

  4. Hi, I really loved this pie recipe. Made it for my dad and boyfriend, they both loved it so much. I’m wanting to make one similar but just strawberry instead for my sister’s birthday. I was wondering what the ratio of strawberry to cornstarch should be for an all strawberry pie? Thank you so much!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Daphne, 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.

  5. Hi Sally I’m using frozen rhubarb and frozen strawberries will that make the pie too juicy? Should I dry thoroughly before mixing and placing in pie crust to bake?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Faye, We don’t recommend using frozen strawberries for this pie. We haven’t tested this with frozen rhubarb, but I don’t see why it wouldn’t work. If you thaw it first just blot some of the moisture off.

  6. Hi Sally,
    This time I made your Strawberry Rhubarb Pie with your Streusel topping. I was not sure if I should have put the two tablespoons of dotted butter in since the streusel has butter. I had already cut up the two tablespoons, but only used half of it. Please advise. Also I am just curious what the 1 Tab. of orange ads or does? We didn’t have an orange or any juice, but my husband did pick some OJ up. I didn’t want to leave it out. If you made a larger quantity, could you also use streusel for the bottom crust? Thank you very much!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Jacque, if using a streusel topping with butter, you could definitely skip the 2 Tbsp of butter added on top of the filling. The OJ adds a bit of flavor. I don’t recommend streusel for the bottom crust unless you wanted to serve this more as a fruit crisp or cobbler and not as slices.

      1. Thank you Hilari for replying back to me. I appreciate it. 🙂

  7. Where does the 2 tablespoon of butter come in. I dont see it in the directions?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Julie, At the end of step 4 you will dot the pieces of butter on top of the filling. Enjoy!

  8. Hey Sally! I am so excited to try this! Can I sub fresh raspberries for fresh strawberries?

    1. Stephanie @ Sally's Baking Addiction says:

      Sure can, Chelsey!

  9. This is my new favorite pie! My favorite dessert is pie but I’ve never tried rhubarb before. I got curious and found some at the market and I’m so happy I tried this recipe! So yummy, no wonder this is such a popular combination. My pie came out perfectly, I used your pie crust recipe (always a winner) and the pie set up beautifully! Had a slice with a nice scoop of vanilla ice cream, just like you suggested. This won’t be the last time ai make this pie!

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