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

206 Comments

  1. Sally! I am with you! When I was a little kid there was no WAY I was eating that weird pink celery my grandma grew. But now I love me some rhubarb. I make a compote with it for a simple dessert and serve it with ice cream or Greek yoghurt. I’ve never tried baking it up into a pie before, and hello strawberries – you can never have enough! I can’t wait to make some pretty pink pies this season (winter is better pie making weather down here in Australia) and share them with my family 🙂 Thanks Sally!

  2. You wanted to be a dolphin trainer? That is so cool. I used to work near the sea lion tank at the zoo. Being near tanks made me happy.
    I never would’ve touched rhubarb back in the day, either. But I also never would have eaten raw fish, so there you go. Life gets better! And this pie is AMAZING.

    1. YES. I wanted to be a billion things like a teacher, marine biologist, a vet, a dog walker…! I never would’ve eaten raw fish, nuts in my cookies, or even brussels sprouts growing up. Im happy that changed!

  3. So excited to see a strawberry pie! I’ve never tried rhubarb so not sure what to expect flavor wise… But definitely something new 🙂

    1. It’s quite sour if you eat it raw. But many like that! When cooked with sugar, it has a very sweet and tart balance. It’s good!

  4. Oh my! This looks so beautiful (and delicious). I love strawberry rhubarb pie and it’s such a Summertime dessert to me (bring on Summer, right?). We grow both strawberries and rhubarb in our garden (though either is not even close to being ready…another good while for that yet). Can’t wait to try this pie. Have a great weekend, Sally 🙂

    1. Let me know when you try it Dawn. My grandmother grew rhubarb too– but I never tasted her rhubarb pies growing up. Makes me sad I missed out on them!

  5. I’ve never tried rhubarb ever in my life, but I’ve seen soooo many pie recipes for it. Since strawberry is my favorite fruit, this pie would be perfect for me to try because I wasn’t sure if I would like a plain old rhubarb pie. The photos are absolutely gorgeous! 🙂

  6. Great job !! This dish is so amazingly designed, I have never try this before. But I am really eager to prepare it. Thanks Sally for this sweet tasty recipe. Keep posting 🙂

  7. If you were going to make this with the crumble that was linked, would you use walnuts or pecans? Thanks! I have a homemade pie crust in the freezer that is begging for use. 

  8. Could I use frozen strawberries and frozen rhubarb in this pie? Thanks!!! Looks like the perfect summer/spring pie. 

    1. Yes, absolutely. Both will release lots of juices so make sure to spoon the filling into the crust, leaving most liquid behind.

  9. I despaired for years about not being able to make a really good pie crust since I had no AC in these swampy Baltimore summers. But now I’ve got central air, so I think 2016 should officially be the summer of homemade pie crust! Thanks, Sally!

  10. So beautiful and summery! I love strawberry-rhubarb pie! I personally don’t mind sloppy fillings ;), but I know most people do, so I appreciate your experimenting to reduce that 🙂 I want this with strawberry ice cream. Or orange. Right now 😉

  11. Oh my gosh! This completely makes my DAY! I had strawberry rhubarb pie a couple of years ago and it was amazing. I think we were at a family reunion and I never did get the recipe. I’ve tried a couple but they were blah – so I can’t WAIT to make this!! I might even go all out and make my own crust (which has always intimidated me, even though I’ve made it several times and it’s super easy and heLLO, homemade anyone??!) My Sunday dessert list has just been completed!! Thanks a bunch 😉

    1. Yes I agree! Homemade pie crust is definitely intimidating but after you do it a few times, you realize it isn’t so bad. 🙂

  12. Lol, I LOVED rhubarb even when I was a kid. I found it extremely cool that it was magenta and tasted so sour and could be paired with sweet desserts. To this day it is one of my favs that small bite that has tanginess and sweetness all in one. I just made some strawberry rhubarb crisp this week, and it was lipsmacking good! 🙂 This pie looks lovely, gorgeous photos!

  13. Sally, I literally made a strawberry rhubarb pie yesterday.  And there is only one slice left…  I even did it with the lattice crust — and now I see yours in my inbox!  Too funny! I used arrowroot starch instead of tapioca (didn’t have it) and just like you, I left the juice in the bottom of the bowl to avoid all the extra juices — not that they didn’t appear anyway — but my fam-bam didn’t complain at all!  This looks divine and your crust is stellar!

  14. This is totally one of my favorite pies! I remember eating raw rhubarb when I was younger, we ate it with A LOT of sugar. My trick for getting the filling just right is to cook it first on the stove top. That way I can control how thick the filling gets and how juicy it is! ( I seriously do this for most of my pies now.. no more soup pies for me!) Plus my grandmother also insists that you peel the rhubarb first as well, it’s not tough and stringy that way.

  15. Just printed the recipe and am off to the store for some strawberries to make out for dinner tonight!!!  This looks so yummy, thanks for all your great recipes

  16. Magenta celery pie!! haha 🙂 But seriously, it’s so true. It reminds me of elementary school where we put celery in food coloring and watched it turn all sorts of beautiful rainbow colors! Anyway – i’m 32 and have never had rhubard. I’ve got everything in my fridge including the strawberries…time to fix this by picking up some rhubard!

    Oh, did you know today is National Apple Pie day? AND happy Friday the 13th!

    1. It’s APPLE PIE DAY??!??!?!?! Ahhhh baking an apple pie is added to my weekend plans. Thank you for alerting me! 🙂

  17. I never know what to write on comments, but I have to let you know this: I’m finally recovering from anorexia nervosa,  after 6 years enslaved by this illness. Just a week ago I was told I’m in a very dangerous condition. Since I decided to commit to recover, in March, I’ve been visiting your blog several times a day, collecting recipes and trying to rediscover pleasure in food by baking. I would be lying if I said I have been eating what I bake, only my family does. But I decided to challenge myself to make and eat a different dessert every day next week, and all recipes are from your blog – I’m finishing the list with this pie!

    1. Thanks for sharing your story, Abby. Sending hugs your way– and I hope you enjoy all the desserts you bake next week. Let me know how you like them!

  18. Great to see this today and I just happen to have fresh strawberries and rhubarb in the fridge!  I plan to use puff pastry dough and make coffee cakes with this filling.  Yes – always cook the filling first and no regrets.  It happens to be Friday the 13th so expect perfect results!!   Thank You!!!  

    1. If you cook the filling first, do you still put it in the crust and bake it in the crust? Was thinking to cook crust separately, but then there’s no top crust.

  19. Ohh this is exciting, not sure if my local grocery store has rhubarb in yet though.  I also love tart cherry rhubarb pie–that is my favorite.  It might be a Michigan thing though with the cherries and all, we put cherries in/on everything. YUM!

  20. Just made up 8 pie doughs the other day and stuffed them in the freezer. I am so ready for pie season! Thanks for sharing this recipe, Sally, I’ve never made strawberry rhubarb pie before, but I started growing rhubarb in my garden this year so definitely wanted to try it. Also, rhubarb leaves are toxic??! I had no idea – thanks for the tip! Can’t wait for the next BBQ or party to come up so I can make this (the only reason I’ll wait is so I don’t eat it all myself!) 🙂

  21. My dad is one who likes the magenta celery pie without strawberries-he likes the sour.
    This pie looks yummy!

    We always have a potluck on our last day of school before summer. I thought this would be good and I like the crumble idea. Could I do something in a 9X13 (more people and I would like to not make 4 pies) Thoughts?

    1. Yes, a 9×13 would be perfect. The pie layer will be a little thin though. Can you 1.5x the filling? That should be enough. And I think the crumble in that apple crumble pie will be enough for the topping.

  22. SALLY, You’ve got me dying over here.  I laughed so hard at: “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.”

    I’m glad for the sake of the food blogging world that you gave up your dreams of dolphin training in pursuit of sharing all your yummy recipes with the blog-world!

    I love rhubarb so I need to make this.  I lived in the UK for a while during a study abroad program and my cousin who lived there (my dad’s side of the family is from the UK) had me over and we pulled rhubarb out of his backyard and opened up one of his cookbooks and made a DELICIOUS rhubarb pie.  This reminds me so much of that!   Thanks for sharing your recipe!

    Jess

  23. I have actually never had rhubarb before, so this would be the perfect introduction. Any dessert containing vegetables would normally be a huge turnoff for me, but this sounds delicious! I think I’ll make this a Saturday morning project, instead of just sleeping in……..

  24. Please tell me where or how I can get a hold of rhubarb …PLEASE….it grew wild in the field across from me when I was young. ..my Grandmother made home made rhubarb pie once a week I couldn’t get enough….that was in Michigan….I now live in southern Florida and I can’t find rhubarb anywhere. ..any help would be so appreciated…

  25. Hi Sally,
    I used to love eating rhubarb as a kid! We would eat it raw dipped in sugar, lol.  I never tried strawberry rhubarb pie, but my mom makes the best raspberry rhubarb pie, have you ever tried that combination?
    I’ll be sure to try this one this summer, though!  Thanks for sharing!

  26. I’ve only had strawberry rhubarb pie ONCE, and it was so soooo good. I didn’t make it, but I’m thinking I need to get to work on it in my own kitchen ASAP!

    Just for the record, when I was little, I wanted to be a bus driver during the morning/afternoon and a ballet teacher at night. My plan was to drive my students to ballet practice. True story. Glad I grew up to be a scientist. Much less nerdy.

  27. I am very excited to try this. If you were to make this  into mini pies would you keep the same temperature and time? Thank you! 

    1. Hey Lindsay! Bake the mini pies at 350 for the entire time. I can’t say how long yours will take, but it will be shorter than this larger pie.

  28. I am SO EXCITED for this recipe!!! I had an awesome Strawberry Rhubarb Pie recipe a while back and I wrote something down wrong because I could never make it quite right after the first time. I can’t wait to try this, all of your recipes are amazing 🙂

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