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.
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?
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. It might even make the list of your favorite spring dessert recipes.
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.
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, just as we do with peach pie.
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 and you can also see it on top of my blueberry pie and triple berry pie. You can also use any overhanging pie dough to crimp and flute the pie crust edges.
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.
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?
Strawberry Rhubarb Pie
- 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 (about 300g) sliced rhubarb (1/2 inch pieces)
- 2 and 1/2 cups (about 380g) chopped strawberries
- 1/3 cup (67g) packed light brown sugar
- 1/3 cup (67g) granulated sugar
- 1/4 cup (32g) cornstarch
- 1/4 teaspoon salt
- 1 Tablespoon (15ml) orange juice
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons (28g) unsalted butter, cut into small pieces
- 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for garnish
Instructions
- The crust: Prepare my pie crust recipe through step 5.
- 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.
- Preheat oven to 400°F (204°C).
- 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-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.
- 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- to 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 pie crust 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.)
- Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
- 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. The pie is done when the filling’s juices are bubbling all around the edges.
- 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
- 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.
- Special Tools (affiliate links): Glass Mixing Bowl | Rolling Pin | 9-inch Pie Dish | Pizza Cutter or Pastry Wheel | Pastry Brush | Baking Sheet | Pie Crust Shield | Coarse Sprinkling Sugar
Reader Comments and Reviews
I just finished making the strawberry rhubarb pie. Although my pie crust strips are not even (at 85 years of age it still looks good to me).
You are my 1st site I go to when making a new recipie. Thank you.
Very good! I did a lard pie crust with this recipe. I couldn’t quite wait the 3 hours to eat it. My rhubarb was a little tart compared to usual this year. I would probably add a bit more sugar or sugar the strawberries next time. Will be making again!
Very good! I did a lard pie crust with this recipe. I couldn’t quite wait the 3 hours to eat it. My rhubarb was a little tart compared to usual this year. I would probably add a bit more sugar or sugar the strawberries next time. Will be making again!
I made this pie for Easter. It turned out perfect and so delicious
Of course I LOVE this recipe because ..rhubarb. I always go to Sally’s recipes first because they are always 100% delicious. Let me just put you onto this, though. Pineapple with rhubarb. I know. Sounds crazy, but subbing a drained can of crushed pineapple in place of strawberries is delicious! Sometimes strawberries are not readily available or just too expensive, and on a whim I tried it with pineapple and man was it good. I am not in any way suggesting that this recipe isn’t perfect as is with strawberries, but sometime try this sub!
Wow I’m always surprised at people who can roll out dough, fill pie with filling, cut and arrange lattice pie top, etc. in 5 minutes, it’s takes me longer while the oven at 400 degrees is using up my propane or wasting electricity. But I do often look at your recipes
i think the gram amounts are mixed up for the rhubarb and strawberry! i ended up with a little less rhubarb than i meant to so i just adjusted the sugar, no biggie. always the best recipes!!
If I am freezing the prepared filling, do I exclude all the extra juices?
Hi Susan, we haven’t tested freezing the prepared filling. It may be too juicy, but let us know if you try!
I am making this for Easter Sunday. We are a pie family. The fresh rhubarb was not as red as it is in the summer. Lots of pink. Will this be ok?
Hi Margie, the color shouldn’t matter much, as long as the stalks are firm. Let us know how the pie goes for you!
Can I use all lard instead of butter and shortening?
Hi Brenda, bakers have successfully used lard in the place of the shortening in our pie crust recipe, so a butter and lard combo. We’re unsure of results using all lard.
Have you ever made this with frozen fruit? Try as I do, I can never completely avoid the ice crystals and I’m worried about the liquid.
Hi Carol, for best results, we strongly recommend using fresh strawberries and rhubarb in this pie. Frozen will add too much moisture to the filling.
Can you use frozen strawberries and rhubarb?
Hi Robin, for best results, we strongly recommend using fresh strawberries and rhubarb in this pie. Frozen will add too much moisture to the filling.
Being Gluten Free, I’ve only made the filling portion of this recipe. But it is delicious!!! I made it 3 times last year. I was surprised at how perfectly balanced this recipe is between the sweet strawberries and the tart rhubarb. It has become my second favourite pie of all time! (a personal preference for Lemon Meringue just barely squeezes out ahead of this one) It was best with fresh fruit in the summer. However, when a craving hit in winter, I ignored the suggestions and made it with frozen fruit. I might have very carefully added a little bit more cornstarch but it still worked out and was very yummy.
I used a recipe for Gluten Free pie crust from Loopy Whisk’s website and they paired great together. I even froze the baked pie and it was still delicious.
Thank you for this amazing recipe that’s now a family favourite.
How to prevent the bottom crust from being raw. Every time I make it it’s raw.
Hi Marie, What type of pie dish are you using? If possible, use a glass pan so you can see the bottom if it’s baked enough before removing it from the oven.
Pre-bake the bottom crust for 10 mins. Take out, let cool, then add filling and follow the recipe.
Can you use frozen Rhubarb for this recipe? I love your recipes!!
Hi Micki, for best results, we strongly recommend using fresh strawberries and rhubarb in this pie. Frozen will add too much moisture to the filling.
Hello there! First off, I want to say I LOVE your website. I use your recipes all the time! I have an order for a Strawberry and Rhubarb pie for Thanksgiving. Its very hard to find rhubarb this time of year where Im at. I did however find a canned rhubarb. Its in an extra light syrup. Could I substitute that for the fresh after draining all the syrup? Thank you!
Hi Amber! Thank you so much. Fresh rhubarb really is best, but you can try using the canned rhubarb. We’d make sure it is completely drained and patted dry. Bake time may be a bit longer since the canned rhubarb will let off more liquid. Let us know what you try!
Any recommendations for orange juice substitute? Thank you!
Hi Megan, You can use lemon juice instead, if you have that on hand!
I’ve been looking for a rhubarb only pie recipe, as it’s the one my husband has been craving, his grandmother used to make it that way. How would I need to adjust the recipe to leave the strawberries out? Thank you so much in advance for your help. Your recipes are always a hit!
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!
Made this pie over the week, did the crust one day and then the next day did the filling and baking. I definitely should have hydrated my crust a bit more, but it still came out excellent. The crust from scratch was intimidating, but much easier than I thought it would be! I think the biggest challenge was finding rhubarb at this time of year lol. Vanilla ice cream is the way.
Hi Sally! Could I substitute frozen cranberries for rhubarb here? I can’t find any rhubarb this time of year at our grocery stores 🙁
Hi Marisa, cranberries would be great here. If you can, fresh is best so that they don’t release more liquid into an already liquidy pie (from the strawberries). Enjoy!
Any tips for using frozen strawberries and rhubarb?
Hi Josie, for best results, we strongly recommend using fresh strawberries and rhubarb in this pie. Frozen will add too much moisture to the filling.
PERFECT! I was pleasantly surprised with how incredible this turned out! Thank you so much for all the thorough information about the pie crust as well! It made the biggest difference. I feel bad now for people who just jumped to the pie crust recipe without reading the blog first, haha. This is my first time making a homemade pie from scratch and I feel so accomplished! Can’t wait to try more of your recipes.
This is my favorite pie of all time! I make it every year for my partner’s birthday and it’s been named “the best desert” in our house. Makes me feel special, but really all I do is follow the recipe to a T, including the crust. Making any other pie at this point feels silly, this one’s it.
Another thickener for rhubarb (or any juicy fruit) pie is Original Townhouse Crackers. They are buttery, have a touch of salt, absorb the rhubarb juice, and all you need to do is crush a sleeve in your hands!
This can happen if the bake hasn’t been baked long enough. Do you recall how long you baked the pie?
Can I use frozen rhubarb in this recipe?
Hi Madeline, for best results, we strongly recommend using fresh strawberries and rhubarb in this pie. Frozen will add too much moisture to the filling.
We loved this pie and also your pie crust. Will definitely make this again…
Hi there! Just making this pie (first time I’ve ever made pie!!) and when you say that the filling can set over night, does that mean when it’s sitting out after baking? Is it fine to leave covered on the counter top? Or should I refrigerate it over night after setting for 4 hours?
Thanks!
Hi Stacy, you can leave the pie at room temperature overnight or refrigerate after it has set at room temperature. Whichever you prefer!
Can this pie be made using my huge garden strawberries that are frozen??
Hi Dianne, for best results, we strongly recommend using fresh strawberries and rhubarb in this pie. Frozen will add too much moisture to the filling.
We loved this recipe so much!! I was wondering if you have had success on baking 5 inch pies? We would love to make individual pies
Hi Claire, we’re so glad you loved this recipe! We haven’t tried our hand at mini pies, but it can certainly be done. Bake time will vary. Please do let us know how it goes!