I like a lot of different kinds of pie, but I think Strawberry Rhubarb pie may just be my favorite of all! The sweetness from those fresh strawberries, along with the firmer texture and tart flavor of the rhubarb come together in the most delicious harmony of dessert goodness. This strawberry rhubarb pie recipe requires just a few simple ingredients. With just a little patience to bake and cool this dish, you will soon be digging in to the best strawberry rhubarb pie you ever tasted.
You might also love our Strawberry Rhubarb Crisp, Classic Rhubarb Crisp or Strawberry Shortcake. Not a fruit pie fan? Try this decadent chocolate cream pie recipe instead!
I was first introduced to this delicious pie by my mother-in-law, but it wasn’t until I started seeing rhubarb in the grocery stores…and eventually started growing it myself…that I went searching for the perfect recipe. A check-in with my mother in law revealed an easy solution: Betty Crocker. I pulled out our 1950 copy of the Betty Crocker cookbook and there it was: rhubarb pie and every combination of rhubarb pie. What I discovered was that no special preparations were needed. Making strawberry-rhubarb pie was almost identical to any other fruit pie – chop the fruit, mix in sugar and flour, pop in a crust! I have adapted the recipe and added cornstarch to ensure a good set.
Here is a quick glance at my big leafy rhubarb plant! I bought her in a one gallon pot – she’s required no special attention. I researched when to harvest rhubarb and it looks like you just take off some outer stalks when they’re big and to your liking. Discard leaves immediately as they are toxic to animals and humans! My particular variety of rhubarb has just a touch of red on the base of the stalks -the redness is a function of the variety, not an indicator of ripeness. I have noticed over the years that my plant’s stalks have more red the more mature the plant is.
If you’ve never cooked with rhubarb stalks before, this is a nice summary about the plant and its uses.
I use kitchen scissors to slice off 3-4 larger stalks for my pie and new leaves continue to come up from the center of the plant. Update: I’ve learned that pulling the stalks rather than cutting them off will encourage further growth. Of course, my plant is insanely out of control and needs no further encouragement. haha!
How to Bake a Strawberry Rhubarb Pie
Time to get baking! Wash that beautiful rhubarb and chop it up into bite sized pieces. You need 3 cups when it’s chopped and ready to go.
Add four cups of rinsed and sliced strawberries (stems removed).
Add your sugar. About a cup. And your flour – ½-1 cup. After making this strawberry rhubarb pie many times, I have found that every now and then, even though I’m using the same recipe, my pie filling doesn’t set. I think it probably has to do with the water content in either the strawberries or rhubarb.
I have begun adding cornstarch to the recipe also so that I never end up with a runny pie. Mix a couple tablespoons of cornstarch into a small amount of orange juice or water until it is dissolved. Pour this mixture in with the rest of the pie ingredients. A tablespoon of tapioca also works well to ensure a good set to the pie.
Use a rolling pin to roll out your pie dough (this oil pie crust works nicely) and place it gently into the pie dish. No holes – we want all that juicy fruit contained in the pie!
Load in your fruit mixture. mmmmmmmm.
Add some dabs of butter over the top of the mixture. This helps reduce foam and adds some extra deliciousness.
Add the top crust. I like to roll out my pie crust between two sheets of parchment paper. It makes it really easy to transfer the crust onto the pie plate without tearing, not to mention easy clean-up. It also makes it easy for little helpers in the kitchen!! Lattice crusts are a little more complicated, but lots of fun and very pretty.
A lattice crust is popular for strawberry rhubarb pie and fun to do. Roll out your pie crust as you normally would. Slice the crust into even strips. Place strips across the pie, evenly spaced, all running parallel to each other. Then, gently fold back sections of strips to lay over the cross strips until you have a woven pie crust. You can also simply lay your cross strips right over the top of the first set of strips and create a faux lattice weave of sorts.
Wrap aluminum foil around the edges of the crust to protect it from overcooking while baking the pie. Remove the foil during the last 10-15 minutes of baking so that it browns up evenly. Now, bake the pie!
Waaaaaiiit for it to cool. Waiting for the pie to cool to room temperature will help it to set up properly. Can’t wait? That’s okay, things will just be a little runnier – but don’t burn your mouth!
Serve up a big slice of this delicious strawberry rhubarb pie with a scoop of vanilla ice cream or a big squirt of whipped cream. Still my favorite after making it year after year. This is the best strawberry-rhubarb pie recipe, ever.
Strawberry Rhubarb Pie
- 4 cups fresh strawberries rinsed and sliced
- 3 cups fresh rhubarb washed and chopped
- 1 ¼ cup granulated sugar
- ½ cup all-purpose flour
- 2 tablespoon butter (for top of the pie)
- 2 tablespoon cornstarch
- ¼ cup orange juice for dissolving cornstarch, can substitute water
- 2 ¼ cup all-purpose flour
- 1 teaspoon salt
- ⅔ cup vegetable oil
- ⅓ cup water
- Preheat oven to 425 degrees.
- Stir cornstarch into orange juice (or water) until fully dissolved.
- Sift together flour and salt for pie crust.
- Combine all pie filling ingredients (except for butter) in a large bowl and mix gently to combine.
- Make a well in the center of dry crust ingredients and pour oil and water into center.
- Use a fork to whisk together pie crust ingredients until a dough ball forms.
- Divide dough ball in half to form a top and bottom crust.
- Roll out top and bottom crust between two sheets of waxed paper. Place bottom crust into 9" pie plate.
- Mound filling into bottom pie crust. Add dots of butter evenly over pie filling.
- Add top pie crust and crimp edges to join top and bottom crust.
- Brush with milk and sprinkle with granulated sugar (for a sugary crust) OR brush with a mixture of 1 egg yolk +1 tsp. water (for a shiny golden crust).
- Add several slashes in the top crust. Protect the crust with aluminum foil around the edges.
- Bake at 425 degrees for 30 minutes. Remove the aluminum foil from the crust and continue baking another 10-15 minutes until the crust is browned and the pie filling is bubbly.
- Let it cool down. Serve with vanilla ice cream or whipped cream.
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Comments & Reviews
Advice from old time farmer – pulling rhubarb down low off plant signals plant to start new growth. Cutting does not regenerate and promote new growth.
Great advice, thank you!!
My rhubarb & strawberries are frozen. Should I thaw & drain them before starting my pie?
I made the jam, doubled the recipe. It’s wonderful & very easy. I only had 1 box. of strawberry jello, so I used raspberry with it. Everyone thought it was great. The rhubarb was fresh but my berries were frozen. I used them as they were, no problem. I will make it again…Now on to the pie!
Hi Barb! I would definitely thaw first, and drain the excess liquids. I think that would be your best bet for getting a pie that thickens and sets properly. But even if it doesn’t set, it’s still going to be deeeeelicious!! Happy baking!
I have made strawberry rhubarb pie for my Husband several times from the same recipe. We recently moved and I can’t find my original recipe. I found your recipe and made it tonight. He told me over and over this was the best pie I had every made. I am so glad I found it. Thank you.
4 cups strawberries and 3 cups rhubarb seems like a lot for a pie
Thanks for the recipe! I’ve been looking for the Betty Crocker one! What size pie dish did you use?
I’m going to guess a 9″ pie plate, Jessica. Have fun!
Thanks for the recipe. My pie is in the oven this moment! Mmmm … pie for supper! 🙂
Margaret Lariviere says
Lovin’ it still waiting for it to come out of the oven. I went strawberry picking just to see how easy it would be, so far smells scrupulous. Try it
Oh Margaret, now you have me anxious to make a pie, I haven’t had one yet this year….hope yours turned out delicious!
I love this recipe! I love this pie, too 🙂 I’ve made it twice already. The only issue I have is the crust – it’s delicious, but I can’t get it to do anything but crumble when I try to roll it out. Any tips? Should I use more/less water?
Hey Trisha, You know, I have that problem with the crust sometimes, too, but it’s so simple to make, I tolerate it. Sometimes it’s fine and sometimes it’s more crumbly. The easiest way I’ve found to work with it is to roll it out between two sheets of wax paper, then peel off the top sheet and flip the round into your pie plate. Then, peel off the other sheet of wax paper. I’ll have to experiment to see if adding more or less water or oil would help – I just never want to end up with an inedible pie by rocking the boat!!!! haha!
Heidi @ handmadefrenzy.blogspot.com says
This looks so amazing!! Now to get my hands on some rhubarb 🙂
Thanks Heidi! I just keep eating it! Have you checked you local grocery store for rhubarb? I never noticed mine carried it until I was looking for it! Good luck!
Heidi @ handmadefrenzy.blogspot.com says
I have seen it there actually, yes! I would love to grow some but I’ve heard our climate here isn’t very rhubarb friendly 🙁 It freezes so well, I’d love to stock up on it!
Rhubarb is seasonal so grab it while you can. You can find frozen cut rhubarb in the fruit section of most grocery stores. So come winter if you have a craving you can always feed it. It’s also a beautiful plant to grow. Once you have an established bed you can have it fresh and then freeze it yourself. It’s a perennial like asparagus. once you have a bed going you are insured of rhubarb. My grandmother had a large bed of rhubarb all the time I was growing up. (She had asparagus too. It was wonderful.) Rhubarb sauce is another goody. It’s basically chopped rhubarb, a little bit of water and sugar in a pan, cooked on med. heat until mushy like applesauce. google it.
Thanks Terri! So much great info! I’ll have to remember to plant rhubarb when I get my big garden going again – I took a break this year. I bet my kids would love rhubarb sauce – they were all over the pie – and I’d like to make some jam, too!
Strawberry rhubarb jam is easy 5 cups rhubarb cut up, 3 cups sugar let set overnight then bring to a boil. Boil until rhubarb is tender , remove from heat add 1 small box strawberry jello. Put in jars while hot , let cool place in freezer
thanks for the rhubarb jam recipe! I’m trying it out this weekend.
Marlene Brethauer says
I love strawberry rhubarb pie and for years I have used strawberry jello. Make your pie filling , put the filling in the crust and sprinkle the strawberry jello, add butter and put the top crust on. Bake, it is wonderful and so easy.
I have a huge rhubarb patch. The red rhubarb. I am going to make this jam this weekend. I make all different kinds of rhubarb recipes. First I’ve seen of the jam.
Made the pie today. Delicious, when rhubarb is in season I make a pie. Yum yum
Yay! I grew rhubarb this year and just made my first pie with it last week. So good.