Strawberry Rhubarb Pie has a sweet-tart filling in a flaky, buttery crust that is Springtime pie perfection! Delicious with a scoop of vanilla ice cream!
I love the combo of strawberry and rhubarb in desserts. In fact, one of the first recipes I ever posted here on House of Nash Eats was for these delicious Strawberry Rhubarb Crumb Bars that I made on the tail end of rhubarb season, which typically runs between April and May. Since the season is short and I love rhubarb so much, sometimes I buy extra rhubarb stalks to take home and chop up to freeze for off-season use.
I actually made this Strawberry Rhubarb Pie and took these pictures last year with some rhubarb I found really late in the season (end of June!) but never got around to posting it because by that point rhubarb was getting scarce and I didn’t want to post a recipe for something when it wouldn’t be easy to get your hands on the ingredients.
But when my sister, who was visiting us this past week for Spring Break with her family, asked me if I had a good strawberry rhubarb pie recipe, it reminded me that I need to get this recipe posted now while rhubarb is just starting to make its appearance in stores, farmer’s markets, and home gardens!
The filling is made with equal parts strawberries and chopped rhubarb with a just a little cinnamon for warmth and depth, lemon juice and zest for brightness, and tapioca for thickening. And I think this is the perfect pie for a lattice-top pie crust, which never fails to impress.
There is something amazingly right and good and true about Strawberry Rhubarb Pie. I mean, rhubarb is this crazy vegetable with poisonous leaves and insanely sour/tart stems but if you add a some sugar and mix them with berries in a pie crust, they create the most wonderful sweet-tart pie that you can possibly imagine. This just may be my favorite pie ever.
And the girls are definitely huge fans. I dished up a slice of this strawberry rhubarb pie with a scoop of vanilla ice cream for a treat one afternoon and sat on the back step to watch the girls play in the yard while I ate it. Except I couldn’t even get a bite to a myself because Rose and Clara hovered right next to me and devoured the whole thing spoonful by spoonful while making happy “mmmmmmm” sounds.
Be sure to pin this for later!
- 1 recipe double-crust pie crust
- 2 1/2 cups rhubarb, chopped into 1/2-inch pieces
- 2 1/2 cups strawberries, washed, hulled and cut into pieces about the same size as the chopped rhubarb
- 1 cup sugar
- 3 tablespoons minute tapioca
- 1 tablespoon all-purpose flour
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons butter
- 1 beaten egg
- 1 teaspoon water
- Extra sugar for sprinkling on top of crust
Prepare double-crust pie crust recipe. Roll out one half of the crust and cover the bottom of a pie dish, while reserving the other half of the dough for the top crust.
Mix the rhubarb, strawberries, sugar, tapioca, flour, lemon zest and juice, cinnamon, and vanilla together in a large bowl and pour out into prepared crust. Slice the butter into small chunks and place them around the top of the strawberry rhubarb filling.
Roll out the remaining half of the pie crust and gently place it over the filling either as a solid crust with slits cut into it for ventilation or by cutting into strips and laying them out in a lattice pattern. Crimp to seal edges.
Make an egg wash by beating the egg with 1 teaspoon of water in a small bowl, then brush it over the top of the pie with a pastry brush and sprinkle the top of the pie with a teaspoon or two of sugar.
Loosely cover the edges of the pie with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling is bubbling and the crust is a golden brown.
Let the pie cool for at least 2 hours before cutting and serving.
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