5 from 3 votes
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!
Strawberry Rhubarb Pie
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

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!

Course: Dessert
Cuisine: American
Servings: 10 people
Calories: 219 kcal
Author: Amy Nash, House of Nash Eats
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Let the pie cool for at least 2 hours before cutting and serving.
Recipe Notes

My favorite basic pie crust recipe can be found here.

Nutrition Facts
Strawberry Rhubarb Pie
Amount Per Serving
Calories 219 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 9mg 3%
Sodium 101mg 4%
Potassium 159mg 5%
Total Carbohydrates 36g 12%
Dietary Fiber 1g 4%
Sugars 22g
Protein 1g 2%
Vitamin A 2.7%
Vitamin C 28.9%
Calcium 3.6%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.