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A slice of strawberry rhubarb pie on a plate.
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4.95 from 96 votes

Best Strawberry Rhubarb Pie Recipe

This really is the best Strawberry Rhubarb Pie recipe made with a sweet-tart ruby-hued filling in a flaky, buttery homemade pie crust! It's fantastic all on its own or with a scoop of vanilla ice cream!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Author: Amy Nash

Equipment

Ingredients

  • 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 granulated 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 salted butter
  • 1 beaten egg
  • 1 teaspoon water
  • Extra sugar for sprinkling on top of crust

Instructions

  • 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.
    1 recipe double-crust pie 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.
    2 1/2 cups rhubarb, 2 1/2 cups strawberries, 1 cup granulated 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 salted butter
  • 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.
    1 beaten egg, 1 teaspoon water, Extra sugar for sprinkling on top of crust
  • 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.

Notes

My favorite basic pie crust recipe can be found here.

Nutrition

Calories: 219kcal | Carbohydrates: 36g | Protein: 1g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 101mg | Fiber: 1g | Sugar: 22g

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