Best Strawberry Rhubarb Pie Recipe (2024)

by Mary Neumann · 39 Comments

I’ll be heading back to Alaska this summer and can’t wait tohave my sister’s Strawberry Rhubarb Pie! This is one of my favorite summer desserts. I shared this recipe years ago and wanted to share it again for my new readers. This is the absolute BEST Strawberry Rhubarb Pie recipe. A family favorite for generations.

In Alaska, the rhubarb are huge! I’m guessing all the extra hours of sunlight have something to do with the size. The rhubarb pictured below are from my sister’s backyard. These were picked fresh from her garden to make her famous Strawberry Rhubarb Pies. Pretty big huh?!

PINNABLE IMAGE

STEP BY STEP DIRECTIONS AND PHOTO TUTORIAL BELOW FOR STRAWBERRY RHUBARB PIE

Here is the recipe for ONE Strawberry Rhubarb Pie –You’ll want to start with the crust first:

9 INCH PIE CRUST (TWO CRUST PIE RECIPE)

Our grandma’s recipe, perfect crust every time!

Print Recipe

Ingredients

2 cups flour (all-purpose)
1 teaspoon salt
2/3 cups shortening
6 Tablespoons of ice water (very important)

Directions

Mix flour, salt and shortening with two knives, cutting into the dough until it resembles small peas/crumbs. Add the ice water and mix gently until dough is formed. Divide into two equal balls. Cover with plastic wrap and refrigerate for about 20 minutes. Roll out crusts on floured surface.

(Once your crust is ready, set aside and start to make your pie filling)

STRAWBERRY RHUBARB PIE

(Adapted from Joy of Cooking – 1997 edition)

Print Recipe

Ingredients

2 1/2 cups strawberries, sliced
2 1/2 cups rhubarb, cut into 1-2 inch pieces
1 cup sugar, plus extra tsp. to decorate crust
zest of one orange (use less if you like)
1/4 cup quick-cooking tapioca
dash of salt
1 – 2 tablespoons butter (use real butter)

Directions

Preheat oven to 425 degrees F.

Mix the first six ingredients in bowl. Set aside for 15 minutes. Line the pie plate with the bottom crust and fill with the rhubarb mixture. Slice the butter and dot the pie mixture (see picture below). Cover with top crust, fold and pinch seams together. Brush crust lightly with milk or cream and sprinkle with sugar. Cut at least four slits into top of pie to vent while baking.

Bake at 425 F for 30 minutes, then reduce heat to 350 F for an additional 30-35 minutes. Be sure to place a cookie sheet or foil on the rack beneath the pie, the juices will likely bubble over.

Remove and cool. This pie is best served warm with a scoop or two of vanilla ice cream!

Happiness on a plate. So good.

Thanks for stopping by!

Cheers!

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Reader Interactions

Comments

Debbie
November 15, 2022 at 2:14 am
You can buy it frozen year round
Reply
- SHERRY OLNEY
  June 18, 2023 at 10:12 am
  Where r u from, I have never seen any frozen??
  Reply
Dale
September 20, 2022 at 10:11 am
This pie looks fabulous, can I use frozen rhubarb and strawberries?
Reply
- Mary Neumann
  September 20, 2022 at 10:30 am
  Hi Dale, Yes you can! Measure the fruit, allow the frozen rhubarb and strawberries to thaw then drain in a colander (do not press). Happy baking!
  Reply
cynthia nelson
April 10, 2021 at 1:46 pm
Does the shortening need to be cold?
Reply
- Mary Neumann
  April 11, 2021 at 12:21 pm
  No, Cynthia. Happy baking 🙂
  Reply
Pat Zeinert
March 23, 2021 at 4:48 pm
It looks like the rhubarb was not peeled when cut and put in the pie shell. We always peeled the rhubarb first.
Reply
Bernie Hassinger
July 06, 2020 at 9:31 pm
If you want to speed up the process, put your fully assembled pie in your microwave on high for 8 minutes and 40 seconds. Transfer to a 425° oven and bake for exactly 14 minutes. Voila, a beautifully baked pie with a beautiful crust. This method only works on two crust pies.
Reply
Pat
April 15, 2020 at 10:50 am
I always put a lattice crust on top of this pie. Makes it look very pretty.
Reply
Dee
February 05, 2020 at 3:24 pm
I thought I remember my Grandmother cooking the filling some before putting it in the crust. Does anyone do this?
Reply
- barbara
  March 12, 2020 at 6:45 pm
  I do that..I like the way the pie turns out much better..if it is apple, the apples do not hold the crust up so that it gets hard…
  Reply
- sylvia
  June 24, 2020 at 8:10 am
  I always cook my fruit fillings a bit, that way there are no lg gaps in the crust.
  Reply
Patty
March 14, 2019 at 3:25 pm
Do you have a recipe for strawberry rhubarb CUSTARD pie?
Reply
Ruth Wehner
May 25, 2018 at 5:23 pm
this is my family’s favorite dessert. I buy rhubarb when it’s in season in Calif., cut it up and freeze in ziplocks in the size I will use it. It’s wonderful!
Reply
Deb Chapman
May 23, 2018 at 10:15 am
Can you use corn starch instead of tapioca?
Reply
Fran
May 17, 2018 at 5:15 am
Is the recipe only for one pie? The picture shows 2 pies.
Reply
Wendy
May 16, 2018 at 3:46 am
The pastry recipe is the same as I have used for 50 yrs. I know some just can’t make it ( not sure why ) . But I have found it to be no fail. And the filling is delicious !
Reply
Charletta
April 25, 2018 at 7:24 pm
This is my favorite, but no one else likes it.
Reply
Robin
March 31, 2018 at 9:20 pm
Looks delicious
Reply
janet
March 28, 2018 at 9:28 pm
love this pie but hard to find rubarb in north Texas.
Reply
janet
March 28, 2018 at 9:28 pm
love this pic but hard to find rubarb in north Texas.
Reply
- Trish
  May 30, 2022 at 3:28 pm
  Sprouts Farmers Market carries frozen rhubarb and it works great!
  Reply
- Toad
  July 27, 2022 at 2:31 am
  Facts. Texas is not the best place to live.
  Reply
Sharon Baker
March 28, 2018 at 11:21 am
I have always wanted to bake a strawberry/rhubarb pie. The pie crust and pie recipe will actually allow me to do so. Thank you for sharing!!!
Reply
colette davison
April 07, 2017 at 5:47 pm
Been making strawberry rhubarb pies for 4o years. I would leave out the tapioca and ad a heaping tablespoon of cornstarch as it absorbs the juice from the fruit.
Reply
- Unknown
  June 05, 2017 at 6:55 pm
  Instead of cornstarch, use 1 sleeve of Saltine crackers, crumbled, and about 3/4 of the sugar. Delish.
  Reply
- DJ
  March 02, 2018 at 5:11 pm
  That’s what the tapioca does – it thickens the juices… have been making pies with since the 60’s… its the only way I bake a fruit pie
  Reply
noelle
November 18, 2013 at 9:30 pm
I am curious if frozen rhubarb would work as I have a lot in my freezer that i would love to use up.
Reply
- marysweetlittlebluebird
  November 18, 2013 at 11:28 pm
  Hi Noelle, YES, you can use frozen rhubarb!
  Reply
- SHERRY OLNEY
  June 18, 2023 at 10:17 am
  Send me some, wish I had enough for just a pie!
  Reply
Kevin Barnes
August 16, 2013 at 1:55 am
I have one in the oven right now and hope it comes out well. I just need to say that my crust making skills still have a lot to be desired.
Reply
- marysweetlittlebluebird
  November 18, 2013 at 11:27 pm
  I hope it turned out wonderful, Kevin!!! As for the crust…when it's not perfect, it's best…that means it homemade…and good!
  Reply
Mel@Mellywood's Mansion
June 08, 2013 at 1:07 am
Oh Mary you've brought back memories of my childhood with my Nana cooking the rub urn my Grandpa grew, I loved it yet I have not made or eaten it as an adult. This has to be made next Summer 🙂
Reply
- Mary
  June 21, 2013 at 5:28 pm
  Mel, Rhubarb reminds me of my grandma and great grandma too. Great memories from my childhood, only I didn't care for rhubarb until I was an adult…now it's my favorite summer pie. I hope you make some next summer!
  Reply
Danni Baird @ Silo Hill Farm
June 07, 2013 at 3:38 pm
I'm envious that you are going back to Alaska! I loved this post then and I love it again! I miss rhubarb from Montana! It just doesn't do well here…too hot I guess.
Reply
- Mary
  June 21, 2013 at 5:25 pm
  🙁 That sticks you can't grow it…can you buy Rhubarb at your local store?
  Reply
  - Sue
    April 26, 2018 at 9:05 am
    My local amish market has frozen rhubarb here in Indiana. Really love the strawberry-rhubarb combination in a pie.
    Reply
- Viv
  April 25, 2019 at 12:12 pm
  I grow it in upper Michigan, so you should be able to there also!
  Reply

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Best Strawberry Rhubarb Pie Recipe (2024)

FAQs

How do you keep a rhubarb pie from being runny? ›

Macerate Your Rhubarb With Sugar To Draw Out Excess Liquid

Mixing fruit with sugar draws out moisture through the process of osmosis, which happens when water naturally balances out by migrating from the cells in your fruit to the dissolved sugar molecules on the surface, the same way it does with salt.

Learn More ›

How do you keep rhubarb pie from getting soggy? ›

Brush Your Pie in Egg Wash

Once you've pre-baked your pie, brush the bottom and sides of the crust with egg wash, then reheat at 400° for 4 minutes to set the glaze. This creates a seal between the crust and the filling so that your crust stays crispy and golden once the filling is added.

Learn More Now ›

Why is my strawberry rhubarb pie runny? ›

2) Avoiding runny fruit pies

Strawberries are made up of 90% of water. They will release that water during baking, which is why you often end up with a puddle of juice and the infamous “soggy bottom”. Getting the pie to set properly is really the main challenge when making this pie.

Explore More ›

Should strawberry rhubarb pie be served hot or cold? ›

Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken. Pie can also be covered and stored at room temperature for up to 2 days or refrigerated for 5 days.

Get More Info Here ›

How do you stiffen a pie filling? ›

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

Discover More ›

Why is my rhubarb pie so juicy? ›

Rhubarb pie fillings are often soft and runny. The rhubarb contains so much water, you either have to add too much thickener or coax the rhubarb to release its liquid before thickening it. What's the answer? To solve this problem, I mix the rhubarb with the sugar.

What can I use to thicken rhubarb? ›

It is better to use corn starch dissolved in a bit of water, than flour to thicken rhubarb pie filling. Another alternative and my preferred option is to use arrowroot to thicken a fruit pie filling.