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It's a summer love story between strawberries and rhubarb! Strawberry rhubarb pie is the ultimate dedication to summer's fruit, the perfect blend of sweet and tart, all wrapped in a perfectly flaky, buttery crust. It's a very special treat that we know you'll love!
Strawberry rhubarb pie brings back good memories, doesn't it? That's why this is the perfect summertime pie to make for special occasions, backyard get-togethers, or even potluck events. This strawberry rhubarb pie recipe is what will give your meal a warm, delicious finishing touch!
It's surprisingly simple to make strawberry rhubarb pie, and the list of ingredients you need is short!
- Rhubarb: For this recipe you will need 3 ½ cups of diced rhubarb. Chop the rhubarb into pieces that are smaller than bite-sized. This is approximately 8-10 stalks of rhubarb.
- Strawberries: Pick up enough strawberries to make 3 cups of diced strawberries. If you can find them local and fresh, the sweeter and more delicious this pie will be!
- Granulated sugar: 1 cup of granulated sugar will bring out all the wonderful flavors of the fruit.
- All-purpose flour: You will use ⅓ cup of flour to coat the fruits. It will help absorb some of the moisture so your pie filling isn't too wet.
- Double pie crust: 1 double pie crust is needed, meaning you'll need enough dough to make a bottom and top for the pie.
What does rhubarb taste like?
If you're venturing into this strawberry rhubarb pie recipe and haven't tasted or can't recall why this unusual ingredient is part of it, let us explain.
Rhubarb is actually a vegetable, that has ruby red stalks and big bushy leaves. What you will find in your supermarket or farmer's market are the rhubarb stalks (because it's the only part of the plant you can eat). It's often used for fruit pies, cakes, jams, and tonics.
On its own rhubarb is quite sour, however, when cooked with sugar (hence why it's mostly found in baked goods) it develops this wonderfully tart flavor. The rhubarb pairs nicely with the sweetness of the strawberries and adds a wonderful tartness to the pie since you'll be adding sweet sugar. If you're interested in a dessert that isn't sickly sweet, this rhubarb strawberry pie is a great choice!
Be sure to check out all of our rhubarb recipes!
How to make strawberry rhubarb pie
Time needed: 2 hours and 20 minutes
It's delightfully easy to make a strawberry rhubarb pie, and most of the time spent making it will be hands-off oven time! This is especially the case if you're using store-bought dough! Here's a quick look at the 5 steps you'll take to make rhubarb strawberry pie.
- Make the filling:
Make the filling mixture by combining the diced fruit, sugar, and flour in a large bowl.
- Roll out the bottom of your pie:
Flour a surface and get out your rolling pin. Once you have your bottom layer, add it to a pie pan and pour the filling on top.
- Prepare the top crust:
Roll out the top layer for your crust and place it over the filling. If you're covering it completely remember to poke some holes in it so that steam can escape. Or, you can create a lattice weave.
Bake your pie until the edges are golden brown and the filling is bubbling.
- Let it cool:
Don't skip this step! Let the pie cool on a wire rack for at least an hour so that it has time to set and develop the flavors.
How to make the perfect pie crust
Half of what makes an excellent pie is the crust. You have a couple of options when it comes to your pie dough:
- Store-bought: You can absolutely go the store-bought route if you want to save some time. All grocery stores carry frozen pie crust – usually already in a pie pan. Also, sometimes local bakeries may sell frozen pie dough, which will taste closer to homemade.
- Homemade: Your second option is to make the pie dough from scratch. Use this butter and shortening pie crust recipe for a perfectly flaky pie crust.
What's a double pie crust?
This recipe for strawberry rhubarb pie needs a double pie crust. All this means is that you will need a bottom crust (to support and house the filing) and a top pie crust to enclose it.
You can see in the pictures that this recipe was tested using a lattice top, but you can also choose to completely cover the pie, or use cookie cutters to create fun shapes for the top, like we've done with our cherry pie!
Can I freeze strawberry rhubarb pie?
Yes! You can freeze a pie at any stage.
- Pie dough – You can freeze the pie dough, wrapped tightly in parchment paper, for up to three months.
- Unbaked pie – You can also freeze an already assembled pie that's unbaked. Wrap the whole unbaked pie in parchment paper and then add a layer of aluminum foil before putting it into your freezer. It will freeze well for up to 6 months. Bake the pie from frozen, adding about 30 minutes to the baking time. You want the filling to be hot and bubbling and the crust golden.
- Baked pie – A baked pie can also be frozen. Make sure to let it cool completely before wrapping it in parchment paper and aluminum foil and putting it into your freezer. Let the pie thaw in your fridge when you're ready to enjoy it!
Can you use frozen fruit to make strawberry rhubarb pie filling?
You can! Make sure to thaw the fruit first and drain any water content before incorporating it into the filling. Using frozen fruit is a great way to make this pie at any time of year!
Should rhubarb be peeled before baking?
You don't have to peel rhubarb before baking with it. However, if you notice a stringy texture and don't care for that, you can go the extra step to peel it.
How to avoid a soggy strawberry rhubarb pie?
You can blind-bake the pie crust. This means you pre-bake the crust so that it has a chance to crisp up before you add a wet filling, like strawberry rhubarb, to it. Also remember to let your pie cool before slicing into it, so that the filling has a chance to set.
Can I make this recipe gluten-free?
We recommend trying this gluten-free strawberry rhubarb pie!
- 3 ½ cups rhubarb (diced small)
- 3 cups strawberries (diced)
- 1 cup granulated sugar
- ⅓ cup all-purpose flour
- 1 double pie crust (homemade or store-bought)
- Preheat your oven to 400 degrees Fahrenheit. Combine the rhubarb, strawberry, sugar, and flour in a bowl and mix well.3 ½ cups rhubarb, 3 cups strawberries, 1 cup granulated sugar, ⅓ cup all-purpose flour
- On a lightly floured surface, roll half of the pie dough with a rolling pin until it is 2 inches larger than your pie pan. Transfer the dough to your pie pan and press it into the pan. Poke holes in the bottom of the crust using a fork and then transfer the filling into the pie pan.1 double pie crust
- Roll the top layer of the dough until it is about ⅛ inch thick. Either place it on top of the pie or cut it into strips and lay the strips on the pie in a lattice weave. Crimp the edges of the pie. If you've covered the pie completely, cut little holes in the pastry for the steam to escape.
- Place the pie on a rimmed baking tray and bake it for 15 minutes. Turn the heat down to 350 degrees Fahrenheit and continue to bake it for another 35-40 minutes, or until the filling is bubbling and the crust is light brown. Keep an eye on the edges of the crust and if they are browning too quickly cover them with a pie shield or loosely with aluminum foil. We usually have to do this after 20-25 minutes of baking.
- Remove the pie from the oven and let it cool for at least 1 hour before you cut into it.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.