Strawberry Rhubarb Pie

Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

Ingredients Nutrition


  1. Roll half of the dough and fit into a 9-inch pie pan leaving a 3/4 inch overhang all around and refrigerate.
  2. roll the other half of dough into a 12-inch round and refrigerate.
  3. Preheat oven to 425 degrees.
  4. Put rhubarb and strawberries into a large bowl.
  5. In another bowl, whisk together sugar, tapioca or cornstarch and salt.
  6. Combine dry ingredients with rhubarb and let sit for 15 minutes, stirring occasionally.
  7. Pour rhubarb and strawberries into bottom crust, dot with butter.
  8. Brush overhang with water, cover with top crust, seal edge and crimp or flute edges.
  9. Cut steam vents into top crust.
  10. Lightly brush top of pie with milk or cream and sprinkle with sugar.
  11. Bake for 30 minutes, reduce temperature to 350 degrees and bake 25-35 minutes longer, until crust is browned and juices bubble through the vents.


Most Helpful

I never made strawberry rhubarb pie before. This was very easy. Mine turned out a little runny so next time I will try to add a little more tapioca. Got rave reviews at church pie social though.

Momswyz May 03, 2003

Love, love, love this pie! I made this for my parents, then ended up in the hospital so didn't get to review until now. I used frozen rhubarb and strawberries that I let thaw and drain well. I was concerned about the pie being "soupy" so used closer to a 1/3 cup of tapioca which was perfect. Delicious! I also used splenda in place of sugar which was just great! Thanks Lor! I'll be making this often with our fresh rhubarb. Made for KK's Strawberry Tag

kittycatmom May 22, 2010

I doubled the recipe and made 2 pies, one for home and one to take to a fellowship meal. What a hit! Should have taken both to dinner as the first didn't last 5 min after it was cut. This is a recipe to keep close at hand.

MaryAnn Halstead June 29, 2009

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