Easy and Delicious Strawberry Rhubarb Pie Recipe

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This easy and delicious strawberry rhubarb pie recipe has become somewhat of a hidden gem, quietly tucked away in vintage cookbooks, waiting for someone to rediscover its charm. While modern dessert trends may favor elaborate cakes and decadent brownies, there’s something special about the simplicity of a well-made fruit pie. It’s an unexpected delight—refreshing, nostalgic, and a delightful break from the norm much like our Peach and Mango Pie.

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We stumbled upon this recipe in an old family cookbook, and it instantly reminded us of the comforting flavors of late spring. The combination of fresh strawberries and tart rhubarb is unlike any other fruit pie you’ll make. And trust us, once you’ve had a slice with a scoop of vanilla ice cream, this will become your new favorite pie.

Why Strawberry Rhubarb Pie Is So Special

There’s a reason this fruit pie has stood the test of time. It’s the perfect marriage of sweet and tart, with the fresh strawberries adding a burst of natural sugar and the rhubarb bringing that signature tangy bite. If you’ve never baked with rhubarb before, you’re in for a treat! Rhubarb season typically peaks in late spring, and while it’s not always a grocery store staple, it’s worth seeking out for this delicious pie. If you have a green thumb you might consider growing rhubarb plants in your garden, like I did. When paired with the sweeter fruits like strawberries, the tartness of the rhubarb balances the flavor beautifully, resulting in a pie that’s perfectly balanced.

The most unusual aspect of this pie, however, is its ability to surprise. At first glance, it may look like a typical fruit pie, but the tart rhubarb gives it a distinct twist. It’s the kind of pie that makes people pause and say, “Wow, this is different—and delicious!” The blend of flavors is timeless, evoking memories of spring picnics, family gatherings, and homemade pies cooling on the windowsill.

The Perfect Strawberry-Rhubarb Pie Recipe

Ingredients:

• 1 ½ cups fresh rhubarb, sliced
• 4 ½ cups fresh strawberries, hulled and sliced
• 1 Tablespoon lemon juice
• 1 ¼ cups granulated sugar
• ¼ cup tapioca flour
• 1/2 teaspoon salt
• 2 Tablespoons unsalted butter, cut in small cubes
• 1 Double pie crust homemade or store-bought
• Egg wash (1 egg, lightly beaten with 1 tablespoon cold water)
• Coarse sugar (for sprinkling on top after egg wash) optional

Directions:

1. Prepare the filling: In a large bowl, combine the fresh rhubarb and strawberries, add lemon juice and stir. Pour in the sugar, tapioca flour, and salt over the fruit. Toss gently to coat the fruit mixture evenly and allow to sit for about 15 minutes to release the natural juices. This fruit mixture will be the star of your pie, so be sure to use fresh, quality ingredients. The tartness of the rhubarb will balance the sweetness of the strawberries, creating a perfect pie filling.
   
2. Roll out the crust: If you’re using homemade pie dough, roll out half of it on a lightly floured work surface using a rolling pin. Carefully transfer the dough to a 8-inch pie dish or tin, pressing it gently into the corners. Trim any excess dough, leaving about a 1-inch overhang. Refrigerate while you prepare the top crust. 
   
3. Create a lattice crust: Roll out the second half of your pie dough and use a sharp knife or pastry cutter to slice it into even strips. 
   
4. Assemble the pie: Spoon the fruit mixture into the pie crust, avoid adding excess liquid by using a slotted spoon. Rhubarb can release a lot of moisture, so you don’t want a soggy bottom. Dot the top of the filing with the small cubes of butter for added richness.
   
5. Finishing touches: Take the top crust and weave the strips over the top of the pie to create that classic lattice crust, which not only looks beautiful but also allows steam to escape during baking. If lattice isn’t your style, you can simply use a solid top crust—just make sure to cut a few slits for ventilation. Brush the top crust with the egg wash to achieve a golden brown finish. Sprinkle coarse sugar over the top for an extra touch of sweetness and crunch. This step is optional, but it adds a lovely sparkle to your finished pie.
   
6. Bake: Place the pie on a baking sheet lined with aluminum foil or parchment paper to catch any drips and prevent a mess in your oven. Bake at 400°F for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the lattice. If the edges of your crust brown too quickly, cover them with strips of aluminum foil halfway through baking to prevent burning.
   
7. Cool and serve: Once baked, allow the pie to cool for at least 2 hours before slicing. This gives the filling time to set, ensuring clean, beautiful slices. Serve with a generous scoop of vanilla ice cream for the ultimate dessert experience.

Tips for the Perfect Strawberry Rhubarb Pie

Use fresh ingredients: When making a strawberry-rhubarb pie, fresh rhubarb and strawberries make all the difference. Fresh rhubarb and strawberries come in season in late Spring to Early Summer, making this pair a perfect match. Look for firm rhubarb stalks with vibrant color at your local grocery store or farmer’s market. Strawberries should be red around the top and in the centers when you slice in half. White centers and tops can be a sign that the strawberry isn’t fully ripe.

Avoid soggy bottoms: One of the common challenges with fruit pie is the excess liquid from the fruit. To avoid a soggy bottom, be sure to let your fruit mixture sit for a bit before adding it to the pie crust. This allows the cornstarch and sugars to work their magic, thickening the filling and reducing the moisture.

Homemade pie crust vs. store-bought: While store-bought pie dough works in a pinch, nothing beats the flaky crust of a homemade pie crust. If you have the time, whip up a simple crust using cold water, flour, and butter. The key is to keep the ingredients cold and handle the dough as little as possible to achieve that perfectly flaky crust.

Lattice vs. solid top: A lattice crust is classic for a fruit pie, allowing the beautiful colors of the filling to peek through. But if you prefer a solid top crust, that works too—just be sure to cut slits for ventilation. Either way, brushing the top with an egg wash and sprinkling with coarse sugar will give your pie a bakery-quality finish.

A Timeless Classic

Strawberry rhubarb pie may not be as trendy as other desserts on social media, but it remains a timeless classic that deserves to be enjoyed by every generation. The combination of sweet strawberries and tart rhubarb creates a unique flavor profile that’s hard to beat. This is the kind of pie that brings families together, inspires traditions, and serves as the perfect ending to any meal. With its golden brown lattice crust, flaky layers, and vibrant fruit filling, this strawberry-rhubarb pie is one you’ll want to make again and again.

So, the next time you’re in the mood for something a little different, skip the trendy treats and give this classic pie a try. One slice with a scoop of vanilla ice cream, and you’ll be hooked.

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