Strawberry Rhubarb Pie

The pie has a crumb topping that contrasts the juicy, pulpy texture of the rhubarb filling. The crust is made with ground almonds and sugar which can be mixed in with your hands to form an almond paste. It will keep beautifully for 4-5 days if covered tightly and refrigerated after it comes out of the oven.

This is a delicious pie that can be made with strawberries, rhubarb, sugar, flour and all-purpose flour. It’s topped with a crumble of oats, butter and sugar.

This strawberry rhubarb pie has all of our attention. This summer pie is created with a buttery handmade pie crust with a wonderfully balanced (equal parts sweet AND tart) fresh strawberry and rhubarb filling. Preferably in style.

Pie with Strawberries and Rhubarb

So, you’re thinking about pie. Strawberry rhubarb pie, specifically. You’ve arrived to the correct location. In my lifetime, I’ve eaten a lot of pies. Cherry pie, chocolate pie, pecan pie, blueberry pie… the list goes on and on. I could go on and on. But I think this strawberry rhubarb pie is my fave. Keep it a secret from the other pies. I don’t want them to be in any distress.

Strawberry rhubarb pie is *so* good because it’s sour AND sweet, and it’s jam-packed with exciting flavors that make your tongue dance. It’s also encased in a buttery, flaky handmade pie crust, which adds to the appeal.


Ingredients for Strawberry Rhubarb Pie

The great thing about pie is that it simply need a few basic ingredients. In this delicious strawberry rhubarb pie, the simple, fresh tastes of in-season strawberries and rhubarb can truly show through, so make sure you use high-quality food! What you’ll need is the following:

  • Strawberries in season
  • Rhubarb
  • Sugar
  • Zest of Orange
  • Corn Starch is a kind of starch that comes from
  • Extract of Vanilla
  • Salt
  • Butter
  • Crust for Pie


How to make a flaky pie crust

Now, I haven’t always been a fan of pies, mostly because I despise dealing with pie dough. My pie crust was nearly always overly sticky or crumbly in my early baking days, making it a nightmare to deal with. When the crust refuses to cooperate, making a handmade pie might seem intimidating. But, fortunately for you, I had to fight so you didn’t have to. We have mastered our pie crust recipe, I can definitely declare.

  • Use vodka instead of water: My mother has always made pie crust using vodka, so you can thank her (or more particularly, whichever culinary magazine she got it from!) for this little trick. Because of the high alcohol level of vodka, it evaporates fast in the oven, leaving you with a soft, flaky pie crust.
  • Don’t overmix: The secret to a flaky pie crust is using large, undisturbed butter bits. We prefer to use a pastry cutter or a food processor to produce our pie crust and simply mix it until it forms a dough. This will help you keep those buttery pockets intact and your pie crust flaky.
  • Keep it cold: A melting, deformed pie crust is the last thing you want. Unfortunately, if you overwork the dough or allow it to warm up too much, the cold butter will melt and make a huge mess. To make things as simple as possible, leave your pie dough in the fridge unless you’re dealing with it directly.

Check out our pie crust tutorial for a more in-depth look at how to make the ideal pie crust!


Go out and buy some ice cream. If you eat this pie without a scoop or two of ice cream, I will not forgive you.

Good luck with your baking!



You’ll appreciate this rustic strawberry rhubarb pie, which is sweet and tangy in equal measure. For the fruit pie of your dreams, serve this delectable pie à la mode.

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 1 hour to prepare
  • 1 hour and 20 minutes total
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 1 hour to prepare
  • 1 hour and 20 minutes total
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine



  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 1 hour to prepare
  • 1 hour and 20 minutes total
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine


  • 1 complete recipe for the flakiest pie crust
  • 3 1/2 cups quartered fresh strawberries (about 1.5 pounds!)
  • 3 cups rhubarb, sliced into quarter-inch pieces
  • salt (1/4 teaspoon)
  • 1⁄2 an orange’s zest
  • 1 teaspoon extract de vanille
  • 3/4 cup sugar, granulated
  • a quarter cup of cornstarch
  • 3 tbsp unsalted butter, sliced into tiny chunks
  • a single egg (for egg wash)
  • 2 tbsp coarse sugar, if desired


  1. Prepare the pie crust according to the package instructions, then divide it into two equal disks, cover them in plastic wrap, and chill for at least 30 minutes (but up to two days) to firm up.
  2. When you’re ready to create your pie, roll out the dough on a well-floured surface into a big circle that’s approximately 1/8th inch thick. Place the pie dish face down on the dough circle and cut a border 2 inches wider than the pie dish with a sharp knife.
  3. Roll the dough around your rolling pin until it is completely wrapped. Roll out the dough and place it in the middle of the plate. Set aside to cool while you prepare the filling.
  4. Make the strawberry rhubarb filling while the pie crust chills. In a small saucepan over medium heat, combine 1 cup strawberries and 1 cup rhubarb. Cook for approximately 5 minutes, or until the rhubarb softens and the strawberries begin to break down, and the mixture has reduced to a jam-like consistency.
  5. Stir in the salt, orange essence, and vanilla extract after removing the pan from the heat. Combine all ingredients in a mixing dish and set aside to cool somewhat. Toss in the leftover fruit, as well as the sugar and cornstarch, with the boiled down fruit. The blend of cooked and fresh fruit in this pie will protect it from becoming too watery.
  6.  Fill the bottom pie crust with the filling, patting it into an equal layer with a wooden spoon or spatula. Place the little butter pieces on top of the filling. Remove from the equation.
  7. To create your top pie crust, roll out the second disk of pie dough to the same size and thickness as the bottom crust. Roll the dough over the filling with your rolling pin, allowing the overhang to hang off the edges to match the bottom crust.
  8. To seal the two crusts together, pinch them together. Like a sleeping bag, roll the extra dough on the edges in and under towards the dish. To make a thick outer crust, push the dough with your fingers to seal it.
  9. Crimp the dough by creating a “v” on the outside of the pie crust with two fingers of one hand and an indent in the pie crust with the index finger of the opposite hand. Continue crimping the crust all the way around the pie.
  10. Cut vents into the top of the pie with a sharp knife. This is necessary in order for the pie to release steam.
  11. An egg and a teaspoon of water are whisked together in a small bowl. Brush the whole top of the pie crust, all the way to the edges, using a pastry brush. Coarse sugar may be added.
  12. Bake for 1 hour at 375°F, or until the filling begins to bubble and the crust is golden brown.
  13. Allow it cool completely before cutting into slices and serving with vanilla ice cream. Devour!

Strawberry rhubarb pie, the greatest, made-from-scratch


  1. After around 30 minutes, check on your pie to ensure sure the crust edges aren’t scorching. If they are, cover the pie with a pie guard or tinfoil.

Strawberry Rhubarb Pie with tapioca is a dessert that has strawberries, rhubarb, and tapioca. The pie is topped with sugar and butter. This dessert is delicious! Reference: strawberry rhubarb pie with tapioca.

Frequently Asked Questions

How do you make a strawberry rhubarb pie not runny?

A: The pie needs to be cooked for a long time at a low heat and mixed with sugar and butter.

Do you peel rhubarb for pie?

A: Yes, I peel rhubarb for pie.

Do you peel rhubarb for strawberry rhubarb pie?

A: I do not know how to peel rhubarb.

Related Tags

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