Strawberry Orange Rhubarb Pie
Prep time
Cook time
Total time
Strawberry Orange Rhubarb Pie is tart rhubarb combined with sweet strawberries, with a mild orange flavor from fresh orange juice and orange zest. Serve with fresh whipped cream or vanilla ice cream!
Serves: 10-12 servings
Pie Crust:
  • 2 sticks of butter, cut into small cubes (1½ sticks are frozen for 30 minutes on a parchment lined baking sheet, and ½ stick is refrigerated)
  • 2½ cups all purpose flour
  • 1 tablespoon brown sugar
  • 1 teaspoon sea salt
  • ½ cup ice water
Pie Filling:
  • 1 lb. rhubarb, outer, stringy layer removed completely, and chopped into ½" chunks
  • 2 pints fresh strawberries, hulled and halved if their small, quartered if they're large
  • ⅔ cup granulated sugar
  • ⅓ cup brown sugar
  • 4 tablespoons cornstarch
  • 2 tablespoons fresh orange juice
  • 1 tablespoon orange zest
  • egg yolk and 1 teaspoon of water for egg wash
  1. In the bowl of your food processor, pulse the flour, 1 tablespoon of brown sugar, and sea salt until combined. Add the refrigerated butter cubes to the flour mixture, and pulse just until combined, about 10 times. Remove the frozen butter cubes from the freezer and immediately add to the flour mixture. Pulse until the mixture resembles a coarse meal, with blueberry sized clumps. Add the ice water, and pulse until incorporated. Pinch the dough together to ensure that it will hold together. Add more ice water if necessary. Halve the dough and place atop two large pieces of plastic wrap and form into a disk. Wrap completely and roll it to about 8" wide and ¼" thick with a rolling pin. Place in the refrigerator for 45 minutes to an hour to chill.
  2. Preheat the oven to 400 degrees. Spray a pie plate with cooking spray. Combine the rhubarb, strawberries, sugars, cornstarch, orange juice, and orange zest in a large bowl. Set aside.
  3. Remove one of the pie dough disks. Wrap between two sheets of plastic wrap until it's about ⅛" thick. Place the pie plate upside down over the dough to make sure it's at least an inch or more larger than the pie plate. Using the rolling pin, gently roll the pie crust loosely around the rolling pin. Unroll over the pie plate, and press down gently. Pour the strawberry rhubarb filling into the pie crust. Repeat the process to roll out the second pie dough disk, and unroll it over the filling. Crimp the edges completely, and cut decorative slits into the top of the pie crust. Brush on the egg wash. Place on the middle rack of the oven, and bake at 400 degrees for 30 minutes.
  4. After 20 minutes, lower the oven temperature to 350 degrees and bake another 20 minutes, or until the pie is golden brown and juices are bubbling. Cool on a wire rack for 90 minutes to 2 hours. Serve with fresh whipped cream or vanilla ice cream!
Total time does not reflect the inactive time when the butter is freezing, the dough is chilling, and the pie is setting after baking.

Crust adapted from Martha Stewart, pie filling and technique adapted from Joy of Baking.
Recipe by Flavor the Moments at