Strawberry Rhubarb Pie
It doesn’t get better than a big slice of this sweet, tangy Strawberry Rhubarb Pie! This is a tried and true family recipe complete with a foolproof flaky pie crust. It’s the perfect spring and summer dessert!
One of the bright spots during the past few weeks was finding rhubarb at the market. I’d been looking for it for weeks beforehand with the sole intention of perfecting this Strawberry Rhubarb Pie recipe…it seemed like forever before I finally found some.
I was truly excited to revisit this recipe. When I posted it 7 years ago, I wasn’t a big pie baker, so I adapted it from another recipe. I learned a lot about pastry in cooking school since then, and I’ve gotten a lot more experience baking pies.
It was important to make this recipe my own because strawberry rhubarb pie is a family favorite. I’m really proud of this recipe, and my husband told me that this is the best pie that I’ve ever made.
That means a lot, because I’ve made a lot of pies. 🙂
What you’ll love this recipe:
I’ve eaten a lot of strawberry rhubarb pies in my time, so I know what makes one the best. This recipe hits all the marks!
- The filling is the perfect balance of juicy, sweet strawberries and tangy rhubarb, with orange juice and zest to make the flavors pop. It’s also got just the right amount of sweetness to let the fruit flavors shine through.
- It’s made with a homemade all butter flaky pie crust that’s so easy to make and has gotten rave reviews.
- The pie dough may be made a few days in advance, and the entire pie may be baked up to a day in advance.
- This recipe is worthy of holidays, birthdays and special occasions.
Recipe ingredients
This recipe includes minimal ingredients for both the pie crust and the filling.
Ingredient notes
- Pie dough. I’ve used my homemade pie crust for this recipe. It’s very easy to make and has gotten rave reviews, but if you want to save time you may use your favorite store bought pie crust. If you want to use a lattice crust for this pie, see the instructions in my apple cranberry pie recipe.
- Strawberries. Fresh or frozen strawberries may be used in this pie, just be sure to thaw them if frozen.
- Rhubarb. Fresh or frozen rhubarb may be used.
- Orange zest and juice. The orange zest and juice compliment the flavors of the strawberries and rhubarb perfectly. It really makes the flavors pop!
- Cornstarch. The cornstarch is necessary to thicken the strawberry rhubarb pie filling. If you don’t have any cornstarch on hand, see this article on How to Substitute Cornstarch by Epicurious.
- Egg yolk. The egg yolk is combined with 1 teaspoon of water for an egg wash, which is brushed over the top of the pie. The purpose of the egg wash is to ensure that the top crust gets nice and golden brown.
How to make this recipe
I like to tackle the prep for this pie in two separate components. When possible, I prepare the pie crusts 1-2 days in advance, and roll them out the day I’m ready to bake them.
See the recipe card below for full instructions.
Prepare the pie crusts
- Prepare the crust as per the instructions in my Flaky Pie Crust recipe, then wrap the discs tightly in plastic wrap and refrigerate for a minimum of 30 minutes to a few days until you’re ready to roll them.
Prepare the strawberry rhubarb pie filling
I like to prepare the filling and let it stand at room temperature while I roll out both pie crusts to give the flavors even more time to marry.
- Prep the strawberries and rhubarb and place in a large bowl.
- Add the sugar, cornstarch, orange zest and juice to the bowl.
- Stir well to combine. Immediately after stirring, the fruit will have a thick coating of sugar.
- Let the filling to stand at room temperature for up to 10 minutes to allow the sugar to melt and macerate the fruit.
Roll the pie crusts
- Sprinkle a bit of flour onto a work surface. Unwrap one of the pie discs and place on the work surface, then lightly sprinkle the top with flour.
- Flour the rolling pin and roll the dough clockwise from the center outward in 10 minute intervals. Sprinkle flour underneath the dough and flour the rolling pin every few rolls to keep the dough from sticking. Continue rolling until the dough is about 1″ larger than the circumference of your 9″ pie plate.
Place the bottom crust in the pie plate
- Gently roll the pie dough loosely around the rolling pin and unroll over the pie pan. Press the dough into the edges gently.
- Trim the edges with a paring knife and place into the refrigerator to chill while you roll the top crust.
Roll and decorate the top pie crust
- Roll the second pie crust. To decorate the top pie crust with a circle pattern as I have here, make a pattern in the dough with the bottom of a small cake decorating tip and cut out each circle. Use the tip of a paring knife to pop the circle out of the bottom of the tip if it sticks. If you prefer not to decorate the top crust with circles, simply cut about 3 slits in the center of the pie crust once it’s placed over the filling.
- Pour the strawberry rhubarb pie filling into the bottom pie crust.
Assemble and bake the pie
- Gently roll the top pie crust over the rolling pin and unroll over the top of the filling.
- Trim the edges if necessary and crimp decoratively.
- Combine the egg yolk and water, and brush evenly over the pie crust and edges. If you’ve made a circle pattern, place some of the circle cutouts over the top of the pie and brush them with egg wash as well.
- Bake the strawberry rhubarb pie for 20 minutes at 400 degrees or until golden. Reduce the oven temperature to 350 and place a pie shield over the edges of the pie. Continue baking for 55-70 minutes or until the top is golden brown and the juices are bubbling in the center.
FAQs
The egg wash is necessary to give the pie crust it’s beautiful golden brown color.
Rhubarb is very easy to prep! Simply trim the top and bottom of the stalks, then cut in half lengthwise and chop.
If you’re not familiar with it and want to learn more, see my produce guide on Rhubarb.
The pie may be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Recipe notes
- Pro tip: Pie crusts may be made up to 1-2 days in advance or frozen for up to 3 months. If frozen, thaw in the refrigerator overnight. Place the pie crust on the counter at room temperature for up to 30 minutes to soften before rolling. Use store bought pie crust if pressed for time.
- It’s completely normal for the juices to come up and settle into the top edges of the pie!
- This strawberry rhubarb pie may be baked the day before you’re ready to serve it.
- The pie may be stored at room temperature for up to 3 days, or in the refrigerator for up to one week.
More rhubarb recipes you’ll love:
- Raspberry rhubarb crisp bars
- Rhubarb cake
- Rhubarb ice cream by Taste of Home
- Rhubarb recipes
- Strawberry rhubarb crisp
- Strawberry rhubarb jam
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Strawberry Rhubarb Pie
Ingredients
Pie Filling:
- 1 lb. rhubarb edges trimmed, halved lengthwise and chopped into 1/2″ chunks (about 3 cups)
- 1 pint 12 ounces fresh strawberries, hulled and cut into chunks (about 2 1/2 cups)
- 3/4 cup granulated sugar
- 4 tablespoons cornstarch
- 1 tablespoon orange zest
- 1 tablespoon fresh orange juice
- 1 large Egg yolk combined with 1 teaspoon of water for egg wash
Instructions
- Prepare pie crust as directed and chill the disks for a minimum of 30 minutes while you prepare the filling.Double batch of Flaky Pie Crust recipe
- Preheat the oven to 400 degrees. Combine the rhubarb, strawberries, sugar, cornstarch, orange juice, and orange zest in a large bowl. Set aside.1 lb. rhubarb, 1 pint 12 ounces fresh strawberries, hulled and cut into chunks (about 2 1/2 cups), 3/4 cup granulated sugar, 4 tablespoons cornstarch, 1 tablespoon orange zest, 1 tablespoon fresh orange juice
- Remove one of the pie dough disks from the refrigerator. Lightly flour a work surface and rolling pin and roll the pie crust from the center outward, clockwise at 10 minute intervals, until it’s 1" larger than the width of the pie pan. Be sure to dust the rolling pin and underneath the pie crust with flour every few rolls to prevent sticking. Gently roll the pie crust loosely around the rolling pin, then unroll over the pie plate and press the crust down gently into the edges. Chill the bottom pie crust while you roll out the top crust.
- Repeat the process to roll out the second pie dough disk. If you’d like to decorate the top pie crust with circles as I did here, use the bottom of a small cake decorating tip to cut the circles. Use the tip of a paring knife to ease the circles out of the bottom of the tip if they stick.
- Pour the strawberry rhubarb filling into the bottom pie crust, then gently roll the top crust around the rolling pin and unroll it over the top of the filling. Trim the edges as needed, then crimp them decoratively.
- Brush the egg wash evenly over the pie crust and crimped edges, then place some of the cutout circles on top of the pie and brush them with egg wash as well. If you did not cut out a circle pattern, simply cut about 3 slits into the center of the pie.1 large Egg yolk combined with 1 teaspoon of water for egg wash
- Bake at 400 degrees for 20 minutes or until golden brown, then place a pie shield over the edges and lower the oven temperature to 350 degrees and bake another 60-70 minutes, or until the pie is golden brown and juices are bubbling in the center. If the pie is browning too quickly, cover the top loosely with foil.
- Cool on a wire rack for 3-4 hours to allow the juices to set. Serve warm with vanilla ice cream if desired and enjoy!
Notes
- Pro tip: Pie crusts may be made up to 1-2 days in advance or frozen for up to 3 months. If frozen, thaw in the refrigerator overnight. Place the pie crust on the counter at room temperature for up to 30 minutes to soften before rolling. Use store bought pie crust if pressed for time.
- It’s completely normal for the juices to come up and settle into the top edges of the pie!
- This strawberry rhubarb pie may be baked the day before you’re ready to serve it.
- The pie may be stored at room temperature for up to 3 days, or in the refrigerator for up to one week.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally published in April 2013. I’ve perfected the recipe, updated the photos and included step by step instructions.
20 Comments on “Strawberry Rhubarb Pie”
I am loving the sound of the flaky crust, Marcie! And I agree with Alex, the combination of strawberries, rhubarb and orange sounds absolutely marvellous!
Thank you Katerina — I just love this combination!
What a beautiful pie – I love the combination of flavour! It just looks so lovely also – perfect for a Mother’s Day treat 🙂
Thanks Alexandra! I would love this for Mother’s Day. 🙂
You know I’ve NEVER made strawberry rhubarb pie? I’m saving this one to make sometime this spring or summer!
I sure hope you get around to trying it Nicole — it’s really special!
🙁 the cooking times are confusing. 20 min at 400? Then 20 min at 350?
Hi Julie. That’s right — if you bake it at a higher temp for the first half the crust will brown better. You can certainly bake it at 350 degrees the entire time but it will take longer and may not brown as well.
Marcie, so glad you linked in. Hope to see you again soon. Cheers
So glad you let me know about it, Carole!
Just letting you know that I have now also pinned this to the special Pinboard I have created for Food on Friday: Rhubarb. http://pinterest.com/ca4ole/food-on-friday-rhubarb/ You might be interested in seeing the other links at a glance – and choosing some to check out.
Thank you, Carole! I certainly will check it out.
Carole’s Chatter is collecting links using rhubarb today. This is a nice one. I do hope you pop over and link in. This is the link . Cheers
pie sounds wonderful, i like the addition of orange!
Thank you, Dina! The addition of the orange just gives it a bit of a twist!
I’ve never actually had rhubarb … I feel like that’s something I need to correct! haha Your pie looks gorgeous! I could use a slice right about now : )
I highly recommend rhubarb. If you’re ever in a Whole Foods Market, try their pie. You can purchase half pies, too. I go there WAY to often.
Thank you, Liz! I found rhubarb at Whole Foods market…it’s the only place I’ve seen it. I knew I needed to make this pie right when I saw it!
I am not a very good pie crust maker ,but yours looks easy! And quite delish!
It actually was easy. Frozen butter and a food processor are definitely the way to go. Thanks, Aimee!