Strawberry Rhubarb Pie Recipe

This Classic Strawberry Rhubarb Pie recipe is bursting with summertime flavors.  You can’t go wrong with sweet fresh strawberries and crisp tart rhubarb, topped with vanilla ice cream, thank you very much! 

I’m pretty sure I’d never heard of rhubarb before we moved to Idaho way back in 1996.  We were newlyweds and my husband had just been stationed at his first permanent duty station in the Air Force. We were 2000+ miles from home, excited for a new adventure and a little afraid of being so far from friends and family.

Thankfully, the Air Force is full of couples just like us so everybody was anxious to make friends.  In no time flat we had a circle of friends that we come to love and all these years later, are still in contact with (thank you Facebook – you’re not all bad).

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Strawberry Rhubarb Pie

One of the friends that I got to know was Sissi and she introduced me to this Strawberry Rhubarb Pie recipe. I’ve been hooked ever since.  Granted, rhubarb is not as easy to come by here in the south as it was in Idaho, but I do end up finding some from time to time and I always make this pie.

When we moved to our new house a few months back, I found a few bags of frozen rhubarb deep in our freezer. I wasn’t 100% sure it was still good, but when fresh strawberries started showing up in stores, I was willing to risk it to bake this Strawberry Rhubarb Pie.

Boy am I glad I did!   I’m not sure if I did something different or if I just hadn’t had one in such a long time, but this pie was the best I’ve ever made!

Now – a few notes before you get started.

This recipes is for two pies.  I used store-bought crusts this time around. I’ve never been very good at making pie crusts (although this Pioneer Woman recipe is my favorite) so this time I grabbed the refrigerated boxed kind you roll out into a pan. For the top, I used a pizza wheel to cut the pre-made crust into ribbons, then I made a lattice-top.

Brushed the top with egg whites and sprinkle with sugar to get the golden brown color.  And it was perfectly beautiful, if I might say so myself! Since I generally stink at pie crusts, I was really proud of this one!

Back to why I made this pie. When we moved home to Mississippi from Idaho, I ended up making Strawberry Rhubarb Pie for my family.  My brother TJ declared it one of his favorites, so I often make it when I know he’s coming over.  And that’s why I made it past week – we were having a huge family get-together 🙂

My huge family:

This picture is of my parents, my siblings, their spouses and all 14 our kids (plus one girlfriend), plus my Mama’s siblings… her brother from Colorado and her sister.  It’s so rare to have all of us in one room – we had to get pics 🙂

PS – we liked to eat our Strawberry Rhubarb Pie warm with vanilla ice cream. You could also go with whipped cream. Or eat it cold and plain – straight out of the frig. It’s all good – no matter which way you eat it!

Okay… are you ready for the recipe?  Click below to print it and leave me a comment if you have any questions!

Strawberry Rhubarb Pie

This Classic Strawberry Rhubarb Pie is bursting with summertime flavors.  You can’t go wrong with sweet fresh strawberries and crisp tart rhubarb, topped with vanilla ice cream, thank you very much! 

• Author: Rose
• Prep Time: 30
• Cook Time: 60
• Total Time: 1 hour 30 minutes
• Yield: 16
• Category: Dessert
• Method: Baking

Ingredients

• 2 1/2 cups fresh strawberries, sliced
• 2 1/2 cups fresh rhurbarb, sliced*
• 1 cup + 1 Tbsp. sugar (for the crust)
• 1/4 cup quick-cooking tapioca
• 2-3 tbsp salted butter, cold
• 1 tsp cinnamon (optional – I like it with or without, TJ prefers the pie without cinnamon)
• 2 double pie crusts (for top and bottom), homemade or store-bought**

Instructions

Preheat oven to 425°F.

In a large mixing bowl, toss together the strawberries, rhubarb, sugar, and tapioca.  Set that aside for 15 minutes.

Line two pie plates with bottom crusts and divide the strawberry rhubarb filling between them evenly.

Slice/cube the butter and dot the tops of the fruit mixture.

Cover the filling with a top crust and cut slits in it or do something fancy like I did.. maybe a lattice top. Pinch the edges to seal.

Brush lightly with egg whites, then sprinkle sugar over the top.

Bake at 425° F for 30 minutes on the middle rack, then reduce heat to 350° F for an additional 30-35 minute until the pie is bubbling and the crust is golden brown.  I always place a cookie sheet on the rack under my pies to catch any bubbling over.

Remove from the oven and allow it to cool at least 30 minutes before serving.  As I said up top, we like it warm with vanilla ice cream, but you could also serve with whipped cream or eat it plain!  Delish!!

Notes

*If using frozen sliced rhubarb, measure it when frozen, but thaw completely and drain before cooking. Do not squeeze out the liquid!

**this recipes makes two pies, each with top and bottom crust.