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Piece of pie on serving plate with fork.
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Strawberry Rhubarb Pie

A favorite summer fruit pie with the classic combination of fresh sweet strawberries and tart rhubarb in a buttery and flaky crust from scratch.
Course Dessert
Cuisine American
Keyword strawberry rhubarb pie, rhubarb pie, rhubarb recipes
Prep Time 30 minutes
Cook Time 55 minutes
Chill dough 30 minutes
Total Time 1 hour 55 minutes
Servings 8
Author Kelly | the hungry bluebird

Ingredients

Pie Dough

  • cups all purpose flour
  • 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 6-8 tablespoons ice water

Filling

  • cups strawberries, sliced thickly about 1 lb/16 oz.
  • 3 cups rhubarb, trimmed and cut in ½-inch pieces, discard any poisonous leaves about 1 lb/4 stalks
  • 1 cup sugar
  • ¼ cup "Minute" tapioca comes in a small red box
  • ½ teaspoon vanilla
  • 1 teaspoon orange or lemon zest OPTIONAL
  • 1 tablespoon butter, to dot over filling

Egg Wash

  • 1 egg
  • 1 tablespoon milk or water
  • Granulated sugar for sprinkling

Instructions

  • Make the pie dough.
    In large bowl, whisk together flour, salt and sugar. Add chilled, cubed butter and mix with finger tips or pastry blender until the consistency of coarse crumbs. Sprinkle with ice water, one tablespoon at a time until dough can come together in a ball. Divide in two, flatten discs and wrap in plastic wrap. Chill in refrigerator for 30 minutes.
  • Meanwhile, make the filling. Combine sliced strawberries and rhubarb in bowl. Add sugar, tapioca, vanilla and zest (if using) and toss gently and thoroughly to combine. Let sit about 20 minutes.
  • Preheat oven to 400º
    Roll out one disc of dough on floured board. Place in bottom of 9-inch glass pie plate, dough will hang over edges of plate. Spoon in strawberry-rhubarb filling and all accumulated juices. Dot with one tablespoon of butter.
  • Roll out second disc of dough for top crust. Carefully lay over filling, seal edges by trimming and folding/pinching dough edges together. Crimp with fork tines or with fingers. With tip of sharp knife, cut 4 or 5 slits in top of crust and a tiny hole in the middle so pie filling can vent while baking.
  • Whisk together egg wash (egg and milk or water) and brush lightly all over top of pie. Sprinkle with sugar.
  • Bake in oven for 20 minutes, then rotate pie and turn oven down to 350º. Bake another 30 to 35 minutes until golden brown and filling is thick and bubbly through the vents.
  • Cool on rack. It will thicken more as it cools.

Notes

  • Fresh, sliced rhubarb freezes well. I buy extra when available to freeze, it's a very short season.
  • You can substitute corn starch for the tapioca, but my preference for summer fruit pies is quick cooking tapioca (in the little red box).
  • Let the pie cool, if you cut in right away, the juices might be too runny. It will gel more as it cools.
  • To store pie, cover loosely with foil or plastic wrap and keep on counter for 2 or 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving.