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Easy Strawberry Rhubarb Pie Recipe

    strawberry rhubarb pie

    The strawberry rhubarb pie is a traditional summer dessert, best made from freshly picked fruit. Easy recipe with all the secret ingredients to make it turn out perfectly.

    Rhubarb tends to be tart, so when cooked with sweet, fresh strawberries in a pie they are the perfect combination.

    If you’ve tried a strawberry rhubarb pie from the grocery bakery, please know that it’s nothing like a homemade pie. Fresh ingredients baked with love are a very different pie.

    Secrets to a great strawberry rhubarb pie:

    Here are two tricks I learned from my favorite pastry chef, Anna Olson:

    1. If you sprinkle a couple tablespoons of rolled oats on the bottom crust, it will absorb the some of liquid which helps thicken the juices and allows the crust to be crispy.
    2. Tapioca starch is the best way to thicken the juices. It activates at a lower temperature than corn starch, and thickens evenly.

    Bob’s Red Mill tells us that in the US tapioca flour is the same thing as tapioca starch (but not so in South America and the Caribbean.) It is gluten-free. Tapioca pearls – minute tapioca – are not the same as tapioca starch.

    • Substitute Tapioca Flour for Cornstarch in Baking: Replace 1 tablespoon cornstarch with 2 tablespoons tapioca flour.
    • Substitute Tapioca Flour for All Purpose Flour in Thickening: Replace 1 for 1.

    Here are a couple of my own observations:

    1. This pie thickens while it cools. Serve cold.
    2. Only use fresh strawberries. If you use frozen berries they lose their color and flavor and resemble stewed berries. It’s doesn’t look as appetizing with the rhubarb a similar color.

    Strawberry Rhubarb Pie

    Course: DessertCuisine: American
    Servings

    8

    servings
    Prep time

    20

    minutes
    Cooking time

    1

    hour 

    15

    minutes
    Cooling Time

    2

    Hours

    Ingredients

    • pie dough, 2 layers

    • 2 1/2 c red rhubarb, cut into 1/2″ pieces

    • 2 1/2 c strawberries, hulled and quartered

    • 3/4 c sugar

    • 3 Tbsp tapioca starch or flour

    • 2 Tbsp rolled oats

    • 1 egg, beaten

    Directions

    • Preheat the oven to 375°F. Dust 9-inch pie plate with flour and place it on a baking tray lined with parchment paper to catch any juices that may overflow when the pie is baking.
    • Toss the rhubarb and strawberries together in a bowl.
    • Stir the sugar and tapioca starch together, then add to the fruit and toss so all fruit is coated.
    • On a lightly floured surface, roll half of dough into a circle ¼ inch. Place pastry in pie plate. Sprinkle the oats on the bottom of the pastry. Spoon the fruit evenly into the crust.
    • To make lattice for top of pie, roll remaining pie pastry in a square about ⅛ inch thick. Cut into long strips about ½ inch wide. You need about 12 strips.
    • Begin by placing half of the strips across the pie plate in the same direction, 1/2″ apart. For next set of strips, lay them perpendicular to the first set for the lattice look. Trim any excess pastry from the top and pinch the edges.
    • Brush the lattice with the egg. Bake for 75 minutes, or until the fruit is bubbling and the crust is browned.
    • Cool for at least 2 hours before serving. It will set while it cools.

    Want more? See all of our pie recipes.

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