There’s something almost magical about the first bite of a homemade Fresh Strawberry Rhubarb Pie. That perfect balance of sweet strawberries and tart rhubarb, all wrapped in a flaky, buttery crust that crumbles just right. It’s summer captured in a pie dish!
This isn’t just any dessert—it’s a seasonal celebration that connects us to generations of bakers who’ve combined these two spring and early summer treasures into something greater than the sum of their parts.
Why This Recipe is Awesome
What makes this Fresh Strawberry Rhubarb Pie truly special is its beautiful harmony of flavors. The natural tartness of rhubarb creates the perfect counterpoint to sweet, juicy strawberries—a combination that has stood the test of time for good reason. This recipe strikes the ideal balance without drowning the fruit in excessive sugar, letting the true character of both ingredients shine through.
Unlike many fruit pies that can turn soggy, this recipe includes a simple trick using tapioca as a thickener that ensures your filling sets perfectly while maintaining the integrity of the fruit. The result is a slice that holds its shape without being rubbery or congealed. This pie also connects us to the rhythm of the seasons.
When rhubarb and strawberries appear together at farmers’ markets and grocery stores, it’s nature’s signal that summer has arrived. There’s something deeply satisfying about creating a dessert that honors this fleeting seasonal overlap.
Equipment needed: 9-inch pie dish, rolling pin, mixing bowls, knife, cutting board, pastry brush
Fresh Strawberry Rhubarb Pie
Ingredients
- 2 cups fresh strawberries hulled and sliced
- 2 cups fresh rhubarb cut into 1/2-inch pieces
- 1 cup granulated sugar plus 1 tablespoon for sprinkling
- 3 tablespoons quick-cooking tapioca
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter cut into small pieces
- Double pie crust homemade or store-bought
- 1 egg beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C) and position a rack in the lower third of the oven. If you have a baking stone, place it on the rack to help ensure your bottom crust bakes properly.
- Prepare your fruit by washing thoroughly. Hull and slice strawberries into 1/2-inch pieces. Trim the ends of the rhubarb and cut into 1/2-inch pieces, ensuring you’ve removed all leaves as they’re toxic.
- Mix the filling by combining strawberries, rhubarb, sugar, tapioca, salt, lemon juice, vanilla, and cinnamon in a large bowl. Gently toss until all pieces are coated. Let the mixture sit for 15 minutes to allow the tapioca to begin absorbing juices.
- Roll out your bottom crust to about 12 inches in diameter and transfer it to your pie dish, gently pressing it into the corners without stretching the dough. Leave the excess hanging over the edges.
- Pour the fruit filling into the pie shell, making sure to include all the accumulated juices. Dot the top of the filling with the small pieces of butter, which will melt during baking and add richness.
- Roll out the top crust and either place it whole over the filling (cutting vents) or create a lattice pattern by cutting strips and weaving them. Trim excess dough, leaving about 1/2 inch overhang.
- Seal and crimp the edges by folding the overhang under itself and pressing to seal, then creating a decorative edge by pinching or using a fork to press around the perimeter.
- Brush the top crust with beaten egg and sprinkle with the remaining tablespoon of sugar for a beautiful, golden, sparkly finish.
- Place the pie on a baking sheet to catch any drips and bake at 425°F for 15 minutes, then reduce temperature to 350°F (175°C) and continue baking for 40-45 minutes until the crust is golden and the filling is bubbling.
- Allow the pie to cool completely (at least 3 hours) before slicing to give the filling time to set properly. Patience here makes the difference between a slice that holds together and a runny mess!
Notes
- For the flakiest crust, make sure all your ingredients are cold before making the dough, and chill the rolled-out crust before filling.
- If using frozen rhubarb, thaw and drain excess liquid before using to prevent a soggy pie.
- The tapioca needs time to work its magic—don’t skip the 15-minute rest for the filling.
- A pie shield or aluminum foil strips can protect the crust edges from over-browning during the longer baking time.
- This pie freezes well! Make it ahead and freeze unbaked for up to 3 months.
Calories & Nutritional Info
- Calories per slice: Approximately 320 calories
- Carbohydrates: 45g (primarily from sugar and crust)
- Fat: 14g (from crust and butter)
- Protein: 3g
- Contains wheat, dairy, and eggs (in crust and wash)
- Can be adapted for vegan diets by using plant-based butter and crust
Common Mistakes to Avoid
- Skipping the thickener: Strawberries and rhubarb release a lot of juice. Without tapioca or another thickener, you’ll end up with strawberry rhubarb soup!
- Cutting rhubarb too large: Pieces that are too big won’t cook through properly, leaving tough fibrous bits in your pie.
- Baking at one temperature: The initial high heat is crucial for setting the crust structure before switching to a lower temperature to gently cook the filling.
- Cutting the pie while hot: This is perhaps the biggest mistake! The filling needs time to cool and set—cutting too soon guarantees a runny mess.
- Forgetting the baking sheet: This pie often bubbles over during baking. Save yourself oven cleanup by catching those drips.
Alternatives & Substitutions
- For gluten-free: Use your favorite gluten-free pie crust recipe or pre-made option.
- Thickener options: If you don’t have tapioca, substitute 1/4 cup cornstarch or 1/3 cup all-purpose flour.
- Sugar alternatives: Brown sugar works well for a deeper flavor, or try coconut sugar for a less refined option. Reduce by 1/4 cup if your strawberries are particularly sweet.
- Add-ins: A handful of blueberries or raspberries can add interesting dimensions to the flavor profile.
- Spice variations: Try adding a pinch of cardamom or ginger along with the cinnamon for a more complex flavor profile.
FAQs
Can I use frozen strawberries or rhubarb?
Yes, you can use frozen fruit in a pinch. Thaw completely, drain the excess liquid, and pat dry before using. You might need to increase the tapioca slightly (add an extra teaspoon) to account for the additional moisture.
Why is my pie filling runny even after cooling?
This typically happens when there’s either too much fruit juice or not enough thickener. Make sure you’re measuring the fruit accurately, allowing the tapioca to sit with the fruit before baking, and most importantly, giving the pie a full 3-4 hours to cool completely.
Can I reduce the sugar in this recipe?
Yes, but cautiously. The sugar not only sweetens but also helps create the right texture in the filling. You can reduce by up to 1/4 cup without dramatically affecting the outcome, especially if your strawberries are very sweet. Any more than that, and you may need to adjust the thickener.
How do I know when my pie is done baking?
Look for three signs: the crust should be golden brown, the filling should be visibly bubbling (especially in the center, not just the edges), and if you inserted a knife into the center, it should meet little resistance when going through the rhubarb.
Can I make this pie ahead of time?
Absolutely! This pie actually improves with a day of rest as the flavors meld. You can bake it a day before serving, or freeze the unbaked pie and bake directly from frozen (adding about 15-20 minutes to the baking time).
Final Thoughts
There’s something beautifully nostalgic about a Fresh Strawberry Rhubarb Pie cooling on your counter. This perfect balance of sweet and tart captures the essence of early summer in every slice. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, this recipe welcomes you with open arms. So grab those ruby stalks of rhubarb and plump strawberries while they’re in season—your taste buds will thank you.
