Strawberry Rhubarb Pie

This Strawberry Rhubarb pie is classic and delicious!  A tender and flaky crust filled with sweet strawberries and tangy rhubarb.

I’m back at it again baking with rhubarb. Just. Can’t. Get. Enough. Seriously though, who can resist rhubarb in spring? And with strawberries?!  Not I.  So come on in and grab this delicious recipe for Strawberry Rhubarb Pie. Your stomach (and family) will thank you.

Strawberries + Rhubarb = Delicious

I don’t know who came up with the idea of pairing strawberries and rhubarb, but if you ask me they are a genius. There’s really no better combination when it comes to rhubarb…the sweetness of the strawberries is perfection with the tanginess of rhubarb.  And all wrapped up in a tender flaky pie crust, so so good.

Bubble, bubble, bubble.

I’m here to tell you that your pie filling will bubble out of the top crust…it’s just inevitable if you’ve got your pie full of delicious strawberries and rhubarb. I guess if you don’t want this to happen you can leave out some of the filling, but I think you’d be sacrificing big flavour…you need the filling.  It doesn’t have to look perfect to be delicious!

Strawberry Rhubarb Pie Recipe Tips:

• Making a Lattice Crust:  If you would like to make a lattice top crust for your pie, you can see more about how to do that in my post here. You don’t have to make a lattice crust…a traditional top crust with vents is beautiful as well!
• Your pie filling will probably bubble out!  Don’t worry if the pie filling comes out of the lattice/holes/vents in the top crust.  Pie filling that bubbles it’s way out of a crust just means it’s bursting with flavour!  But seriously though, I have yet to make a Strawberry Rhubarb Pie without the filling bubbling out to even just a bit.  If you really don’t want this to happen, then you can try adding less strawberry/rhubarb before baking.
• Baking Tip:  While your pie is baking, and you see that the outer edge of the crust is starting to get darker than the rest of the crust, you can cover just the edges with tin foil to prevent burning.
• Put a cookie sheet under your pie while it is baking.  Trust me.
• Thickener:  This recipe calls for cornstarch, but you can use flour instead.
• Let it rest:  Before you serve this pie, let it rest for at least 3 hours or more if you can.  This will allow the filling to set.

This Strawberry Rhubarb pie is tangy and sweet and oh so good!  Just classic and delicious.

Strawberry Rhubarb Pie

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This Strawberry Rhubarb pie is classic and delicious!  A tender and flaky crust filled with sweet strawberries and tangy rhubarb.

• Author: Jo-Anna Rooney
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 90 minutes
• Yield: 1 pie 1x
• Category: Pie
• Method: Baking

Ingredients

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Pie Crust:

• 2 cups flour
• 1/2 tsp salt
• 2/3 cup shortening (lard)
• 1/4 cup water

Strawberry Rhubarb Filling:

• 2 1/2 cups chopped strawberries (1/2 inch pieces)
• 2 1/2 cups chopped rhubarb (1/2 inch pieces)
• 1 cup sugar
• 1/4 tsp salt
• 1/4 cup cornstarch
• 1 – 2 tbsp butter
• milk or water
• cinnamon & sugar mix

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Instructions

Strawberry Rhubarb Filling:

1. In a bowl combine the chopped strawberries, rhubarb, sugar, cornstarch and salt. Let sit for about 15 minutes, stirring occasionally.

Pie Crust:

1. In a bowl whisk together the flour and salt.
2. With a pie cutter, cut in the shortening until the particles look like wet sand.
3. Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough. You don’t have to add all of the water if you find the dough moist enough.
4. Press into a ball.
5. Separate the ball into 2 balls: about 2/3 for the bottom and 1/3 for the lattice top. If you aren’t making a lattice crust, split the dough into 2 even balls (one for the bottom crust and one for the top).
6. Place the dough balls (one at a time) onto a lightly floured sheet of parchment paper.  Roll out the balls to a 1/8 inch thickness.

Baking the pie:

1. Preheat your oven to 400 degrees.
2. Put the largest rolled out section of crust into your pie plate. Gently press in, then trim the edges with a knife.  If you want to make a crimped pie crust edge you can see how to do that in this post here.
3. Add the strawberry rhubarb filling.
4. Dot the filling with small pieces of the butter.
5. If you are doing a traditional crust, add on the other rolled out section of pie crust. OR If you want to add a simple lattice top, roll out the dough into 10 inch square and using a pizza cutter cut out 14 – 16 long strips about 1/2 inch wide. Then arrange them in a crisscross pattern (to learn more about how to do this, visit my post here).
6. Press together the edges of the crust. Then trim off the extra dough.
7. If you are using a closed top, make sure to cut vents into the top crust. I usually make 4 vents.
8. Brush the crust lightly with milk, then generously sprinkle the crust with a cinnamon and sugar mix.
9. In your preheated 400 degree oven, bake your pie for 15 minutes.
10. Then after this time slip a cookie sheet onto the rack below your pie, then reduce the temperature to 350 degrees, and bake for 35-40 minutes more. Bake until the crust is golden brown and your filling is bubbling in the vents.

Keywords: strawberry rhubarb pie, strawberry rhubarb recipe

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More Delicious Strawberry Rhubarb Recipes to try!

• 3 Ingredient Strawberry Rhubarb Jam
• Strawberry Rhubarb Loaf
• Classic Strawberry Rhubarb Crisp
• Delicious Strawberry Rhubarb Baked Oatmeal
• Strawberry Rhubarb Muffins with Pecan Streusel Topping
• Rhubarb Strawberry Galette by Frugal Mom Eh
• Strawberry Jell-O Pie by My Organized Chaos
• Strawberry Cheesecake Hand Pies by This Lil Piglet

Have a delicious day!

Note: This post was originally published in June 2014. I have recently updated it with new pictures and recipe tips!