Strawberry Rhubarb Pie

There’s nothing quite like the sweet and tart combination of strawberries and rhubarb baked together in a golden, flaky crust. This Strawberry Rhubarb Pie is the perfect dessert to enjoy in the summer months when fresh rhubarb and juicy strawberries are in season. With a buttery crust, a perfectly balanced filling, and a hint of lemon zest, this pie is a delightful treat for family gatherings, picnics, or any occasion that calls for a classic homemade dessert.

Ingredients

• 1 double pie crust
• 1 tablespoon all-purpose flour
• 1 tablespoon granulated sugar
• 3 cups rhubarb, chopped
• 3 cups fresh strawberries, halved
• 1 ¼ cups granulated sugar
• 3 tablespoons Minute tapioca
• Zest of 1 lemon
• 1 egg

Instructions

1. Preheat oven to 425°F.
2. Line a 9-inch pie plate with one of the pie crusts, making sure it covers the bottom and sides evenly.
3. In a small bowl, mix 1 tablespoon of flour and 1 tablespoon of sugar, then sprinkle over the bottom of the crust.
4. In a large mixing bowl, combine chopped rhubarb, strawberries, remaining sugar, tapioca, and lemon zest. Gently stir to coat.
5. Pour the fruit mixture into the prepared crust. Place the second crust on top, cutting 4–5 slits for steam to escape, or create a lattice design.
6. Beat the egg in a small bowl and brush it over the top crust for a golden finish.
7. Bake on the bottom rack at 425°F for 15 minutes, then reduce heat to 350°F and bake for another 45 minutes until filling is bubbly and crust is golden brown.
8. Cool at room temperature before serving to allow the filling to set.

Serving and Storage Tips

• Serving: Allow the pie to cool completely before slicing so the filling sets properly. Serve at room temperature or slightly warm with whipped cream, vanilla ice cream, or custard.
• Room Temperature Storage: Cover loosely with foil or plastic wrap and keep on the counter for up to 1 day.
• Refrigeration: Store leftovers in the refrigerator for up to 4 days.
• Freezing: For longer storage, wrap individual slices tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven for best results.
• Reheating: Warm slices in a 350°F oven for about 10–15 minutes to refresh the crust’s crispness.

Variations

1. Crumble Top Strawberry Rhubarb Pie – Swap the top crust with a streusel made of oats, butter, flour, and brown sugar for a sweet, crunchy topping.
2. Rustic Galette Version – Instead of a double crust pie, roll out pie dough into a circle, place filling in the center, and fold the edges over for a rustic look.
3. Mixed Berry Rhubarb Pie – Add blueberries, raspberries, or blackberries for extra sweetness and a beautiful color contrast.
4. Gluten-Free Pie – Use a gluten-free pie crust and cornstarch instead of tapioca for thickening, making it safe for gluten-sensitive eaters.
5. Strawberry Rhubarb Hand Pies – Cut pie dough into small circles, fill with fruit mixture, and fold over for mini handheld pies—great for parties.
6. Lattice-Top Pie – Instead of a solid crust, weave strips of pie dough across the top for a classic bakery-style look.
7. Sugar-Free Version – Use a sugar substitute like erythritol or monk fruit sweetener for a lower-carb dessert option.
8. Citrus Twist – Add orange zest instead of lemon zest for a warmer, citrusy note in the filling.

FAQs

1. Can I use frozen fruit for this recipe? Yes, but thaw and drain well to prevent excess liquid.
2. Why is tapioca used instead of flour? Tapioca thickens the filling without making it cloudy or gummy.
3. Can I use only rhubarb without strawberries? Yes, but increase the sugar since rhubarb alone is very tart.
4. Do I need to pre-cook the rhubarb? No, it cooks perfectly in the pie.
5. What’s the best way to keep the crust from burning? Use a pie shield or cover edges with foil during the last part of baking.
6. Can I make the pie ahead of time? Yes, bake the day before and store at room temperature or refrigerate.
7. How do I keep the bottom crust from getting soggy? Sprinkle flour and sugar in the base before adding the filling, as this recipe suggests.
8. Is rhubarb poisonous? The stalks are safe to eat, but the leaves should always be discarded as they are toxic.
9. Can I make this pie without eggs? Yes, the egg is only for the egg wash; you can use milk or cream as a substitute.
10. What type of pie crust is best? A buttery, flaky homemade crust works beautifully, but a store-bought crust is also perfectly fine.

This Strawberry Rhubarb Pie is the ultimate summer dessert, combining the perfect balance of tart and sweet with a golden, flaky crust. Whether you stick with the classic recipe or try one of the variations, this pie is sure to impress at any gathering. Its timeless flavor and comforting texture make it a must-bake treat when rhubarb and strawberries are in season.

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