The Best Strawberry Rhubarb Pie You'll Ever Make
This classic strawberry rhubarb pie features a perfectly balanced sweet-tart filling nestled in a flaky, golden crust. It's the best strawberry rhubarb pie recipe you'll bake all season.
The Only Strawberry Rhubarb Pie Recipe You'll Ever Need
There is something genuinely magical about the combination of strawberries and rhubarb. The berries bring sweetness and a gorgeous jewel-toned color, while the rhubarb brings a bright, almost floral tartness that keeps every bite interesting. Together, tucked inside a buttery, shattering crust, they make what many home bakers consider the ultimate summer pie.
This is the best strawberry rhubarb pie recipe in my repertoire, and it has been perfected over years of baking. Whether you call it a rustic rhubarb strawberry pie or a showstopping lattice centerpiece, it delivers every single time.
Using the right tools and the right thickener genuinely changes the final result here. A good 9-inch pie dish with deep sides gives your filling room to bubble without spilling, and choosing instant tapioca over flour creates a glossy, jammy filling that slices cleanly rather than collapsing. These are small details that make a big difference in the final strawberry rhubarb pie slice.
Why Tapioca Is the Secret Ingredient
A lot of rhubarb strawberry pie recipes lean on flour or cornstarch as the thickener. Both work, but this strawberry rhubarb pie with tapioca is on another level entirely. Instant tapioca thickens at a lower temperature than cornstarch, which means the filling starts setting before the crust even finishes browning. The result is a filling that is clear, glossy, and sliceable without being stiff or gummy.
If you cannot find instant tapioca, cornstarch is a reliable substitute. Use the same amount and you will still get a gorgeous pie, just with a slightly more opaque, matte finish.
Chef's Tip: Let the fruit mixture sit for 15 minutes after combining it with the tapioca and sugar. This rest allows the tapioca granules to soften and the fruit juices to start releasing, which helps the filling thicken evenly during baking.
Fresh vs. Frozen Fruit
Peak season rhubarb strawberry pie made with just-picked fruit is absolutely the dream. Fresh rhubarb should feel firm and crisp, not limp, and the strawberries should smell intensely fragrant at room temperature. That combination is unbeatable.
That said, frozen fruit makes an excellent rustic rhubarb strawberry pie any time of year. Just thaw the fruit, drain off excess liquid thoroughly, and add a small extra spoonful of tapioca to account for the additional moisture. The flavor is still wonderful.
A few tips for the best filling:
- Taste your fruit before adding sugar. Some strawberries are very sweet, others are not. Adjust accordingly.
- Do not skip the lemon zest. It amplifies the brightness of both fruits without tasting lemony.
- Cut the rhubarb small. Pieces no larger than half an inch ensure they cook through evenly and do not leave hard chunks in the filling.
The Crust: Homemade or Store-Bought
You do not have to make your own crust to make a stunning rhubarb strawberry pie. A good quality refrigerated pie crust works beautifully here, especially on a busy weeknight. If you do make your own, an all-butter crust is my preference. The flavor and flakiness are unmatched.
For the top crust, you have two great options. A solid lid with steam vents bakes up beautifully and keeps things simple. A woven lattice top lets the bubbling filling peek through and makes for a truly gorgeous strawberry rhubarb pie slice. Either way, the egg wash and coarse sugar finish is non-negotiable for that bakery-level shine and crunch.
Chef's Tip: Always bake your pie on a rimmed baking sheet. The filling will bubble over the edges as it cooks, and a sheet pan saves your oven from a sticky, smoky mess.
Ready to bake the most beautiful pie of the season? Here is the full recipe:
The Best Strawberry Rhubarb Pie You'll Ever Make
This classic strawberry rhubarb pie features a perfectly balanced sweet-tart filling nestled in a flaky, golden crust. It's the best strawberry rhubarb pie recipe you'll bake all season.
Ingredients
- 3 cups fresh rhubarb stalks, trimmed and cut into 0.5-inch pieces
- 3 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar, adjust to taste depending on sweetness of berries
- 3 tbsp instant tapioca, or substitute with cornstarch
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest, optional but recommended
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp unsalted butter, cold, cut into small cubes
- 1 double pie crust, store-bought or homemade, enough for a 9-inch pie
- 1 large egg, beaten, for egg wash
- 1 tbsp coarse sugar, for topping, optional
Instruction
Preheat your oven to 425 degrees F (220 degrees C). Position the rack in the lower third of the oven.
In a large bowl, combine the chopped rhubarb, halved strawberries, granulated sugar, instant tapioca, lemon juice, lemon zest, vanilla extract, and salt. Stir gently to combine. Let the mixture sit for 15 minutes so the tapioca can begin to absorb the juices.
Roll out one disc of pie dough on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, letting the edges hang over the sides.
Pour the strawberry rhubarb filling into the prepared crust, spreading it into an even layer. Dot the top of the filling evenly with the cold cubed butter.
Roll out the second disc of pie dough into a 12-inch circle. Lay it over the filling, or cut it into strips to create a lattice top. Trim any excess dough to leave about a 1-inch overhang, then fold and crimp the edges together to seal.
If using a solid top crust, cut 4 to 6 small slits in the center to allow steam to escape. Brush the entire top crust and crimped edges with the beaten egg wash, then sprinkle generously with coarse sugar.
Place the pie on a rimmed baking sheet (to catch any drips) and bake at 425 degrees F for 20 minutes.
Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 35 to 40 minutes more, until the crust is deep golden brown and the filling is bubbling vigorously through the vents or lattice.
If the crust edges begin to brown too quickly, loosely tent them with strips of aluminum foil or use a pie shield.
Remove the pie from the oven and let it cool completely on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly so you get clean, beautiful slices.
Equipment
- 9-inch pie dish
- Large mixing bowl
- Rolling pin
- Pastry brush
- Rimmed baking sheet
- Wire cooling rack
- Sharp knife or pastry wheel
- Pie crust shield or aluminum foil
Notes
Serving and Storing Your Pie
Patience is the final ingredient in any great strawberry rhubarb pie. Letting it cool for at least three to four hours is non-negotiable. The filling is still liquid when the pie comes out of the oven and needs time to set fully. A warm slice is wonderful, but a properly cooled slice holds its shape and lets all the flavors come together.
Serve your rhubarb strawberry pie with a generous scoop of vanilla ice cream, a dollop of fresh whipped cream, or even a drizzle of heavy cream poured right into the crust. Leftovers keep well at room temperature for two days or in the refrigerator for up to five days, and the pie actually tastes even better on day two once the filling has fully settled and the flavors have deepened.
