Strawberry Rhubarb Pie

A sweet-tart classic, this strawberry rhubarb pie features a perfect balance of fresh strawberries and rhubarb, with a flaky, buttery crust. It’s the perfect spring dessert, loved by both kids and adults alike.

5 from 1 vote

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Course: Dessert

Cuisine: American

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Prep Time: 30

Cook Time: 1

Cooling Time: 3

Total Time: 4 30

Servings:

Calories: 280kcal

Cost: $11

Equipment

9-inch pie dish (Glass preferred for even baking)
Rolling pin (Marble preferred for pastry)
Large mixing bowl (For preparing filling)
Pastry brush (For egg wash application)
Sharp knife (For cutting rhubarb)
Measuring cups & spoons (For accurate ingredient measurement)
Cooling rack (For proper cooling)

Ingredients

4 Cups Fresh Rhubarb - Trimmed and cut into ½-inch pieces
3 Cups Ripe Strawberries - Hulled and quartered
1 ½ Cups Granulated Sugar - Adjust for sweetness
2 tablespoon Tapioca Starch - For thickening
1 tablespoon Lemon Juice - Freshly squeezed
1 teaspoon Cinnamon - Optional for added warmth
1 teaspoon Vanilla Extract - Optional for enhanced flavor
1 Pinch Salt - For flavor balance
1 ½ Cups All-Purpose Flour - For the crust
1 Stick Unsalted Butter - Very cold, diced
6-8 tablespoon Ice Water - For dough consistency
1 tablespoon Vodka (optional) - For extra flakiness in the crust

Instructions

Wash the rhubarb, trim ends, and cut into ½-inch pieces. Hull and quarter the strawberries. Gently toss with sugar and let the fruit stand for 15 minutes to release juices.
Drain excess juice from fruit, then add tapioca starch, cinnamon, salt, and vanilla extract. Stir gently to combine and taste to adjust sweetness.
Roll out the bottom crust and place it into a pie dish. Add the prepared filling, dot with small pieces of butter, and add the top crust or lattice. Seal and crimp the edges. Brush with egg wash and sprinkle with coarse sugar.
Place pie on the lower rack of the oven and bake at 425°F for 15 minutes. Reduce temperature to 350°F and bake for an additional 45-55 minutes, or until thick bubbles appear in the center. Shield edges with foil if needed to prevent burning.
Let the pie cool for at least 3 hours before cutting to ensure the filling sets.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition