Strawberry Rhubarb Pie Recipe -
Strawberry Rhubarb Pie Recipe

Strawberry Rhubarb Pie

Recipe by  

"This is as fool-proof as can be and is really delicious. The crust was my grandmother's and it's flaky and mistake proof."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. To Make Crust: In a large bowl, combine the flour and the salt. Place the 1/2 cup oil in a 1 cup sized measuring cup and top with the 6 tablespoons of milk. DO NOT MIX! Pour oil and milk over flour and blend with a fork until it forms a ball of dough. Divide dough into 2 balls. Place one ball on sheet of waxed paper. Top with another sheet of waxed paper and roll out to fit your pie plate. Repeat with remaining ball of dough. Peel top paper off of one crust and flip dough into pie plate. Peel off paper and press dough in. Save remaining dough for top crust.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. To Make Filling: Mix the rhubarb, strawberries, sugar, tapioca, salt and nutmeg until the fruit is well coated. Pour filling into the crust and dot with butter. Cover with top crust, seal edges and cut three 1 inch slits in top of crust.
  4. Bake pie at 425 degrees F (175 degrees C) for 20 minutes. Reduce temperature to 375 degrees F (190 degrees C) and bake for an additional 20 minutes. Let pie cool before cutting.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2003

Was excellent and easy. However, I found the ingredient "5 stalks of rhubarb" a bit off - stalks come in various sizes! I used 2 cups chopped and it worked. Also I used only 1/2 teaspoon nutmeg.

Most Helpful Critical Review
Jul 08, 2005

This pie was a mess! The tapioca never dissolved, it came out with little hard tapioca balls in it. If your suppose to use instant Tapioca it should say so.


44 Ratings

Jun 18, 2007

Great recipe! Thank you for sharing! I used farm fresh rhubarb and strawberries and it really turned out wonderfully. Recommendations from someone who rarely cooks (me): Be ready with a little extra oil and milk, because the dough may be too dry to roll using the amounts in the recipe. Just add a little oil and a little milk and mix it in your hands until it’s sticky, but not too sticky. Also, you may not want to use the top piece of parchment, since it’s awfully hard to roll, when you can’t see it and it’s slipping all around ;-) Be sure you use the instant tapioca! (Don’t ‘prepare’ it, just use the dry stuff in the box.) Oh, and for the rhubarb – after slicing it into 1 ½ inch pieces, slice it once the long way, in order to bring out the flavor. For those of you that are worried about making a big mess in the stove, cover the bottom rack with aluminum foil, so you can catch any extra filling that might seep out. When sealing the pie, go around the edges with a fork – it give it a nice look. This was my first homemade crust and it turned out great!

May 27, 2004

The filling in this recipe was very good, I did not try the crust because the refrigerated pie crusts are better than I make and save so much time. I will use this recipe from now on. I used about 21/2 cups rhubarb, 2 cups strawberries, slightly more sugar than the recipe calls for and 1/4 cup maybe just a hint more tapioca and it turned out wonderful.

May 22, 2006

This is a GREAT recipe, but I would suggest using 1/2 t. nutmeg instead of 1 1/2 t. and 3/4 c. sugar. Other than that, I highly recommend this recipe!!

Dec 24, 2006

I really like the strawberry rhubarb pie. However, I think the pie crust is the star of this recipe. I use this pie crust recipe all the time now. I turns out perfectly flakey every time.

Jun 09, 2005

The filling for this pie was quite tasty but rather runny, even after it had cooled completely. After prolonged chilling it got better. I had a lot of difficulty with the crust--I have to agree with some of the others in saying that it doesn't seem to have enough moisture to hold it together, and therefore is very crumbly and hard to work with (although the waxed paper does help a bit.) It turned out a lot thicker and tougher than my usual crust recipe. If you're just making this for everyday, you might dare to experiment with the recipe provided here but if presentation is important to you, I would recommend substituting your tried and true pie crust recipe.

Sep 30, 2003

This was surprisingly easy to make. I am not a "baker" and I had no problems making the crust - there was just not enough of it to have a top & bottom. Next time I will double the crust recipe, better to have too much than too little. The filling was great. I served it to my husband and his parents who all are tough customers to please and they all liked it. Although my mother-in-law said she never had it before with tapioca as a thickener, she usually uses flour so the taste was a little different to her. I thought it tasted great and will definitely make it again! Thanks Deb!


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  • Calories
  • 432 kcal
  • 22%
  • Carbohydrates
  • 71.9 g
  • 23%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 346 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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