Favorite Strawberry Rhubarb Pie Recipe - Allrecipes.com
Favorite Strawberry Rhubarb Pie Recipe

Favorite Strawberry Rhubarb Pie

Recipe by  

"This pie is wonderfully sweetened, holds together well, and is a crowd pleaser! I make this pie every spring."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    2 hrs 10 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
  2. Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife.
  3. Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 04, 2011

It is DELICIOUS! Seriously, don't bother trying out other recipes...this is the only one you need! The only thing I do different is I sprinkle granulated sugar over the pie crust before baking. YUM!

Most Helpful Critical Review
May 24, 2011

I tried this recipe exactly as stated and I found it to be too runny and there was too much of a jelly texture to it. After my ingredients sat for 15 minutes as directed, there was a lot of liquid in the bottom of my bowl. The juices ran all over the baking sheet even though I left a bunch of liquid in the bowl after scooping out the pie filling. I used 3T of lemonjuice since I didn't have a fresh lemon and I'm not sure if this contributed to the runny problem. The tapioca gave it a very jelly like texture which I didn't really like very much. I don't think I'll try this recipe again.


48 Ratings

May 17, 2011

This pie knocks it out of the park, it's simple list of ingredients is the key. Follow just as written! I have never liked anything with rhubarb in it until I tried this recipe for my rhubarb-loving husband. Fresh lemon juice is a must, I squeezed a whole lemon's worth. I also glazed the crust in an egg yolk wash and dusted with white sugar before baking. I added this one to our families favorite book of recipes. Will remake this one again and again for sure. Thank you, Chelsea, for the great share.

May 06, 2012

Great pie, great flavor with an ideal balance of rhubarb and strawberries. I also loved that it wasn't complicated by unnecessary, even distracting, spices. Still, after making this I found that a) it could have used 1-2 T. more tapioca and b) I prefer using flour in my strawberry-rhubarb pies. For the crust, I used the beautiful "Perfect Pie Crust II," also from this site.

May 31, 2011

Have never eaten or made Strawberry Rhubarb Pie before, this recipe will become a favorite. Didn't have the tapioca so substituted 1/3 cup cornstarch and followed recipe. Easy, fast and delicious.

Jun 02, 2011

Delicious, succulent, with the clear juicy flavors of strawberry and rhubarb. I like that this recipe is the simplest of these pies. I skipped the lemon juice because it seemed plenty tart to me - but maybe this is for color. In any case it was so simple and came out beautifully. I used 'French Pastry Pie Crust' and topped it with a simple crumb topping of 1/4 cup butter, 1/4 cup brown sugar, 1/2 cup flour. Perfect summer pie!

Jun 02, 2011

Great recipe! I added a tsp of fresh grated orange zest. I also brushed the crust with an egg wash (1 egg yolk+1t. of heavy cream) for a beautiful golden brown matte finish! Saving this recipe and going to make it next weekend after I pick up a lot more rhubarb from the farmers market!

May 01, 2011

Wow. That was good - and so easy! I followed the recipe to the letter and it was perfect!


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  • Calories
  • 442 kcal
  • 22%
  • Carbohydrates
  • 68.5 g
  • 22%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 257 mg
  • 10%

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

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