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READY IN ABOUT 2¼ hrs

Favorite Strawberry Rhubarb Pie

Read Reviews (36)

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

Ingredients Edit and Save

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Original recipe makes 1 9-inch pie Change Servings

3 cups sliced strawberries
3 cups sliced rhubarb
1 1/2 cups white sugar
1/4 cup instant tapioca

1 squeeze fresh lemon juice
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter, cut into small pieces

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Directions

Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
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.
Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.

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PREP 15 mins
COOK 40 mins
READY IN 2 hrs 10 mins

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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!

—kagerwit

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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.

—LisaBaksys

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39 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.

—Mrs.Callender

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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.

—naples34102

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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.

—rivervalleygirl

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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!

—Dan Ros

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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!

—DairyGodmother

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May 01, 2011

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

—cherylhof

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Nutrition

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.

Nutritional Information

Favorite Strawberry Rhubarb Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 442
Calories from Fat: 163

% Daily Value *
Total Fat 18.1g 28 %
** Saturated Fat 5.6g 28 %
Cholesterol 8mg 3 %
Sodium 257mg 10 %
Potassium 259mg 7 %
Total Carbohydrates 68.5g 22 %
** Dietary Fiber 3.7g 15 %
Protein 3.7g 7 %
Sugars 41.1g
** Vitamin A 3 %
Vitamin C 68 %
Calcium 7 %
Iron 16 %
** Thiamin 19 %
** Niacin 19 %
** Vitamin B6 3 %
Magnesium 7 %
** Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.