Strawberry-Rhubarb Pie

Strawberry Rhubarb Pie |

Rhubarb is relatively new to my palate, and I have enjoyed experimenting with it over the last year or so. I especially enjoyed the rhubarb pie-tartlets I made a few weeks ago. Loved those little pastries! Since I’m new to rhubarb, I had never experienced a strawberry-rhubarb pie until last summer. For as long as I can remember, my Chief Culinary Consultant had been telling me about the utterly amazing strawberry-rhubarb pies that his grandmother made when he was a kid, and that he hadn’t had one in years. I considered it my mission to end the strawberry-rhubarb pie drought and made this for him last summer. My first taste of rhubarb, and I loved it. He loved it. Success!

Strawberry-Rhubarb Pie |

{Don’t you love when the juices from fruit pies bubble up through the crust? It makes my foodie heart go pitter patter…}

The combination of rhubarb and strawberry is a fruity match made in heaven. The sweetness of the strawberries balances out the bitterness of the rhubarb, and they both break down quite a bit in the pie so it almost becomes one beautiful, mostly sweet, a little tart, pink pie. Basically, it’s everything wonderful about summer in a pie.

Strawberry-Rhubarb Pie |

You’ll definitely want to heed the instructions in the recipe to let the pie cool for at least two hours before slicing into it. I cooled this one for a little over an hour and it seemed cool to me, but when I sliced into it, the juices ran and steam came barreling out. After letting it sit for another hour or two, the filling really set up nicely. Trust me, it’s worth the wait! :)

Strawberry-Rhubarb Pie |

One year ago: Black Forest Cake
Two years ago: Chocolate-Dipped Coconut Macaroons[/donotprint]

Strawberry-Rhubarb Pie

Servings 8 servings (One 9-inch pie )
Prep 1 hour 15 minutes
Cook 1 hour 5 minutes
Total 2 hours 20 minutes
Course: Dessert
Cuisine: American
Author: Michelle

A delicious fruit pie made for sharing


For the Crust:

  • cups
    all-purpose flour
  • 1
  • 2
    granulated sugar
  • 11
    (cut into ¼-inch cubes)
  • 7
    vegetable shortening
  • 1/3
    ice water

For the Pie Filling:

  • 3
    (hulled and sliced)
  • 3
    (trimmed and cut into 1-inch pieces)
  • ¾
    granulated sugar
  • 1
    grated orange zest
  • 2
    lemon juice
  • ¼
    vanilla extract
  • 4
    (instant tapioca)
  • 2
    unsalted butter
    (cut into small pieces)


  1. 1. To Make the Crust: Place the flour, salt and sugar in a food processor and pulse a few times to combine. Scatter the pieces of butter over the flour mixture, using your fingers to toss and coat the butter with some flour. Cut the butter into the flour mixture with five 1-second pulses. Add the shortening and continue to pulse until the flour is ple yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn the mixture into a medium bowl.
  2. 2. Sprinkle all but 1 tablespoon of the ice water over the mixture. Use a rubber spatula to fold the water into the flour mixture. Press down on the dough with the spatula until the dough sticks together, adding up to 1 tablespoon of remaining ice water if the dough does not come together. Divide the dough into two balls, one slightly larger than the other. Flatten each into disks, dust lightly with flour, wrap separately in plastic wrap and refrigerate for at least 30 minutes.
  3. 3. Remove dough from the refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Preheat oven to 400 degrees.
  4. 4. Make the Filling & Assemble the Pie: Toss the fruit with sugar, orange zest, lemon juice, vanilla extract and tapioca; let stand for 15 minutes.
  5. 5. Roll the larger dough disk on a lightly floured surface into a 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch pie plate, leaving dough that overhangs the lip in place. Turn the fruit mixture, including juices, into the pie shell. Scatter the butter pieces over the fruit. Refrigerate until ready to top with the remaining dough.
  6. 6. Roll the smaller disk on a lightly floured surface into a 10-inch circle. Lay over the fruit. Trim the top and bottom dough edges to ½-inch beyond the lip of the pie plate. Tuck this rim of dough underneath itself so that the folded edge is flush with the edge of the pie plate. Flute the dough or press with a fork to seal. Cut four slits at right angles on the top of the dough to allow steam to escape. Place in the freezer for 10 minutes before baking.
  7. 7. Place the pie on a baking sheet; bake until the top crust is golden, 20 to 25 minutes. Reduce the oven temperature to 350 degrees and continue to bake until the juices bubble and the crust is golden brown, 30 to 40 minutes longer.
  8. 8. Transfer the pie to a wire rack; let cool for at least 2 hours before serving so the juices have time to thicken.


Calories: 530kcal
Fat: 30g
Saturated fat: 14g
Cholesterol: 48mg
Sodium: 433mg
Potassium: 256mg
Carbohydrates: 61g
Fiber: 3g
Sugar: 25g
Protein: 5g
Vitamin A: 620%
Vitamin C: 36.9%
Calcium: 60%
Iron: 2.4%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!