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Strawberry Rhubarb Pie

Total Time

Prep: 50 min. + chilling Bake: 65 min. + cooling

Makes

8 servings

Updated: May. 21, 2023
While growing up on a farm, I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this strawberry rhubarb pie recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa
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Ingredients

  • 1 large egg
  • 4 to 5 tablespoons ice water, divided
  • 3/4 teaspoon white vinegar
  • 2-1/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 cup cold lard
  • FILLING:
  • 1-1/4 cups sugar
  • 6 tablespoons quick-cooking tapioca
  • 3 cups sliced fresh or frozen rhubarb, thawed
  • 3 cups halved fresh strawberries
  • 3 tablespoons butter
  • 1 tablespoon 2% milk
  • Coarse sugar

Directions

  1. In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, 1 teaspoon at a time, just until dough comes together.
  2. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
  3. Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes.
  4. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim.
  5. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over top crust; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes.
  6. Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.
Rhubarb-Strawberry Pie Tips

Where can you buy rhubarb?

Rhubarb is seasonal—you’ll find it from early spring through mid-summer at farmers markets, and in the produce section of grocery stores. Many people grow rhubarb at home, too. It’s a tough, durable plant that can thrive in any part of the yard, not just carefully tended gardens. Learn more about rhubarb—including why it’s technically a vegetable, but legally a fruit!

Should you thaw frozen rhubarb before making pie?

Yes, you should thaw frozen rhubarb if using it in your pie. Frozen fruits release extra moisture that can create a soggy bottom.

Can you use frozen strawberries?

You can use frozen strawberries, but be sure to thaw them before using to decrease excess moisture. Extra moisture can lead to a filling that's too runny.

Can you make a decorative pie crust for strawberry rhubarb pie?

This strawberry rhubarb pie lends itself to a decorative top crust for one simple reason: color! A classic lattice crust is particularly appealing with the bright red filling peeking through. One caveat—if you opt for a lattice crust or other decorative crust, that leaves multiple large gaps on the top of your pie. As a result, you won’t need as much thickener in the filling, since more moisture will evaporate during baking. Want other crust options? Try our recipe for strawberry rhubarb pie with a crumb crust or strawberry and rhubarb pie with a single crust and an open top.

Why does strawberry rhubarb pie sometimes turn out runny?

Your pie may be runny if there’s too much liquid. There should be some liquid, but too much may mean the fruit wasn’t defrosted enough, or there wasn’t enough tapioca added.

How do you keep a bottom pie crust from getting soggy?

There are several tricks you can try for preventing soggy pie crusts. First, choose a glass or metal pie plate with a dull finish. If you're making a double-crust fruit pie, cut slits in the top crust to allow steam to get out. Finally, bake your pie in the lower third of the oven to allow the bottom crust to become crisp.

How should you store strawberry rhubarb pie?

Like most fruit pies, this strawberry rhubarb pie will keep up to 5 days in the refrigerator, but refrigeration can make the flavor fade. For best results, store at room temperature, loosely covered, and eat within a couple of days. If you do opt for the refrigerator, let the pie come to room temperature before eating. Fruit pies can be wrapped tightly and then frozen (best frozen whole, not cut into slices) for up to 2 months. If you liked this pie, we've got plenty more strawberry rhubarb recipes!

Hazel Wheaton, Taste of Home Book Editor, and Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester
Rhubarb
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1 piece (calculated without coarse sugar): 531 calories, 25g fat (11g saturated fat), 53mg cholesterol, 269mg sodium, 73g carbohydrate (35g sugars, 3g fiber), 5g protein.

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