Strawberry Rhubarb Pie Recipe photo by Taste of Home
Total Time
Prep: 50 min. + chilling Bake: 65 min. + cooling
Strawberry-rhubarb pie is the best way to celebrate the coveted summer season of fresh strawberries and rhubarb.

Updated: May 17, 2024

Those few weeks when the growing seasons of rhubarb and strawberry overlap are as good as gold. Rhubarb’s tart, sour notes are balanced brilliantly with strawberry’s sweetness, giving us so many different strawberry-rhubarb recipes to cherish. However, not one is quite as iconic as the fabulous strawberry-rhubarb pie, and we like to think that we make the best.

Strawberry Rhubarb PieTMB Studio

Our strawberry-rhubarb pie only uses ingredients that enhance the show-stopping flavors of this summer duo. No fillers and no extra frills! Each slice features a double crust of a flaky pie crust that’s filled with gooey, sweet-tart strawberry-rhubarb filling. Really, the only way to make this pie better is by topping it with a scoop of vanilla ice cream. Otherwise, it’s pure perfection.

Strawberry-Rhubarb Pie Ingredients

  • Ice water: Ice water moistens the pie dough but keeps the dough cold so the crust bakes into a flaky dream.
  • White vinegar: White vinegar makes the pie dough a bit more tender. Swap with cider vinegar if that’s all you have.
  • Lard: Using lard instead of butter will result in some of the flakiest pastries you’ve ever had!
  • Tapioca: Quick-cooking tapioca thickens the filling so the pie slices aren’t a runny mess—and so the filling doesn’t leave you with a soggy pie crust bottom.
  • Rhubarb: Only peel your rhubarb before baking if there are large, coarse, stringy bits. If using frozen rhubarb, measure the rhubarb while still frozen, then thaw completely. Drain the rhubarb in a colander, but do not press liquid out.
  • Strawberries: Our three strawberry-cleaning methods will help you say buh-bye to dirt, bugs and debris on your berries.
  • Coarse sugar: Top your pie with coarse sugar like turbinado sugar for extra sweetness and a subtle crunch.


Step 1: Create the pie dough

In a small bowl mix egg, ice water and vinegarTMB Studio

In a small bowl, whisk together the egg, 4 tablespoons of ice water and the vinegar until well blended.

Whisk flour and salt in large bowlTMB Studio

In a large bowl, whisk together the flour and salt. Cut the lard into the flour mixture until crumbly. Gradually add the egg mixture to the flour mixture while tossing with a fork until the dough holds together when pressed. If the mixture is too dry, slowly add additional ice water, one teaspoon at a time, just until the dough comes together.

Step 2: Chill

Wrap and refrigerate disk shaped dough overnightTMB Studio

Divide the dough in half. Shape each half into a disk. Wrap and refrigerate the disks for one hour or overnight.

Step 3: Make the filling

Make the fillingTMB Studio

Preheat the oven to 400°F. In a large bowl, stir together the sugar and tapioca. Add the rhubarb and strawberries, and toss to coat evenly. Let the mixture stand for 15 minutes.

Step 4: Roll out the dough

Roll the doughTMB Studio

On a lightly floured surface, roll one dough disk into an 1/8-inch-thick circle. Transfer the crust to a 9-inch pie plate. Trim the crust so it’s even with the rim.

Step 5: Assemble the pie

Assemble the pieTMB Studio

Add the filling to the pie crust. Dot the top of the filling with the butter.

Roll the remaining dough disk into an 1/8-inch-thick circle, and place it over the filling. Trim the pie crust, seal it with the edge of the bottom pie crust, and flute the edge.

Cut slits in the top of the crust. Brush the top with the milk, and sprinkle with coarse sugar.

Editor’s Tip: If you want to get fancy with your fluting, learn how to make decorative pie crusts.

Step 6: Bake the pie

Place the pie on a baking sheet to catch any drips, and bake for 20 minutes. Reduce the oven setting to 350°. Continue baking until the crust is golden brown and the filling is bubbly, 45 to 55 minutes. Cool the pie completely on a wire rack.

Editor’s Tip: Add a pie crust shield to the top of your pie if the crust is browning too quickly.

Bake the pieTMB Studio

Recipe Variations

  • Use a crumb topping: A crumb topping, like the one in our strawberry-rhubarb crumb pie, adds a lovely texture and sugary taste to a pie. Make a simple one by whisking together 3/4 cup all-purpose flour, 1/2 cup packed brown sugar and 1/2 cup quick-cooking or old-fashioned oats. Cut in 1/2 cup cold, cubed butter until everything is crumbly. Sprinkle the mixture over the strawberry-rhubarb filling, and bake according to the instructions.
  • Decorate with a lattice design: 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.
  • Make ‘em mini: Use a muffin tin to bake mini strawberry-rhubarb pies. Cut the pie dough into rounds big enough to fit into muffin tin compartments (no need to grease the tin), and press them in. Fill with the strawberry-rhubarb filling, top with cutout pie dough crusts, and add slits to the crust to let steam escape. Bake until the crust is golden brown and the filling is bubbling. The mini pies will take less time to bake than a whole pie, so start checking around the 20-minute mark.

How to Store Strawberry-Rhubarb Pie

Cool the pie completely to room temperature, then cover the pie in storage wrap. For the best-tasting strawberry-rhubarb pie, store it at room temperature for up to two days. You could also store this strawberry-rhubarb pie for up to five days in the refrigerator, but refrigeration can make the flavor fade. If you do opt for the refrigerator, let the pie come to room temperature before eating.

Can you freeze strawberry-rhubarb pie?

Yes, you can freeze strawberry-rhubarb pie. Fruit pies can be wrapped tightly and then frozen (best frozen whole, not cut into slices) for up to two months. If you only have slices left, allow them to cool completely to room temperature, then place them in an airtight container, and freeze for up to two months.

Strawberry-Rhubarb Pie Tips

Strawberry Rhubarb Pie sliced and served in plateTMB Studio

We consulted with Hazel Wheaton, Taste of Home book editor, and Maggie Knoebel, Taste of Home culinary assistant, to answer your most frequently asked questions about strawberry-rhubarb pie.

Where can you buy rhubarb?

You can buy rhubarb seasonally (early spring through midsummer) 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. We put together a know-all guide on what rhubarb is and how to cook it—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 before using it in your pie. Frozen fruits release extra moisture that can create a soggy bottom.

Can you use frozen strawberries?

Yes, you can use frozen strawberries, but be sure to thaw them before using to reduce excess moisture. Extra moisture can lead to a filling that’s too runny.

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. 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.

Watch how to Make Strawberry Rhubarb Pie

Best Strawberry-Rhubarb Pie

Prep Time 50 min
Cook Time 65 min
Yield 8 servings


  • 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
  • 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


  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.

Nutrition Facts

1 piece: 531 calories, 25g fat (11g saturated fat), 53mg cholesterol, 269mg sodium, 73g carbohydrate (35g sugars, 3g fiber), 5g protein.

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
Recipe Creator