Strawberry Rhubarb Pie Recipe

Kathryn Vera
Strawberry rhubarb pie

Ingredients for Strawberry Rhubarb Pie Recipe

  • Double-crust butter pie dough (pâte brisée)
  • 3 1/2 cups rhubarb, cut into half-inch slices
  • 3 1/2 cups strawberries, hulled and cut in half
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 cup quick-cooking tapioca
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg yolk, beaten and blended with 1 teaspoon water (for pie crust glaze)


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Divide pie dough into two equal portions.
  3. On a well-floured surface, roll half of pie dough into a 12-inch circle, and carefully transfer to a 9-inch pie plate.
  4. Combine rhubarb, strawberries, sugars, lemon, salt, and tapioca in a large bowl.
  5. Mound fruit filling inside pie plate and dot with the small pieces of unsalted butter.
  6. On a well-floured surface, roll second half of pie dough into an 11-inch circle, and carefully place over pie filling.
  7. Trim top and bottom pie dough, leaving an overhang of 1/2-inch.
  8. Tuck rim of dough underneath itself, and crimp decoratively.
  9. Cut decorative slits in pie crust.
  10. Place pie plate on a baking sheet, and brush top crust with egg yolk mixture.
  11. Bake for 20 minutes.
  12. Reduce temperature to 350 degrees Fahrenheit, and then bake for another 25 to 30 minutes, or until pie crust is golden brown and juices bubble.
  13. Transfer pie to a wire cooling rack, and allow to rest for at least one hour before serving.
  14. Serve with a dollop of whipped cream or fresh vanilla ice cream.
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Strawberry Rhubarb Pie Recipe