Mouthwatering Strawberry Rhubarb Pie
Prep time
Cook time
Total time
The perfect pairing of tart rhubarb and juicy red strawberries in a flaky, browned crust sprinkled with sugar. Does it get any better?
Recipe type: Pie
Cuisine: American
Serves: 8 servings
  • 3½ cups rhubarb, cut into 1" pieces
  • 3½ cups fresh strawberries, halved or cut into quarters, depending on their size
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 Tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • ¼ cup quick cooking tapioca
  • 2-3 Tablespoons cold butter, diced
  • Double crust for 9" pie plate, homemade or store bought, refrigerated pie crust
  1. In a large mixing bowl, add chopped rhubarb and prepared strawberries.
  2. Add granulated and brown sugars, lemon juice, salt, and tapioca. Gently stir or fold until all ingredients are combined.
  3. Place bottom crust rolled into an 11" circle into a 9" pie plate. Gently fold the crust over the rim of the pie plate.
  4. Add rhubarb/strawberry mixture to bottom crust.
  5. Dot the fruit mixture with cold, diced butter.
  6. Top the pie with the second crust.
  7. Gently beat together one egg yolk and one Tablespoon water. Brush the top of the pie with this mixture. Sprinkle granulated sugar over the top crust.
  8. Place unbaked pie on a baking sheet lined with parchment paper to catch the juices that overflow from the pie.
  9. Bake at 425 degrees F for 20 minutes. Reduce heat to 350 degrees F. Continue to bake for 25-30 minutes until the crust is browned and juices are gently bubbling.
  10. Remove pie to a cooling rack. Bring to room temperature or just slightly warm, and serve.
  11. May be topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Recipe by At Mimi's Table at