This delicious summer time pie blends sweet and tart flavors into a comforting, fruit-filled flaky crust!

The Best Strawberry Rhubarb Pie

My life has been chaos for several weeks. Most notable is being without my car for 8+ weeks. My parents were gracious enough to loan me one of theirs, but that left them with only one. We made it work, but I reached my patience threshold and really pushed the mechanic to get to the bottom of it. I felt I had been patient long enough.

So he got a second opinion and it turns out the only solution was to replace the engine.

The search for a car was agonizing. Every time we found a car, it sold. We got so desperate we expanded the search to other states.

The days passed and the stress mounted. We continually prayed about it. We trusted and searched and prayed… it finally lead us to the perfect car for me! Everything just fell into place at the very last minute. God is so good to us!

I feel at peace now as I transition into the best season of the year – summer! Because we can make some of our favorite recipes like this Strawberry Rhubarb Pie!

If you love rhubarb as much as we do, then make sure to make some Rhubarb Crumble, a Rhubarb Crisp, some Baked Sticky Rhubarb Pudding, or a Rhubarb Cake with Cinnamon Icing!

What You’ll Need to Make the Pie Crust:

• 2 cups Flour
• 3/4 cup Butter Flavored Crisco
• 1 tsp Salt
• 4 tbsp Cold Water

The Strawberry Rhubarb Filling:

• 2 1/2 cups Rhubarb, Chopped
• 2 1/2 cups Strawberries, Chopped
• 1 cup Sugar
• 3 tbsp Minute Tapioca
• 1 tbsp Flour
• 1/2 tsp Lemon Zest
• 1/2 tsp Lemon Juice
• 1/2 tsp Cinnamon
• 1 tsp Vanilla
• 3 tbsp Butter

And the Egg Wash:

• 1 Egg, Beaten
• 1 tsp Water
• Sugar

How to Make the Pie Crust

• Preheat oven to 375 degrees.
• Combine 2 cups flour, 3/4 cup butter flavored Crisco, and 1 tsp salt.
• Gently stir in 4 tbsp cold water.
• Divide mixture in half. Place first half on well floured surface and roll out with a rolling pin. Lightly place into a pie pan and gently press to form.
• Place second half of mixture on well floured surface and roll out with a rolling pin. Set aside.

How to Make Strawberry Rhubarb Pie Filling

• In a large bowl, mix together 2 1/2 cups chopped rhubarb, 2 1/2 cups chopped strawberries, 1 cup sugar, 3 tbsp minute tapioca, 1 tbsp flour, 1/2 tsp lemon zest, 1/2 tsp lemon juice, 1/2 tsp cinnamon, and 1 tsp vanilla together until well combined.
• Pour into prepared crust.
• Slice 3 tbsp butter into small chunks and place them around the top of the strawberry rhubarb filling.
• Brush edges of pie crust with water. Place top crust over filling.
• Press edge of crust together with a floured finger or press together with a fork. Trim off extra.
• Beat together 1 egg and 1 tsp water and brush on top crust. Sprinkle desired amount of sugar on top. Cut slits in the top of the pie.
• Cover the edges of the pie with aluminum foil.
• Bake for 45-50 minutes, or until the filling is bubbling. If the crust starts to get too dark on top, cover with additional aluminum foil.
• Let the pie cool before cutting.

More Rhubarb Recipes:

• Rhubarb Dream Bars
• Strawberry Rhubarb Overnight Oats
• Strawberry Rhubarb Dump Cake
• Rhubarb Cake
• Rhubarb Breakfast Cake
• Strawberry Rhubarb Streusel Cheesecake Bars
• Rhubarb Bread
• Rhubarb Dream Bars
• Rhubarb Cake with Butter Sauce
• Rhubarb Crisp
• 25 Rhubarb Recipes
• Baked Sticky Rhubarb Pudding
• Strawberry Rhubarb Overnight Oats
• Rhubarb Streusel Cake with Warm Vanilla Sauce
• Rhubarb Cake with Cinnamon Icing
• Fresh Rhubarb Pie

Continue to Content

Yield: 8

Strawberry Rhubarb Pie

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Strawberry Rhubarb Pie, this delicious summer time pie blends sweet and tart flavors into a comforting, fruit-filled flaky crust!

Prep Time 1 hour 30 minutes

Total Time 1 hour 30 minutes

Ingredients

Pie Crust

• 2 cups Flour
• 3/4 cup Butter Flavored Crisco
• 1 tsp Salt
• 4 tbsp Cold Water

Strawberry Rhubarb Filling

• 2 1/2 cups Rhubarb, Chopped
• 2 1/2 cups Strawberries, Chopped
• 1 cup Sugar
• 3 tbsp Minute Tapioca
• 1 tbsp Flour
• 1/2 tsp Lemon Zest
• 1/2 tsp Lemon Juice
• 1/2 tsp Cinnamon
• 1 tsp Vanilla
• 3 tbsp Butter

Egg Wash

• 1 Egg, Beaten
• 1 tsp Water
• Sugar

Instructions

1. Preheat oven to 375 degrees.
2. Combine pie crust ingredients: flour, Crisco, and salt. Gently stir in cold water.
3. Divide mixture in half. Place first half on well floured surface and roll out with a rolling pin. Lightly place into a pie pan and gently press to form.
4. Place second half of mixture on well floured surface and roll out with a rolling pin. Set aside.
5. In a large bowl, mix together chopped rhubarb, chopped strawberries, sugar, minute tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla together until well combined.
6. Pour into prepared crust.
7. Slice butter into small chunks and place them around the top of the strawberry rhubarb filling.
8. Brush edges of pie crust with water. Place top crust over filling.
9. Press edge of crust together with a floured finger or press together with a fork. Trim off extra.
10. Beat together egg and water and brush on top crust. Sprinkle desired amount of sugar on top. Cut slits in the top of the pie.
11. Cover the edges of the pie with aluminum foil.
12. Bake for 45-50 minutes, or until the filling is bubbling. If the crust starts to get too dark on top, cover with additional aluminum foil.
13. Let the pie cool before cutting.

Notes

Recipe Credit: House of Nash Eats