This homemade strawberry rhubarb pie is the quintessential summer pie. Filled with sun-ripened strawberries and tart rhubarb. Serve warm, room temperature, or with a big giant scoop of ice cream.
PIEEEEEEEEEE!
Yes, that is seriously how excited I am to bring you this pie.
But, this is not just any old pie – NOPE!
It’s homemade strawberry rhubarb pie.
This combination of flavors is truly one of my favorites.
It’s sweet, tart, and oh-so-perfect together.
I think the thing that intimidates a lot of people about pie is the crust. Listen, I could go on and on about how easy it is to make my Homemade Buttery Pie Crust but I’m not above using a store-bought crust.
Cooking and baking shouldn’t stress you out. So if you’re up for making homemade pie dough do it. If not, go to the store and pick up a pie crust.
Zero judgment from me.
But, really I made this pie with zero plans of taking its picture.
My husband asked for a pie and I made one.
Then I was all “OMG this pie turned out so pretty let me just snap a few pictures JUST in case I need a post.”
Then after I took the pictures I knew I had a winner on my hands. This pie was just so delicious I couldn’t resist sharing it.
I know this recipe is not anything super unique but this pie reminds me of home, it reminds me of summer, it reminds me of Ohio and it reminds me of my dad.
Do you know what else reminds me of summer and home? Strawberry pie with jello!
I’ve said this a million times but I grew up eating raw rhubarb with my dad and this pie always makes me think of him.
He is a HUGE strawberry rhubarb pie lover and that pie love was definitely passed onto me.
What I love most about this pie is that it’s not overly sweet. You still get the tartness from the rhubarb and I’m all about that!
I don’t like when desserts totally mask the flavor of the rhubarb. Let it shine! It’s super unique and only available for such a short time during the spring.
If you don’t want to taste the rhubarb don’t use rhubarb.
Am I right?
Oh, and a BIG fat giant thank you to Frieda’s Specialty Produce for sending me this organic rhubarb. It was used lovingly and wisely!
Just keep your rhubarb 1/2-inch dice because you don’t want them to be completely mush after baking.
PLUS please please please let it cool before you cut it into the pie. This will take hours to accomplish but if you cut too soon the pie filling will just ooze out.
No one wants a pie with no filling.
More rhubarb recipes
- Streusel Topped Rhubarb Muffins
- Strawberry Rhubarb Pound Cake
- Blueberry Rhubarb Crisp
- Strawberry Rhubarb Margarita
Homemade Strawberry Rhubarb Pie
Ingredients
- 2 pie dough rounds store-bought or homemade
- 3-1/2 cups quartered strawberries tops removed
- 3-1/2 cups 1/2 inch diced rhubarb
- 3/4 cup dark brown sugar
- 1/4 cup quick cooking tapioca
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- Heavy cream
Instructions
- Preheat oven to 400 degrees F.
- Add 1 of your rolled-out pie dough rounds to a 9-inch pie pan. Letting a bit of the crust overhang.
- In a large bowl add strawberries, rhubarb, dark brown sugar, tapioca, lemon juice and salt. Stir until the mixture is evenly coated. Add filling to the prepared pie crust.
- Cover the pie with the remaining rolled pie crust, cut all but 1/2 inch of the overhanging crust.
- Crimp the dough together to create a crust around the edges. Cut 4 slits into the top of the pie.
- Transfer the pie to a baking sheet and brush the top of the pie with a little heavy cream.
- Bake for 20 minutes, then reduce the temperature to 350 degrees F, and bake for 25 to 30 minutes. The pie is ready when the top is golden brown and some of the juices bubble out.
- Remove pie from the oven and let cool completely before slice. YES YOU MUST LET IT COOL! If not it will run when you try to cut out a slice.