by Mary Neumann · 39 Comments
I’ll be heading back to Alaska this summer and can’t wait tohave my sister’s Strawberry Rhubarb Pie! This is one of my favorite summer desserts. I shared this recipe years ago and wanted to share it again for my new readers. This is the absolute BEST Strawberry Rhubarb Pie recipe. A family favorite for generations.
In Alaska, the rhubarb are huge! I’m guessing all the extra hours of sunlight have something to do with the size. The rhubarb pictured below are from my sister’s backyard. These were picked fresh from her garden to make her famous Strawberry Rhubarb Pies. Pretty big huh?!
PINNABLE IMAGE
STEP BY STEP DIRECTIONS AND PHOTO TUTORIAL BELOW FOR STRAWBERRY RHUBARB PIE
Here is the recipe for ONE Strawberry Rhubarb Pie –You’ll want to start with the crust first:
9 INCH PIE CRUST (TWO CRUST PIE RECIPE)
Our grandma’s recipe, perfect crust every time!
Ingredients
- 2 cups flour (all-purpose)
- 1 teaspoon salt
- 2/3 cups shortening
- 6 Tablespoons of ice water (very important)
Directions
Mix flour, salt and shortening with two knives, cutting into the dough until it resembles small peas/crumbs. Add the ice water and mix gently until dough is formed. Divide into two equal balls. Cover with plastic wrap and refrigerate for about 20 minutes. Roll out crusts on floured surface.
(Once your crust is ready, set aside and start to make your pie filling)
STRAWBERRY RHUBARB PIE
(Adapted from Joy of Cooking – 1997 edition)
Ingredients
- 2 1/2 cups strawberries, sliced
- 2 1/2 cups rhubarb, cut into 1-2 inch pieces
- 1 cup sugar, plus extra tsp. to decorate crust
- zest of one orange (use less if you like)
- 1/4 cup quick-cooking tapioca
- dash of salt
- 1 – 2 tablespoons butter (use real butter)
Directions
Preheat oven to 425 degrees F.
Mix the first six ingredients in bowl. Set aside for 15 minutes. Line the pie plate with the bottom crust and fill with the rhubarb mixture. Slice the butter and dot the pie mixture (see picture below). Cover with top crust, fold and pinch seams together. Brush crust lightly with milk or cream and sprinkle with sugar. Cut at least four slits into top of pie to vent while baking.
Bake at 425 F for 30 minutes, then reduce heat to 350 F for an additional 30-35 minutes. Be sure to place a cookie sheet or foil on the rack beneath the pie, the juices will likely bubble over.
Remove and cool. This pie is best served warm with a scoop or two of vanilla ice cream!
Happiness on a plate. So good.
Thanks for stopping by!
Cheers!
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Reader Interactions
Comments
Debbie
You can buy it frozen year round
Reply
SHERRY OLNEY
Where r u from, I have never seen any frozen??
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Dale
This pie looks fabulous, can I use frozen rhubarb and strawberries?
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Mary Neumann
Hi Dale, Yes you can! Measure the fruit, allow the frozen rhubarb and strawberries to thaw then drain in a colander (do not press). Happy baking!
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cynthia nelson
Does the shortening need to be cold?
Reply
Mary Neumann
No, Cynthia. Happy baking 🙂
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Pat Zeinert
It looks like the rhubarb was not peeled when cut and put in the pie shell. We always peeled the rhubarb first.
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Bernie Hassinger
If you want to speed up the process, put your fully assembled pie in your microwave on high for 8 minutes and 40 seconds. Transfer to a 425° oven and bake for exactly 14 minutes. Voila, a beautifully baked pie with a beautiful crust. This method only works on two crust pies.
Reply
Pat
I always put a lattice crust on top of this pie. Makes it look very pretty.
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Dee
I thought I remember my Grandmother cooking the filling some before putting it in the crust. Does anyone do this?
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barbara
I do that..I like the way the pie turns out much better..if it is apple, the apples do not hold the crust up so that it gets hard…
Reply
sylvia
I always cook my fruit fillings a bit, that way there are no lg gaps in the crust.
Reply
Patty
Do you have a recipe for strawberry rhubarb CUSTARD pie?
Reply
Ruth Wehner
this is my family’s favorite dessert. I buy rhubarb when it’s in season in Calif., cut it up and freeze in ziplocks in the size I will use it. It’s wonderful!
Reply
Deb Chapman
Can you use corn starch instead of tapioca?
Reply
Fran
Is the recipe only for one pie? The picture shows 2 pies.
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Wendy
The pastry recipe is the same as I have used for 50 yrs. I know some just can’t make it ( not sure why ) . But I have found it to be no fail. And the filling is delicious !
Reply
Charletta
This is my favorite, but no one else likes it.
Reply
Robin
Looks delicious
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janet
love this pie but hard to find rubarb in north Texas.
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janet
love this pic but hard to find rubarb in north Texas.
Reply
Trish
Sprouts Farmers Market carries frozen rhubarb and it works great!
Reply
Toad
Facts. Texas is not the best place to live.
Reply
Sharon Baker
I have always wanted to bake a strawberry/rhubarb pie. The pie crust and pie recipe will actually allow me to do so. Thank you for sharing!!!
Reply
colette davison
Been making strawberry rhubarb pies for 4o years. I would leave out the tapioca and ad a heaping tablespoon of cornstarch as it absorbs the juice from the fruit.
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Unknown
Instead of cornstarch, use 1 sleeve of Saltine crackers, crumbled, and about 3/4 of the sugar. Delish.
Reply
DJ
That’s what the tapioca does – it thickens the juices… have been making pies with since the 60’s… its the only way I bake a fruit pie
Reply
noelle
I am curious if frozen rhubarb would work as I have a lot in my freezer that i would love to use up.
Reply
marysweetlittlebluebird
Hi Noelle, YES, you can use frozen rhubarb!
Reply
SHERRY OLNEY
Send me some, wish I had enough for just a pie!
Reply
Kevin Barnes
I have one in the oven right now and hope it comes out well. I just need to say that my crust making skills still have a lot to be desired.
Reply
marysweetlittlebluebird
I hope it turned out wonderful, Kevin!!! As for the crust…when it's not perfect, it's best…that means it homemade…and good!
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Mel@Mellywood's Mansion
Oh Mary you've brought back memories of my childhood with my Nana cooking the rub urn my Grandpa grew, I loved it yet I have not made or eaten it as an adult. This has to be made next Summer 🙂
Reply
Mary
Mel, Rhubarb reminds me of my grandma and great grandma too. Great memories from my childhood, only I didn't care for rhubarb until I was an adult…now it's my favorite summer pie. I hope you make some next summer!
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Danni Baird @ Silo Hill Farm
I'm envious that you are going back to Alaska! I loved this post then and I love it again! I miss rhubarb from Montana! It just doesn't do well here…too hot I guess.
Reply
Mary
🙁 That sticks you can't grow it…can you buy Rhubarb at your local store?
Reply
Sue
My local amish market has frozen rhubarb here in Indiana. Really love the strawberry-rhubarb combination in a pie.
Reply
Viv
I grow it in upper Michigan, so you should be able to there also!
Reply
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