…my kids licked their plates clean. No joke they were giggling and fighting over the last crumbs. I couldn’t stop smiling, because this pie? It tastes like summer in a slice. Bright, sweet strawberries meet tangy rhubarb in a filling that’s both nostalgic and fresh.
Growing up, we didn’t buy pie from the store. We made it together, flour everywhere and laughter in the kitchen. My grandma would always say, “If you have strawberries and rhubarb, you have no excuse not to bake.” And she was right. There’s something magical about baking this pie from scratch, starting with flour and butter and ending with a bubbling, golden masterpiece.
This Timeless Strawberry Rhubarb Pie is a tradition in my house now, and I hope it becomes one in yours too. It’s simple, honest, and packed with flavor and you don’t need any fancy gadgets or hard-to-find ingredients. Just love and a little patience.
Why This Strawberry Rhubarb Pie Will Become Your Family’s Favorite
There are pies you make once and forget, and then there are pies like this. The kind that gets requested every spring. The kind that tastes like childhood. The kind your kids will ask you to write down so they can make it for their own families someday.
This strawberry rhubarb pie recipe is all about balance. Sweet strawberries, tart rhubarb, a hint of citrus from orange zest, and that perfectly buttery crust. It’s not overly sweet or too tart it’s just right.
It also holds together beautifully. Thanks to a bit of tapioca (or cornstarch if that’s what you have), the filling thickens just enough so it doesn’t spill all over the plate. And the crust? Golden, flaky, and so good you’ll want to eat the edges first.
Plus, this pie is stunning. The filling turns into the most gorgeous ruby red color, and with a little sugar sprinkled on top, the crust gets that sparkly bakery-style finish that looks just as good as it tastes.
Note: The full list with exact measurements will be found in the recipe card at the end of the article.
The 5 Ingredients You Can’t Skip (And Why)
Let’s break this pie down, starting with the homemade crust. I promise it’s not as scary as it sounds. Once you do it a few times, you’ll wonder why you ever bought a pre-made one.
For the crust:
- 2 cups all-purpose flour – This is your base. Don’t overthink it regular flour does the trick.
- 1 teaspoon salt – A must. It balances the butter and enhances flavor.
- 2/3 cup shortening or lard – I know, I know. But trust me. Lard makes the flakiest crust ever. If you’re not into that, butter or vegetable shortening works too.
- 6 tablespoons ice-cold water – The secret to a tender crust is cold water. Don’t skip chilling your dough, either.
Anna’s tip: Cut the fat into the flour using two knives, just like Grandma taught me. You want pea-sized bits of fat—those are what create flaky layers when they melt in the oven.
For the filling:
- 2½ cups fresh strawberries, sliced – Use ripe, juicy berries. The better the fruit, the better the pie.
- 2½ cups fresh rhubarb, chopped into 1-inch pieces – Rhubarb should be crisp, not limp. The redder the stalks, the prettier your pie will be.
- 1 cup granulated sugar – Feel free to adjust slightly depending on your fruit’s sweetness.
- Zest of 1 orange – This is my twist. It gives the filling a bright, citrusy note that balances the tart rhubarb.
- 1/4 cup quick-cooking tapioca or cornstarch – This thickens the filling without making it goopy. I love tapioca—it gives a glossy, smooth finish.
- A pinch of salt – Yep, even sweet fillings need a little salt.
- 1–2 tablespoons butter, in pieces – I dot the filling with butter before putting the top crust on. It melts into the fruit and makes it rich and silky.
How to Make the Best Strawberry Rhubarb Pie, Step-by-Step
This is a pie you want to make with care. Don’t rush it. Give yourself a little space, play some music, maybe invite a kid or a friend to help.
Making the crust
In a large bowl, combine the flour and salt. Cut in the shortening or lard with two knives or a pastry cutter until the mixture resembles small peas. Slowly add the ice water, one tablespoon at a time, stirring gently until the dough holds together. Form it into two balls, wrap in plastic, and chill for at least 20 minutes.
Anna’s tip: I always chill my rolling pin too. It helps keep the dough cold while rolling and prevents sticking.
Preparing the filling
In a large mixing bowl, toss together the sliced strawberries and chopped rhubarb with sugar, orange zest, tapioca (or cornstarch), and salt. Let the mixture sit for 15 minutes. This helps release the juices and starts the thickening process even before it bakes.
Don’t forget this recipe: The Banana-Strawberry Cheesecake Fantasy That Brings My Family to the Table
Assembling the pie
Preheat your oven to 425°F (220°C). Roll out one dough ball and fit it into a 9-inch pie plate. Spoon in the filling and dot with butter pieces. Roll out the second dough ball and lay it on top. You can go for a classic full crust with slits or do a lattice if you’re feeling fancy.
Crimp the edges to seal, brush the top with milk or cream, and sprinkle a little sugar on top. That sugar gives it the prettiest, most delicious sparkle.
Anna’s tip: Place your pie on a baking sheet lined with parchment paper just in case it bubbles over. No one likes cleaning burnt fruit off the oven floor.
Baking
Bake the pie at 425°F for 30 minutes. Then lower the temperature to 350°F and bake for another 30–35 minutes until the crust is golden brown and the filling is bubbling.
Let the pie cool for at least 30 minutes before slicing. It needs that time to set up properly. If you cut it too soon, the filling might be too runny.
How to Serve It
Warm from the oven is best. Add a scoop of vanilla ice cream or a dollop of fresh whipped cream, and you’ve got something that tastes like a hug. I’ve even been known to eat a slice cold for breakfast the next morning no regrets.
This pie is lovely at room temperature too, so it’s perfect for picnics, potlucks, or just a quiet moment with a fork and your favorite book.
FAQ
How to keep strawberry rhubarb pie from being runny?
Use a thickener like quick-cooking tapioca or cornstarch, and don’t forget to let the filling rest before baking. Also, let the baked pie cool completely before slicing this helps it set.
What is the best thickener for rhubarb pie?
I prefer quick-cooking tapioca. It gives the filling a lovely texture without a starchy taste. Cornstarch works well too, especially if you don’t have tapioca on hand.
How do you make strawberry rhubarb pie in Dreamlight Valley?
In the game, just gather strawberries, rhubarb, butter, and wheat then cook them together. It’s a fun way to recreate the real-life joy of this pie.
Do you have to cook rhubarb before putting it in a pie?
Nope! Raw rhubarb cooks perfectly in the pie. Just chop it up and mix it with the strawberries and sugar.
How do you keep the bottom crust of a fruit pie from getting soggy?
Chill your crust, bake on the lower rack, and use a metal pie dish if you can it conducts heat better. Also, don’t overload the pie with filling.
What can I use to thicken rhubarb?
Tapioca, cornstarch, or even flour in a pinch. I find tapioca gives the best texture without cloudiness.
How do you keep rhubarb pie crust from getting soggy?
A hot oven helps. Start at a high temperature (425°F) to quickly set the crust, and don’t forget your thickener. Some people also brush the bottom crust with beaten egg white to seal it.
What thickens fruit pie filling?
Thickeners like cornstarch, tapioca, or flour are common. They help absorb the juices and give your pie that perfect sliceable filling.
If you’ve made it this far, you’re probably already picturing this pie cooling on your windowsill and I love that. This strawberry rhubarb pie isn’t just something you whip up and forget about. It’s a pie that brings people together. A pie that makes you smile when you sneak a slice before dinner. A pie that, honestly, tastes even better when shared.
I’ve made this recipe so many times I could probably do it with my eyes closed, but I still get excited every time. The smell of strawberries bubbling in the oven, the golden edges of that flaky crust, the first warm bite with a little scoop of melting vanilla ice cream it never gets old.
This is the kind of dessert you make for more than just dessert’s sake. Make it for your mom on Mother’s Day. Make it for your neighbor who just had a baby. Make it for that friend who’s going through something hard. Or make it just because it’s a Tuesday and your kitchen feels a little too quiet. You never need a reason to bake something beautiful.
And if you do give this strawberry rhubarb pie a try, please tag me or drop a comment. I love seeing your bakes especially the messy ones. The lattice tops that didn’t quite line up, the overbubbled edges, the perfectly imperfect slices. That’s real life. That’s home baking. That’s what makes it special.
So from my kitchen to yours, thank you for being here. I hope this recipe brings your table as much joy as it’s brought mine.
Timeless Strawberry Rhubarb Pie
Equipment
- Large Mixing Bowl
- Pastry Cutter or Two Knives
- Rolling Pin
- 9-inch pie plate
- Baking Sheet
- Plastic Wrap
Ingredients
Pie Crust
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 0.67 cup Shortening or lard cold
- 6 tablespoons Ice-cold water
Filling
- 2.5 cups Fresh strawberries sliced
- 2.5 cups Fresh rhubarb cut into 1-inch pieces
- 1 cup Granulated sugar
- 1 Orange zest zest of 1 orange
- 0.25 cup Quick-cooking tapioca or cornstarch
- 1 pinch Salt
- 2 tablespoons Butter cut into small pieces
Topping
- 1 tablespoon Milk or cream for brushing
- 1 tablespoon Sugar for sprinkling
