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This old-fashioned recipe is the best ever homemade strawberry rhubarb pie recipe. The mouthwatering filling, made without tapioca, is packed with juicy strawberries, tart rhubarb, and a touch of orange zest.
This pie is simple and easy to make; it’s the perfect way to use up fresh (or frozen) strawberries and rhubarb!
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I grew up with my mom making this easy homemade strawberry rhubarb pie recipe every summer and now I make it often for my own family.
I’ve tried a lot of different rhubarb pies over the years and this is the one I always come back to.
And yes, we call it “The Best Strawberry Rhubarb Pie” because it’s THAT good.I haven’t met a person yet who doesn’t like it (Save for my brother, who doesn’t like strawberries. But he’s just weird. Who doesn’t like strawberries?!!)
In fact, I’ve even had a couple of people tell me that while they normally can’t stand rhubarb, they loved this pie.
Did I mention this juice homemade pie is super easy to make? It only takes a few minutes to put together, followed by 45 minutes in the oven.
How do you choose rhubarb?
Just like any fruit or vegetable, there are good selections of rhubarb and there are not-so-good. It’s pretty simple to choose good rhubarb.
Look for firm, crisp stalks. If you can break it with that nice crispy sound, it’s probably a good piece of rhubarb.
Limp rhubarb is a sign it’s past it’s prime. One note – do not eat rhubarb leaves as they contain a toxin.
How to Make Easy Homemade Strawberry Rhubarb Pie
If you’re gluten-free, like my family is, this recipe is a breeze to tweak. I’ll share the tweaks below. And if you’re not gluten-free, just carry on as usual and ignore those notes.
Ingredients for strawberry rhubarb pie
You’ll need 2 pie crusts, one for the bottom and one for the top. You can make your own or buy a ready-made pie crust from the store. My favorite homemade pie crust is The Pioneer Woman’s flaky crust) For a gluten-free pie crust, this recipe has worked well for us though I’m experimenting with my own version.
For the strawberry rhubarb pie filling, you’ll need sugar, all-purpose flour (use a gluten-free blend
if needed – we use King Arthur or Bob’s Red Mill
), orange peel, rhubarb, strawberries, and butter.
I told you this is a simple strawberry rhubarb pie without tapioca or other fancy ingredients.
You’ll also need a pie plate
and rolling pin
(if your pie crust isn’t rolled out already).
This strawberry rhubarb pie filling will make enough for a nice big juicy 9″ pie.
How to Make Strawberry Rhubarb Pie
Heat your oven to 425°. For a gluten-free pie, heat it to 400°.
Chop your rhubarb into small pieces, then slice your strawberries.
Gently toss the strawberries and rhubarb together.
Place one of the pie crusts into your pie plate.
Spoon half the strawberries and rhubarb into the bottom.
Stir the sugar, flour, and orange peel together.
Sprinkle half the flour mixture over the strawberry rhubarb in the pie crust.
Repeat with the remaining strawberries/rhubarb and flour mixture.
Dot with the sliced butter.
Cover with the second pie crust. Pinch the edges together and crimp with a fork or your fingers.
Cut 3-4 slits in the top with a knife and sprinkle with a little sugar.
Cover the edges of the pie with a shield or foil. This will keep the edges of the pie crust from getting too brown or burnt.
I highly recommend buying a pie shield – it’s a baking essential in my kitchen and worth every penny of the $5-10 cost. Here’s a link to one that’s similar to mine: Norpro Silicone Pie Crust Shield
Bake your homemade strawberry rhubarb pie for 40-50 minutes or until the crust is just browned and juice is beginning to bubble through the slits in the top.
If you’re unsure, you can carefully poke a fork through one of the holes and test if the rhubarb is baked enough. It will be soft and juicy when done.
Allow your pie to cool, then slice and serve.
Note: if you serve the pie right away it will likely be runnier. We often eat it that way (because my family is too impatient to let it fully cool) but if you can wait, it will thicken up a bit.
You can top with whipped cream or vanilla ice cream if desired. Or enjoy your fresh homemade strawberry rhubarb pie all by itself.
Enjoy!
Related Recipes
Looking for rhubarb recipes that aren’t pie? Here are 3 more tasty rhubarb desserts:
- Rhubarb Upside Down Cake (gluten-free)
- Rhubarb Custard Bars (gluten-free)
- Rhubarb Spice Cake with Fresh Spiced Whipped Cream
The Best Strawberry Rhubarb Pie
Simple and easy to make this, this delicious old-fashioned strawberry rhubarb pie is packed with a juicy strawberry rhubarb filling and is the perfect way to use up fresh or frozen fruit.
- Author: Erika Bragdon
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 8 1x
- Category: dessert
- Method: baking
- Cuisine: American
Ingredients
Scale
- 2 pie crusts (use gluten-free if needed)
- 1 1/2 cups + 1 Tbsp white granulated sugar
- 3/4 cup flour (use gluten-free flour if needed)
- 1/2 tsp grated orange peel
- 2.5 cups rhubarb, chopped into ½ inch pieces
- 3–4 cups strawberries, sliced
- 3 tablespoons butter
- whipped cream, optional
Instructions
Heat the oven to 425 degrees (or 400 if gluten-free).
Place one pie crust into a 9″ pie pan.
Gently toss the sliced strawberries and rhubarb together. Spoon half into the pie crust.
In a small bowl, stir together 1 1/2 cups sugar, flour, and orange peel. Sprinkle half this mixture over the strawberry rhubarb in the pie crust. Spoon the remaining sliced strawberries and rhubarb into the pie, then sprinkle with the remaining sugar mixture.
Slice the butter into small pieces and place around the top of the pie.
Cover the pie with the top crust and seal the edges by pressing with a fork. Cut slits in the top, then sprinkle a tablespoon of sugar over the top of the pie. Cover the edges of the pie crust with foil or pie crust shield to prevent the edges from burning.
Bake for 40-50 minutes or until the crust is just browning and the juice bubbles through the slits. Cool, slice, and serve.
Enjoy with whipped cream if desired. Best served warm.
Keywords: strawberry rhubarb, rhubarb pie without tapioca, gluten-free, rhubarb dessert
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