Strawberry Rhubarb Pie is one of my top favorite desserts. Pie, in general, can be such a budget-friendly dessert and yet it’s so fancy. What do I mean by “fancy”? Well, pie just screams, “made with love” and you can really make pie look beautiful without adding too much extra fluff. I have used the same pie crust recipe for years and it works great. The only ingredients required for this particular crust are crisco, water, salt, and flour! So simple and yet pie crusts can be pretty difficult. Check out my “Pie Crust” post to get all my tried and true tips!

Strawberry Rhubarb Pie with a star cut-out.

Tips to make this Pie a
Success

Tip #1: Cut the Fruit about the same size

Rhubarb stalks and strawberries can vary in size. Due to that fact, it’s important to cut the fruit so it’s pretty uniform, so that the fruit cooks evenly and so you don’t have a huge chunk of rhubarb that awkward to eat.

Tip #2: Tread with Caution when using Frozen Rhubarb

Frozen Rhubarb can be used, when making this pie but I have to warn you about the risks. I have had a few pies become a runny mess because I used frozen Rhubarb. Make sure to thaw the rhubarb and try to wring out as much of the excess water as possible.

Another issue, I have come across whilst using frozen rhubarb is that the size of the chopped rhubarb varies quite a bit. It’s not a huge deal because you could potentially chop the big chunks into small pieces. However, if you’re in a hurry and just don’t want to add extra work, it can be frustrating to get a massive chunk of rhubarb in your piece of pie.

Tip #3: Use a Pie Crust Shield to avoid excessive Browning

A charred flavor can be great for meats but for pies… not so much. I recommend getting a “pie crust shield” to keep your crust looking and tasting great. I have used to silicon kind before and I feel like they don’t work well. This product below is a keeper!

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Print Recipe

Strawberry Rhubarb Pie

This pie is tart, sweet and if you pair it with a little ice cream, it's a top notch dessert.

Cook Time50

Servings: 8 people

Author: Adapted from Betty Crocker

Ingredients

2½- 3 cups rhubarb, chopped 2-3 large stalks
3 cups strawberries, chopped smaller than quarters (bite size)
1¾ cups sugar
⅔ cups all-purpose flour

Instructions

Heat oven to 425°F. Make 2-Crust Pastry (see notes and post for link)
In a large bowl, mix sugar, flour. Stir in rhubarb and strawberries. Spoon into pastry-lined pie plate.
Optional: cut 1 Tbsp butter into smaller pieces and sprinkle over the fruit mixture.
Cover with top pastry that has slits cut into it; seal and flute.
Method #1: Cover the edges of the pie with foil or use an an aluminum pie crust protector shield to prevent excessive browning; remove the last 15 minutes.
Method #2: Put the Pie into the oven and let the pie cook for 10 minutes, then place an aluminum pie crust protector shield on top of the pie to prevent excessive browning; remove the last 5 minutes.
Tip: Place a cookie sheet covered with a sheet of foil on the rack under the pie to catch any fruit drippings. This pie gets bubbly!
Bake for 45-55 minutes or until crust is golden brown and juice begins to bubble through.
Cool on a wire rack for at least 2 hours.

Notes

Here is the best pie crust recipe!

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