Strawberry Rhubarb Pie

4.89 from 9

Classic Strawberry Rhubarb Pie combines sweet strawberries, tart rhubarb, a flaky bottom crust, and a crumble top!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: strawberry rhubarb pie recipe

Servings: servings

1 9-inch pie crust homemade or store bought
4 cups rhubarb (about 1 1/4 pounds), ends trimmed, cut crosswise into 1/2 inch pieces
2 cups medium strawberries (12 ounces) stemmed, quartered
1 tablespoon lemon juice
3/4-1 cup granulated sugar (depending how tart/sweet you want it)
1/4 cup quick cooking ("minute") tapioca (or cornstarch)
1/4 teaspoon kosher salt

Preheat oven to 400 degrees F with rack in the middle position. Line a rimmed baking sheet with foil.
Roll out the pie crust and place in a 9-inch pie plate, trimming and fluting the edges. Refrigerate while preparing the filling and topping.
In a large bowl, toss rhubarb and strawberries with lemon juice, sugar, tapioca, and salt until mixture starts to look a little syrupy. Set aside.
For the crumb topping – in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until moist pea size clumps form.
Pour strawberry-rhubarb mixture into pie shell; sprinkle with crumb topping. Place pie on the prepared baking sheet.
Transfer pie to the oven; bake for 20 minutes.
Reduce heat to 350 degrees and bake an additional 40-50 minutes longer until topping is browned and crust is lightly browned. (If necessary, loosely cover the pie with foil halfway through baking to prevent the crust and crumb topping from over-browning.)
Cool completely before serving (the filling will thicken and set as it cools.)
Slice and serve with some vanilla ice cream!

Fresh or frozen strawberries and rhubarb can be used.
If using frozen fruit, thaw and drain excess liquid before mixing the filling.
Tapioca and cornstarch both work well as thickeners.
Bake until the filling is bubbling throughout, not just around the edges.
Cool completely before slicing for the best texture.
Cover the crumb topping loosely with foil if it begins browning too quickly.
Store leftovers covered at room temperature for up to 2 days or refrigerate for longer storage.