Strawberry Rhubarb Pie

4.88 from 8

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:

1 9-inch pie crust (<< that's a link to my homemade recipe. Or store-bought is fine!)
4 cups (about 1 1/4 pounds) rhubarb , ends trimmed, cut crosswise into 1/2 inch pieces
2 cups (12 ounces) medium strawberries , 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 strawberries and rhubarb are best, but frozen works fine. It's not necessary to let the fruit thaw first before using, as long as it’s chopped. If you do let it thaw, however, drain any liquid.
To store cooked pie leftovers: let the pie cool completely, then loosely cover with foil. It can sit on the counter at room temperature for up to 2 days, or refrigerated for 5 days. Let chilled pie come up to room temperature before serving.
To freeze cooked pie: let the pie cool completely, wrap tightly in foil or plastic wrap, then transfer to a freezer-safe ziploc bag. Freeze for up to 2 months. Thaw in the refrigerator overnight and allow to come to room temperature before serving. If you want to serve it warm, you heat it up in the microwave.
To freeze uncooked pie: if you want to prep the pie, but not bake it, you can freeze it for later. Wrap tightly in foil or plastic wrap, then transfer to a freezer-safe ziploc bag. When ready to bake, just pop it in the pre-heated oven frozen, no need to thaw first.