Published: Last Updated: by Marye 1569 words. | About 8 minutes to read this article.
This old fashioned, strawberry rhubarb pie recipe was legendary in my family! Bright crimson filling is thickened with tapioca and covered in an all butter crust. No tapioca? I've got you with instructions for substituting with cornstarch!
Prep Time 10 minutes mins
Cook Time 1 hour hr
Cooling 2 hours hrs
Total Time 3 hours hrs 10 minutes mins
Jump to Recipe
What we love about this pie? 🥧 The tapioca thickens the juicy, crimson filling with no starchy gooey-ness, letting the bright, tangy strawberry flavor shine through.
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
Table of Contents
- Thanks for an amazing recipe!
- 🗝️ Key takeaways
- 🧾 Ingredients
- 📖Variations
- 🔪 Instructions
- 🍴 Equipment
- 🎥 Video
- 🥫 How to store leftover strawberry rhubarb pie
- How to freeze rhubarb
- Expert tip:
- 💭 Things to know
- 👩🍳 FAQs
- 📚 Related recipes
- 📞 The last word
- 📖 Recipe
- ✍🏻 A note from Marye...
- 💬 Comments
Thanks for an amazing recipe!
Thanks for an amazing recipe! It had just enough sweetness, not over done so you could appreciate the fresh strawberries and rhubarb. Mine did turn out a little soupy (still delish) so maybe next time I’ll add an extra tapioca.
Tanya P.
🗝️ Key takeaways
- Old fashioned strawberry pie with plenty of flavor.
- I love this simple pie recipe for Spring and Summer when strawberries are at their best.
- Be sure to read the instructions for freezing fresh rhubarb in season. You can also buy it commercially frozen.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
The simple ingredients in this pie mean that it's doubly important that everything be as fresh and ripe as possible!
📖Variations
- Replacethe tapiocacalled for in this recipe with an equal amount ofcornstarch. The filling won't come out quite as thick and glossy but it will still taste amazing.
- Use a crumble topping instead of a pie crust topping.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Mix the tapioca and sugars.
Add to berries and rhubarb.
Put in crust then add butter.
Top with lattice and brush with milk. Bake.
🍴 Equipment
- 9-inch pie plate
- rolling pin
- mixing bowls
- lattice pie top cutter (for the look here)
You'll find everything you need in the Restless Chipotle & Co. pie department! It's full of fun finds and favorite things!
🎥 Video
Hey y'all! Don't forget to check out my latest video where I guide you through each step of this delicious recipe. It's always great to have a visual guide, right? And as always, my cooking show, Restless Chipotle Kitchen, has got your back. If you're looking for more yummy ideas, dive into our full recipe collection on YouTube. You're gonna love it!
🥫 How to store leftover strawberry rhubarb pie
Leftover strawberry rhubarb pie should be covered with plastic wrap or placed in a pie keeper and stored in the refrigerator for up to 5 days.
It freezes well for up to 3 months, baked or unbaked.
How to freeze rhubarb
Rhubarb is not generally available all year. You can freeze fresh rhubarb easily, though, so that you can have it any time. Use it in stewed rhubarb, strawberry rhubarb pie, rhubarb crisp... you name it.
- Slice it in ½-inch slices.
- Blanch in rapidly boiling water for 1 minute.
- Drain quickly and plunge into a bowl of ice water.
- Leave in the ice bath for 2 minutes, stirring occasionally.
- Drain well and pat dry.
- Flash freeze in a single layer on a cookie sheet.
- When solidly frozen remove the pieces of rhubarb to a freezer container.
- Rhubarb keeps in the freezer about a year.
- Thaw it in a colander before baking with it and be sure to discard any juice that forms.
Expert tip:
If you're buying rhubarb in the store the leaves will probably be removed. Sometimes they're left on when it's sold at farm stands and farmers' markets. Be sure to remove the leaves and discard them. The leaves are poisonous if they are eaten.
💭 Things to know
- Thaw rhubarb in a colander before using if it's been frozen and discard juice.
- If you want a firmer pie be sure to let it cool completely before serving. It's delicious warm but the filling will spread over the plate. Honestly - it's my favorite that way!
- If you've refrigerated it let it warm up a little or pop it in the microwave for a few seconds before serving.
- Choose bright red, plump stalks with no obvious bruises or bad spots.
- The redder the stalk the sweeter the rhubarb.
- One pound of rhubarb is equal to about 3 cups sliced.
- Like celery, rhubarb sometimes has tough strings running through it. You can remove them just like you do with celery. If the rhubarb is young and tender you don't need to worry about it.
- Store fresh rhubarb in the refrigerator as it wilts pretty quickly.
- If you're using frozen rhubarb you may want add an extra half tablespoon of tapioca if you like it very firm.
👩🍳 FAQs
Can I use cornstarch instead of tapioca?
Yes! I don't like it as much but just replace tapioca with an equal amount of cornstarch.
How do I keep the bottom of my pie from being soggy?
I find using a glass pie plate makes all the difference. A cast iron pie plate works, too.
Here are more strawberry dessert ideas.
- Easy strawberry sheet cake is topped with a creamy strawberry frosting. I love this one for Spring potlucks.
- Strawberry angel food cake is a no bake delight!
- Whether you call it a punch bowl cake or a trifle this no bake strawberry dessert is a favorite.
Need more? Check out my favorite strawberry recipes for Spring and Summer.
- Blueberry Peach Cobbler
- German Chocolate Pie
- Old Fashioned Lemon Meringue Pie
- How to Keep Pie Crusts from Sticking to the Pan
📞 The last word
Old-fashioned strawberry rhubarb pie is perfect with a scoop of homemade vanilla ice cream but just as nice on its own, as far as I'm concerned. I may be a bit jaded but my aunt's original recipe is blue ribbon worthy - the best strawberry rhubarb pie recipe ever.
Blackberry cobbler is another country fresh favorite!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!⭐️⭐️⭐️⭐️⭐️
📖 Recipe
4.82 from 16 votes
Strawberry Rhubarb Pie
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This old fashioned, strawberry rhubarb pie recipe was legendary in my family! Bright crimson filling is thickened with tapioca and covered in an all butter crust. No tapioca? I've got you with instructions for substituting with cornstarch!
Course Dessert- Pie
Cuisine Amercian Heritage
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Cooling: 2 hours hours
Total Time: 3 hours hours 10 minutes minutes
Servings:8 servings
Calories:344
Author:Marye Audet-White
Ingredients
- 9" Double Pie Crust, unbaked
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar, a little more if you want a sweeter pie
- 2 tablespoons tapioca, quick cooking (Minute) - use an extra half tablespoonful if your rhubarb has been frozen
- ¼ teaspoon salt
- 3 cups strawberries, stemmed and sliced
- 3 cups rhubarb, sliced in ½-inch slices
- ½ teaspoon vanilla
- 3 tablespoons butter, cut in small cubes
- 1 tablespoon milk
- 1 tablespoon sugar
Instructions
Preheat the oven to 400F.
Mix the tapioca with the salt, light brown and granulated sugars until well blended.
Add the prepared strawberries and rhubarb to the sugar mixture and toss gently until completely coated.
Set aside for 15 minutes.
Stir the vanilla into the strawberry mixture.
Fit the pie dough into a 9-inch pie plate.
Fill with the strawberry mixture.
Dot with the butter.
Cover with the other half of the dough, crimping the edges together.
Cut vents in the top crust to allow the steam to escape.
Brush pastry with milk and sprinkle with sugar.
Place on a cookie sheet to catch the drips the place the whole thing in the oven.
Bake at 400F for 15 minutes.
Reduce heat to 350F and cook for 45 to 55 minutes more, or until the crust is golden brown and the filling is bubbly.
Remove from the oven and cool completely before serving.
Notes
Storage:
Leftover strawberry rhubarb pie should be covered with plastic wrap or placed in a pie keeper and stored in the refrigerator for up to 5 days.
It freezes well for up to 3 months, baked or unbaked.
Tips:
- Replacethe tapiocacalled for in this recipe with an equal amount ofcornstarch. The filling won't come out quite as thick and glossy but it will still taste amazing.
- If you're buying rhubarb in the store the leaves will probably be removed. Sometimes they're left on when it's sold at farm stands and farmers' markets. Be sure to remove the leaves and discard them. The leaves are poisonous if they are eaten.
- Leave berries in large chunks.
- One pound of rhubarb is equal to about 3 cups sliced.
- Like celery, rhubarb sometimes has tough strings running through it. You can remove them just like you do with celery. If the rhubarb is young and tender you don't need to worry about it.
- Thaw rhubarb in a colander before using if it has been frozen.
You'll find more helpful tips and variations in the body of the post.
Nutrition Facts
Calories: 344kcal | Carbohydrates: 48g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 217mg | Potassium: 267mg | Fiber: 2g | Sugar: 22g | Vitamin A: 185IU | Vitamin C: 35.4mg | Calcium: 67mg | Iron: 1.5mg
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
First published August 30, 2017. Last updated March 18, 2024 to update images and make editorial improvements.
✍🏻 A note from Marye...
I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.
I am told that when I was two I had my first bite of strawberry rhubarb pie, a memorable concoction that my aunt created in her farmhouse kitchen with bright red strawberries still warm from her garden and home grown rhubarb from her deep freeze. Apparently my eyes got big and I dove in to the rest of the pie all hands and head.
At this point in my life there is no one to confirm nor deny the story so I'll just assume it is true.
It wouldn't surprise me - there's just something about the sweet-tangy combination in strawberry rhubarb pie that dances the ChaCha across your tongue before the rich, buttery pastry finishes the bite with a slow waltz of flavor.
More Homemade Southern Pie Recipes
- Southern Pecan Pie Recipe {with Karo Syrup}
- No Bake Lemon Icebox Pie: Grandma's Favorite
- Pecan Pie Cobbler
- Buttermilk Pecan Pie
About Marye
Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.
Reader Interactions
Comments
Tracy
Fabulous recipe! Absolutely loved the crust. I did use cornstarch instead of tapioca and I did a crumble on top. Probably the best pie I have ever made.Reply
carol barrett
how do I get the recipe
Reply
Marye
It's at the bottom. If you click on the jump to recipe button you'll go right there.
Reply
TanyaP
Thanks for an amazing recipe! It had just enough sweetness, not over done so you could appreciate the fresh strawberries and rhubarb. Mine did turn out a little soupy (still delish) so maybe next time I’ll add an extra tapioca. ❤️Reply
Marye
I am so glad you liked it! Yes, I think I may add a bit more tapioca to the recipe ... it's tough since some fruit is juicier than others!
Reply
