Best-Ever Strawberry Rhubarb Pie


Strawberry rhubarb pie is a classic for a reason. It features spring and summer flavors at their best! Our Best-Ever Strawberry Rhubarb Pie recipe trumps the competition with its super-easy yet super-showy top crust technique.

Best-Ever Strawberry Rhubarb Pie
Photo: Andy Lyons
Prep Time:
45 mins
Chill Time:
2 hrs
Stand Time:
15 mins
Bake Time:
1 hrs 15 mins
Total Time:
4 hrs 15 mins


Rich Butter Pastry

  • 2 ¼ cup all-purpose flour

  • ¼ cup granulated sugar

  • ¼ teaspoon salt

  • ½ cup shortening

  • ¼ cup cold butter, cut into 1/2-inch cubes

  • 6 - 7 tablespoon ice water

Strawberry Rhubarb Filling

  • 2 ½ tablespoon quick-cooking tapioca

  • 1 tablespoon grated fresh ginger

  • ¼ teaspoon salt

  • 1 pound fresh rhubarb, cut into 1-inch pieces (3 cups) or one 16-oz. package frozen cut rhubarb

  • 3 cup sliced fresh strawberries

  • 1 ¼ cup sugar


  1. For Rich Butter Pastry, in a medium bowl stir together flour, sugar, and salt. Using a pastry blender, cut in shortening and butter cubes until pieces are pea-size. Sprinkle 1 Tbsp. of the water over part of the flour mixture; toss with form. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. of the water at a time, until all the flour mixture is moistened. Gather flour mixture into a ball, using hands to combine until it holds together. Divide pastry into two portions, one portion with 1/3 of the dough and one portion with 2/3 of the dough. Shape the smaller pieces of pastry into 5x1 1/2- inch round log. Shape the larger pieces of dough into a 7x2-inch round log. Wrap pastry with plastic wrap and freeze for 1 to 2 hours or until firm.

  2. Meanwhile, for Strawberry Rhubarb Filling, in a large bowl stir together sugar, tapioca, ginger and salt. Add rhubarb and strawberries; gently toss until coated. Let rhubarb mixture stand for 15 minutes, stirring occasionally. (If using frozen rhubarb, let mixture stand 45 minutes.) Meanwhile, remove pastry from freezer and let stand 10-15 minutes or until easy to slice.

  3. Preheat oven to 375°F. Using a sharp knife with a thin blade, cut teh chilled 7-inch dough log into 28 thin slices. Place 16 of the slices around the edge of a 9-inch deep-dish pie plate. Place the remaining slices in the bottom of the pie plate. Using your fingers, press the pieces of the pastry together to fill in the gaps. Flute edges as desired.

  4. Stir fruit mixture and transfer to the pastry-lined pie plate. Slice the remaining pastry into 15 to 18 slices. Place slices on top of fruit.

  5. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake for 60 minutes (75 minutes if using frozen fruit). Remove foil; bake 15 to 20 minutes more or until filling is bubbly and crust is golden. Cool on a wire rack. Makes 8 servings.

Nutrition Facts (per serving)

481 Calories
19g Fat
74g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 481
% Daily Value *
Total Fat 19g 24%
Saturated Fat 7g 35%
Cholesterol 15mg 5%
Sodium 201mg 9%
Total Carbohydrate 74g 27%
Total Sugars 41g
Protein 5g
Vitamin C 36.3mg 182%
Calcium 65mg 5%
Iron 2mg 11%
Potassium 289mg 6%
Fatty acids, total trans 2g
Folate, total 81.6mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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