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The best strawberry rhubarb pie recipe, this timeless dessert is made with a tender, flaky oil crust and a sweet, tart, rose water-infused filling. A match made in heaven, the pie is perfect for spring and summer and delicious on its own or topped with a scoop of vanilla ice cream!
As springtime rolls around, the sweet-tart notes of a strawberry rhubarb pie satisfy like nothing else in the world! Rhubarb season is signaled by bundles of the tart red stalks appearing in grocery stores and local farmers’ markets. Or your own garden, as it did in my mother’s and her mother’s too!). A homemade pie with the vibrant blend of strawberries and rhubarb is one of the most worthy baking projects I know.
This recipe isn’t your average strawberry rhubarb pie, though. I say that because this is the pie my mother savored every spring and baked many in season. In turn, all of her kids, my siblings, and I love this pie. It’s nostalgic, it’s delicious.
I depart from my mother’s recipe in just one way: a whisper of pure rose water in the filling. This elevates the pie beautifully, infusing it with floral notes and enhancing the flavor of both the strawberries and rhubarb. I love rose water, using it in a variety of recipes like my cranberry sauce and raspberry rose jelly. However, it makes this pie in particular something truly special.
Ingredients You’ll Need
Please be sure to scroll down to the recipe card for the complete ingredient list and instructions!
- Fresh Strawberries and Rhubarb – Fresh produce is key, providing the sweet-tart filling essential for this pie. Fresh rhubarb can be cut into pieces and frozen. Or, the strawberry-rhubarb filling can be fully made and frozen, so you can enjoy this favorite pie both in and out of season, too.
- Pie crust–like my Oil Pie Crust – This all-purpose flour homemade pie crust recipe uses oil to yield a tender, flaky yet sturdy pastry. You can also try my coconut oil pie crust here! Of course, your favorite pie crust recipe is perfect here, and if you purchase crust dough, good for you–you’re having homemade pie in any case!
- Granulated Sugar – A must in rhubarb desserts, this sweetens the filling, helping offset some of the tartness of the rhubarb and enhancing the fruity flavor of the strawberries.
- Cornstarch or Tapioca Starch – A thickening agent is necessary to keep the pie filling together so the pieces cut nicely. If opting for tapioca, be sure to use the “quick cooking” variety rather than “small pearl,” which won’t cook as readily.
- Lemon Juice – This brings up the tartness in any fruit pie and helps thicken the filling.
- Rose Water – I use this in every berry or cherry pie filling I make (it’s great in apple pie filling too!)! The flavor it imparts is not soapy or perfume-y, but instead, it beautifully enhances the essential flavor of the tart rhubarb and strawberries.
- Optional – Another excellent flavor with strawberry rhubarb is orange. Add a little orange zest to the mix, but don’t substitute orange juice for the lemon juice. It does not offer enough tartness.
How to Make an Easy Strawberry Rhubarb Pie Recipe
Make sure to have a prepared pie crust dough before you begin!
- Create the filling. Combine the strawberries, rhubarb, sugar, tapioca, and rose water in a large bowl. Start with ½ teaspoon of rose water, and add more to taste. A light touch is best. I find I know I’ve added enough when the filling has a light rose fragrance.
- Roll the crust. Using a rolling pin, roll out half of the pie crust dough; if using my oil crust, do this between two sheets of wax paper (the bottom paper sheet is anchored by wiping the countertop lightly with water first). Remove the top sheet of paper from the rolled dough, invert the crust over a pie plate, and remove the second sheet of wax paper. Nudge the dough evenly down into the pie plate.
- Layer. Trim any excess from the perimeter of the bottom layer of pie dough. Then, pour the strawberry-rhubarb filling into the pie pan, and dot the top with butter pieces.
- Roll the top crust. Roll the rest of the pie dough into a circle one inch larger than the pie plate. Place the crust over the filling, leaving a ½ to 1 inch overhang. Tuck the overhanging dough under the bottom crust edge all the way around the perimeter. This forms a thicker crust.
- Crimp. This is the most fun part of baking a pie, in my humble opinion! Crimp the edges and cut decorative vents on top of the dough. This allows steam to escape and creates a pretty presentation. Brush the entire top of the pie with milk to promote glossy and even browning.
- Bake. Cover the edges of the pie with a pie guard or aluminum foil to prevent burning. Then, transfer the pie to the oven, and bake until the fruit mixture is bubbling up and the crust is golden brown. Remove the foil in the last few minutes so the edges brown.
- Serve. Dust the top of the hot pie with granulated sugar and let it cool slightly. I know it’s difficult to wait, but this allows the filling to thicken slightly and set so it holds its shape! Enjoy your pie lukewarm or at room temperature as is or with whipped cream, vanilla ice cream, or even a drizzle of rhubarb syrup.
My Top Tips & Tricks
Crafting the perfect strawberry rhubarb pie involves a few key techniques to ensure success:
- Crust Handling: Read through my oil pie crust recipe and best pie crust tips to get the method down. It’s a simple stirring of wet and dry ingredients in a large mixing bowl, though a pastry cutter can also be used. Both the bottom and top crusts are rolled between sheets of wax paper that are anchored to the work surface with a little cold water, or a pie mat (which works wonders!). If you want to make a lattice crust, you can cut strips of dough and carefully construct it on top of the filling.
- Perfect crust browning: To get a gorgeous golden brown top on your pie, rub the top crust lightly with milk or cream. Egg wash is also an option to get a similar effect. My mother always finished her fruit pies with a bit of sugar dusted on top of the pie out of the oven after baking. It’s beautiful and delicious! Also, use a pie crust shield to prevent the edges from browning too quickly. This way, the pie can bake through to the bottom crust. I also love a clear pie plate that allows me to see how the crust is browning as it bakes.
- Balancing sweetness and tartness: The combination of sugar with the tartness of the rhubarb can be adjusted to taste, but sugar is essential with rhubarb in a sweet recipe like this. Rhubarb on its own has zero sweetness. If you prefer a sweeter pie, increase the amount of sugar.
- Prevent spilling: I set a cookie sheet lined with foil on my center oven rack, and place the pie pan on top. Or, arrange a lined baking sheet on the rack below the pie to catch any runny filling that may overflow.
How to Store and Freeze
Let the pie cool completely on a wire rack. Then, cover it lightly with wax paper, a cake cloche, or plastic wrap. It will keep fresh at room temperature for up to two days or in the fridge for up to five days. Keep in mind that the crust will soften slightly over time as it absorbs moisture from the filling.
For the best texture, reheat slices in the oven at 300°F for 10-15 minutes before serving. You can also freeze the baked pie for up to three months. Wrap it tightly in plastic wrap and foil, then thaw overnight in the refrigerator before reheating.
Strawberry Rhubarb Pie Recipe
Equipment
Ingredients
For the crust:
- 1 recipe oil pie crust dough, for a 9-inch double crust pie
For the filling:
- 2 1/2 cups strawberries, hulled and coarsely chopped
- 2 1/2 cups rhubarb, cut in ½-inch pieces
- 1 3/4 cups granulated sugar, plus a pinch to dust the finished pie
- 1/3 cup quick-cooking tapioca, (dry/uncooked)
- 1/2 teaspoon rose water
- 2 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Place the rack in the middle of the oven with another rack below. Place a large sheet of foil on the lower rack to catch drips. Preheat the oven to 425℉.
- In a large bowl, combine the strawberries, rhubarb, sugar, tapioca, and rose water if using. The amount of rose water you add here depends on how strong yours is in flavor; a light touch is best, so start with 1/2 teaspoon and if a light fragrance of rose is present with the fruit, that’s enough.
- On a pie crust mat or lightly damp work surface, roll out half of the pie crust dough between two sheets of wax paper to a circle 2 inches larger than the pie plate, remove top sheet of paper and invert over the pie plate. Remove the second sheet of wax paper.
- Ease the dough down into the plate. After trimming the bottom layer and before rolling out the top layer, pour the sugared fruit into the bottom crust in the plate. Dot the top of the fruit with butter.
- Roll out the top layer between two fresh sheets of wax paper on a damp work surface, to a circle 1 inch larger than the pie plate. Remove the top sheet of paper and invert the crust over the pie, using the sheet of wax paper it’s on to move it into place.
- Leaving a 1/2-1 inch overhang, trim, tuck the overhang under the bottom layer, and crimp. Cut vents decoratively in the top. Rub or brush the entire top of the pie with milk.
- Cover the edges of the pie with a pie guard or pieces of foil, crunching it well so it stays in place. The foil is not a perfect science; just get it to cover as much of the edge as possible.
- Bake for 40-50 minutes, removing the foil for the last 15 minutes of baking so the edges brown up. When the fruit can be seen bubbling up vigorously in the vents and the crust is golden brown, the pie is ready. Remove from the oven and dust the top of the hot pie with granulated sugar. Cool; the filling will firm up some as the pie cools. Serve lukewarm or at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Yes, you can use frozen strawberries and rhubarb if fresh fruit isn’t available. There’s no need to thaw the fruit first, but keep in mind that frozen fruit releases excess liquid as it bakes. To help the filling set properly, add an extra tablespoon or two of quick-cooking tapioca, and expect the pie to need a slightly longer baking time.
Absolutely. Assemble the pie completely, but don’t brush the top with milk until just before baking. Freeze the unbaked pie shell until solid, then wrap it tightly and freeze it for up to three months.
Bake directly from frozen at 425°F, adding about 15-25 extra minutes to the baking time, until the filling is bubbling vigorously (visible through the vents cut on top) and the crust is deeply golden.
A few simple techniques help keep the bottom crust crisp. First, bake the pie on the middle rack with a fully preheated oven so the bottom crust starts cooking immediately.
You can also chill the assembled pie for 10-15 minutes before baking to help the dough stay firm, and placing a foil-lined rack underneath catches bubbling juices without trapping steam around the pie.
Excellent recipe, my favorite summer pie
I just made one and we loved it so much! Thanks Ann!
Delicious, I just change the proportions to 4 cups of strawberries and 1 cup rhubarb when I make it!
Can’t wait to taste it!
I have many of the same plates that you use, all my Sitto’s. The story I heard on those plates is that she would tell her eight kids she was going to Bagnasco’s Funeral Parlor. Then she’d slip into the movie theater. Apparently the plates were give aways at the movies! When someone’s plate slipped and broke, everyone in the show would applaud. I only use the plates for special occasions and Lebanese food.
Oh my gosh that is hilarious!!!
Looks awesome, found some great suff on your site. one question though, where can I get dishes like yours?
Thank you Donna! Those are vintage dishes of my grandmother’s and that my mom has collected over the years. Look for anything in the style of blue English Chippendale and those will be in the same family (check out replacements.com).
Hello Maureen,
I wanted to thank you for posting this recipe and I’m so glad I came across your blog.
I have made pies forever using shortening or shortening/butter combinations. (my mom used lard). I had to give those up when a family member was diagnosed with high cholesterol. I had tried oil pastries before but they were lacking. I tried a berry pie with one of them and it sort of melted into the filling, so when I saw this recipe with strawberry rhubarb looking so good, I had to try it.
I made a lemon meringue pie with it. Outstanding. I currently have an apple pie in the oven using this crust, and it looks just as great.
I think it works because you mix the oil into the flour first, then add the ice water. I was amazed that one could achieve a flaky crust without cutting solid fat into flour.
A couple of things. I found it a little salty for my taste, so I used a bit less salt. I used King Arthur flour and canola oil, as you suggested. Today, I went to roll it out, and forgot that you use waxed paper, so I started to roll it out on a floured board, like a typical crust. Then I remembered, but grabbed plastic wrap instead of waxed paper. Anyway, I eventually ended up with plastic wrap on one side and waxed paper on the other. It turned out that the plastic wrap was MUCH easier to work with. None of the dough stuck, as sometimes happens with waxed paper. Just a tip you might like to try.
Thanks again so much for this. Now my family member can have as much pie as she wants, and I can enjoy making pies again. I was getting depressed about it.
Take care. Jen
Just FANTASTIC Jen, thank you! I look forward to trying the plastic wrap approach!
Maureen,
Just an update. The apple pie was excellent. Pastry was great. Also, I do not typically use a milk glaze (though it looks great). Before baking, I pat the top crust all over with water then sprinkle with sugar.
Thanks again. Baking pie is something of a lost art. I’m so happy your mom passed this skill to you, as mine did to me.
Jen
Wonderful Jen, so glad to hear this!
Blackberry Raspberry Pie with your mom’s crust. Again, excellent.
That sounds so delicious Jen! Thank you!
Maureen, Looking forward to trying your Mom’s pie recipe it sounds delicious. I think I remember having some as a child. Also roger’s comment @ dandelion greens in spring, My mom used to love those. Happy Mother’s Day to your Mom. I sure do miss my Mom.
Let me know how you like the pie. And no doubt your mama misses you too.
I wish rhubarb would be more available. Tried growing it here in MO and it never seems to make it. Maybe too wet. My mother had dozens of rhubarb recipes and it was a standard dessert in the spring. From just a basic fruit sauce to upside down cake. Just about anything that any other fruit would go into.
I had never heard of pie crust without butter or lard. That’s the ingredients that the traditional farm wives would have insisted on. Of course they always insisted that all cooking was better with butter and lard.
Been meaning to write and ask if you’ve ever tried dandelions as a spring dish? Almost too late here but maybe not up north. I don’t know if they were Lebanese or not but our family seemed to be the only ones that ate them.
Roger, my mother says her mom used to make dandelion greens in the spring, sauteed! Sorry to hear you can’t grow your own rhubarb there…that upside down cake sounds wonderful…
We ate dandelions both cooked and raw. One needs to cut them before they bloom as they become bitter. Cut them at ground level and remove any flower buds. Raw we just washed them and put them in flat bread with a little salt and rolled it up and ate it. Cooked it was much like spinach with onion and some lemon or vinegar. The Latin name translates as “the official cure for disorders”. They are supposed to be high in nutrition and before a good supply of food in winter they helped people recover from a lack of vitamins in winter.
my mom made a strawberry-rhubarb compote, i loved it. thanks for the memory
Ooh la la! Love the idea of the rose water in this. I’ve made four rhubarb-strawberry pies this month already (four!) and have grown quite partial to candied orange peel in them, but rose water would be a very nice alternative, I do believe. It’ll have to be five pies soon, because I’ve got to test out that crust, and this rose water idea. Thanks, excited!
Thank you, Maureen for sharing your Mom’s precious pie recipe. It’s always great to see another way of making a good crust. It’s always about the crust! My mother was an excellent cook AND pie-maker and she used Crisco. I like half butter and half lard and my crust is very light and flaky. I am very interested in trying your mother’s recipe. Please wish her a very Happy Mother’s Day for me.
Hi Auntie, I bought some rhubarb and strawberry today and remembered this recipe and wanted to try because of the rosewater. Then I saw you post..so funny! Yeah, Sitty’s pies were the best. I just use the Crisco recipe. I watched mom make so many pies that I can whip them up pretty quick. Luv
I’m so glad the rose water caught your attention–it always catches mine too, and it’s so delicious in this pie!
AMAZING RECIPE! and you have such beautiful plates deserving of the pie. Thanks for sharing this with us, Maureen. I will be making it soon. I found the crust recipe interesting and looking delish. A very Happy Mother’s Day to you and YOUR beautiful mother. You are lucky to have her. I miss mine alot.