Strawberry Rhubarb Pie: Easy Dessert Recipe

5 from 3 votes

Strawberry Rhubarb Pie has the perfect balance of sweet and tart, all wrapped up in a buttery, flaky crust!

Prep Time20

Cook Time1 10

Total Time1 30

Course: Desserts

Cuisine: American

Servings: servings

Calories: 328kcal

Preheat your oven to 375°F. In a large bowl, combine strawberries, rhubarb, brown sugar, granulated sugar, orange juice, and tapioca starch until well combined and the sugar is dissolved. Set aside for 10 minutes.
Roll out your pie crusts, and place one of them in a pie pan, trimming and fluting the edges.
Pour the strawberry rhubarb filling into the prepared pie crust. Arrange a lattice pattern using the other pie crust, or simply cover with a large circle of pie crust and slice 4 venting slits in the top. In both cases, trim and crimp the edges of the top and bottom crusts together.
Brush the egg mixture over the top of the crust.
Place your pie on a large baking sheet, and bake for 70-75 minutes. Cover the edges with a pie guard or aluminum foil halfway through baking to prevent burning if needed.
Allow to cool for at least 3 hours to fully set, then serve with ice cream or whipped cream!

If using frozen strawberries and/or frozen rhubarb, thaw the fruit in a colander set over a large bowl for a day before baking. This will allow all the moisture to drip out as the fruit defrosts, so you don't get a runny filling. You might also have to add a little more tapioca to your strawberry rhubarb pie recipe in order to thicken the pie filling.
It’s important to prep rhubarb carefully, as the leaves of the plant are poisonous. Cut away all the leaves. These are poisonous and shouldn’t be anywhere where pets or small children can find them, so dispose of them carefully. Wash your stalks well and use a veggie peeler to remove any large blemishes. Keep rhubarb stalks whole until you are ready to use them.