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Classic Strawberry Rhubarb Pie

May 28, 2013 by Audra 59 Comments

rhubarb2

As a kid, my family was really into Sam’s Club. With five kids at home, buying in bulk was the only option, and I loved going with my Dad on Saturday morning to stock up. There were the samples- oh the samples- which were usually a meal in themselves, and also much more fun and “junk-foody” than the food I normally got to eat. On our way out was the huge fish tank and the “drop the quarter into the teeny bowl and win a hot dog” game. My Dad was aces as this game- and almost always won us something- which made the whole trip that much more exciting.

I have a vivid memory of the pie display that was near the exit of the store, where I’d usually be waiting while my Dad paid for the huge cart of stuff. We never bought them because my Mom was a great baker (and I’m sure she wouldn’t have approved of the ingredient list.) But come summer I always eyed the strawberry rhubarb with loads of curiosity. What was that weird ingredient I’d never heard of? I waited for the day they sold a simply strawberry pie so I could beg my Dad to buy it, but I had no interest in whatever rhubarb was. I stuck with trying my hand (and failing) at winning free hotdogs for my sisters.

rhubarb

The funniest part of all is that I now would probably call this my favorite fruit pie of all time. Why did it take me 20-some years of my life to finally try it? Food blogging opened my eyes to rhubarb as something that I used to be weirded out by, but now really and truly love. The combination between the tartness and the sweet berries is just my favorite thing. Paired with a flaky- all-butter crust, it really is summer dessert perfection.

The key to making pie with berries is figuring out a way to thicken the filling. There are lots of options, but the ones that work the best for me are instant tapioca pearls and Clear Gel. Both may take some planning to have in your kitchen I know, and in the case of this pie, I decided spur-of-the moment to make it so I used tapioca flour as thickener instead. The result was a mostly thick filling with a little bit of juiciness, but I could eat the juicy strawberry-rhubarb liquid with a spoon and I’d be a happy lady. This is one of the most simple and delicious pies I’ve ever made- and loads better than that Sam’s Club one I can guarantee!  :)

Print
Classic Strawberry Rhubarb Pie
Yield: 1 pie
 
Ingredients
  • 1 recipe Pie Crust
  • 3½ cups chopped rhubarb
  • 3½ cups sliced strawberries
  • 1 tablespoon lemon juice
  • ½ cup white sugar
  • ¼ cup brown sugar
  • ¼ cup tapioca flour *
  • pinch of salt
  • 2 tablespoons unsalted butter cut into small pieces
  • heavy cream for brushing on top of crust
  • raw sugar for sprinkling
Instructions
  1. Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and transfer to a 9-inch pie plate. (I roll the crust over my rolling pin to help me move it to the pie dish.)
  2. In a large bowl, combine the berries, rhubarb, sugars, lemon salt and tapioca flour. Pour the filling into the bottom crust. Dot with butter pieces. Roll out the top crust into a 12 inch circle, and either proceed with a lattice top, or a simple double crust. Seal the edges and crimp decoratively as desired. Brush the crust with the heavy cream and sprinkle with raw sugar.
  3. Bake for 20 minutes at 400 and then reduce temp to 350 for another 25 minutes or until the crust is golden and the filling is bubbly.
  4. Let pie cool for several hours before cutting, the filling will only thicken as it cools. (hard to be patient I know.) The pie can also be baked the night before serving.
Notes
*Other thickening options include instant tapioca or clear gel, cornstarch can be used, but the filling won't be as thick.

Recipe adapted from Smitten Kitchen
3.5.3251

Filed Under: Classics, Pie, Recipes Tagged With: Rhubarb, Strawberry

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Comments

  1. DessertForTwo says

    May 28, 2013 at 8:18 am

    This pie looks perfect. And I know how hard it is to make pie look so good!

    I loved reading about grocery trips with your Dad growing up :)

    Reply
  2. Erika-Southern Souffle says

    May 28, 2013 at 8:39 am

    That is one gorgeous pie!!

    Reply
  3. Rachel @ Baked by Rachel says

    May 28, 2013 at 8:49 am

    Beautiful pie! Love your memories of shopping. That of course reminds me that I STILL need to get a BJ’s membership… at the very least for blog supplies ;)

    Reply
  4. Marnely Rodriguez Murray says

    May 28, 2013 at 8:50 am

    This is such a gorgeous pie, love it!

    Reply
    • Audra says

      May 29, 2013 at 7:50 am

      Thanks Nelly! Miss you!

      Reply
  5. Sophie says

    May 28, 2013 at 9:06 am

    This pie looks INSANE! My grandma always makes a strawberry rhubarb crisp that is literally TO DIE FOR! So I’ve always grown up eating {and loving} rhubarb. Oh and that little plate is adorable!

    Reply
  6. Jocelyn (Grandbaby Cakes) says

    May 28, 2013 at 10:06 am

    What an absolutely beautiful pie!!!

    Reply
  7. [email protected] says

    May 28, 2013 at 10:26 am

    Thanks to my husband I tried rhubarb a few years back after being very skeptical. I had a bad experience as a child sinking my teeth into what I thought to be a cherry pie and it actually being undercooked rhubarb! I made my first strawberry orange rhubarb pie this year and it is one of my favorites now. Yours looks incredible! I’ve got the itch to make something else rhubarb very soon!

    Reply
  8. Meagan @ A Zesty Bite says

    May 28, 2013 at 10:47 am

    We always went to Sam’s Club too and I loved the sampler stations. You would try something go get your parent and say you need to eat this and then take another sample.

    Reply
    • Audra says

      May 29, 2013 at 7:49 am

      Yes exactly! With 4 sisters- we somehow managed to each go and say we were “getting one for our sister” and just have another. The best! :)

      Reply
  9. Kate | Food Babbles says

    May 28, 2013 at 11:49 am

    What a gorgeous pie! I loved reading your memories of those shopping trips with your father. I’ve actually never tried rhubarb and really want to! I always seem to miss it at the farmers market. Need to make sure I don’t miss it this season. So far I haven’t seen it but when I do I’ll be sure to give this pie a try!

    Reply
  10. Elisa @ Insalata di Sillabe says

    May 28, 2013 at 11:50 am

    I’ve always been skeptical about rhubarb and actually have never tried it…but I do love strawberries instead and this pie looks wonderful, so maybe it’s time to overcome my “fear” of rhubarb starting with this recipe! Also, thank you for the tips on how to make the pie filling thicker because I’ve always had little problems with too juicy fruity fillings!

    xo, Elisa

    Reply
  11. Mimi @ Culinary Couture says

    May 28, 2013 at 1:36 pm

    What a beautiful pie and a perfect lattice top! I especially love your photography here too! :) For my family, it was Costco. I looooved going there with my dad just for those samples! We’ve since then expanded our shopping to BJ’S, but they don’t have as much samples so Costco will always be number one for me :)

    Reply
  12. tara says

    May 28, 2013 at 1:53 pm

    I used to love going to Sam’s Club with my dad too! I love that game-I used to try to do it at McDonald’s and I think I won an ice cream cone once and it was like Christmas morning, I was so excited.

    Anyway….I am freaked out by rhubarb. My mom loved strawberry rhubarb pie and I always thought she was a weirdo. I guess now I’ll have to try it…

    Reply
  13. Claire Gallam says

    May 28, 2013 at 2:09 pm

    What Christina said. It’s perfect :)

    Reply
  14. [email protected] says

    May 28, 2013 at 4:31 pm

    Strawberry rhubarb pie is my favorite! This pie is gorgeous! Love the fun memories you share!

    Reply
  15. Colette @ JFF! says

    May 28, 2013 at 4:31 pm

    What a beauty!
    I’m going to pull your pie crust recipe.

    Reply
  16. cassie says

    May 28, 2013 at 4:33 pm

    Oh the Sams club samples…we loved those as a kid too. This pie is amazing, friend. Simply stunning!

    Reply
  17. Ally @ The Cheery Baker says

    May 28, 2013 at 5:09 pm

    This pie looks BEAUTIFUL! I was always skeptical of rhubarb until I tried it a couple of years ago and I love it now. I love the memories you share of shopping.. good ol’ Sam’s Club! I’m sure you had the same experiences there in Wisconsin as I did here in Minnesota shopping there. I could spend a whole day shopping there!

    This pie looks delicious and you make it sound much less difficult to make a pie than I always think it is :)

    Thanks Audra!

    Reply
    • Audra says

      May 29, 2013 at 7:46 am

      Thanks so much Ally! And yes- I’m guessing our midwestern Sam’s Club experiences are very similar! :)

      Reply
  18. Dalila G. says

    May 28, 2013 at 5:47 pm

    Oh my….one delicious looking pie! :-)
    Guess what will be popping up on our table soon?!

    Reply
  19. ashley - baker by nature says

    May 28, 2013 at 8:37 pm

    What a pretty, perfect looking pie! I am all over making one of these asap.

    Reply
  20. nessa says

    May 28, 2013 at 9:00 pm

    Great story! And the pie looks like such a quintessential American dessert :)

    Reply
  21. Stephie @ eat your heart out says

    May 28, 2013 at 11:33 pm

    Excuse me while I face plant into this pie. This might get embarrassing to watch.

    Reply
  22. Baker Momma says

    May 29, 2013 at 12:07 am

    What a beautiful pie. Your story brought back memories of my childhood, where rhubarb grew in my neighbor’s yard and I could pick some from behind the garage. Got in trouble for that once as I recall. We dipped the rhubarb in sugar and ate away. Anyhow, I’d give anything to try that pie Audra. Looks delectable! And your dad really did ace that quarter-in-the-fishbowl game, didn’t he? Never saw anything quite like that!

    Reply
    • Audra says

      May 29, 2013 at 7:44 am

      I didn’t know that story Mama! Why did we never try it as kids? :)

      Reply
      • Baker Momma says

        May 29, 2013 at 11:02 pm

        I guess because we didn’t have any neighbors to steal it from…

        Reply
  23. Laurie {SimplyScratch} says

    May 29, 2013 at 9:16 am

    This pies is beautiful!! What a great post Audra!

    Reply
  24. Tracy | PeanutButter and Onion says

    May 29, 2013 at 11:51 am

    This is my all time favorite pie, the sweet strawberries and the tart rubarb!!!! I can never ressit

    Reply
  25. Heidi @foodiecrush says

    May 29, 2013 at 12:27 pm

    I’m a Costco girl myself. But I love pie no matter where I get it. Lovely recipe.

    Reply
    • Audra says

      May 29, 2013 at 10:51 pm

      Thanks so much Heidi! We didn’t have Costco in Wisconsin but I love it here in NY! :)

      Reply
  26. Angie says

    May 29, 2013 at 2:01 pm

    Oh, I love this pie, pretty and delicious, and I am so glad I got to meet you at FBF!

    Reply
  27. Kelli @ The Corner Kitchen says

    May 29, 2013 at 3:20 pm

    Beautiful photos, Audra! Strawberry Rhubarb is my all-time favorite pie!

    Reply
  28. Georgia @ The Comfort of Cooking says

    May 29, 2013 at 4:49 pm

    Good lordy does that look amazing, Audra! The perfect summer pie!

    Reply
  29. Julie @ Table for Two says

    May 29, 2013 at 10:26 pm

    What a gorgeous pie!

    Reply
  30. Joanne says

    May 30, 2013 at 7:34 am

    Strawberry rhubarb is SUCH a classic for a reason! It’s seriously one of the best pies. I’ve never used ClearGel before but I’ve heard such good things about it when it comes to berry pies! It’s a need in my life.

    Reply
  31. [email protected] says

    May 30, 2013 at 8:09 am

    This pie is gorgeous! I’d need more than a slice though to get my fill

    Reply
  32. Kristen says

    May 30, 2013 at 9:59 am

    What a beautiful, gorgeous, delicious looking pie…
    We were Sam’s Club crazy!

    Reply
  33. Carla @ Carlas Confections says

    May 30, 2013 at 11:16 am

    OMG I need this pie right.NOW!

    Reply
  34. Lauren at Keep It Sweet says

    May 30, 2013 at 7:11 pm

    I love strawberry rhubarb pies, yours is gorgeous!

    Reply
  35. Becca H. says

    June 3, 2013 at 7:22 am

    This pie was amazing! Strawberry rhubarb pie has always been my favorite, but I never tried to actually bake one myself. I made this recipe exactly as it is here yesterday, and it turned out fabulous! Thank you so much!

    Reply
    • Audra says

      June 3, 2013 at 11:00 am

      Oh I am so glad you loved it! Thanks for taking the time to come back and comment :)

      Reply
  36. Laura says

    June 10, 2013 at 9:09 pm

    Excuse my stupid question…cause I’m probably just blind. (Or I could blame it on the pain pills from oral surgery, lol!) But, where does the unsalted butter come into play in the recipe?

    Reply
    • Audra says

      June 11, 2013 at 8:04 am

      You are right! It’s missing from the instructions!! I am fixing it now :)

      Reply
      • Laura says

        June 11, 2013 at 12:32 pm

        Whew! Here I thought I was going CRAZY! ;-)

        Well, I made the pie last night without the butter, and it still tasted pretty delicious this morning! I will certainly use the butter next time thought! Thanks!

        Reply
  37. Jennifer Z. says

    June 28, 2013 at 11:48 am

    Hi Audra!

    Love, love, love your recipes! I’ve made a few things from your blog and they always get rave reviews! I just made this pie 2 weeks ago and it was to die for! However, my boyfriend isn’t crazy about rhubarb so I was wondering how many cups of strawberries you would recommend if you were to eliminate the rhubarb? Thanks!

    Reply
    • Audra says

      June 28, 2013 at 1:14 pm

      Hey Jennifer! Thanks so much for your sweet comment.

      Well- here’s the thing. The rhubarb doesn’t contain lots of water but the strawberries do. If you take the rhubarb away but add berries your pie may be quite watery. If you don’t mind- go for it! I’d say you’ll need at least 6-7 cups of sliced berries. Double the thickening agent as well- it will still be very juicy but that will help”0

      Reply
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  39. Stephanie says

    June 22, 2014 at 7:22 pm

    My pie is in the oven now.. followed the recipe to the letter and will patiently wait for this to cool before eating. Going to eat a big slice for breakfast tomorrow morning! I’ll let you know how it turns out!

    Reply
    • Stephanie says

      June 23, 2014 at 3:46 pm

      So… the pie turned out beautifully and I ate one piece… one LARGE ROUND piece. This is my confession and I’m not sorry for my sin. I ate the entire pie. A weaker woman would have a stomach ache right now, but I am not that woman. A kinder woman would have shared the pie… and also, I am not that woman. Thank you for the recipe and I can’t wait to try your others!

      Reply
  40. Teresa says

    July 6, 2014 at 12:33 am

    This is a spectacular recipe! Also, as it has been said, yours is a beautiful pie!

    Reply
  41. Gail Burbridge says

    June 21, 2015 at 1:20 pm

    TNow that I can actually turn out a gorgeous berry pie myself, I still find myself battling the everlasting challenge of the runny juices. Yours must be the hundredth article or recipe I’ve read on the subject, holding my breath, and believing in magic. Right after supper tonight, I’ll suit up, lay out your instructions, and go for it. If you don’t hear from me again, please believe that I always have fun trying out your advice, win or lose. P.S. This weekend, the Kroger grocery stores in Atlanta brought out their first rhubarb of the oh so brief season. I advise all my fellow pie lovers in Atlanta to make a dash for it while the supply lasts!

    Reply
    • Gail Burbridge says

      June 21, 2015 at 1:28 pm

      I hope you all got the gist of my first sentence, Audra, even with the needless letter “T” added at the beginning. I must be saving up all my concentration for the big baking challenge you set me for tonight.

      Reply
  42. Gail Burbridge says

    June 21, 2015 at 1:36 pm

    Darn!! Now I see the unwanted word hanging around in the sentence that I set out to repair. I really have to pull myself together before I put on my apron.

    Reply
    • Audra says

      June 26, 2015 at 10:27 am

      Haha no worries Gail. I hope your pie was fabulous!

      Reply
  43. Kellie says

    June 5, 2016 at 9:04 pm

    OK, I am the pie “expert” in my family and a request was put in for me to make a strawberry rubarb pie for my Aunt’s wedding. I have never made one. After a lot of research, I decided this recipe looked the best to try. I made it today for the “pie tasting experts”, and the consensus is it’s “TO DIE FOR”. Thank you sooooo much for sharing this recipe. The pressure is off to deliver perfection!!! I am humbly grateful!

    Reply
  44. click here says

    October 27, 2018 at 1:56 am

    My family in Slovakia makes a simple fritter with elderberry flowers too. I suggest snipping the stems with kitchen shears once the first side of the fritter starts to hold together while frying. That way, when you flip it over to cook the second side, there are no long stems and it fries more like a pancake.

    Reply
  45. Anamika @ Supplement Crunch says

    September 25, 2019 at 12:43 am

    Wow! Great pictures. I really enjoyed looking at them all!

    Reply
  46. jess g says

    May 10, 2020 at 9:51 pm

    I made this. Highly recommend.

    Reply

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