Strawberry Rhubarb Pie for World on a Plate

As soon as Pola announced that the theme for this month’s World on a Plate event I knew I would be making Strawberry-Rhubarb Pie, perhaps the most quintessential American summer pie. You already know how I feel about strawberry and rhubarb from my cocktail, and if you have my e-cookbook then you’ve seen my strawberry-rhubarb turnovers. Nothing, though, is more classic – or more delicious – than strawberry-rhubarb pie. Apparently it became popular in the 1800s, some three decades after Benjamin Franklin introduced rhubarb (which he nicknamed “pieplant”) to the US. Fun fact: did you know that rhubarb is a vegetable?

Strawberry-Rhubarb Pie from

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I’m sure you’ve had watery strawberry-rhubarb pies that practically explode when you cut into them. While the flavor is all there, it can be a bit messy to eat. The secret to a pie that holds its form is tapioca! I used just 3 tablespoons of tapioca pearls here and it worked like a charm (I’ve tried corn starch in the past and haven’t had as good luck, although it’s a popular alternative).

Strawberry-Rhubarb Pie from

Use your favorite double pie crust. I’m a fan of Smitten Kitchen’s all-butter flaky pie crust, which is what I used here. It came together easily and held up to the filling. It’s really about as close to a pie crust as I’ve been able to come.

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Strawberry Rhubarb Pie
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It doesn't get much better than this classic American dessert, perfect for summer. You can freeze fresh strawberries and rhubarb in the peak of summer to enjoy all year round!
Recipe Type: Dessert
Yield: 8 to 10 servings
  • Your favorite double pie dough (or pre-made crust)
  • 3 cups sliced strawberries (about 1 pound)
  • 3 cups chopped rhubarb (about 12 ounces, 3-4 stalks)
  • ¼ cup granulated sugar, plus more for sprinkling
  • ¼ cup brown sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons tapioca pearls
  • 1 egg, lightly beaten
  1. Preheat the oven to 350F.
  2. Roll out your favorite pie crust and fit into a 9-inch pie pan (1½ inches deep).
  3. Mix together the strawberries, rhubarb, sugars, lemon juice, and tapioca pearls. Spoon into the pie crust.
  4. Cut the remaining pie dough into ½-inch strips and arrange in a lattice design over the filled pie. Trim the edges and pinch together to seal.
  5. Brush the egg over the top crust and sprinkle lightly with sugar.
  6. Put the pie pan on a baking sheet (in case it bubbles over) and bake for 30 to 40 minutes, until lightly browned all over and bubbling slightly (if the edges begin to brown much earlier than the center, cover loosely in tin foil).
  7. Remove from the oven and allow to cool slightly before serving.
Kosher dairy (with the butter crust), vegetarian Depending on your crust, this can be made to be gluten free, parve, or vegan (omit the egg wash to make vegan).

Strawberry-Rhubarb Pie from

World on a Plate


World on a Plate is a blogging cultural exchange. On the last Sunday of the month, bloggers from all over the world get together to interpret a food through the lens of their home country cooking. Each blogger will produce a wonderful dish featuring the food chosen that is typical of her/his home country and will tell us a bit about the dish.

18 thoughts on “Strawberry Rhubarb Pie for World on a Plate

  1. Hyosun Ro

    One of my favorite pies as well, but I’ve never tried to make it myself. Yours look and sounds really good! Adding to the list of things to make.

  2. mjskit

    This is definitely my favorite pie any time of the year! I only make about 2 pies a year and this is one of them! Yours is gorgeous and I just want to grab a fork and start eating.

  3. Randi

    What kind of tapioca do you use: quick/minute or regular (such as Bob’s Mill pearl tapioca)? If regular, did you soak or cook it first? Asking because I recently purchased regular tapioca after running out of the quick kind. Thought it was the same but learned otherwise. Now I’m not sure how long to soak it or the proportions to use in my fruit crisps!

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