Strawberry Rhubarb Pie
Prep Time
Cook Time
Total Time
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).
Recipe by Katherine Martinelli at