Strawberry-Rhubarb Pie

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Hands-on time:
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Yield: one 9" pie or two 6" pies

Recipe photo

Strawberries + rhubarb = a match made in heaven! This pie has wonderful flavor, the assertive tang from the rhubarb perfectly balanced by sweet, ripe strawberries. Tangy and colorful, this pie is the essence of summer.

Strawberry-Rhubarb Pie

star rating (10) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: one 9" pie or two 6" pies
Published: 04/04/2011




  • 1 1/4 cups sugar
  • 5 tablespoons Instant ClearJel or 7 1/2 tablespoons King Arthur Unbleached All-Purpose Flour or 3/4 cup Pie Filling Enhancer*
  • 1/4 teaspoon salt
  • 3 1/2 to 4 cups lightly packed diced rhubarb, fresh or frozen
  • 3 cups hulled, quartered strawberries, fresh or frozen
  • 1 tablespoon butter
  • coarse white sparkling sugar, to garnish
  • *If using Pie Filling Enhancer cut the sugar back by 1/2 cup.


1) To make the crust: Line a 9" pie pan (or two 6" pie pans) with half the crust. Refrigerate while you make the filling, for at least 30 minutes.

2) To make the filling: Whisk together the sugar, thickener, and salt.

3) Toss the rhubarb and strawberries with the sugar mixture. Spoon the fruit into the pan(s), filling them about 3/4 full and mounding the filling a bit in the center.

4) Place dabs of the butter atop the filling. Return the pie to the refrigerator.

5) Preheat the oven to 425°F.

6) Roll out the remaining crust, and cut it into star shapes.

7) Place the pastry stars atop the filling. Brush with water and sprinkle with coarse white sparkling sugar, if desired.

8) Bake the pie(s) for 30 minutes (for the 9" pie), or 20 minutes (for the 6" pies), then reduce the oven heat to 375°F and bake for an additional 30 to 40 minutes (9" pie), or 20 to 25 minutes (6" pies), until the filling is bubbling and the crust nicely browned.

9) Remove the pie(s) from the oven, and let them cool for an hour or so before serving.

10) The pie may be served warm, but it'll be a bit messy; it sets as it cools. Top with vanilla ice cream or whipped cream, if desired.

Yield: one 9" pie or two 6" pies.


  • star rating 04/27/2015
  • Karen from Tampa, Florida
  • I've made this pie many, many times. It is my husband's favorite. It is so easy to make. It tastes delicious. With the cut-out crust stars on top it looks like you spent a lot of time and effort.
  • star rating 07/05/2014
  • Kathleen from NY
  • I've never baked strawberry-rhubarb pie before, but I eat it whenever I get a chance. I baked this today and it was amazing! So easy and so delicious, what luck for my first try. My mother-in-law who never likes desserts loved it! Can't recommend this enough.
    Can't thank you enough for your enthusiastic review, Kathleen - but you should give yourself credit for your pie baking prowess. Happy Baking! Irene@KAF
  • star rating 06/16/2014
  • ClintonMom from KAF Community
  • This is by far strawberry rhubarb pie recipe. Family & friends request this with fresh rhubarb from friends source. I use KAF pie enhancer, love that ingredient best. It thickens without changing flavor.
  • 07/18/2013
  • Julia from Belleville, Illinois
  • I made Strawberry Rhubarb with the Oil Pastry crust recipe from the King Arthur Flour Cookbook. (Mix it all on the pan, then press into shape.) I used the proportions that allowed a crumble topping, saving about one-third of the pastry as crumbles. I topped those with sparkling sugar before baking. I used 4 T Clear Jel to 3c rhubarb + 2 c strawberries. I also love a little citrus, so I added 1 T dried orange peel and 1/4 t Fiori di Sicilia flavor. Delicious!
  • star rating 06/07/2013
  • Sue from Concord, MA
  • I have made a lot of pies, but never strawberry rhubarb. It was absolutely delicious!! I highly recommend this recipe. p.s. I used fresh rhubarb and frozen strawberries (which I thawed enough to slice).
  • star rating 03/27/2012
  • karental from KAF Community
  • This recipe is easy and the pie is delicious. It has just the right amount of sweetness to offset the tanginess of the rhubarb.
  • 03/23/2012
  • audreyhildreth from KAF Community
  • There is a local bakery here that I can't say enough about. Last season I ordered a whole strawberry rhubarb pie from her and when I got it home it took everything in my power to not eat the entire thing in one sitting. Her secret - balsamic vinegar. Tonight I will attempt to recreate this treasure.. using your recipe and some ideas from others I have found online... I'm thinking 2 tbls or so of the balsamic..also, I'd like the idea of using brown sugar in place of the white.. any ideas?? I'll let you know how it turns out!
  • star rating 06/15/2011
  • Dawn DeMeo from KAF Community
  • While I'm not much of a strawberry-rhubarb fanatic, my husband thinks it's great. So my 5 stars is based on his impression of the pie I baked for him. I will say it was fun putting it all together. I couldn't believe I found a tiny star-shaped cutter in a little tin my mom had given me. It sure left me a lot of stars to cut out...32 to be exact! I used Instant ClearJel, and the pie set up beautifully. I sprayed a tiny bit of cooking spray on my pie plate before lining it, so the slices popped right out with nice, sharp points on the ends.
    Sounds like your labor-of-love was worth the effort. We'd love to see pictures if you decide to make this pie again. Happy Baking! Irene @ KAF
  • star rating 06/07/2011
  • BakErin from KAF Community
  • What a tasty pie! After reading several strawberry-rhubard recipes that required tapioca, I stumbled across this KAF recipe. The other recipes warned that tapioca was required in order to prevent a soupy pie---lucky for me, KAF proved them wrong! I did substitute 3.5 tablespoons of the all purpose flour with cornstarch, but I wouldn't be surprised if flour would do the trick by itself. I added a little orange zest (maybe 1/2 teaspoon) to add a little more tartness to the pie, used Gale Gand's fabulous all-butter pie crust (, and the result was a crowd pleasing, un-soupy masterpiece pie! Thanks KAF! Orange flavor works so well with rhubarb (and strawberry) also consider some Fiori di Siclica to take the flavor from painting to masterpiece! Congratulations on your pie-baking success. Happy Baking! Irene @ KAF
  • star rating 05/27/2011
  • pinksummer12 from KAF Community
  • This pie is scrumptious!! It has just the right ratio of strawberries to rhubarb and sugar. Instant clear jel makes the filling sparkle ruby red. I had fun with my star-shaped cookie cutter creating the starry top. My family gobbled it up, even the kids, who weren't too sure about rhubarb..."Mom, you're putting red celery in a pie?!" I should have baked two; have already shared the recipe with friends.
    Red celery!!!! Kids are the best- they keep the whole world laughing. I'm glad this one was a winner for your family. ~Amy