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Strawberry rhubarb pie

Strawberry Rhubarb Pie

Written By: Shantel Whitford

Prep Time: 25 minutes

Cook Time: 60 minutes


  • 3 1/2 cups rhubarb stalks cut into 1/2 inch pieces
  • 2 cups stemmed and sliced strawberries
  • 3/4 cup to 1 cup sugar (depending on how tart/sweet you like your pie)
  • 4 TBSPs of quick-cooking ("minute") tapioca
  • 1/4 tsp of salt
  • 1 double-crust 9-inch pie dough


Preheat oven to 400°F.

Assemble the pie filling: In a large bowl, gently combine the rhubarb and the strawberries with the sugar, tapioca, salt, and orange zest. Let sit for 10 minutes.

Roll out the bottom crust and fill the pie: Roll out one disk of pastry dough and line the bottom of a pie dish with it. Trim to 1/2 inch from the edge. Transfer the filling into the crust and spread out evenly.

Top the pie: Roll out the second disk of pastry dough and place over the pie. Trim the edges to an inch from the edge of the pie dish. Tuck the top crust edges over the bottom crust edges and use your fingers or a fork to crimp the top and bottom edges together. Cut slits in the top for the steam to escape.

(If you want, for a nice glaze on your pie, use a pastry brush to brush a thin layer of egg white or cream over the top of the pie.)

Bake: Place pie on the middle rack of the 400°F oven with a baking sheet on a lower rack to catch any juices that might spill over.

Bake for 20 minutes at 400°F, then reduce heat to 350°F and bake an additional 40-50 minutes longer (50 to 60 minutes longer if doing a 10-inch pie). The pie is done when the crust is nicely browned and the filling (that you can see through the venting holes) is thick and bubbles.

Cool and serve: Remove from oven and let cool on a rack.

Serve warm or cold. If you cool to room temperature, the juices will have more time to thicken.

This is one of the best summertime desserts. We always have rhubarb and strawberries growing in our garden, and the kids love to go out and pick so we can bake a pie. Don’t forget to make some fresh whip cream or have some ice cream on hand for when the pie comes out of the oven warm. Enjoy!


About The Author

My name is Shantel Whitford, and I am a proud member of the Kalispel Tribe and professional chef. I am excited to share with you recipes and healthy ways to prepare food from the market to feed your families. I have been cooking since I was three, when my grandmothers had me up at the stove helping. They inspired my passion for food, and I am looking forward to helping ignite your creativity when it comes to feeding your family.

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