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Strawberry Rhubarb Pie

Course: Dessert
Cuisine: American
Keyword: strawberry rhubarb pie, rhubarb, strawberry, pie
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 730kcal
Author: Laureen King
Made from scratch Strawberry Rhubarb Pie combine the tart flavour of rhubarb with sweet strawberries in a flaky homemade pastry.
Print Recipe


  • Strawberry Rhubarb Ingredients
  • 4 cups rhubarb chopped into bite size pieces
  • 4 cups fresh strawberries I left mine whole, but cut in half if large
  • ¾ cups sugar
  • 2 tbsp minute tapioca
  • Pie Crust Dough Ingredients
  • 1 ¾ cups all purpose flour
  • pinch of salt
  • 5 ½ ounces butter cubed and chilled
  • 1 egg yolk
  • 3-4 tbsp cold water


  • To Make Pie Crust
  • Sift flour and salt together.
  • Cut butter into flour with pastry blender mixing until forms pea size balls.
  • In small cup mix together egg yolk and 3 tbsp. cold water.
  • Add egg mix to flour mixture and with pastry blender combine until dough starts to come together, adding a bit more water if needed.
  • Form into disk, cover with plastic wrap and refrigerate for 30 minutes.
  • To Make Strawberry Rhubarb Filling
  • In large pot over medium high heat cook rhubarb and strawberries for about 10 minutes until fruit has reduced down a bit.
  • Remove from heat, add sugar and tapioca, combine well.
  • Divide fruit into equal portions in ramekins.
  • Roll pie dough to ¼ inch thickness.
  • Using cutter a bit larger than ramekin circumference, cut 4 circles.
  • Top fruit with pie crust, folding in edges.
  • With fork poke a few holes into pie crust.
  • Sprinkle top with 1 teaspoon of sugar.
  • Bake at 350 degrees for 30 minutes or until crust is nicely browned.
  • Serve as is or with a scoop of vanilla ice cream.


Calories: 730kcal | Carbohydrates: 101g | Protein: 9g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 133mg | Sodium: 289mg | Potassium: 640mg | Fiber: 7g | Sugar: 46g | Vitamin A: 1180IU | Vitamin C: 94.5mg | Calcium: 151mg | Iron: 3.5mg