This classic Strawberry Rhubarb Pie is the perfect balance of sweet and tart, wrapped in a flaky, golden crust. Juicy strawberries mellow the tangy rhubarb, creating a bright, flavorful filling that thickens beautifully as it bakes!

A Springtime Classic Made from Scratch !

Strawberry Rhubarb Pie is all about balance. Rhubarb on its own is puckery and bold, but when paired with ripe juicy strawberries, the flavors mellow into something truly special. Add a hint of lemon, a touch of cinnamon, and a buttery crust, and you’ve got a pie that tastes like summer in every bite!

This recipe keeps things simple and classic – no complicated steps – just timeless flavor and reliable results.

Why this Recipe Works

Minute Tapioca Thickens Naturally – Absorbs excess fruit juices gradually, preventing a runny filling while keeping a clear, glossy texture.

Sturdy, Flaky Crust – Holds the juicy filling without becoming soggy and bakes up golden and crisp.

Controlled Sweetness – I love how there is just enough sugar to balance the rhubarb’s tartness without masking its flavor.

Balanced Fruit Ratio – Equal parts strawberries and rhubarb create the perfect sweet-tart flavor without overpowering either fruit.

Homemade strawberry rhubarb pie with a flaky crust and juicy red filling

Ingredients You’ll Need for the Pie Crust

2 cups Flour – Provides the structure and foundation for the crust.

3/4 cup Butter Flavored Crisco – Creates a tender, flaky crust and is easy to work with, even for beginners.

1 tsp Salt – Enhances flavor and balances the richness of the shortening.

4 tbsp Cold Water – Brings the dough together while keeping the fat cold, which helps maintain flakiness.

The Strawberry Rhubarb Filling

2 1/2 cups Rhubarb (Chopped) – Adds a tart, bright flavor that balances the sweetness of the strawberries.

2 1/2 cups Strawberries (Chopped) – Bring natural sweetness and juiciness to the filling.

1 cup Sugar – Sweetens the fruit and helps create a syrupy, jam-like filling as it bakes.

3 tbsp Minute Tapioca – Thickens the fruit juices so the pie slices clean instead of becoming runny.

1 tbsp Flour – Works with the tapioca to help further stabilize the filling.

1/2 tsp Lemon Zest – Adds fresh citrus aroma and enhances the fruit flavors.

1/2 tsp Lemon Juice – Brightens the filling and balances the overall sweetness.

1/2 tsp Cinnamon – Provides a subtle warmth that complements the fruit without overpowering it.

1 tsp Vanilla – Rounds out the flavors and adds a soft sweetness.

3 tbsp Butter – Adds richness and helps create a glossy, flavorful filling as it bakes.

And the Egg Wash

1 Egg, Beaten – Brushed onto the crust to give it a golden color and glossy finish as it bakes.

1 tsp Water – Thins the egg slightly, making it easier to brush evenly over the crust.

Sugar – Sprinkled over the crust for a light crunch and extra sparkle, with just a touch of sweetness.

Classic strawberry rhubarb pie with sweet‑tart fruit filling and golden crust

How to Make the Pie Crust

NOTE: You can use this crust for any fruit pie, such as Apple , Cherry , or Blueberry .

Preheat oven to 375 degrees.

Combine 2 cups flour, 3/4 cup butter flavored Crisco, and 1 tsp salt.

Gently stir in 4 tbsp cold water.

Divide mixture in half. Place first half on well floured surface and roll out with a rolling pin. Lightly place into a pie pan and gently press to form.

Place second half of mixture on well floured surface and roll out with a rolling pin. Set aside

How to Make Strawberry Rhubarb Pie Filling

NOTE: To make with just rhubarb, I recommend this tested recipe for Fresh Rhubarb Pie .

In a large bowl, mix together 2 1/2 cups chopped rhubarb, 2 1/2 cups chopped strawberries, 1 cup sugar, 3 tbsp minute tapioca, 1 tbsp flour, 1/2 tsp lemon zest, 1/2 tsp lemon juice, 1/2 tsp cinnamon, and 1 tsp vanilla together until well combined.

Pour into prepared crust.

Slice 3 tbsp butter into small chunks and place them around the top of the strawberry rhubarb filling.

Brush edges of pie crust with water. Place top crust over filling.

Press edge of crust together with a floured finger or press together with a fork. Trim off extra.

Beat together 1 egg and 1 tsp water and brush on top crust. Sprinkle desired amount of sugar on top. Cut slits in the top of the pie.

Cover the edges of the pie with aluminum foil.

Bake for 45-50 minutes, or until the filling is bubbling. If the crust starts to get too dark on top, cover with additional aluminum foil.

Let the pie cool before cutting.

Use Fresh Fruit – While frozen works, nothing compares to the taste of fresh!

Cool the Pie Before Slicing – Cooling is essential. Let the pie cool for 2-4 hours so the filling can fully set. Cutting too soon is one of the most common causes of a runny pie.

Watch the Crust – If the crust browns too quickly, cover the edges with aluminum foil or a pie shield so the filling can finish baking without burning the crust.

How to Store – Keep uncovered at room temperature for up to 3 days.