Strawberry Rhubarb Pie
Prep time
Cook time
Total time
Prepare the pie dough recipe 1 day in advance (I like to freeze my pie shells so I always have some in the freezer ready to go)
Save half of the recipe for the top pie crust
I did not blind bake the pie crust in the video but wished I had since it was not as baked as I would have liked it to be even though I baked it ona pizza stone for added bottom heat.
It is your preference whether you want to go the extra step and Blind Bake your pie shell
Serves: 1- 9" Pie
  • 1 Recipe Pie Dough
  • Whole Strawberries 3 Cups
  • Rhubarb 3 Cups
  • All Purpose Flour ½ cup - 1 cup (adjust depending on how juicy or frozen your fruits are)
  • Granulated Sugar ¾ - 1¼ cup (adjust depending on how ripe & sweet your strawberries are)
  • Lemon Juice from 1 lemon
  • Lemon Zest from 1 lemon
  1. Hull the strawberries and chop the Rhubarb into 1" pieces
  2. Combine all the ingredients together in a large mixing bowl and pour into the prepared pie crust.
  3. Roll out the other half of the pie dough to make the top crust
  4. Poke a couple hole in the top crust for steam vents
  5. Egg wash the top then sprinkle with cinnamon sugar
  6. Bake in a preheated 375°F oven on a pizza stone to help brown the bottom crust for 40 minutes then turn the oven temperature down to 325°F and bake for another 15 minutes.
  7. You may see some of the juices bubble out of the top and onto the sides, this is a good indicator the filling is near baked.
  8. Total bake time 55 minutes to 65 minutes or until the crust is fully baked and the filling is bubbling and yields tender to a fork or knife inserted
Strawberry Rhubarb Pie can be left at room temperature for 1-3 days covered with plastic wrap

For longer storage keep in the refrigerator for up to 6 days

Rhubarb Pie can be eaten cold or warm it is your preference
Recipe by Gretchen's Bakery at