Favorite Strawberry Rhubarb Pie
This pie is wonderfully sweetened, holds together well, and is a crowd pleaser! I make this pie every spring.
This pie is wonderfully sweetened, holds together well, and is a crowd pleaser! I make this pie every spring.
I tried this recipe exactly as stated and I found it to be too runny and there was too much of a jelly texture to it. After my ingredients sat for 15 minutes as directed, there was a lot of liquid in the bottom of my bowl. The juices ran all over the baking sheet even though I left a bunch of liquid in the bowl after scooping out the pie filling. I used 3T of lemonjuice since I didn't have a fresh lemon and I'm not sure if this contributed to the runny problem. The tapioca gave it a very jelly like texture which I didn't really like very much. I don't think I'll try this recipe again.Read More
It is DELICIOUS! Seriously, don't bother trying out other recipes...this is the only one you need! The only thing I do different is I sprinkle granulated sugar over the pie crust before baking. YUM!
Great pie, great flavor with an ideal balance of rhubarb and strawberries. I also loved that it wasn't complicated by unnecessary, even distracting, spices. Still, after making this I found that a) it could have used 1-2 T. more tapioca and b) I prefer using flour in my strawberry-rhubarb pies. For the crust, I used the beautiful "Perfect Pie Crust II," also from this site.
Have never eaten or made Strawberry Rhubarb Pie before, this recipe will become a favorite. Didn't have the tapioca so substituted 1/3 cup cornstarch and followed recipe. Easy, fast and delicious.
This pie knocks it out of the park, it's simple list of ingredients is the key. Follow just as written! I have never liked anything with rhubarb in it until I tried this recipe for my rhubarb-loving husband. Fresh lemon juice is a must, I squeezed a whole lemon's worth. I also glazed the crust in an egg yolk wash and dusted with white sugar before baking. I added this one to our families favorite book of recipes. Will remake this one again and again for sure. Thank you, Chelsea, for the great share.
Delicious, succulent, with the clear juicy flavors of strawberry and rhubarb. I like that this recipe is the simplest of these pies. I skipped the lemon juice because it seemed plenty tart to me - but maybe this is for color. In any case it was so simple and came out beautifully. I used 'French Pastry Pie Crust' and topped it with a simple crumb topping of 1/4 cup butter, 1/4 cup brown sugar, 1/2 cup flour. Perfect summer pie!
I tried this recipe exactly as stated and I found it to be too runny and there was too much of a jelly texture to it. After my ingredients sat for 15 minutes as directed, there was a lot of liquid in the bottom of my bowl. The juices ran all over the baking sheet even though I left a bunch of liquid in the bowl after scooping out the pie filling. I used 3T of lemonjuice since I didn't have a fresh lemon and I'm not sure if this contributed to the runny problem. The tapioca gave it a very jelly like texture which I didn't really like very much. I don't think I'll try this recipe again.
Wow. That was good - and so easy! I followed the recipe to the letter and it was perfect!
Great recipe! I added a tsp of fresh grated orange zest. I also brushed the crust with an egg wash (1 egg yolk+1t. of heavy cream) for a beautiful golden brown matte finish! Saving this recipe and going to make it next weekend after I pick up a lot more rhubarb from the farmers market!
Just made this pie. Very easy to make! There's nothing better than rhubarb and strawberries. Thanks for the recipe!
Awesome Pie!!! My family likes to make a almond icing to drizzle on top. Thanks for sharing a wonderful recipe.
Very solid recipe! Bright flavor especially with my vodka pie crust (Thanks to Cook's Illustrated!). I did pre-cook 3/4 of the filling with the tapioca to help off-set the "runny" quality that many have mentioned about this pie. It helped greatly.
Taste was good but too runny (made it twice and even after a bit of tweeking it still ran)
This was delicious! The viscosity was perfect for me: just a little runnier than usual, with a vibrant blend of colors. The pie held together well, and the proportions were perfect--no boiling over.
Wow, this pie was the best pie that I have ever made. I highly recommend this. Thank you for sharing this delicious recipe.
Ron says it the best pie he's ever eaten!! Wow.
I have made this pie for my family three times this spring and it has disappeared within 24 hours every time. This recipe is definitely a keeper. Perfect combination of tart and sweet.
I used this recipe to make my first strawberry rhubarb pies and they turned out wonderful. I took both pies to separate events and everyone raved about them. Will definitely save this recipe to use again. Easy and excellent results.
Chelsea, this pie is absolutely delicious. My husband said the best pie he had eaten. I have baked four so far, in the last month. My question is, if I set it on a cookie sheet in the glass pie plate, it seems the bottom crust does not get as done as it should. I did try the oven liner on the bottom rack under the pie. Any suggestions. Thanks for the recipe. It is a winner.
Yummy! This was my 1st year harvesting rhubarb from our garden, and I was looking for a simple recipe. Used store bought frozen crust, and followed recipe to a T. Turned out terrific. Thank you! I plan to make this again for my DH to bring in to work.
Looks great but sour cherry would be better choice though.
On of the best pies o have ever made
Fabulous! The best strawberry pie I've ever had! I followed the recipe pretty closely as written, with a few exceptions: I substituted: -- margine for the butter, -- Granny Smith apple + 2 Tbs. flour in place of 1 cup of the rhubarb (I was short that cup, so the apple was a good compensation) --Also, I baked this as an open-top, rather than a covered pie. My husband and I loved it, and I will be sure to bake this again, esp. for parties!
Good recipe! Made it for my husband and mother-in-law who had never had rhubarb pie before, and it was a success. Very easy. This is actually the "Favorite Strawberry Rhubarb Pie" recipe on the back of the instant tapioca box I bought. However, the other recipe calls for 1 cup less of each fruit (I still used 3 c strawberries but had only 2c rhubarb anyway) with the same amount of tapioca, so if you use all 6 cups of fruit as called for here, it might be too much filling and may be somewhat less congealed. 5c fruit total seemed to be a perfect amount for my pie.
Strange, I didn't like this recipe at all. It was too runny and way too sweet. I won't be using this one again.
I made this last week and am setting up to make it again. My husband loved it and told me to stop looking. My only problem was the spill over but I aim to fix that by making it in a deep dish pan
My pumpkin pie loving son said this was his new favorite pie. Thanks for a terrific recipe!
Everyone LOVED this pie! I used fresh rhubarb and fresh strawberries. The only substitute was cornstarch for the tapioca.
This pie was pretty good. I used only 1/2 c of sugar and I thought it was plenty sweet and next time I will use 1 Tbs of cornstarch instead of tapioca. I love how simple it is to make and that the ingredient list is so short.
I have tried diferent recipes for Strawberry Rhubarb Pie, but with the Hot Water Pie Crust Recipe, it was the best I've ever made!
This is a delicious recipe. I never made a strawberry rhubarb pie before and had never tasted one. We had planted rhubarb and had enough cut but not enough to make just a rhubarb pie. So made this and it is excellent. Is now at the top of our favorite pie list!!
Made it just as written. Perfect!
Love this recipe. I will definitely make it again.
Wonderful recipe. It’s a keeper. Just the right amount of tang and sweet!
Overpowering lemon would decrease to only fresh lemon NO lemon zest
I followed this recipe to the "T" and using Tapioca was a bad thing. I guess, that it is suppose to get soft, mine is like eating B-B"s. so if I make this again I'll skip this ingredient and use what others have used.
My husband "the conissiour" states this pie gets 7 stars! After reading reviews I did add a couple extra tsp of tapioca.
Love this recipe! I do 2 cups each of strawberry, rhubarb and blueberry. I also use less sugar and a pinch less tapioca. Definitely a family favorite. Kudo's to the original poster.
This recipe will not disappoint. I've enjoyed a variety of strawberry rhubarb pies over the years, but I haven't tasted a good homemade recipe since my Dad's and that's been almost 40yrs. This reminded me of his recipe and that was absolutely delicious.
Tasted great but a big sopping mess Way too much liquid and i did not put all the mixture liquid in. Also spilled over the cookie sheet under it in the oven so I get to clean my oven as well. Ended up serving it as a crumble Very disappointing
We love it!!
Had never made a strawberry - rhubarb before. This was so easy and delicious. I don't care for rhubarb normally but this just became a favorite and that makes my husband happy. He loved it.
this pie was very good. I made it for the first time BUT i put a double crust on top and sprinkled powder sugar on top before putting in the oven.
Simple and delicious. I was shocked at the response I got on Facebook when I announced I was making this pie! It was either "I want a piece, it's my favorite", or "I've never tasted it!" I have to buy more rhubarb plants, one can't grow fast enough for the demand I'm getting!
My daughter made this and it has to be one of the best pies I have ever tasted. We enjoyed it so much. We used strawberries that we picked from a strawberry farm - can't beat the taste of those compared to store bought. Will definitely use this recipe again.
I didn't add quite the same amt of sugar,very good!
Great recipe my husband loves it. I substituted cornstarch for the tapioca and started everything on the top of stove just til it started to thicken. I also used a lattice crust. Will definitely make this again!!
Yes it was too runny, but flavor was on point. I used the crust recipe from the Moosewood Cookbook. Also used a crumble topping from the Moosewood Cookbook, strawberry rhubarb crumble recipe. I followed this recipe as written for the filling, except I added a couple hand fulls of coconut flakes. I liked how simple the ingredient list was, but next time I will tweek it to control the runniness.
Just follow the recipe. It was great.
Absolutely love it..Will definitely make again
This turned out great, made it for my husband the rhubarb fan and he loved it.
I haven't had strawberry rhubarb pie in ages and decided to give this version of the recipe a try...LOVED IT!!! This one will be going in my recipe book :) I used a deep dish pie pan so I upped the cups of strawberries to 4 cups and added a tab bit more tapioca came out fantastic!!
I used a 10" pie dish, worked perfectly. Loved the pie. Will bake it again.
Didn't like it. Much too bitter and dry.
Whipped out this pie for Easter Sunday. Easy to make and tasted great!
I would not change a thing it’s perfect!!!
I've been using this recipe for a few years and its a family favorite! I only use 1 stalk worth of rhubarb so the flavor isnt too overpowering. I'll still be making this pie 20 yrs from now, it's totally a keeper. Try it!
Great recipe used as directed except I added 1/4 cup flour..used egg yolk wash and sprinked with sugar before cooking... also covered edges so they would not burn..it was great Will make it again...when my Rhubarb comes back for 2nd picking
Made this as a treat for my father on Thanksgiving yesterday. While he was more interested in a different pie, two others tried this kind for the first time and declared it a new favorite. Since it was getting baked the same time as another pie, this went in for 15 min at 425°, then about an hour longer at 350°. Not at all runny nor geletin like. I cut the rhubarb to about 1 cm pieces and they cooked perfectly inside the pie. I may have used slightly less tapioca, but only because I didn't measure. It was in the fridge for about 4 hours before serving which made it set perfectly.
Fabulous pie! Fresh, with wonderful sweet and tart flavors coming together in the juicy filling. I found the tapioca easy to find, easy to use, and binds the pie filling nicely. I did use the crumb crust that DairyGodmother suggested and it was awesome. I plan to make my pies like that all the time (especially since I'm not so great with 2-crust pies!!).
This pie was amazing! I had to use 3/4c flour as I thought I had tapioca but didn’t- but still turned out great. May try with a crumble on top instead of the crust just to mix things up but this is now my go-to strawberry rhubarb pie. Perfect as written!!
Love love love this recipe. I've finally found one that makes me happy to make and eat.
This was wonderful! Tasted just like my moms... it was a little runny, but then, so was hers! The next day it was much better. I think next time I will add a few addl TBSP of tapioca and see if it helps. Excellent pie! Thanks for sharing!
Delicious recipe! I'd forgotten how tart rhubarb can be and wanted to cut the sugar by 1/2 cup. Don't do this! Believe me, you want the sweet to meld with the tart. I'd definitely make this pie again.
Was awesome!! Did add a 1/2 cup tapioca as I had just watered my rhubarb.
Flavor was good but it was very runny. I’d use less sugar and add flour instead of tapioca. It didn’t thicken at all.
Simply delicious!! I also recommend dusting the crust with cinnamon and sugar. Cook until it is bubbling over!