Rating: 4.54 stars
79 Ratings
  • 5 star values: 57
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2

This pie is wonderfully sweetened, holds together well, and is a crowd pleaser! I make this pie every spring.

Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
1 hr 15 mins
total:
2 hrs 10 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.

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  • Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife.

  • Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.

Nutrition Facts

442 calories; protein 3.7g; carbohydrates 68.5g; fat 18.1g; cholesterol 7.6mg; sodium 256.8mg. Full Nutrition
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Reviews (65)

Most helpful positive review

Rating: 5 stars
04/05/2011
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! Read More
(41)

Most helpful critical review

Rating: 3 stars
05/24/2011
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
(9)
79 Ratings
  • 5 star values: 57
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
04/04/2011
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! Read More
(41)
Rating: 5 stars
05/17/2011
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. Read More
(33)
Rating: 4 stars
05/06/2012
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. Read More
(21)
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Rating: 5 stars
05/31/2011
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. Read More
(17)
Rating: 5 stars
06/02/2011
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! Read More
(13)
Rating: 3 stars
05/24/2011
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
(9)
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Rating: 5 stars
05/01/2011
Wow. That was good - and so easy! I followed the recipe to the letter and it was perfect! Read More
(7)
Rating: 5 stars
06/02/2011
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! Read More
(7)
Rating: 5 stars
04/12/2011
Just made this pie. Very easy to make! There's nothing better than rhubarb and strawberries. Thanks for the recipe! Read More
(7)