Go Back

Strawberry-Rhubarb Pie

Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Sweet Pie
Cuisine: American
Servings: 6 -8
Author: Kate McDermott-Art of the Pie®


  • 1 double crust Art of the Pie® dough recipe
  • Rhubarb fresh or unthawed frozen
  • Strawberries fresh or unthawed frozen
  • 1 cup of sugar for a 9″ deep dish pie pan- adjust up or down if you are using a larger or smaller pie pan
  • A small squeeze of lemon
  • teaspoon salt
  • a pinch or grating of fresh nutmeg
  • 2 tablespoons quick cooking tapioca
  • ¼ cup flour
  • 1 egg white + 1 tablespoon water mixed together
  • extra sugar for sprinkling


  • In your pie pan, mix 1 part strawberries and 2 parts rhubarb together so that it comes to about ½ inch below the top of the pie pan.
  • Pour the fruit in to a medium sized bowl and rinse and wipe dry the pie pan you used to measure the fruit and set in the fridge to chill the pan.
  • Add the sugar, a small squeeze of lemon, nutmeg, tapioca and flour to the bowl of fruit and mix with a spoon until the fruit (frozen or fresh) is coated with the other ingredients.
  • Roll out the bottom dough and place it in the pie pan.
  • Spoon in the fruit filling.
  • Roll out the upper crust and place it on top of the fruit filling.
  • Crimp the edges and with a knife cut some vents on top.
  • You may also choose to make a lattice crust. (Here’s a nifty video of me showing you how to do it!)
  • With a pastry brush, lightly spread over some of the egg white wash (you can save the rest for a day or two covered in the fridge for more pies).
  • Sprinkle evenly with about 2 teaspoons of sugar.
  • Place in a preheated 425F oven for 20 minutes, turn oven down to 375 and bake for an additional 40 minutes.


I treat frozen fruit just exactly the same as fresh, so don’t overfill your pie pan, stay about ½” below the rim with the filling, and don’t thaw the fruit. Here is the link to the Art of the Pie Crust: http://artofthepie.com/1/