Strawberry Rhubarb Pie

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Prep Time6 hr

Indulge in the irresistible blend of sweet strawberries and tangy rhubarb surrounded by a crisp, golden crust in this Strawberry Rhubarb Pie!


    For the Filling:

  • 3 cups chopped California Giant strawberries
  • 2½ cups sliced rhubarb (cut into ½ inch pieces)
  • ⅔ cup granulated sugar (up to 1 cup, depending on desired sweetness)
  • ¼ cup tapioca flour (or 3 tablespoons cornstarch)
  • ¼ teaspoon fine sea salt
  • 2 teaspoons orange juice
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • For the Pie Crusts:

  • 2½ cups unbleached all-purpose flour
  • ¾ teaspoon fine sea salt
  • 16 tablespoons very cold unsalted butter (chilled and cubed)
  • 8–10 tablespoons ice water
  • 1 tablespoon apple cider vinegar
  • For the Egg Wash:

  • 1 large egg, beaten with 1 tablespoon milk (for crust)


  • Prepare Pie Crusts:

      • In large bowl or food processor combine flour and salt. Cut in the cold butter and shortening into flour mixture using S-blade of food processor, or dough blender if mixing by hand; combine until small pieces of butter remain. Slowly stir in 5 tablespoons of ice water. Add apple cider vinegar and continue adding ice water until dough comes together.
      • Shape dough into round disc, then cut in half and reshape into disc; wrap the discs tightly in plastic wrap or parchment paper and place in fridge for 2 hours before rolling out. You must chill the dough for 2 hours to prevent crust from falling.
  • Prepare Filling:

    In a large bowl add all of the filing ingredients, stirring gently to combine.
  • Prepare Pie:

      • Sprinkle flour on flat surface and place one disc down and sprinkle top of disc as well. (Leave other disc in fridge for now.)
      • Gently roll out pie dough, doing quarter turns after each roll (sprinkling more flour as necessary) until you have a 12″ circle.
      • Fold the pie dough in half, then again creating a triangle to move the dough to the pie dish.
      • Unfold the dough and press into pie plate and up sides.
      • Add filling to pie plate, evenly distributing on top of dough.
  • Prepare the Lattice Crust:

      • Roll out second disc on floured surface, using quarter turn method until you get a 12″ circle.
      • Using pizza cutter, slice dough into 1/2″ pieces and start placing on top of pie dish, creating lattice design.
      • Crimp edges together with fork.
      • Refrigerate pie while oven preheats to 400ºF.
  • Bake Pie:

    Place pie dish on large baking sheet and bake in preheated oven for 20 minutes. Turn down the oven temperature to 350ºF and continue baking pie for another 35-40 minutes, or until crust is golden brown and filling is bubbling. (Place pie shield on edge of crust as needed to prevent crust edges from burning).
  • Rest:

      • Allow pie to rest at room temperature for 3-4 hours before slicing. This rest time allows the filling to thicken up before serving.
      • Cover pie and store leftovers in fridge up to 4 days.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!