{"id":81942,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/winning-rhubarb-strawberry-pie\/"},"modified":"2024-05-17T14:44:53","modified_gmt":"2024-05-17T19:44:53","slug":"winning-rhubarb-strawberry-pie","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/winning-rhubarb-strawberry-pie\/","title":{"rendered":"Strawberry-Rhubarb Pie"},"content":{"rendered":"<p>Those few weeks when the growing seasons of rhubarb and strawberry overlap are as good as gold. Rhubarb\u2019s tart, sour notes are balanced brilliantly with strawberry\u2019s sweetness, giving us so many different <a href=\"https:\/\/www.tasteofhome.com\/collection\/strawberry-rhubarb-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/strawberry-rhubarb-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">strawberry-rhubarb recipes<\/a> to cherish. However, not one is quite as iconic as the fabulous strawberry-rhubarb pie, and we like to think that we make the best.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1947092\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Strawberry-Rhubarb-Pie-FT23_177326_ST_1107_2.jpg?fit=700%2C1024\" alt=\"Strawberry Rhubarb Pie\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Our strawberry-rhubarb pie only uses ingredients that enhance the show-stopping flavors of this summer duo. No fillers and no extra frills! Each slice features a double crust of a flaky pie crust that\u2019s filled with gooey, sweet-tart strawberry-rhubarb filling. Really, the only way to make this pie better is by topping it with a scoop of vanilla ice cream. Otherwise, it&#8217;s pure perfection.<\/p>\n<h2>Strawberry-Rhubarb Pie Ingredients<\/h2>\n<ul>\n<li><strong>Ice water:<\/strong> Ice water moistens the pie dough but keeps the dough cold so the crust bakes into a flaky dream.<\/li>\n<li><strong>White vinegar:<\/strong> White vinegar makes the pie dough a bit more tender. Swap with cider vinegar if that\u2019s all you have.<\/li>\n<li><strong>Lard:<\/strong> Using lard instead of butter will result in some of the flakiest pastries you\u2019ve ever had!<\/li>\n<li><strong>Tapioca:<\/strong> Quick-cooking tapioca thickens the filling so the pie slices aren\u2019t a runny mess\u2014and so the filling doesn\u2019t leave you with a soggy pie crust bottom.<\/li>\n<li><strong>Rhubarb:<\/strong> Only peel your rhubarb before baking if there are large, coarse, stringy bits. If using frozen rhubarb, measure the rhubarb while still frozen, then thaw completely. Drain the rhubarb in a colander, but do not press liquid out.<\/li>\n<li><strong>Strawberries:<\/strong> Our three <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-clean-strawberries\/\" data-name=\"www.tasteofhome.com\/article\/how-to-clean-strawberries\/\" data-module=\"content engagement\" data-position=\"embedded links\">strawberry-cleaning methods<\/a> will help you say buh-bye to dirt, bugs and debris on your berries.<\/li>\n<li><strong>Coarse sugar:<\/strong> Top your pie with coarse sugar like <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-turbinado-sugar\/\" data-name=\"www.tasteofhome.com\/article\/what-is-turbinado-sugar\/\" data-module=\"content engagement\" data-position=\"embedded links\">turbinado sugar<\/a> for extra sweetness and a subtle crunch.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Create the pie dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1947082\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Strawberry-Rhubarb-Pie-THVS23_177326_MR_10_31_23_StrawberryRhubarbPie_1.jpg?fit=700%2C1024\" alt=\"In a small bowl mix egg, ice water and vinegar\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, whisk together the egg, 4 tablespoons of ice water and the vinegar until well blended.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1947083\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Strawberry-Rhubarb-Pie-THVS23_177326_MR_10_31_23_StrawberryRhubarbPie_2.jpg?fit=700%2C1024\" alt=\"Whisk flour and salt in large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, whisk together the flour and salt. Cut the lard into the flour mixture until crumbly. Gradually add the egg mixture to the flour mixture while tossing with a fork until the dough holds together when pressed. If the mixture is too dry, slowly add additional ice water, one teaspoon at a time, just until the dough comes together.<\/p>\n<h3>Step 2: Chill<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1947084\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Strawberry-Rhubarb-Pie-THVS23_177326_MR_10_31_23_StrawberryRhubarbPie_3.jpg?fit=700%2C1024\" alt=\"Wrap and refrigerate disk shaped dough overnight\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Divide the dough in half. Shape each half into a disk. Wrap and refrigerate the disks for one hour or overnight.<\/p>\n<h3>Step 3: Make the filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1947085\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Strawberry-Rhubarb-Pie-THVS23_177326_MR_10_31_23_StrawberryRhubarbPie_4.jpg?fit=700%2C1024\" alt=\"Make the filling\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 400\u00b0F. In a large bowl, stir together the sugar and tapioca. Add the rhubarb and strawberries, and toss to coat evenly. Let the mixture stand for 15 minutes.<\/p>\n<h3>Step 4: Roll out the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1947086\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Strawberry-Rhubarb-Pie-THVS23_177326_MR_10_31_23_StrawberryRhubarbPie_5.jpg?fit=700%2C1024\" alt=\"Roll the dough\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>On a lightly floured surface, roll one dough disk into an 1\/8-inch-thick circle. Transfer the crust to a 9-inch pie plate. Trim the crust so it\u2019s even with the rim.<\/p>\n<h3>Step 5: Assemble the pie<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1947089 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Strawberry-Rhubarb-Pie-THVS23_177326_MR_10_31_23_StrawberryRhubarbPie_6_gif_1.gif?fit=700%2C1024\" alt=\"Assemble the pie\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Add the filling to the pie crust. Dot the top of the filling with the butter.<\/p>\n<p>Roll the remaining dough disk into an 1\/8-inch-thick circle, and place it over the filling. Trim the pie crust, seal it with the edge of the bottom pie crust, and flute the edge.<\/p>\n<p>Cut slits in the top of the crust. Brush the top with the milk, and sprinkle with coarse sugar.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> If you want to get fancy with your fluting, learn <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-decorative-pie-crusts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-decorative-pie-crusts\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to make decorative pie crusts<\/a>.<\/p>\n<h3>Step 6: Bake the pie<\/h3>\n<p>Place the pie on a baking sheet to catch any drips, and bake for 20 minutes. Reduce the oven setting to 350\u00b0. Continue baking until the crust is golden brown and the filling is bubbly, 45 to 55 minutes. Cool the pie completely on a wire rack.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Add a <a href=\"https:\/\/www.tasteofhome.com\/article\/pie-crust-shield\/\" data-name=\"www.tasteofhome.com\/article\/pie-crust-shield\/\" data-module=\"content engagement\" data-position=\"embedded links\">pie crust shield<\/a> to the top of your pie if the crust is browning too quickly.<\/p>\n<h2><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1947090\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Strawberry-Rhubarb-Pie-THVS23_177326_MR_10_31_23_StrawberryRhubarbPie_10.jpg?fit=700%2C1024\" alt=\"Bake the pie\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/h2>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Use a crumb topping:<\/strong> A crumb topping, like the one in our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/winning-rhubarb-strawberry-pie\/\" data-name=\"www.tasteofhome.com\/recipes\/winning-rhubarb-strawberry-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\">strawberry-rhubarb crumb pie<\/a>, adds a lovely texture and sugary taste to a pie. Make a simple one by whisking together 3\/4 cup all-purpose flour, 1\/2 cup packed brown sugar and 1\/2 cup quick-cooking or old-fashioned oats. Cut in 1\/2 cup cold, cubed butter until everything is crumbly. Sprinkle the mixture over the strawberry-rhubarb filling, and bake according to the instructions.<\/li>\n<li><strong>Decorate with a lattice design:<\/strong> A classic\u00a0<a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-make-a-lattice-pie\/\" data-name=\"www.tasteofhome.com\/collection\/how-to-make-a-lattice-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\">lattice crust<\/a> is particularly appealing with the bright-red filling peeking through. One caveat: If you opt for a lattice crust or other decorative crust, that leaves multiple large gaps on the top of your pie. As a result, you won\u2019t need as much thickener in the filling, since more moisture will evaporate during baking.<\/li>\n<li><strong>Make \u2018em mini:<\/strong> Use a muffin tin to bake mini strawberry-rhubarb pies. Cut the pie dough into rounds big enough to fit into muffin tin compartments (no need to grease the tin), and press them in. Fill with the strawberry-rhubarb filling, top with cutout pie dough crusts, and add slits to the crust to let steam escape. Bake until the crust is golden brown and the filling is bubbling. The mini pies will take less time to bake than a whole pie, so start checking around the 20-minute mark.<\/li>\n<\/ul>\n<h2>How to Store Strawberry-Rhubarb Pie<\/h2>\n<p>Cool the pie completely to room temperature, then cover the pie in storage wrap. For the best-tasting strawberry-rhubarb pie, store it at room temperature for up to two days. You could also store this strawberry-rhubarb pie for up to five days in the refrigerator, but refrigeration can make the flavor fade. If you do opt for the refrigerator, let the pie come to room temperature before eating.<\/p>\n<h2>Can you freeze strawberry-rhubarb pie?<\/h2>\n<p>Yes, you can freeze strawberry-rhubarb pie. Fruit pies can be wrapped tightly and then frozen (best frozen whole, not cut into slices) for up to two months. If you only have slices left, allow them to cool completely to room temperature, then place them in an airtight container, and freeze for up to two months.<\/p>\n<h2>Strawberry-Rhubarb Pie Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1947091\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Strawberry-Rhubarb-Pie-FT23_177326_ST_1107_3.jpg?fit=700%2C1024\" alt=\"Strawberry Rhubarb Pie sliced and served in plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>We consulted with <a href=\"https:\/\/www.tasteofhome.com\/author\/hwheaton\/\" data-name=\"www.tasteofhome.com\/author\/hwheaton\/\" data-module=\"content engagement\" data-position=\"embedded links\">Hazel Wheaton<\/a>, <em>Taste Recipes<\/em> book editor, and <a href=\"https:\/\/www.tasteofhome.com\/author\/maggie-knoebel\/\" data-name=\"www.tasteofhome.com\/author\/maggie-knoebel\/\" data-module=\"content engagement\" data-position=\"embedded links\">Maggie Knoebel<\/a>, <em>Taste Recipes<\/em> culinary assistant, to answer your most frequently asked questions about strawberry-rhubarb pie.<\/p>\n<h3>Where can you buy rhubarb?<\/h3>\n<p>You can buy rhubarb seasonally (early spring through midsummer) at farmers markets and in the produce section of grocery stores. Many people grow rhubarb at home, too. It\u2019s a tough, durable plant that can thrive in any part of the yard. We put together a know-all guide on <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-rhubarb-plus-how-to-cook-it\/\" data-name=\"www.tasteofhome.com\/article\/what-is-rhubarb-plus-how-to-cook-it\/\" data-module=\"content engagement\" data-position=\"embedded links\">what rhubarb is and how to cook it<\/a>\u2014including why it\u2019s technically a vegetable but legally a fruit!<\/p>\n<h3>Should you thaw frozen rhubarb before making pie?<\/h3>\n<p>Yes, you should thaw frozen rhubarb before using it in your pie. Frozen fruits release extra moisture that can create a soggy bottom.<\/p>\n<h3>Can you use frozen strawberries?<\/h3>\n<p>Yes, you can use frozen strawberries, but be sure to thaw them before using to reduce excess moisture. Extra moisture can lead to a filling that&#8217;s too runny.<\/p>\n<h3>Why does strawberry-rhubarb pie sometimes turn out runny?<\/h3>\n<p>Your pie may be runny if there\u2019s too much liquid. There should be some liquid, but too much may mean the fruit wasn\u2019t defrosted enough, or there wasn\u2019t enough tapioca added.<\/p>\n<h3>How do you keep a bottom pie crust from getting soggy?<\/h3>\n<p>There are several tricks you can try for\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/preventing-soggy-pie-crusts\/\" data-name=\"www.tasteofhome.com\/article\/preventing-soggy-pie-crusts\/\" data-module=\"content engagement\" data-position=\"embedded links\">preventing soggy pie crusts<\/a>.\u00a0Choose a glass or metal pie plate with a dull finish. If you&#8217;re making a double-crust fruit pie, cut slits in the top crust to allow steam to get out. Finally, bake your pie in the lower third of the oven to allow the bottom crust to become crisp.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Strawberry-rhubarb pie is the best way to celebrate the coveted summer season of fresh strawberries and rhubarb.<\/p>\n","protected":false},"author":7955,"featured_media":1930711,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,307119,304528,304287,304288,305487,304430,304515,304433,307104,303966,304408,304368,303887,306848,304438,304542,304268,304450,304455,304553,306387,303991,306336,304558,324623,307224,304388,306399,307141,304398,304150,303883],"categories-v2":[308500,310461,309438,310169,308893,308300,308988,308481,259620,310796,308830,308880,308833,310155,308495,308813,308745,308478,309603,308844,339239,259483,308857,308860,308908,312294,308515,312199,308910,309177,310270,310304,308752,339227,310187,312328,308797,309434,308476],"coauthors":[342012],"recommended_recipes":[{"post_title":"How to Host a Stress-Free Backyard Barbecue","post_link":"\/article\/how-to-host-backyard-barbecue\/","post_image":"\/wp-content\/uploads\/2025\/05\/Backyard-Barbecue_GettyImages-2103931463_MLedit.jpg"},{"post_title":"Rhubarb Strawberry Cobbler","post_link":"\/recipes\/rhubarb-strawberry-cobbler\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Strawberry-Cobbler_EXPS_FT24_22394_ST_0227_2.jpg"},{"post_title":"Raspberry-Rhubarb Slab Pie","post_link":"\/recipes\/raspberry-rhubarb-slab-pie\/","post_image":"\/wp-content\/uploads\/2025\/04\/Raspberry-Rhubarb-Slab-Pie_EXPS_FT25_149426_AC_0422_1.jpg"},{"post_title":"Chocolate Raspberry Pie","post_link":"\/recipes\/chocolate-raspberry-pie\/","post_image":"\/wp-content\/uploads\/2025\/05\/Chocolate-Raspberry-Pie_EXPS_FT25_8671_EC_0501_10.jpg"},{"post_title":"Strawberry Cream Cheese Pie","post_link":"\/recipes\/strawberry-cream-cheese-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Strawberry-Cream-Cheese-Pie_EXPS_TOHVP23_20324_MF_11_09_StrawberryCreamCheesePie_1_RMS.jpg"},{"post_title":"Strawberry-Rhubarb Cream 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Crumble Pie","post_link":"\/recipes\/strawberry-crumble-pie\/","post_image":"\/wp-content\/uploads\/2025\/02\/Strawberry-Crumble-Pie_EXPS_FT25_226162_EC_0213_1.jpg"},{"post_title":"Sour Cream Rhubarb Pie","post_link":"\/recipes\/sour-cream-rhubarb-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sour-Cream-Rhubarb-Pie_EXPS_CWAM17_19935_D12_13_7b.jpg"},{"post_title":"Cream Cheese Rhubarb Pie","post_link":"\/recipes\/cream-cheese-rhubarb-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2576_PWA59541C226A.jpg"},{"post_title":"Rhubarb Custard Pie","post_link":"\/recipes\/rhubarb-custard-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Custard-Pie_EXPS_FT22_4136_F_0512_1.jpg"},{"post_title":"Best Rhubarb Pie","post_link":"\/recipes\/best-rhubarb-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8174_RM2365C49B.jpg"},{"post_title":"Rhubarb Strawberry Coffee Cake","post_link":"\/recipes\/rhubarb-strawberry-coffee-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14020_C10155C51D.jpg"},{"post_title":"Strawberry-Rhubarb Ice Cream","post_link":"\/recipes\/strawberry-rhubarb-ice-cream\/","post_image":"\/wp-content\/uploads\/2017\/09\/Strawberry-Rhubarb-Ice-Cream_exps31908_TH1443684B12_10_2b_RMS.jpg"},{"post_title":"Strawberry Rhubarb Tart","post_link":"\/recipes\/strawberry-rhubarb-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15083_CW1115457D38.jpg"},{"post_title":"Pineapple Rhubarb Pie","post_link":"\/recipes\/pineapple-rhubarb-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22761_TH10523D12A.jpg"},{"post_title":"Strawberry Pineapple Pie","post_link":"\/recipes\/strawberry-pineapple-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40239_CX1440421D51D.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Winning-Rhubarb-Strawberry-Pie_EXPS_FT23_177326_ST_1107_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/winning-rhubarb-strawberry-pie\/","name":"Strawberry-Rhubarb Pie","datePublished":"2018-01-01","dateModified":"2024-05-17","prepTime":"PT50M","cookTime":"PT01H05M","totalTime":"PT01H55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Winning-Rhubarb-Strawberry-Pie_EXPS_FT23_177326_ST_1107_1.jpg","height":1200,"width":1200},"recipeCategory":["Brunch","Desserts"],"description":"Strawberry-rhubarb pie is the best way to celebrate the coveted summer season of fresh strawberries and rhubarb.","recipeIngredient":["1 large egg","4 to 5 tablespoons ice water, divided","3\/4 teaspoon white vinegar","2-1\/4 cups all-purpose flour","3\/4 teaspoon salt","3\/4 cup cold lard","FILLING:","1-1\/4 cups sugar","6 tablespoons quick-cooking tapioca","3 cups sliced fresh or frozen rhubarb, thawed","3 cups halved fresh strawberries","3 tablespoons butter","1 tablespoon 2% milk","Coarse sugar"],"recipeInstructions":[{"@type":"HowToStep","name":"Create the pie dough","text":"In a small bowl, whisk together the egg, 4 tablespoons of ice water and the vinegar until well blended. In a large bowl, whisk together the flour and salt. Cut the lard into the flour mixture until crumbly. Gradually add the egg mixture to the flour mixture while tossing with a fork until the dough holds together when pressed. If the mixture is too dry, slowly add additional ice water, one teaspoon at a time, just until the dough comes together.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Strawberry-Rhubarb-Pie-THVS23_177326_MR_10_31_23_StrawberryRhubarbPie_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Chill","text":"Divide the dough in half. Shape each half into a disk. Wrap and refrigerate the disks for one hour or overnight.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Strawberry-Rhubarb-Pie-THVS23_177326_MR_10_31_23_StrawberryRhubarbPie_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the filling","text":"Preheat the oven to 400\u00b0F. In a large bowl, stir together the sugar and tapioca. Add the rhubarb and strawberries, and toss to coat evenly. Let the mixture stand for 15 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Strawberry-Rhubarb-Pie-THVS23_177326_MR_10_31_23_StrawberryRhubarbPie_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Roll out the dough","text":"On a lightly floured surface, roll one dough disk into an 1\/8-inch-thick circle. Transfer the crust to a 9-inch pie plate. Trim the crust so it\u2019s even with the rim.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Strawberry-Rhubarb-Pie-THVS23_177326_MR_10_31_23_StrawberryRhubarbPie_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the pie","text":"Add the filling to the pie crust. Dot the top of the filling with the butter. Roll the remaining dough disk into an 1\/8-inch-thick circle, and place it over the filling. Trim the pie crust, seal it with the edge of the bottom pie crust, and flute the edge. Cut slits in the top of the crust. Brush the top with the milk, and sprinkle with coarse sugar. Editor\u2019s Tip: If you want to get fancy with your fluting, learn how to make decorative pie crusts.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Strawberry-Rhubarb-Pie-THVS23_177326_MR_10_31_23_StrawberryRhubarbPie_6_gif_1.gif?fit=700,1024"},{"@type":"HowToStep","name":"Bake the pie","text":"Place the pie on a baking sheet to catch any drips, and bake for 20 minutes. Reduce the oven setting to 350\u00b0. Continue baking until the crust is golden brown and the filling is bubbly, 45 to 55 minutes. Cool the pie completely on a wire rack. Editor\u2019s Tip: Add a pie crust shield to the top of your pie if the crust is browning too quickly."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 531 calories","fatContent":"25g fat (11g saturated fat)","cholesterolContent":"53mg cholesterol","sodiumContent":"269mg sodium","carbohydrateContent":"73g carbohydrate (35g sugars","fiberContent":"3g fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":9,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Winning Rhubarb-Strawberry Pie","description":"Check out this video for how to make Winning Rhubarb-Strawberry Pie.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/H5H5e58f\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M3S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/H5H5e58f-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"drywallgal"},"reviewBody":"<p>I can see why this pie won top honors.  When my husband first saw the pie cooling on the counter he claimed it was the best looking pie he has ever seen.  My previous strawberry rhubarb pies tended to be runny and\/or mushy.  This was beautiful.  I have never made a pie crust using egg, but have seen it done so on cooking shows.  I'm sold.  My usual pie crust (no egg) turns out good, but this recipe is a new and yummy experience.  I must admit I forgot to cut the vent holes in the top, but it still turned out wonderfully.  Can't wait to make it again, and even try the crust recipe on other pies.  What a winner!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Heather993"},"reviewBody":"<p>This recipe was fantastic! The recipe was well-written, and the flavor of the pie was amazing. I followed the recommendation of using thinly sliced rhubarb, and it worked so well!  My husband said it was better than the Marie Callender's version.  It is definitely a keeper for us!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"crochet_by_deb"},"reviewBody":"Great pie!  One question though.  I want to make this throughout the year.  Can I use 3 cups frozen strawberries?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JulieGrow"},"reviewBody":"Turned out great despite my errors. I missed the part about letting your fruit mixture sit for a good 15 minutes before putting it on the pie shell.  I baked mine in a glass dish and even though the top crust looked good the bottom didn't get done, the dreaded soggy bottom. I stuck it back in the oven on the bottom rack and baked it an additional 20 min at 425. Beautiful and delicious. Lots of compliments.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cydon111"},"reviewBody":"This pie is amazing. From the buttery crust to the amazing filling. Sure is a keeper!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"amehart"},"reviewBody":"Outstanding pie! My daughter requested a Strawberry-Rhubarb Pie for her birthday and I am so happy to have found this recipe - we all flipped over it!! Mad it exactly as written and it was perfect, not too runny and so delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-06-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KookieB"},"reviewBody":"To die for! Excellent recipe. My absolute favorite pie.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-08-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"katfritz"},"reviewBody":"Excellent pie recipe...  Best ever","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-06-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Robin Lockerby","givenName":"Robin","familyName":"Lockerby"},"reviewBody":"Best pie ever.  Everyone loved it and fought over the last piece!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Winning Rhubarb-Strawberry Pie","description":"Check out this video for how to make Winning Rhubarb-Strawberry Pie.","url":"http:\/\/content.jwplatform.com\/videos\/H5H5e58f-Uot7Fvi8.mp4","duration":"3m22s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/837ljg77bf74n7h8fxsx7n4lo575b45h.jpg","advertising":"","jw_id":"H5H5e58f","jw_url":"http:\/\/content.jwplatform.com\/videos\/H5H5e58f-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/H5H5e58f\/poster.jpg?width=720","jw_publish_date":"2022-05-11T00:00:00"},"rms_legacy_id":"177326","romance_copy_dek":"Strawberry-rhubarb pie is the best way to celebrate the coveted summer season of fresh strawberries and rhubarb.","enhanced_recipe_title":"Best Strawberry-Rhubarb Pie","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg","IngredientText":"1 large egg"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 to 5 tablespoons ice water, divided","IngredientText":"4 to 5 tablespoons ice water, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon white vinegar","IngredientText":"3\/4 teaspoon white vinegar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/4 cups all-purpose flour","IngredientText":"2-1\/4 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon salt","IngredientText":"3\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup cold lard","IngredientText":"3\/4 cup cold lard"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FILLING:<\/b>","IngredientText":"<b class='sIngredient'>FILLING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/4 cups sugar","IngredientText":"1-1\/4 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 tablespoons quick-cooking tapioca","IngredientText":"6 tablespoons quick-cooking tapioca"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups sliced fresh or frozen rhubarb, thawed","IngredientText":"3 cups sliced fresh or frozen rhubarb, thawed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups halved fresh strawberries","IngredientText":"3 cups halved fresh strawberries"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons butter","IngredientText":"3 tablespoons butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon 2% milk","IngredientText":"1 tablespoon 2% milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Coarse sugar","IngredientText":"Coarse sugar"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Winning-Rhubarb-Strawberry-Pie_EXPS_FT23_177326_ST_1107_1.jpg","RecipeId":177326,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Strawberry Rhubarb Pie Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"45213\" ol-id=\"T073WA6\"]","RecipeAttachmentFileName":"Winning-Rhubarb-Strawberry-Pie_EXPS_FT23_177326_ST_1107_1.jpg","ContributorId":null,"Firstname":"Marianne","Lastname":"Carlson","City":"Jefferson","StateDescription":"Iowa","IsCommunityCook":false,"TimeCallout":"Prep: 50 min. + chilling Bake: 65 min. + cooling","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"Strawberry Rhubarb Pie","SubmittedTitle":"Rhubarb-Strawberry Pie","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT23_177326_ST_1107_3.jpg","PreparationTimeInMinutes":50,"CookTimeInMinutes":65,"TotalTimeInMinutes":115,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Winning Rhubarb-Strawberry Pie","OriginalSourceProject":"Winning Rhubarb-Strawberry Pie","ContestPlacement":"","Trailer":"<h2>Rhubarb-Strawberry Pie Tips<\/h2> \r\n\r\n<h3>Do you thaw frozen rhubarb before making pie?<\/h3> \r\nYes, you should thaw frozen rhubarb if using it in your pie. Frozen fruits release extra moisture that can create a soggy bottom.  \r\n\r\n<h3>Can I use frozen strawberries?<\/h3> \r\nYou can use frozen strawberries, but be sure to thaw them before using to decrease excess moisture.  \r\n\r\n<h3>Why is my strawberry rhubarb pie runny?<\/h3> \r\nYour pie may be runny if there\u2019s too much liquid. There should be some liquid, but too much may mean your fruit wasn\u2019t defrosted enough, or there wasn\u2019t enough tapioca added.  \r\n\r\n<h3>How do you keep a bottom pie crust from getting soggy?<\/h3> \r\nThere are several tricks you can try to prevent soggy crusts: 1.) Choose a glass pie plate or metal pie plate with a dull finish. 2.) For double-crust fruit pies, cut slits in the top crust to allow steam to get out. 3.) Bake your pie in the lower third of the oven to allow the bottom crust to become crisp. Learn more about <a href=\"https:\/\/www.tasteofhome.com\/article\/preventing-soggy-pie-crusts\/\">preventing soggy pie crusts<\/a>. \r\n\r\n<i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/maggie-knoebel\/\">Maggie Knoebel<\/a>, Taste Recipes Culinary Assistant<\/i>","Metadescription":"Strawberry rhubarb pie is a classic summer dessert that's vibrant, sweet and a little tart. Serve slices with a scoop of vanilla ice cream. ","DigitalHeadnotes":"While growing up on a farm, I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin red rhubarb stalks for the filling. These two little secrets helped this strawberry rhubarb pie recipe win top honors at the 2013 Iowa State Fair. \u2014Marianne Carlson, Jefferson, Iowa","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Strawberry Rhubarb Pie","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, 1 teaspoon at a time, just until dough comes together.","SequenceNo":1},{"Direction":"   Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.","SequenceNo":2},{"Direction":"   Preheat oven to 400\u00b0. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes.","SequenceNo":3},{"Direction":"   On a lightly floured surface, roll half the dough to a 1\/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim.","SequenceNo":4},{"Direction":"   Add filling; dot with butter. Roll remaining dough to a 1\/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over top crust; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes.","SequenceNo":5},{"Direction":"   Reduce oven setting to 350\u00b0. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.","SequenceNo":6}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[{"Name":"Cooking Style","ID":0},{"Name":"Baking Recipes","ID":111650},{"Name":"Pie Baking","ID":111710}],"Course":[{"Name":"Course","ID":0},{"Name":"Desserts","ID":94274},{"Name":"Fruit Pie Recipes","ID":96190},{"Name":"Homemade Pie Crust","ID":98018},{"Name":"Pie Crust Recipes","ID":96218},{"Name":"Pie Crust Recipes with Butter","ID":98022},{"Name":"Pie Recipes","ID":94710},{"Name":"Strawberry Pie","ID":96234}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Comfort Food Desserts","ID":89560},{"Name":"Comfort Food Recipes","ID":89540},{"Name":"Cuisine","ID":0}],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Easter Desserts","ID":104266},{"Name":"Easter Recipes","ID":104254},{"Name":"Father's Day Desserts","ID":104290},{"Name":"Father's Day Recipes","ID":104282},{"Name":"July 4th Desserts","ID":104370},{"Name":"July 4th Recipes","ID":104362},{"Name":"Labor Day Desserts","ID":104394},{"Name":"Labor Day Recipes","ID":104386},{"Name":"Memorial Day Desserts","ID":104438},{"Name":"Memorial Day Recipes","ID":104430}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Milk","ID":102025},{"Name":"Rhubarb Pie","ID":101449},{"Name":"Rhubarb Recipes","ID":101357},{"Name":"Strawberry Pie","ID":101305},{"Name":"Strawberry Recipes","ID":101345},{"Name":"Strawberry Rhubarb","ID":101361},{"Name":"Strawberry Rhubarb Pie","ID":101453}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"Country Woman Desserts","ID":107321},{"Name":"Country Woman Recipes","ID":107253},{"Name":"View All Country Woman Recipes","ID":107353}],"WinningRecipes":[],"Tags":[{"Name":"Dishes & Beverages","ID":305487},{"Name":"Pie Crust Recipes","ID":306387},{"Name":"Pies","ID":306336},{"Name":"Shotening Pie Crusts","ID":306399},{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Pie Pan","ID":303991},{"Name":"Holidays & Events","ID":304368},{"Name":"Easter","ID":304430},{"Name":"Father's Day","ID":304433},{"Name":"Holidays","ID":304408},{"Name":"July 4th","ID":304438},{"Name":"Labor Day","ID":304442},{"Name":"Memorial Day","ID":304450},{"Name":"Ingredients","ID":306848},{"Name":"Berries","ID":307119},{"Name":"Fruits","ID":307104},{"Name":"Rhubarb","ID":307224},{"Name":"Strawberries","ID":307141},{"Name":"Meal Types","ID":304268},{"Name":"Desserts","ID":304288},{"Name":"Techniques","ID":304150},{"Name":"Baking Breads & Desserts","ID":304158},{"Name":"Chilling","ID":304173},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 piece: 531 calories, 25g fat (11g saturated fat), 53mg cholesterol, 269mg sodium, 73g carbohydrate (35g sugars, 3g fiber), 5g protein.","NoOfRatings":9,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Winning-Rhubarb-Strawberry-Pie_EXPS_FT23_177326_ST_1107_1.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Winning-Rhubarb-Strawberry-Pie_EXPS_FT23_177326_ST_1107_1.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[{"CookingTipType":"Editor's Note","CookingTipTitle":"Rhubarb","CookingTipText":"If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out."}],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Rhubarb-Strawberry Pie Tips","TipText":"<h3>Where can you buy rhubarb?<\/h3>Rhubarb is seasonal\u2014you\u2019ll find it from early spring through mid-summer at farmers markets, and in the produce section of grocery stores. Many people grow rhubarb at home, too. It\u2019s a tough, durable plant that can thrive in any part of the yard, not just carefully tended gardens. Learn more about <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-rhubarb-plus-how-to-cook-it\/\">rhubarb<\/a>\u2014including why it\u2019s technically a vegetable, but legally a fruit!<h3>Should you thaw frozen rhubarb before making pie?<\/h3>Yes, you should thaw frozen rhubarb if using it in your pie. Frozen fruits release extra moisture that can create a soggy bottom. <h3>Can you use frozen strawberries?<\/h3>You can use frozen strawberries, but be sure to thaw them before using to decrease excess moisture. Extra moisture can lead to a filling that's too runny. <br><h3>Can you make a decorative pie crust for strawberry rhubarb pie?<\/h3>This strawberry rhubarb pie lends itself to a decorative top crust for one simple reason: color! A classic <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-make-a-lattice-pie\/\">lattice crust<\/a> is particularly appealing with the bright red filling peeking through. One caveat\u2014if you opt for a lattice crust or other decorative crust, that leaves multiple large gaps on the top of your pie. As a result, you won\u2019t need as much thickener in the filling, since more moisture will evaporate during baking. Want other crust options? Try our recipe for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/strawberry-rhubarb-crumb-pie\/\">strawberry rhubarb pie with a crumb crust<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/strawberry-and-rhubarb-pie\/\">strawberry and rhubarb pie<\/a> with a single crust and an open top.<div><h3>Why does strawberry rhubarb pie sometimes turn out runny?<\/h3>Your pie may be runny if there\u2019s too much liquid. There should be some liquid, but too much may mean the fruit wasn\u2019t defrosted enough, or there wasn\u2019t enough tapioca added.<h3>How do you keep a bottom pie crust from getting soggy?<\/h3>There are several tricks you can try for<span style=\"font-size: 1rem;\"> <\/span><a href=\"https:\/\/www.tasteofhome.com\/article\/preventing-soggy-pie-crusts\/\">preventing soggy pie crusts<\/a><span style=\"font-size: 1rem;\">. <\/span><span style=\"font-size: 1rem;\">First, choose a glass or metal pie plate with a dull finish. If you're making a double-crust fruit pie, cut slits in the top crust to allow steam to get out. Finally, bake your pie in the lower third of the oven to allow the bottom crust to become crisp. <\/span><\/div><div><h3>How should you store strawberry rhubarb pie?<\/h3>Like most fruit pies, this strawberry rhubarb pie will keep up to 5 days in the refrigerator, but refrigeration can make the flavor fade. For best results, store at room temperature, loosely covered, and eat within a couple of days. If you do opt for the refrigerator, let the pie come to room temperature before eating. Fruit pies can be wrapped tightly and then frozen (best frozen whole, not cut into slices) for up to 2 months. If you liked this pie, we've got plenty more <a href=\"https:\/\/www.tasteofhome.com\/collection\/strawberry-rhubarb-recipes\/\">strawberry rhubarb recipes<\/a>!<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/hwheaton\/\">Hazel Wheaton<\/a>, Taste Recipes Book Editor<\/i>, and <i><a href=\"https:\/\/www.tasteofhome.com\/author\/maggie-knoebel\/\">Maggie Knoebel<\/a>, Taste Recipes Associate Recipe Editor\/Tester<\/i><\/div>"}]},"breadcrumb":[{"term_id":312199,"name":"Pies","slug":"pies","term_group":0,"term_taxonomy_id":312134,"taxonomy":"categories-v2","description":"Looking for pie recipes? 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