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Idaho Strawberry Rhubarb Pie

Idaho Strawberry Rhubarb Pie
  • Prep: 20 mins
  • Cook: 45-50 mins
  • Serves: 8 - 10 slices
  • Yield: 9" Pie

As Idaho’s berry and rhubarb season intertwine, there’s a perfect harmony in every slice of this homemade pie. Bursting with the sweetness of fresh strawberries and the tartness of locally grown rhubarb, each bite celebrates the flavors of summer in the Gem State. Local strawberries and rhubarb are the stars of this dessert. Don’t forget to top it with ice cream from your favorite Idaho dairy.

Categorized: Desserts


Pie Filling:

  • 3 cups fresh strawberries, hulled and sliced
  • 3 cups fresh rhubarb, diced
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 package (14.1 ounces) refrigerated pie crusts


  • Preheat your oven to 400°F (200°C)

  • In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir gently until fruit is evenly coated.

  • Roll out one pie crust and place it in a 9-inch pie dish. Trim excess dough from the edges.

  • Pour the strawberry rhubarb filling into the crust. Dot the filling with butter pieces.

  • Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal the pie. Cut several slits in the top crust to vent. Optional: Brush the top crust with milk and sprinkle with sugar for a golden finish.

  • Place the pie on a baking sheet to catch any drips. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

  • If the edges of the crust begin to brown too quickly, cover them with foil or a pie shield.

  • Remove from oven and let cool on a wire rack before serving.