Star Studded Strawberry Rhubarb Pie

Spring is the season for rhubarb. The plants send out their rosy shoots in backyards everywhere, then strawberries, their BFF, begin to flood the market (at sale prices even).  The rest is history.  While most years I combine the two in a crisp, this year I decided to try a strawberry rhubarb pie. 

Star Studded Strawberry Rhubarb Pie

Star Studded Strawberry Rhubarb Pie

The inspiration for this came from the blog La Table de Nana, which featured a (seriously gorgeous) pie topped with stars—perfect for the upcoming Memorial Day holiday. Hers had a filling of strawberries and apples but when I went out to visit my CSA and came back with rhubarb, I decided to change up the filling. 

Strawberry Rhubarb Pie, served

Strawberry Rhubarb Pie, served

This pie is thickened with tapioca, something I have long been a fan of for berry pies. I discovered it right after graduating from college, mixing sweetened frozen raspberries with tapioca, and baking in a ready made crust. A perfect treat for a 23 year old in a first apartment. 

Strawberry Rhubarb Pie out of oven

Strawberry Rhubarb Pie out of oven

Although more from scratch, this strawberry rhubarb pie wasn’t a whole lot harder. I used a package of prepared crusts (the kind formed into rounds, rolled up and frozen) to streamline preparation and the only challenge was the edging.  My mother always made the zig-zag-y pinched crust edges, but I realized those don’t work if you have longer fingernails, so the edge of my pie is unabashedly plain. Future research project!  apply-stars-to-pie


The star top was made from the about half of the second crust, with cutouts done with a cookie cutter and positioned by my youngest (who I think is an even better hand model than my husband). The pie was then brushed with egg wash and topped with sugar crystals. There were extra stars that she dusted with cinnamon and sugar and baked. “We can’t waste them, Mom,” she counseled. 

Pie crust "cookies" from lefftovers

Pie crust “cookies” from lefftovers

The pie was a big success (as were the pie crust “cookies”) at our house. I am a serious lover of fruit pies, but it’s a sentiment not always shared by the family. This pie was clearly an exception—my oldest had two pieces for breakfast and one as an afternoon snack!

Happy Memorial Day!

Star Studded Strawberry Rhubarb Pie
Serves 8
All dressed up with stars, this Strawberry Rhubarb Pie is perfect for Memorial Day or 4th of July, or an star-worthy occasion.
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304 calories
45 g
23 g
13 g
4 g
3 g
165 g
195 g
22 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 304
Calories from Fat 113
% Daily Value *
Total Fat 13g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 23mg
Sodium 195mg
Total Carbohydrates 45g
Dietary Fiber 3g
Sugars 22g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 1/2 pie crusts
  2. 16 oz strawberries, sliced (3 1/2 cups)
  3. 12 oz rhubarb, chopped (2 1/2 cups)
  4. 3/4 cup sugar
  5. 1/4 cup granulated tapioca (e.g. minute tapioca)
  6. 1 Tablespoon lemon juice
  7. optional egg wash made from an egg yolk beaten with 1 teaspoon water & crystal sugar for decorating
  1. Preheat oven to 400°F. In a large bowl, combine the rhubarb, strawberries, sugar, tapioca, and lemon juice. Let sit for 10 minutes.
  2. Line the bottom of a pie dish with one round of pie crust. Fill pie crust with strawberry rhubarb mixture.
  3. Using about half of the second pie crust, cut stars using a small star cookie cutter. Place the stars decoratively over the top of the filling, leaving some openings for steam to escape. Using a pastry brush, brush a thin layer of egg wash over the top of the pie and sprinkle with sugar crystals.
  4. Place pie on a baking sheet in the middle rack of a 400°F oven. Bake for 20 minutes at 400°F, then reduce heat to 350°F, and bake an additional 40-50 minutes longer.. The pie is done when the crust is golden and the filling is thick and bubbly. Remove from oven and cool.
  5. This can be served warm or cold, but will be firmer (less runny) if allowed to cool before serving.
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6 thoughts on “Star Studded Strawberry Rhubarb Pie

  1. Juliana

    Oh Inger, this strawberry and rhubarb pie is so pretty, I love the stars…beautiful and yes, perfect for Memorial day celebration!
    Have a great week 🙂

  2. grace

    i feel like i’ve seen lots of rhubarb and strawberry pies, but this one is unique and special–those stars are delightful!!

  3. Thao @ In Good Flavor

    I haven’t had a strawberry rhubarb in so long. My mom used to make it when we were kids. She still makes her pies, but I don’t get to enjoy them as she lives way across the country. This pie looks so good. I’m sitting here yearning for a piece.

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