Rhubarb, Raspberry, and Strawberry Pie


For Those Who Enjoy Making Pies

Here is a recipe to make with an older family member or friend who enjoys making pies. The recipe is only for the pie and not the pie crust as many people already have a favorite pie crust recipe, or if you are like me you might cheat once in a while and buy pre-made crusts at the store.

The Benefits of Pie-Making

Making pie crusts however, is a great activity to do with an older person. It provides opportunities for remembering (how to make a crust), reminiscing (about past baking), and exercise for hands and arms (while mixing and rolling out the dough. Making pies is also a sensory experience (smelling the aromas of food, looking at the colorful fruit, touching the ingredients, listening for oven timers and reminiscing, and finally tasting the warm pie). So many benefits!

I grow rhubarb, strawberries, and raspberries in my garden, but I don’t generally get enough strawberries or raspberries to make a pie. I rely on fresh fruit from the grocery store or I will often buy frozen fruit when the fresh fruit isn’t available.

Rhubarb, Raspberry, and Strawberry Pie Recipe

Ingredients needed:

  • 2 cups rhubarb cut into ½ inch pieces
  • 1 cup raspberries
  • 1 cup sliced strawberries
  • 3/4 cup to 1 cup of sugar (depends on how sweet you like your pie)
  • 1 Tablespoon lemon juice
  • 2 Tablespoons dry tapioca
  • 1 Tablespoon butter
  • 2 pie crusts for bottom and top


  1. Mix the rhubarb, raspberries, and strawberries in a mixing bowl, preferably one with a lid. Add the sugar, lemon juice and dry tapioca to the fruit and mix well. Cover, the fruit mixture and let it marinade in the refrigerator all day or overnight. Stir the mixture occasionally.
  2. Make your pie crust and place bottom pastry in a 9 inch pie plate.
  3. Add the fruit mixture. Dot the top of the pie with butter.
  4. Add the top crust. Seal the edge and flute. Cut 4 slits in pie for steam to escape. Sprinkle a teaspoon of sugar over the top of pie.
  5. Bake in a 375° oven for 50 minutes. Cover edge of pie with a pie crust cover or foil for the first 30 minutes so edges do not burn or cook too fast. Remove for the last 20 minutes. Cook until pie is golden. Oven times may vary.
  6. Enjoy with a loved one! Great alone or with vanilla ice cream on top.

Comments are closed.