This pie is definitely quick and easy because it uses canned strawberry rhubarb pie filling. Anyone who has tried rhubarb is turned off by the thought of it being included in a pie but strawberry rhubarb is one of the most popular pies in many areas of the country. It appears to be most favorite in areas where rhubarb is grown locally. Rhubarb dries out rather quickly and isn’t shipped to many areas of the country.
Rhubarb is not everyone’s favorite fruit. That’s probably because rhubarb is classified as a vegetable. It is not a fruit. Rhubarb has a bold, tart, lemony taste. It’s the kind of sharpness that wakes up your palate. On its own, it is extremely sour, but when paired with sugar or naturally sweet fruits (like strawberries), it transforms into something bright, fragrant, and pretty dang good.
This recipe calls for canned strawberry rhubarb but if you’re looking to make one with fresh rhubarb we should provide the warning most people are shocked to learn. Rhubarb leaves are TOXIC. Never eat the leaves, raw or cooked. Rhubarb leaves contain a high amount of oxalic acid and other compounds that can be harmful if eaten. The stalks have only small, safe amounts, but the leaves contain enough harmful compounds to cause problems if eaten.
Strawberry rhubarb pie made with canned filling delivers that classic sweet‑tart flavor without any of the prep work. The canned mixture already has the perfect balance of bright strawberries and tangy rhubarb, cooked down into a glossy, jam‑like consistency that tastes homemade. When baked into a flaky crust, the filling bubbles up into a vibrant, ruby‑red layer that’s both comforting and refreshing. It gives you all the nostalgic flavor of a traditional strawberry rhubarb pie with none of the chopping, simmering, or guesswork.
It’s also popular because it’s incredibly reliable and convenient. Canned filling ensures consistent texture and sweetness every time, making it ideal for quick desserts, last‑minute gatherings, or beginner bakers. You can dress it up with a lattice crust, crumb topping, or a simple sprinkle of sugar, and it still tastes like a pie made from scratch. That combination of ease, bright flavor, and dependable results is what keeps strawberry rhubarb pie with canned filling a go‑to favorite.
What You’ll Need To Make This Pie
Utensils & Equipment
- Medium mixing bowl
- Spatula or spoon
- Set of measuring spoons
- 9-inch deep dish pie plate
- Wire cooling rack
- Sheet of aluminum foil
Key Ingredients
- Refrigerated pie crusts
- Canned strawberry rhubarb pie filling
- Vanilla extract
- All-purpose flour
Quick & Easy Strawberry Rhubarb Pie Recipe
Utensils & Equipment
- 1 medium bowl
- 1 spatula or spoon
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 sheet of aluminum foil
Ingredients List
- 2 21 ounce cans strawberry rhubarb pie filling
- 2 pie crusts
- 1/2 tsp vanilla
- 1 Tbsp flour
Instructions
Preheat Oven
- Preheat the oven to 425℉
- Place a sheet of aluminum foil on the bottom rack, underneath where you'll be placing the pie.
Prepare The Crust
- The crusts should sit at room temperature for 15-20 minutes as directed on the packaging.
- Place bottom crust in pie plate. Be sure the crust is centered in the plate so the top edge is even around the rim.
Mix It Up
- In medium mixing bowl, add the strawberry rhubarb pie filling, vanilla, and flour.
- Mix well, making sure that the flour is well blended into the filling.
Fill It Up
- Spoon the filling into the bottom crust.
Top It Off
- Add the top crust. Pinch the bottom and top crust together to create a scalloped edge. You can also do a lattice crust if you know how.
- Cut 4 – 6 slits in the top crust to allow the filling to vent while baking.
Bake
- Bake at 425℉ for 35-45 minutes.
- Pie is done when top crust is golden brown and filling starts to bubble.
Cool Down
- Allow to cool on wire cooling rack for at least 2 hours.
