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Baked Strawberry Rhubarb Pie

Baked Strawberry Rhubarb Pie

By Traeger Kitchen

Our famous 6-in-1 versatility is on display in this baked strawberry rhubarb pie. Slightly sweet, with a touch or tart, this summer staple is bursting with wood-fired flavor.

Prep Time

20 Min

Cook Time

1 Hr




This recipe serves:


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Units of Measurement:
Pie Dough
2 1/2 Cup all-purpose flour
1 Teaspoon Salt
1 Tablespoon Sugar
1 Cup (2 sticks) unsalted butter, cold and cut into cubes
6 Tablespoon ice water
Strawberry Rhubarb Filling
2 Cup rhubarb, diced
3 Cup (1 lb) strawberries, halved
1 Cup sugar, plus more for topping
3 Tablespoon "Minute" Tapioca
3 Tablespoon unsalted butter
1 Whole egg, for egg wash


  • 1

    Make the pie dough. In a large bowl, combine flour, salt, and sugar. With a fork or a pastry cutter, work in half of the butter until it resembles coarse meal. Work the remaining butter into the dough.

  • 2

    Drizzle in a tablespoon of ice water at a time, mixing and tossing between each addition. Stop adding water when it still has a little bit of dry flour in the bottom of the bowl. Do not over mix the dough or it will become hard.

  • 3

    Divide the dough in two, form each into a disk and wrap in plastic wrap. Place in the refrigerator to rest for 30 minutes.

  • 4

    In a large bowl, combine the rhubarb and strawberries. In a separate bowl, mix the sugar and tapioca. Fold the tapioca into the strawberries and rhubarb. Allow to sit for 15 minutes.

  • 5

    When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.

    375 ˚F / 191 ˚C

  • 6

    Using a rolling pin, roll one of the dough disks into a circle large enough for a 10-inch pie dish. Lay dough on the dish and cut the excess around the pan. Prick bottom with a fork.

  • 7

    Lay a piece of parchment paper on top of the pie dough. On top of the parchment paper, place some dry rice or beans to keep the parchment paper down.

  • 8

    Place the pie dish on the grill grates. Close the lid and bake until the crust appears dry and flaky but is still light in color, 10-15 minutes.

    375 ˚F / 191 ˚C


  • 9

    Remove the pie from the grill and discard the parchment paper and rice/beans. Fill the pie with strawberry rhubarb filling. Dot with butter all around top of filling.

  • 10

    Roll out the second pie dough into a large round, and place on top of the filling. Cut off excess dough and pinch sides to close. Using a knife, make a few slits on top.

  • 11

    Brush the top with egg wash (1 egg and a little water mixed together). Sprinkle sugar on top.

  • 12

    Place the pie dish directly on the grill grates. Close the lid and bake until golden brown and cooked through, 45 minutes.

    375 ˚F / 191 ˚C


  • 13

    Remove the pie from the grill and allow to cool before slicing and serving. Enjoy!

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