Strawberry Rhubarb Pie

This strawberry rhubarb pie combines sweet strawberries, tart rhubarb, and a flaky golden crust into a classic homemade dessert perfect for spring and summer baking. Beginner-friendly and easy to prepare, this pie delivers a balanced sweet-tart filling with a crisp buttery crust that tastes wonderful served warm or chilled.

Print Pin

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 1 5

Total Time: 1 35

Servings: slices

Calories: 385kcal

Author: Chloe White

Cost: $9

Equipment

9-inch pie plate
large mixing bowl
Rolling Pin
rimmed baking sheet for catching drips
pastry brush
wire cooling rack

Ingredients

2 1/2 cups sliced fresh strawberries
2 1/2 cups chopped rhubarb, cut into 1/2-inch pieces
1 cup granulated sugar
1/4 cup cornstarch
1 tbsp fresh lemon juice
1 tsp vanilla extract
1/4 tsp fine salt
1 tbsp unsalted butter, cut into small pieces
1 double 9-inch pie crust, homemade or store-bought
1 egg
1 tbsp milk
1 tbsp coarse sugar for topping

Instructions

Preheat the oven to 425°F and place a rimmed baking sheet on the lower oven rack.
In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt.
Toss gently until the fruit looks glossy, then let the mixture rest for 10 minutes.
Roll one pie crust into a 9-inch pie plate.
Spoon the fruit filling into the pie crust and dot the top with butter pieces.
Cover with the second crust or create a lattice top, then crimp the edges and cut vents if needed.
Whisk the egg and milk together, brush over the crust, and sprinkle with coarse sugar if desired.
Bake the pie on the lower rack at 425°F for 20 minutes.
Reduce the oven temperature to 375°F and continue baking for 35 to 45 minutes until the crust is golden and the filling bubbles in the center.
Cool the pie on a wire rack for at least 3 hours before slicing and serving.

Notes

Use ripe but firm strawberries and crisp rhubarb stalks for the best texture. Frozen fruit works well if thawed, drained, and patted dry first. Bake the pie until the filling bubbles visibly in the center to fully activate the cornstarch thickener. Let the pie cool for at least 3 hours before slicing for clean slices.

Nutrition