Print

Strawberry Rhubarb Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Strawberry Rhubarb Pie is a sweet-tart dessert with a flaky, golden crust and a jammy filling of strawberries and rhubarb. It’s a nostalgic, summery treat perfect for any gathering or special occasion.

Ingredients

  • 2 cups fresh rhubarb, chopped
  • 2 cups fresh strawberries, hulled and sliced
  • 3/4 to 1 cup granulated sugar (adjust to taste)
  • 1/4 cup cornstarch or tapioca starch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt
  • Pie dough for a double crust (store-bought or homemade)
  • 1 egg, beaten (for egg wash)
  • Optional: 1 tbsp butter, cut into small pieces
  • Optional: coarse sugar for sprinkling on top

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Roll out one pie crust and fit it into a 9-inch pie dish. Keep the second crust chilled for the top.
  3. In a large bowl, mix rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla, and salt. Let sit for 10–15 minutes.
  4. Pour the filling into the prepared crust. Dot with butter if using.
  5. Roll out the second crust and place over the filling as a full crust or lattice. Crimp edges and cut slits if using a full crust.
  6. Brush the top with beaten egg and sprinkle with coarse sugar if desired.
  7. Bake at 400°F for 20 minutes. Reduce heat to 350°F (175°C) and bake for another 30–35 minutes until the crust is golden and the filling is bubbly.
  8. Let the pie cool completely before slicing to allow the filling to set.

Notes

  • Use frozen fruit if fresh is unavailable—just thaw and drain well first.
  • Bake on a lower oven rack or preheated baking sheet to help prevent a soggy crust.
  • A crumble topping is a great alternative to the top crust.
  • Enhance flavor with a pinch of cinnamon or nutmeg.
  • Serve with whipped cream, vanilla ice cream, or Greek yogurt.

Nutrition

Find it online: https://cookedbymaya.com/strawberry-rhubarb-pie/