Go Back

Strawberry Rhubarb Pie

A delightful dessert that combines sweet strawberries with tart rhubarb in a flaky, homemade crust, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Traditional
Calories: 225
Ingredients Method Notes

Ingredients
  

Filling
  • 3 cups sliced fresh rhubarb (1/4-inch pieces), divided Choose vibrant, firm stalks; avoid wilted ones.
  • 3 cups quartered fresh strawberries, divided Sweet, ripe strawberries are key to delicious flavor!
  • 1 cup granulated sugar Adjust according to taste, but this is a classic ratio for balancing tartness.
  • 1/4 cup cornstarch Ensures a perfectly thick filling.
  • 1 recipe homemade pie crust or 2 unbaked store-bought pie crusts Use brands without additives if purchasing.
  • 3 tablespoons unsalted butter, cold, diced Adds richness to your filling; don’t skimp here!
  • 1 large egg, room temperature, beaten Gives crust a lovely golden finish.
  • 1 tablespoon turbinado sugar, optional A final sprinkle for added crunch and sweetness.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium saucepan over medium heat, combine 1 cup of sliced rhubarb and 1 cup of strawberries. Cook until the rhubarb softens and the strawberries break down, about 5 minutes.
  3. Remove from heat and let cool slightly. Stir in the remaining 2 cups of rhubarb, 2 cups of strawberries, 1 cup of sugar, and 1/4 cup of cornstarch until well combined.
  4. Roll out one of your pie crusts into a 9-inch pie pan, ensuring an even thickness.
  5. Pour the berry filling into the crust and sprinkle with 3 tablespoons of diced cold butter.
  6. Roll out the second crust and place over the filling. Seal the edges by crimping with your fingers or a fork. Brush the top with the beaten egg and sprinkle with turbinado sugar. Cut slits in the top crust to vent.
  7. Bake for 60–65 minutes, or until the top is golden brown and the filling is bubbly. Cover edges with foil to prevent over-browning if necessary.
  8. Let the pie cool before slicing to allow the filling to set.

Notes

To avoid a soggy bottom, ensure you pour the filling into the crust while it’s slightly cooled. Chill your crust for about 15 minutes to prevent shrinking.