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A slice of strawberry rhubarb pie on a white plate with a fork, in front of the whole pie and a red-striped cloth.
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Strawberry Rhubarb Pie

The best strawberry rhubarb pie starts with simple ingredients and the perfect balance of sweet berries and tart rhubarb.
Prep Time20 minutes
Bake Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 364kcal
Author: Laura

Ingredients

  • 1 tbsp all purpose flour for dusting the pie pan
  • 2 pie crusts for a double crust pie
  • 3 cups rhubarb chopped
  • 2 cups strawberries quartered
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tbsp butter cut into small pieces
  • 1 large egg for egg wash
  • Granulated sugar optional for sprinkling

Instructions

  • Preheat the oven to 425°F
  • Sprinkle the bottom of a 9-inch pie pan with flour
  • Fit one pie crust into the pan
    Unbaked pie crust for strawberry rhubarb pie evenly pressed into a round dish on a wooden surface, with a slightly fluted edge and a few specks of flour scattered around.
  • Trim the edges about 1/2 inch beyond the rim
  • Fold the overhanging crust under itself to create a thick edge
  • Refrigerate while preparing the filling
  • In a large bowl stir together the rhubarb, and strawberries
    Chopped strawberries and rhubarb pieces in a bowl with a wooden spoon—perfect for starting your homemade strawberry rhubarb pie.
  • Mix the sugar and cornstarch together, and then stir them into the rhubarb and strawberries
    Chopped rhubarb and strawberries in a glass bowl are topped with white sugar and flour, being stirred with a wooden spoon—the perfect filling for a classic strawberry rhubarb pie.
  • Remove the chilled pie crust from the refrigerator
  • Spoon the filling into the pie crust, if there is any extra sugar cornstarch mix left just sprinkle it over the top of the rhubarb
    Unbaked pie crust filled with chopped strawberries and rhubarb, topped with a sprinkle of sugar—perfect for making a classic strawberry rhubarb pie.
  • Dot the filling with the butter
    Unbaked strawberry rhubarb pie crust filled with chopped fruit, then topped with sugar and cubes of butter for a classic, tangy-sweet treat.
  • Place the second pie crust over the filling
    Unbaked strawberry rhubarb pie with crimped edges and four slits cut in the top crust, on a wooden surface.
  • Trim the top crust about 1/4 inch beyond the edge of the pie pan
  • Brush a little water around the edge to seal the top and bottom crusts together
  • Crimp the edges as desired, I use my thumb and forefinger to pinch the crusts together
  • Cut several steam vents in the top crust
  • If the pie dough has become warm, chill the pie for 10 minutes
  • Whisk the egg with a splash of water and brush over the top crust
    A pink silicone pastry brush applies an egg wash to a strawberry rhubarb pie crust with slits cut in the dough.
  • OPTIONAL Sprinkle with sugar, if using
  • Place the prepared pie on a lined baking sheet to catch any juicy dribbles
  • Bake at 425°F for 15 minutes
  • Reduce the oven temperature to 375°F and bake for another 40-50 minutes, or until the crust is deeply golden and you can see the filling is bubbling through the vents
    Golden brown strawberry rhubarb pie with four vents cut into the top crust, arranged in a cross pattern, resting on a light-colored surface.
  • Cool completely on a wire rack before slicing for the cleanest slices
    A baked strawberry rhubarb pie with a golden crust and four slits in the center sits on a white surface between two red and white striped cloth napkins. A metal pie server is beside it.
  • Serve at room temperature or slightly warm
    A slice of strawberry rhubarb pie on a white plate with a fork, with the remaining pie and a red-striped napkin in the background.

Video

Notes

  • Cooling completely helps the filling set for cleaner slices.
  • If serving warm, expect the filling to be softer and a little runny.
  • A scoop of vanilla ice cream is a perfect pairing with warm strawberry rhubarb pie.

Nutrition

Serving: 1 Serving | Calories: 364kcal | Carbohydrates: 55g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 208mg | Potassium: 239mg | Fiber: 3g | Sugar: 27g | Vitamin A: 173IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 2mg