Strawberry Rhubarb Pie

This easy Strawberry Rhubarb Pie is a classic spring and summer dessert with a sweet-tart filling made with fresh strawberries, rhubarb, sugar, and cornstarch, baked in a flaky double crust until bubbling and golden.

Prep Time20

Cook Time35

Total Time55

Servings: servings

Calories: 328kcal

Author: Stephanie Wilson

Ingredients

2 pie crusts ready made or homemade pie crust
1 ½ cups granulated sugar
¼ cup cornstarch
3 cups strawberries chopped
2 ½ cups rhubarb chopped into ¼-inch slices
½ teaspoon salt
½ teaspoon vanilla
2 tablespoons unsalted butter cut into small pieces
1 large egg + 1 teaspoon water for egg wash

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Instructions

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix cornstarch, sugar, and salt. Add strawberries, chopped rhubarb and vanilla. Toss together and let stand while preparing the crust.
Line a 9-inch pie plate with 1 ready-made pie crust. If making a lattice top, see the notes section below.
Pour filling into prepared pie crust. Dot top with butter, and cover with top crust or make a lattice pattern and add to the top of the pie. Seal edges of top and bottom crust with water.
Brush egg wash on the top of the pie and sprinkle 1 tablespoon of granulated sugar over the top. If using a solid top crust, cut 4 vent holes in the pastry.
Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Notes

Flavor: For a less tart pie, use very ripe strawberries and slightly increase the amount of strawberries while reducing the rhubarb. This recipe has been updated to include 3 cups chopped strawberries for a softer, fruitier balance.
Strawberries: If using frozen strawberries or rhubarb, thaw and drain well before adding to the filling.
Cooling: Let the pie cool completely before slicing so the filling has time to set.
Making a Lattice Top: See my tutorial on How to Make a Lattice Pie Crust for easy tips.

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