Description
Strawberry Rhubarb Pie
Sweet, tangy, and wrapped in buttery flakiness—a classic spring-to-summer dessert.
This pie balances the tartness of rhubarb with the sweetness of strawberries, all encased in a golden, flaky crust. Perfect for family gatherings, picnics, or any day that needs a little celebration.
Ingredients
For the Filling
-
3 cups fresh strawberries, hulled and halved (or quartered if large)
-
2½ cups fresh rhubarb, chopped into ½-inch pieces
-
1 cup granulated sugar (adjust if fruits are very sweet)
-
¼ cup cornstarch
-
1 tbsp fresh lemon juice
-
½ tsp pure vanilla extract
-
Pinch of salt
For the Crust & Assembly
-
1 double pie crust (homemade or store-bought, all-butter recommended)
-
1 large egg, beaten with 1 tsp water (for egg wash)
-
1 tbsp coarse sugar (optional, for topping)
Instructions
-
Preheat & prep:
Preheat oven to 400°F (200°C) with a rack in the lower third. Have a 9-inch pie dish ready. -
Macerate the fruit:
In a large bowl, gently toss strawberries and rhubarb with sugar, cornstarch, lemon juice, vanilla, and salt. Let sit 10–15 minutes until juices start forming. -
Roll & line bottom crust:
Roll out one dough disk into a 12-inch circle. Gently place it in the pie dish, letting edges overhang. Chill while rolling the top crust. -
Add filling:
Pour fruit mixture (with all juices) into the bottom crust. -
Top crust:
-
Full crust: Place second disk on top, trim edges to ½ inch, crimp edges, and cut 4–5 slits for steam.
-
Lattice: Cut dough into strips and weave over filling. Crimp edges.
-
-
Egg wash & sugar:
Brush top crust with egg wash and sprinkle coarse sugar. -
Bake:
Place pie on a rimmed baking sheet. Bake at 400°F for 20 minutes. Reduce to 350°F (175°C) and bake 30–35 more minutes until golden and bubbly. Tent edges with foil if browning too quickly. -
Cool completely:
Transfer to a wire rack. Let cool 3–4 hours for the filling to set.
Notes
-
Use glass or ceramic pie dishes for a crisp bottom crust.
-
Let fruit juices macerate; it helps the filling set.
-
Adjust sugar to taste depending on fruit sweetness.
-
Slice with a sharp knife for clean cuts.