Description
This Fresh Strawberry Rhubarb Pie is the perfect balance of sweet and tart, baked into a flaky, golden crust. With juicy strawberries and tangy rhubarb wrapped in a homemade filling, it’s a classic summer pie that never goes out of style.
Ingredients
Scale
- 2 1/2 cups chopped fresh rhubarb (about 1/2-inch pieces)
- 2 1/2 cups hulled and halved fresh strawberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 package (14 oz) refrigerated pie crusts, or homemade double-crust pie dough
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C).
- Prepare Filling: In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, salt, vanilla, and lemon juice. Stir gently and let sit 10–15 minutes to release juices.
- Assemble Pie: Line a 9-inch pie dish with one crust. Spoon in the filling, then dot with butter pieces.
- Add Top Crust: Top with second crust (whole or lattice). Seal and crimp edges. Cut vents if using a solid crust. Brush with egg wash and sprinkle with coarse sugar if desired.
- Bake: Place pie on a baking sheet. Bake for 20 minutes, then reduce heat to 375°F (190°C) and bake another 35–40 minutes, until crust is golden and filling is bubbling.
- Cool: Allow to cool completely for at least 3–4 hours before slicing for clean cuts.
Notes
For a firmer filling, make the pie a day ahead and let it set overnight. Serve with vanilla ice cream or whipped cream for a classic touch.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
Keywords: strawberry rhubarb pie, summer pie, homemade fruit pie, flaky pie crust