Go Back

Strawberry Rhubarb Pie

Strawberry rhubarb pie with a golden lattice crust and thick, bubbling filling. Juicy sliced strawberries and tender rhubarb are tossed with cornstarch so the pie sets up cleanly after a 2-hour cool.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
cooling 2 hours
Total Time 3 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Fruit filling
  • 2 cup fresh strawberries
  • 2 cup rhubarb
  • 1 cup granulated sugar
  • 0.25 cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
Pie assembly
  • 2 prepared pie crusts
  • 2 tbsp unsalted butter cubed
  • 1 egg for egg wash
  • 1 tbsp turbinado sugar

Equipment

  • 1 sheet pan
  • 1 pie dish

Method
 

Prepare and mix filling
  1. Preheat oven to 425°F, positioning a rack in the middle of the oven so the pie bakes evenly.
  2. In a mixing bowl, combine sliced strawberries, sliced rhubarb (½ inch thick), granulated sugar, cornstarch, lemon juice, and vanilla extract until the fruit is evenly coated.
Assemble the pie
  1. Line a 9-inch pie dish with the bottom prepared pie crust, leaving overhang for a neat edge.
  2. Add the filling to the crust, then dot the top with cubed unsalted butter.
  3. Lay the top crust over the filling as a lattice or with slits so steam can escape during baking.
  4. Brush the top crust with egg wash and sprinkle turbinado sugar over the surface for a sparkling finish.
Bake
  1. Bake at 425°F for 20 minutes with a visual cue of an actively bubbling filling around the edges.
  2. Reduce oven to 375°F and bake 35–40 more minutes until the crust is golden and the filling is bubbling steadily.
Cool and slice
  1. Cool the pie at least 2 hours before slicing so the cornstarch-thickened filling sets into thick, jewel-bright pools.

Notes

For less sogginess, freeze the fruit mix for 30 minutes before assembling, then bake on a sheet pan to catch drips. Store covered in the refrigerator up to 4 days; for best texture, rewarm slices briefly in a 300°F oven. Freezing is not recommended because the lattice and fruit texture can soften. If you want a lower-sugar option, try reducing sugar slightly and using an allulose-based sweetener that measures 1:1.