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Strawberry Rhubarb Pie

Look no further than this strawberry rhubarb recipe for the perfect summer pie. Sweet, tart, and addictive, you won’t believe how easy it is to make!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 10 servings
Calories: 256 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 double pie crust
  • 2½ cups strawberries washed, hulled, and cut into pieces 16oz
  • 3 cups rhubarb sliced into pieces a bit less than ½ an inch, stalks, no leaves.
  • ¾ cup sugar plus more to taste
  • ¼ cup cornstarch
  • 1 tablespoon butter room temperature cut into small pieces
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • egg yolk to brush on the pie crust
  • Coarse sugar for sprinkling on top optional

Instructions

    Cup of Yum
  1. Preheat oven to 425F. Wash, hull, and cut your strawberries into small pieces, then place them in a large bowl. Wash the rhubarb and cut into pieces a bit less than ½ an inch, then transfer to the bowl of strawberries.
  2. Sprinkle the sugar, cornstarch, vanilla extract, and salt over the mixture, then mix to combine and set aside.
  3. Roll your first piece of chilled pie dough out on a lightly floured surface into a 12 inch round. Keep the dough moving and re-flour as needed.
  4. Transfer dough into your pie dish and push from the outside so it conforms to your pie dish.
  5. Roll the second piece of pie dough out and cut it into roughly one inch thick strips.
  6. Give your filling one last toss then spoon into the pie dish. Excess liquid at the bottom of the bowl is not needed and can be discarded. Smooth the top into an even layer then dot with butter. In a small bowl mix the egg yolk with two teaspoons of water, milk, or cream. Brush the edge of the pie crust then arrange the strips in a lattice on top. Brush the lattice with the egg wash and sprinkle with coarse or granulated sugar if desired.
  7. Bake at 425F for 20 minutes then reduce oven temp to 375F and bake an additional 35-40 minutes. Tent the pie around the 40 minute mark. Allow pie to cool before cutting. Serve with vanilla ice cream.

Notes

  • Freeze extra rhubarb. If you have an abundance of rhubarb while it’s in season, freeze any extras to use later on! I suggest going ahead and cutting the rhubarb before freezing it so that you can use it straight from the freezer without any additional prep.
  • Use a glass or metal pie dish. While I often use ceramic baking dishes, if you’re worried about potentially having a soggy bottom, use a glass or metal dish for this recipe. Metal conducts heat very well, and clear glass allows you to peak at the bottom to see if the crust has browned nicely.
  • How much strawberry and rhubarb to use: I find that 3 cups of rhubarb and 2.5 cups of strawberries yield the best strawberry rhubarb pie. It’s sweet, a little tart, and not runny at all. You can change the ratios based on flavor preferences, but remember that using more strawberries will yield more liquid, so increase your pie thickener by 1 teaspoon for every additional ½ cup of strawberries used.
  • Add different flavors to the filling. While the filling is superb as is, I sometimes like to change it up and add a little depth with lemon zest for brightness (or a small splash of orange juice or lemon juice), or spices like ginger, cardamom, or cinnamon for warmth.
  • Get creative with the top crust. If you don’t feel like weaving a lattice top, you can instead have a completely covered top with 4 vents sliced into it to allow steam to escape. Or create pie crust cutouts with cookie cutters of different shapes and place them on top of the filling. Alternatively, leave out the top crust completely and sprinkle the top of the pie with a crisp streusel (crumble topping). Check out my apple crumble pie recipe for instructions on how to make it.
  • Let the pie cool before slicing. I know waiting is the hardest part of this recipe, but letting the pie cool to room temperature is an excellent way to ensure the filling is nice and firm before you dig in. It needs the cooling time to thicken up.
  • Serving idea: While mind-blowingly delicious by itself, a big scoop of vanilla ice cream or dollop of sweetened whipped cream is a welcome addition with straw

Nutrition Information

Calories 256kcal (13%) Carbohydrates 39g (13%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 3mg (1%) Sodium 209mg (9%) Potassium 195mg (6%) Fiber 2g (8%) Sugar 17g (34%) Vitamin A 77IU (2%) Vitamin C 24mg (27%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 256

% Daily Value*

Calories 256kcal 13%
Carbohydrates 39g 13%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 3mg 1%
Sodium 209mg 9%
Potassium 195mg 4%
Fiber 2g 8%
Sugar 17g 34%
Vitamin A 77IU 2%
Vitamin C 24mg 27%
Calcium 44mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.