Servings
Font
Back
4.6 from 1,734 votes

Strawberry Rhubarb Pie

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 30 mins
Servings: 12 servings (9-inch pie)
Course: Dessert
Cuisine: American

Ingredients

  • Single crust pie dough (see note)
Filling:
  • 2 ¾ to 3 to 3 cups diced rhubarb about 1/4-inch thick, about 5-6 medium stalks
  • 2 cups sliced strawberries
  • ⅔ cup granulated sugar
  • 3 tablespoons cornstarch
Streusel Topping:
  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup cold butter, cut into tablespoon-size pieces

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F. Lin a large rimmed baking sheet with foil and set aside.
  2. For the filling, in a large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well; the mixture will start to thicken and become syrupy as it is stirred. Set aside.
  3. Roll out the pie crust to 12 inches and place in a 9-inch pie plate, easing the pie crust into the edges of the pie plate without stretching. Trim, leaving a 1/2-inch border. Tuck the overhanging pie crust underneath so it is even with the edge of the pie plate. Flute the edges.
  4. Scrape the strawberry rhubarb mixture evenly in the pie shell.
  5. For the streusel, combine the flour and brown sugar in a medium bowl. Add the butter and use a pastry blender or two knives to cut it into the flour mixture until crumbly.
  6. Sprinkle the streusel topping evenly over the top of the pie filling.
  7. Place the pie on the prepared baking baking sheet (to catch any drips), and bake for 65 to 75 minutes, until the streusel is golden and the filling has thick (not runny) bubbles popping at the edges. Cover the pie crust edges with a pie crust shield or tent the top with foil to prevent over browning, if needed. It's important to bake the pie fully so it sets properly.
  8. Let the pie cool completely to allow the filling to thicken. Serve with a scoop of vanilla ice cream or sweetened, whipped cream, if desired.

Notes

  • Rhubarb: I've made this pie once or twice with frozen rhubarb - it isn't quite the same as the rhubarb is much softer, but can be used in a pinch (I recommend thawing and draining before using).
  • Pie Crust: I alternate between these three pie crust recipes when making this pie: Sour Cream Pie Crust
  • Perfect Flaky Homemade Pie Crust
  • Best-Ever Pie Crust (in my cookbook)

Nutrition Information

Serving 1slice Calories 205kcal (10%) Carbohydrates 33g (11%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 20mg (7%) Sodium 72mg (3%) Fiber 1g (4%) Sugar 21g (42%)

Nutrition Facts

Serving: 12servings (9-inch pie)

Amount Per Serving

Calories

% Daily Value*

Serving 1slice
Calories 205kcal 10%
Carbohydrates 33g 11%
Protein 2g 4%
Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 72mg 3%
Fiber 1g 4%
Sugar 21g 42%

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