Go Back Email Link

Strawberry Rhubarb Pie

A sweet and tangy strawberry rhubarb pie perfect for summer.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 350 kcal

Ingredients
  

  • 2 cups sliced strawberries
  • 2 cups diced rhubarb
  • 1 ¼ cups sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 pie crusts store-bought or homemade
  • 1 egg for egg wash
  • 1 tablespoon milk for egg wash

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large bowl, mix the strawberries, rhubarb, sugar, cornstarch, salt, lemon juice, and vanilla extract.
  • Roll out one pie crust and place it in the pie dish.
  • Pour the fruit mixture into the pie crust.
  • Roll out the second pie crust and place it over the filling. Trim any excess dough.
  • Crimp the edges to seal the pie and cut a few slits on top to let steam escape.
  • Beat the egg and milk together to make an egg wash. Brush it over the top crust.
  • Bake the pie for 20 minutes at 400°F (200°C).
  • Reduce the oven temperature to 350°F (175°C) and bake for an additional 40 minutes until the crust is golden brown.
  • Let the pie cool for at least 30 minutes before serving.

Notes

  1. Use fresh or frozen strawberries and rhubarb.
  2. Add a pinch of cinnamon for extra flavor.
  3. Serve with vanilla ice cream or whipped cream.
  4. Store leftovers in the fridge for up to 3 days.
  5. Reheat slices in the microwave for 30 seconds.
Keyword Dessert, pie, rhubarb, strawberry, summer