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Strawberry Rhubarb Pie

A classic dessert that beautifully balances the sweet and tart flavors of strawberries and rhubarb, making it a treasured summer treat.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 3 cups sliced fresh rhubarb, divided Opt for farmers market finds or organic for the best flavor.
  • 3 cups quartered fresh strawberries, divided Select ripe strawberries for sweetness.
  • 1 cup granulated sugar Adjust based on sweetness preference.
  • 1/4 cup cornstarch Can substitute with all-purpose flour or tapioca starch.
  • 1 recipe homemade pie crust or 2 unbaked store-bought pie crusts Use quality crust for best results.
  • 3 tablespoons unsalted butter, cold, diced Ensure butter is cold for flaky crust.
  • 1 large egg, room temperature, beaten For egg wash to create a golden crust.
  • 1 tablespoon turbinado sugar, optional For sprinkling on top crust.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a medium saucepan over medium heat, add 1 cup of sliced rhubarb and 1 cup of quartered strawberries. Cook for about 5 minutes until softened, then remove from heat and let cool slightly.
  3. Once cooled, add the remaining uncooked rhubarb and strawberries, granulated sugar, and cornstarch. Mix until well combined.
  4. Roll out one pie crust into a 12-inch circle and place it in a 9-inch pie pan. Pour the berry mixture into the crust and dollop diced cold butter on top.
  5. Roll out the second pie crust into a 12-inch circle, cover the filling, and seal the edges by crimping.
  6. Brush the top crust with the beaten egg and sprinkle with turbinado sugar if desired. Cut slits into the crust for venting.
Baking
  1. Bake in the preheated oven for 60-65 minutes, or until the filling is bubbling and the crust is golden brown.
  2. Let the pie cool completely at room temperature before slicing for best results.

Notes

Serve with vanilla ice cream or whipped cream for an extra treat. For storage, keep covered for 3-4 days or refrigerate for up to a week.