Go Back

Strawberry Rhubarb Pie

A delightful dessert that combines sweet strawberries and tart rhubarb in a flaky crust, perfect for spring and summer gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 pieces
Course: Dessert, Pie
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Fruit Filling
  • 1.5 cups strawberries, hulled and sliced
  • 1.5 cups rhubarb, chopped
  • 1 cup sugar
  • 2 tablespoons cornstarch thickens the filling
  • 0.5 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, cut into small pieces
Crust
  • 1 package pie crusts (or homemade pastry)
  • 1 egg for egg wash, optional

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, mix strawberries, rhubarb, sugar, cornstarch, cinnamon, and lemon juice. Let it sit for 10 minutes.
  3. Roll out one pie crust and place it in a pie dish. Pour the filling into the crust and dot with butter.
  4. Create a lattice top with the second pie crust.
  5. If desired, brush the crust with beaten egg for a shiny finish.
Baking
  1. Bake for 15 minutes in the preheated oven, then reduce the temperature to 350°F (175°C) and bake for another 30-35 minutes, until filling is bubbling and crust is golden.
  2. Allow to cool before serving.

Notes

If using frozen fruit, thaw and drain excess moisture before use. For extra flavor, sprinkle sugar on top of the crust before baking.