Description

A timeless dessert, this strawberry rhubarb pie balances sweet strawberries with tart rhubarb in a flaky, golden crust – perfect for spring and summer celebrations.

Ingredients

Units Scale

1 double pie crust (homemade or store-bought)
3 cups chopped fresh rhubarb
2 1/2 cups sliced fresh strawberries
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional, for topping)

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Instructions

Preheat oven to 400°F (200°C). Roll out the bottom pie crust and place it in a 9-inch pie dish.
In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Stir gently until well coated.
Pour the fruit mixture into the prepared crust and spread evenly.
Roll out the top crust and place over the filling. Crimp edges to seal and cut slits or create a lattice pattern to vent.
Brush the top crust with beaten egg and sprinkle with coarse sugar if using.
Place pie on a baking sheet to catch drips and bake for 20 minutes at 400°F.
Reduce oven temperature to 350°F (175°C) and bake for an additional 30–35 minutes, until crust is golden and filling is bubbling.
Let pie cool for at least 2 hours before slicing to allow filling to set.

Notes

Use a pie crust shield or foil on edges if browning too quickly.
Pie can be made a day in advance and stored at room temperature.
Serve with vanilla ice cream or whipped cream for extra indulgence.

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 28g
Sodium: 210mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 3g
Protein: 3g
Cholesterol: 35mg