Strawberry Rhubarb Pie Recipe

A lattice-topped strawberry rhubarb pie sits on a pink surface with fresh strawberries, and rhubarb.

Sydney

A sweet-tart strawberry rhubarb pie with a golden crust and fresh fruit filling—easy to make with a store-bought crust and perfect for spring or summer.

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Estimate Recipe Cost $9.42

Prep Time 30

Cook Time 50

Chill Time 6

Total Time 7 20

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 391

Ingredients Directions Nutrition Notes

Ingredients

1 package pie crust 1 sheet for the bottom, 1 sheet for the top (or make a homemade crust)
3 ¼ cups rhubarb sliced into 1/2 inch pieces
2 cups fresh strawberries quartered
⅓ cup light brown sugar packed
⅓ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
1 tablespoon orange juice
½ teaspoon vanilla extract
2 tablespoons unsalted butter cut into small pieces
1 large egg lightly beaten with 1 tablespoon milk
Coarse sugar for garnish optional

Step by Step Directions

Prep the crust: Preheat oven to 400°F. Press one crust into a 9-inch pie pan and refrigerate while you make the filling.
1 package pie crust
Mix the filling: In a large bowl, stir together rhubarb, strawberries, both sugars, cornstarch, salt, orange juice, and vanilla. Let sit while the oven heats—this draws out the juices.
3 ¼ cups rhubarb, 2 cups fresh strawberries, ⅓ cup light brown sugar, ⅓ cup granulated sugar, ¼ cup cornstarch, ¼ teaspoon salt, 1 tablespoon orange juice, ½ teaspoon vanilla extract
Add filling to pie: Use a slotted spoon to scoop the fruit (not the juice) into the crust. Dot the top with butter. Optional: sprinkle extra sugar if you like it sweeter.
2 tablespoons unsalted butter
Make the top crust: Cut strips from the second crust and create a lattice pattern, or simply place it on top with steam vents.
Seal and decorate: Crimp the edges and brush with egg wash. Sprinkle with coarse sugar if using.
1 large egg, Coarse sugar for garnish
Bake: Place pie on a rimmed baking sheet. Bake at 400°F for 20 minutes, then reduce to 350°F and bake 30–40 more minutes. Cover the edges if browning too fast.
Cool completely: Let cool on a rack for at least 3 hours. For best results, chill in the fridge another 3–4 hours (or overnight!) before slicing.

Nutrition

Serving: 1sliceCalories: 391kcalCarbohydrates: 53gProtein: 5gFat: 18gTrans Fat: 0.1gCholesterol: 28mgSodium: 249mgFiber: 3gSugar: 20g

Notes

Small Batch version Bakes a 6-inch Pie

Crust

1 single sheet of pie crust (store-bought or homemade), enough for bottom and a simple top (cutouts or partial lattice)

Filling

1⅓ cups rhubarb, sliced (about 6 oz)
¾ cup strawberries, quartered (about 4 oz)
2 tablespoons + 2 teaspoons light brown sugar
2 tablespoons + 2 teaspoons granulated sugar
2 tablespoons cornstarch
Small pinch salt
1¼ teaspoons orange juice
⅛ teaspoon vanilla extract
¾ tablespoon unsalted butter, cut into small pieces

Egg Wash

1 small egg (or half a large egg), beaten with ½ tablespoon milk
Coarse sugar for garnish (optional)

This pie takes a while to bake, allowing the edge crust to brown too quickly. When you see that the edge is just about perfectly golden brown, cover it with pie shields, if you have them, or strips of foil if you don’t.

Because this pie filling is very juicy, you will have some juices bubbling up and over the edge of the pie pan. To protect your oven, place the pie on a rimmed baking sheet while the pie is in the oven

The first piece of this pie is a little tricky to remove. Use a small offset spatula to gently run under the edge of the crust, loosening any areas where it is stuck to the pie pan. It is a good idea to slide the spatula down the inner sloped edge to loosen the crust from the pie pan. Use a pie server to lift the pie slices out of the pie pan for serving. The other pieces will be easier to remove since you have room to loosen the crust from the side. Even if your pieces are not perfect, they will still be delicious!

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