Strawberry Rhubarb Pie

This homemade strawberry rhubarb pie has a flaky, buttery pie crust and a strawberry rhubarb filling that's both sweet and tart! Top with vanilla ice cream for the perfect summer dessert!

Course Dessert

Cuisine American, Southern

Prep Time 40

Cook Time 1

Chilling Time 30

Total Time 2 10

Servings slices

Calories 236kcal

Author Kyleigh Sage

Equipment

Ingredients

Strawberry Rhubarb Pie

1 homemade pie crust
3 cups strawberries 1 inch pieces
3 cups rhubarb 1 inch pieces
¾ cup granulated sugar
¼ teaspoon kosher salt
1 teaspoon vanilla bean paste
1 tablespoon unsalted butter
2 teaspoons lemon juice
¼ cup cornstarch
1 cinnamon stick optional

Top With

1 egg beaten for egg wash
sparkling sugar

US Customary - Metric

Instructions

Wash and hull the strawberries and cut into 1 inch pieces. Discard any rhubarb leaves, then wash and trim the ends. Cut the rhubarb stalks into 1 inch pieces.
In a large pot over medium heat, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla bean paste, butter, salt, and the cinnamon stick.
Cook, stirring frequently, until the strawberries and rhubarb begin to break down and the filling starts to simmer and thicken, about 10 minutes.
Remove from the heat and allow to cool completely to room temperature before filling the pie crust.
Prepare your favorite homemade pie dough and place in the fridge to chill while you make the filling. You can also make it a day or two before and let it chill until it's time to bake the pie!
Lightly flour your counter-top and roll out half of the pie dough to ¼ inch thick and about 2 inches wider than your pie pan. Roll the pie crust into the pie pan and cut away any excess crust.
Then roll out the top crust and cut into 2 inch wide strips (or keep it in one piece, you do you).
Pour the cooled strawberry rhubarb filling into the bottom crust and top with the strips in a lattice pattern. Cut and crimp the edges as desired.
Let the pie chill in the fridge for about 20 minutes before baking. While the pie is chilling, preheat the oven to 425°F.
Before baking, lightly brush the top of the crust with egg wash and sprinkle with sugar if desired.
Bake at 425°F for 20 minutes. Then reduce the heat to 375°F for 30-40 minutes or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to get too brown, cover with aluminum foil for the remainder of baking.
For best results, let the pie cool completely before serving to let the filling fully set.
Serve the fresh strawberry rhubarb pie with vanilla ice cream or homemade whipped cream and enjoy!

Notes

I like to use half strawberries and half rhubarb for this filling so that it's equally sweet and tart! However, if you prefer a sweeter filling, you can substitute more strawberries instead. You just want to use about 6 cups of total fruit!

You can make both the pie crust dough and filling ahead of time and store in the fridge for up to 3 days before assembling the pie!

Store pie covered in the fridge for up to 3 days.

Note: Most standard pie pans are about 1 inch deep. So if you're using a deep dish pie pan (1 ½ to 2 inches deep) this recipe will not yield enough filling to completely fill your pan and you may want to increase it.

Nutrition