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Strawberry Rhubarb Pie

This homemade strawberry rhubarb pie beautifully balances sweet strawberries and tart rhubarb in a flaky, buttery crust, evoking cherished family memories.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 3 cups sliced fresh rhubarb, divided Look for vibrant red stalks for the sweetest flavor.
  • 3 cups quartered fresh strawberries, divided Choose ripe, juicy strawberries for maximum flavor.
  • 1 cup granulated sugar Adjust based on your taste and the sweetness of the fruits.
  • 1/4 cup cornstarch Thickens the filling.
  • 1 recipe homemade pie crust or 2 unbaked store-bought pie crusts Homemade is best, but store-bought can save time.
  • 3 tablespoons unsalted butter, cold, diced Using cold butter is key for a flaky crust.
  • 1 large egg, beaten For brushing on crust.
  • 1 tablespoon turbinado sugar (optional) Adds crunch and sparkle.

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. In a medium saucepan over medium heat, combine 1 cup of rhubarb and 1 cup of strawberries. Cook until the rhubarb is soft, about 5 minutes.
  3. Remove from heat, let cool slightly, then mix in the remaining rhubarb, strawberries, sugar, and cornstarch.
  4. Roll out one pie crust to fit a 9-inch pie pan and pour the berry mixture into the crust.
  5. Add the diced butter on top, roll out a second pie crust, cover the filled pie, seal edges, brush with beaten egg, and sprinkle turbinado sugar.
  6. Cut slits into the crust for venting.
Baking
  1. Bake the pie 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 before serving.

Notes

Serve with vanilla ice cream or whipped cream. Store at room temperature for 2 days or refrigerated for up to a week. You can also freeze it for up to 3 months.