Go Back
Homemade Strawberry Rhubarb Pie with fresh fruit filling and golden crust

Strawberry Rhubarb Pie

A delightful dessert combining the sweetness of strawberries with the tartness of rhubarb, topped with a flaky crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Fruits
  • 2 cups strawberries, hulled and halved
  • 2 cups rhubarb, chopped
Sweeteners
  • 1 cup granulated sugar
Thickening Agent
  • 2 tablespoons cornstarch
Flavorings
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
Crust
  • 1 pie crust store-bought or homemade
  • 1 additional pie crust for topping
Toppings
  • 1 tablespoon butter, cut into small pieces

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice. Mix until well combined.
  3. Roll out the bottom pie crust and place it in a 9-inch pie dish.
  4. Pour the fruit mixture into the crust and dot with butter.
  5. Roll out the second pie crust and either place it whole on top or cut it into strips for a lattice crust.
  6. Seal the edges of the pie and cut slits in the top crust for steam to escape.
Baking
  1. Bake for 15 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and bake for an additional 35-45 minutes until the filling is bubbly and the crust is golden brown.
  2. Let the pie cool before serving.

Notes

Ensure the fruit is well-drained to avoid a soggy crust. Allow the pie to cool completely for easier slicing and serving. Use a pie shield or aluminum foil to prevent over-browning on the edges. Store leftovers in the refrigerator for up to 3-4 days.