Classic Strawberry Rhubarb Pie Recipe
Bake the ultimate Classic Strawberry Rhubarb Pie Recipe with sweet strawberries, tart rhubarb, and a flaky golden crust. This easy homemade pie is a timeless spring and summer dessert that's perfect for holidays, family gatherings, and special occasions.
Ingredients
- For the Pie Crust
- 2 refrigerated pie crusts or homemade double-crust pie dough
- For the Filling
- 3 cups fresh strawberries hulled and sliced
- 3 cups fresh rhubarb chopped
- 1¼ cups granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- For Egg Wash
- 1 large egg
- 1 tablespoon water
- Optional Topping
- 1 tablespoon coarse sugar
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C). Place a baking sheet on the lower rack to catch any drips.
- Prepare Crust: Roll out one pie crust and fit it into a 9-inch pie plate. Press into the bottom and sides, then trim excess dough.
- Make Filling: In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss until evenly coated and let sit for 10 minutes.
- Fill Pie: Spoon the fruit mixture into the prepared pie crust and spread evenly.
- Add Top Crust: Cover with the second pie crust or create a lattice top. Trim excess dough, seal and crimp the edges, and cut slits in the top crust if using a full crust.
- Brush Crust: Whisk together the egg and water. Brush over the crust and sprinkle with coarse sugar if desired.
- Bake: Bake for 20 minutes at 400°F (200°C). Reduce oven temperature to 375°F (190°C) and bake for an additional 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool & Serve: Let the pie cool for at least 3 hours before slicing to allow the filling to set properly. Serve and enjoy!
Notes
1. Allow the pie to cool completely before slicing so the strawberry rhubarb filling thickens and sets properly.
2. Place a baking sheet under the pie while baking to catch any bubbling fruit juices and keep your oven clean.
3. Serve with a scoop of vanilla ice cream or whipped cream for a classic dessert pairing.