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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Classic strawberry rhubarb pie with sweet strawberries, tart rhubarb, and buttery flaky crust. Perfect spring dessert.
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Prep Time 25 minutes
Cook Time 1 hour

Ingredients
  

  • 3 cups fresh strawberries sliced
  • 2 cups rhubarb chopped
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 pie crusts homemade or store-bought
  • 1 egg for egg wash
  • 1 tablespoon sugar for topping

Instructions
 

  • Preheat oven to 400°F. Roll out one pie crust and place it into a 9-inch pie dish. In a large bowl combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt. Mix gently until fruit is coated. Pour filling into the pie crust. Roll out second crust and create a lattice or full top crust. Seal edges and crimp. Brush with egg wash and sprinkle sugar over the top. Bake for 20 minutes at 400°F, then reduce heat to 350°F and bake for another 35–40 minutes until crust is golden and filling bubbles. Cool at least 2 hours before slicing.

Notes

Allow pie to cool completely to set the filling. Use fresh rhubarb for best texture. Store covered at room temperature up to 2 days or refrigerate up to 5 days.