Strawberry Rhubarb Pie recipe

Strawberry Rhubarb Pie

This Strawberry Rhubarb Pie is a classic dessert that combines sweet and tart flavors. The filling is made with fresh strawberries and rhubarb, which gives it a delicious and tangy taste. This dessert is perfect for any occasion and will leave your taste buds wanting more.


  • Calories: 335
  • Protein: 4g
  • Fat: 16g
  • Carbohydrates: 47g
  • Fiber: 2.6g


  • 2 cups sliced strawberries
  • 2 cups diced rhubarb
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 double pie crust recipe (for a 9-inch pie)
  • 1 egg beaten with 1 teaspoon water, for egg wash
  • 2 tablespoons unsalted butter, cut into small pieces


  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, mix together the sliced strawberries, diced rhubarb, sugar, cornstarch, salt, cinnamon, and vanilla extract. Let the mixture sit for 15 minutes to macerate.
  3. Roll out one pie crust and place it in a 9-inch pie dish. Trim the edges of the crust with a knife or scissors.
  4. Pour the filling into the pie crust and scatter the pieces of butter on top of the filling.
  5. Roll out the second pie crust and cut it into thin strips. Create a lattice pattern on top of the filling with the strips.
  6. Brush the egg wash over the lattice crust and around the edges of the pie.
  7. Bake the pie for 45-55 minutes, until the crust is golden brown and the filling is bubbling. Cover the edges of the pie with foil if they start to brown too quickly.
  8. Let the pie cool completely before slicing and serving.

Additional Notes:

This pie can be made up to a day in advance and kept in the refrigerator until ready to serve. It pairs well with a scoop of vanilla ice cream or whipped cream.

Cooking Time:

45-55 minutes



Preparation Time:

30 minutes





Leave a Reply

Your email address will not be published. Required fields are marked *