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–+ servings
Slice of homemade strawberry rhubarb pie with lattice crust and juicy filling
Molly

Strawberry Rhubarb Pie

A classic sweet-tart pie made with fresh strawberries and rhubarb baked in a buttery flaky crust.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 double pie crust for a 9-inch pie
  • 3 cups rhubarb chopped
  • 2½ cups strawberries sliced
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • 1 tbsp lemon juice
  • ½ teaspoon cinnamon
  • 1 tbsp butter
  • 1 egg (for egg wash)
  • 1 tbsp coarse sugar (optional)
The filling typically combines chopped rhubarb and strawberries with sugar and thickener to balance rhubarb’s tartness and create a jam-like texture.

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Place one pie crust into a 9-inch pie dish.
  3. Mix strawberries, rhubarb, sugar, cornstarch, lemon juice, and cinnamon.
  4. Pour filling into crust.
  5. Dot with butter.
  6. Add lattice or top crust.
  7. Brush with egg wash and sprinkle sugar.
  8. Bake 45–55 minutes until crust is golden and filling is bubbling.
  9. Cool before slicing.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 55gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 240mgPotassium: 220mgFiber: 3gSugar: 32gVitamin A: 350IUVitamin C: 24mgCalcium: 60mgIron: 1.6mg

Notes

Use fresh rhubarb when possible for the best flavor.
Allow the pie to cool completely so the filling can set before slicing.
Serve warm with ice cream for the best experience.

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