Ingredients
Equipment
Method
Prepare and preheat
- Preheat oven to 400°F. Line a 9-inch pie plate with the bottom crust.
Macerrate the fruit
- Combine rhubarb, strawberries, sugar, cornstarch, and salt in a bowl and let sit for 10 minutes. The mixture should look slightly juicy as the cornstarch starts to thicken.
Fill and top the pie
- Pour the fruit mixture into the pie crust and dot with butter. Distribute the fruit evenly so the filling bakes consistently.
Seal and egg-wash
- Top with the second crust (whole or lattice), then trim and crimp the edges. Brush the crust with beaten egg wash for a glossy finish.
Season and vent
- Sprinkle with sugar and cut vents if using a solid top crust. You should see vent openings so steam can escape during baking.
Bake
- Bake for 20 minutes at 400°F, until the crust begins to set and turn lightly golden. Look for early bubbling at the edges of the filling.
Finish baking to bubbly
- Reduce heat to 350°F and bake for 30-35 minutes more until the crust is golden and filling is bubbling. The surface should show active bubbling through the lattice or vents.
Cool before slicing
- Cool the pie completely for at least 3 hours before slicing. The filling should be thick enough to hold jewel-toned shape when cut.
Notes
For the best sliceable filling, cool fully at room temperature (at least 3 hours) so the cornstarch sets and thickens. Store covered in the refrigerator up to 4 days; reheat slices at 325°F for 10-15 minutes. Freezing: yes—freeze baked pie slices airtight up to 2 months and thaw overnight in the fridge. Dietary swap: substitute a gluten-free 1:1 pie crust if you need it gluten-free (baking time may run slightly longer).