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Strawberry Rhubarb Pie

Strawberry rhubarb pie with a golden double-crust lattice and a jewel-toned fruit filling that bubbles through decorative vents. A classic baked fruit pie with a thickened cornstarch filling and a crisp, flaky top.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling 4 hours
Total Time 5 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crust and topping
  • 1 pie crusts Two crusts total (homemade or store-bought).
  • 1 egg, beaten For egg wash.
  • 1 Sugar for sprinkling Sprinkle over the top crust before baking.
Fruit filling
  • 2.5 cup rhubarb, cut into 1/2-inch pieces
  • 2.5 cup strawberries, halved
  • 1.3333333333 cup sugar
  • 0.3333333333 cup cornstarch
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp butter Dot on the filling before the top crust.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and fill
  1. Preheat oven to 400°F and line a 9-inch pie plate with the bottom crust.
  2. Combine rhubarb, strawberries, sugar, cornstarch, salt, and vanilla in a large bowl.
  3. Let the fruit mixture sit for 10 minutes, then pour into the pie crust.
  4. Dot the filling with butter.
Assemble the double crust
  1. Top with the second crust, trim edges, and crimp to seal.
  2. Cut decorative vents in the top crust so steam can escape.
  3. Brush the crust with the beaten egg and sprinkle with sugar.
Bake and cool
  1. Bake for 20 minutes at 400°F until the crust starts to set.
  2. Reduce oven to 350°F and bake for 35-40 minutes more until golden and bubbling.
  3. Cool completely for at least 4 hours before slicing.

Notes

For the thick, glossy filling, let the fruit mixture sit the full 10 minutes before pouring into the crust. Once baked, cool at least 4 hours to prevent runny slices; refrigerate covered up to 4 days. Freeze baked pie (wrap tightly) up to 2 months, thaw overnight in the refrigerator. For a lighter option, use a store-bought all-butter crust and reduce sugar by 2–3 tbsp if your strawberries are very sweet.