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A slice if strawberry rhubarb pie on a small white plate topped with a swirl of whipped cream with the rest of the pie behind in a glass dish.
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Strawberry Rhubarb Pie

This Strawberry Rhubarb Pie blends sweet strawberries and tart rhubarb in a buttery, flaky homemade crust. Serve it with vanilla ice cream for a nostalgic spring or summer treat.
Course Dessert
Cuisine American
Keyword Strawberry Rhubarb Pie
Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 3 hours
Total Time 1 hour 25 minutes
Servings 10 servings
Calories
Author Michelle

Ingredients

  • 1 homemade pie crust (a top and bottom)
  • 2½ cups fresh rhubarb sliced into ½-inch pieces
  • 3 cups fresh strawberries quartered
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 tablespoon orange juice
  • ½ tablespoon orange zest
  • ½ teaspoon vanilla extract
  • 2 tablespoons unsalted butter cold, cut into small pieces

Egg Wash

  • 1 large egg
  • 1 tablespoon water
  • Coarse sugar for topping

Instructions

  • Preheat oven to 400°F.
  • Butter a deep 9-inch pie dish. Set aside.
  • Roll out half of the pie crust. Place it in your greased pan. Place in refrigerator to chill while you prepare filling.
  • In a large mixing bowl, add strawberries, rhubarb, brown sugar, granulated sugar, cornstarch, salt, orange juice, orange zest, and vanilla. Stir to combine.
  • Add filling to chilled pie crust.
  • Dot the small pieces of cold butter on top of the filling.
  • Cover with a lattice work crust. (You can also use a traditional one-piece crust top, BUT make sure you cut large enough slits to allow venting.) Use a small paring knife to trim off excess dough from the sides. Crimp or flute the edges to seal. Set aside.
  • In a small separate bowl, add egg and water. Whisk with a fork to combine. Brush over pie crust with a pastry brush.
  • If desired, sprinkle coarse sugar over the pie crust.
  • Place the pie onto a large baking sheet and bake for 20 minutes.
  • Place a pie crust shield around the outside of the pie or cover edges with foil. Return pie to oven and turn temperature to 350°F. Bake for an additional 30 to 35 minutes.
  • Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the pie to set and filling to thicken.

Video

Notes

  • Easy Flaky Pie Crust Recipe – this easy pie crust recipe comes out perfect Every. Time.  It’s my grandma’s recipe, and it’s never failed me yet! Includes a video and crust-making tips!
  • Rolling Out Pie Crust Tutorial – If rolling out your own homemade pie crust makes you nervous, stop right now! This easy step-by-step tutorial will tell you exactly what to do for a perfect pie crust!
  • Pretty Ways to Finish Pie Crust Edges – There are so many ways to finish pie crust once you’re done rolling it out to make a truly special pie.  Try some of these easy and fun ones this year!
  • Must Have Pie Making Supplies – If you love pies, you need these tools so you can make them all the time at home!
  • Use a deep dish pie dish to make this pie or all of the filling won't fit! Here's a link to the one I use and recommend.
  • Check your pie halfway through baking. If it's browning quickly, place a piece of foil loosely on top to protect it.
  • Place your pie dish on a baking sheet when baking. This will catch any drips or bubbles that happen while the pie is cooking.
  • Serve warm with a scoop of vanilla ice cream.
  • Storage: If serving in 24 hours or less after baking, cover tightly and leave on the counter. To keep your pie for up to 5 days, cover tightly and store in the refrigerator.
  • Freezer Directions: After baking, allow to cool completely. Cover tightly and freeze for up to 3 months. To serve, thaw in the refrigerator overnight. Allow to come to room temperature for 1 hour before serving.