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Strawberry Rhubarb Pie

A classic summer dessert with a perfect balance of sweet strawberries and tangy rhubarb, all wrapped in a flaky, buttery crust.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh strawberries hulled and sliced
  • 2 cups fresh rhubarb chopped
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tsp vanilla powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 pie crusts homemade or store-bought
  • 1 tbsp butter diced
  • 1 egg beaten (for egg wash)

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla powder, cinnamon, and salt. Mix well and let sit for 15 minutes.
  3. Roll out one pie crust and place it in a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
  4. Pour the strawberry-rhubarb filling into the crust. Dot the top with diced butter.
  5. Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
  6. Brush the top crust with beaten egg for a golden finish.
  7. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly.
  8. Let the pie cool for at least 2 hours before slicing to allow the filling to set.

Notes

For a crispier crust, chill the pie dough before rolling it out. Serve with vanilla ice cream for an extra treat.