Rhubarb and strawberry pie
This rhubarb and strawberry pie blends tart rhubarb and juicy strawberries in a golden, flaky crust. Perfect for spring or summer, this pie delivers vibrant flavor and nostalgic comfort in every bite.
Ingredients
- 3 cups Strawberries Hulled and halved
- 2.5 cups Rhubarb Chopped into ½-inch slices
- 0.75 cup Granulated sugar Adjust based on sweetness of berries
- 0.25 cup Brown sugar Adds depth
- 0.25 cup Cornstarch Or tapioca starch
- 1 tbsp Lemon juice Freshly squeezed
- 0.5 tsp Vanilla bean Optional but recommended
- 1 pinch Salt Balances sweetness
- 2 crusts Pie crusts Homemade or store-bought
- 1 large egg Egg For egg wash optional
- 1 tbsp Water Mixed with egg for wash
Instructions
- In a large bowl, combine strawberries, rhubarb, sugars, lemon juice, vanilla, and salt. Let sit for 15 minutes to draw out juices.
- Stir in cornstarch and mix until evenly coated.
- Roll out bottom crust and fit into 9-inch pie dish.
- Pour in the fruit mixture and dot with butter (optional).
- Top with second crust—either full or lattice style. Trim edges and crimp.
- If desired, brush with egg wash and cut slits in a full crust for ventilation.
- Chill the assembled pie in the refrigerator for 20 minutes.
- Bake at 400°F (200°C) for 20 minutes. Reduce heat to 350°F (175°C) and bake another 40–50 minutes until bubbly and golden.
- Let cool for at least 3 hours before slicing to ensure the filling sets.
Notes
- If your rhubarb is late-season and stringy, peel it lightly.
- Brushing the crust with egg wash adds shine and color.
- A pie shield or foil helps prevent crust overbrowning.
- Cooling time is crucial—don’t skip it! The filling needs time to gel for clean slices.
- For a twist, try adding orange zest or using a crumb topping instead of the second crust.