Go Back

Strawberry Rhubarb Pie

A classic dessert that perfectly balances the sweetness of strawberries with the tartness of rhubarb, encased in a flaky pie crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Treat
Cuisine: American, Classic
Calories: 275
Ingredients Method Notes

Ingredients
  

For the pie filling
  • 2 cups strawberries, hulled and sliced
  • 2 cups rhubarb, sliced
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 1 pie crust store-bought or homemade
  • 1 tablespoon butter cut into small pieces

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the strawberries, rhubarb, sugar, cornstarch, cinnamon, and lemon juice. Gently toss until the fruits are well-coated.
  3. Pour the fruit mixture into your prepared pie crust, spreading it out evenly. Dot the filling with small pieces of butter.
  4. If you have a second pie crust, cover the pie with it and seal the edges.
  5. Cut slits in the top crust to allow steam to escape.
Baking
  1. Bake in the preheated oven for 15 minutes.
  2. Reduce the temperature to 350°F (175°C) and continue baking for an additional 30-40 minutes, until the filling is bubbly and the crust is golden brown.
Cooling and Serving
  1. Allow the pie to cool before slicing.

Notes

For variations, consider adding vanilla or almond extract to the filling, adjusting the sugar for sweetness, or experimenting with other berries. Store leftovers at room temperature for 2 days, or refrigerate for 3-5 days.