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Easy Strawberry Rhubarb Pie Recipe (The Best Homemade Pie)

Easy Strawberry Rhubarb Pie

A classic 9-inch strawberry rhubarb pie made with fresh fruit, a flaky double crust, and a sweet-tart filling thickened with flour. It is a comforting homemade dessert for spring and summer gatherings.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pie
  • 2 single crusts Single pie crusts, homemade or refrigerated
Fruit Filling
  • 2 1/2 cups Fresh strawberries, hulled and sliced
  • 2 1/2 cups Fresh rhubarb, cut into 1/2-inch pieces
  • 1 cup Granulated sugar
  • 1/3 cup All-purpose flour
  • 1 tablespoon Lemon juice
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt
Assembly
  • 2 tablespoons Unsalted butter, cut into small pieces
Egg Wash
  • 1 large Large egg
  • 1 tablespoon Milk or water
Finishing
  • 1 tablespoon Coarse or granulated sugar, optional

Method
 

Step-by-Step
  1. Fit one pie crust into a 9-inch pie plate and refrigerate it while preparing the filling. Keep the second crust chilled for the top.
  2. Combine the sliced strawberries, chopped rhubarb, sugar, flour, lemon juice, vanilla, and salt in a large bowl. Toss gently until the fruit is evenly coated.
  3. Pour the fruit mixture into the chilled bottom crust and spread it into an even layer. Dot the surface with the small pieces of butter.
  4. Cover the filling with the second crust or arrange the crust as a lattice. Trim and crimp the edges, then cut several vents if using a solid top crust.
  5. Beat the egg with the milk or water and brush the mixture over the crust. Sprinkle with coarse or granulated sugar if desired.
  6. Place the pie on a foil-lined baking sheet and bake at 425°F for 15 minutes. Reduce the oven temperature to 375°F and continue baking for 40–55 minutes, until the crust is deeply golden and the filling is visibly bubbling.
  7. Cool the pie completely for at least 2 hours, preferably 2–3 hours, before slicing. Serve once the filling has thickened.

Notes

The pie may bubble over, so always bake it on a foil-lined baking sheet. If the crust browns before the filling bubbles, loosely cover the edges or the entire pie with foil for the remaining baking time.