Go Back
The Best Strawberry Rhubarb Pie Recipe

The Best Strawberry Rhubarb Pie

A classic 9-inch double-crust pie filled with fresh strawberries, tart rhubarb, sugar, and flour. The filling becomes thick and sliceable after the pie cools completely.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pie
  • 1 double crust Refrigerated or homemade double pie crust, enough for a 9-inch pie
Fruit Filling
  • 3 cups Fresh strawberries, hulled and sliced
  • 3 cups Fresh rhubarb, cut into approximately 1/2-inch pieces
  • 1 cup Granulated sugar
  • 1/2 cup All-purpose flour
  • 1/4 teaspoon Salt
  • 1 tablespoon Unsalted butter, cut into small pieces
Optional Flavoring
  • 1/2 teaspoon Vanilla extract
  • 1/4 teaspoon Ground cinnamon
Optional Topping
  • 1 egg wash Large egg beaten with water
  • 1 tablespoon Water for egg wash
  • As needed for sprinkling Coarse sugar

Method
 

Step-by-Step
  1. Prepare the crust by rolling out one portion and fitting it into a 9-inch pie plate. Keep the second crust chilled until it is needed.
  2. Combine the strawberries, rhubarb, sugar, flour, and salt in a bowl. Add vanilla or cinnamon if desired, toss gently, and let the mixture stand for about 10 minutes.
  3. Spoon the fruit mixture into the bottom crust and dot the surface with the butter.
  4. Cover the filling with the second crust, trim and crimp the edges, and cut several generous vents in the top. Brush with egg wash and sprinkle with coarse sugar if desired.
  5. Place the pie on a foil-lined baking sheet and bake at 425°F for about 15 minutes.
  6. Reduce the oven temperature to 375°F and continue baking for approximately 40–55 minutes, until the crust is deeply golden and the filling is visibly bubbling through the vents.
  7. Cool the pie completely for at least 2–3 hours before slicing. The filling thickens as it cools, so cutting while it is hot will produce a runny slice.

Notes

Use firm rhubarb and strawberries that are ripe but not watery. If the fruit is especially juicy, increase the flour slightly, up to about 2/3 cup, or briefly drain excess liquid after the filling stands. Bake on a preheated baking sheet or pizza stone to help the bottom crust set and to catch overflowing juices. A lattice crust allows more ventilation, while a solid top crust needs several generous vents.