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Easy Strawberry Rhubarb Pie Recipes

Easy Strawberry Rhubarb Pie Recipes

A classic, sweet-tart strawberry rhubarb pie with a flaky crust and juicy filling—simple steps, big flavor.
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Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 count refrigerated pie crusts for a 9-inch double-crust pie
  • 4 cup strawberries hulled and sliced
  • 4 cup rhubarb sliced 0.5-inch thick
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 0.25 cup cornstarch
  • 1 tablespoon lemon juice fresh
  • 0.5 teaspoon lemon zest optional
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground cinnamon optional
  • 0.25 teaspoon fine salt
  • 2 tablespoon unsalted butter cut into small pieces
  • 1 large egg for egg wash
  • 1 tablespoon water for egg wash
  • 1 tablespoon coarse sugar optional, for sprinkling

Instructions

Preparation Steps

  • Preheat oven to 425 F. Place a rack in the lower third of the oven. Set a foil-lined baking sheet on the rack to catch drips.
  • Fit one pie crust into a 9-inch pie dish, letting excess hang over the edge. Keep the second crust chilled.
  • In a large bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, vanilla, cinnamon, and salt. Toss until the fruit is evenly coated and the cornstarch is moistened.
  • Pour the filling into the lined pie dish and spread evenly. Dot the top with small pieces of butter.
  • Top with the second crust. For a full top, lay it over and trim to a 1-inch overhang; for a lattice, cut into strips and weave. Seal edges, then crimp.
  • If using a full top crust, cut 4 to 6 vents in the center to release steam.
  • Whisk egg and water to make an egg wash. Brush over the top crust and edges. Sprinkle with coarse sugar if desired.
  • Bake at 425 F for 15 minutes. Without opening the oven, reduce temperature to 375 F and bake 35 to 40 minutes more, until the crust is deep golden and the filling is bubbling thickly in the center.
  • If edges brown too quickly, shield with a pie crust shield or strips of foil during the last 20 minutes.
  • Transfer to a rack and cool at least 3 hours to set before slicing. Serve warm or at room temperature.

Notes

For the best texture, use rhubarb stalks that are firm and glossy, and avoid leaves. If your fruit is very juicy, add an extra 0.5 tablespoon cornstarch. The pie sets fully as it cools—cut too soon and it may be runny.