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Fresh Strawberry Rhubarb Pie

Fresh strawberry rhubarb pie with a flaky golden crust and jewel-toned filling, thickened with cornstarch for a bubbling set. Bake high, then finish at a lower temperature for a crisp lattice top and clear fruit juices.
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Prep Time 30 minutes
Cook Time 50 minutes
cooling 3 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pie crust base and top
  • 2 pie crusts homemade or store-bought
  • 1 egg beaten (egg wash)
Fruit filling
  • 3 cup rhubarb fresh, cut into 1/2-inch pieces
  • 2 cup strawberries fresh, halved
Sugar thickener and flavor
  • 1.25 cup sugar for filling
  • 0.333 cup cornstarch for thickening
  • 0.25 tsp salt for filling
  • 1 tbsp butter dot on top of filling
  • 1 sugar for sprinkling

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and line a 9-inch pie plate with the bottom crust. Keep the lattice (if using) ready so the filling can go in immediately.
Make the fruit filling
  1. Combine rhubarb, strawberries, sugar, cornstarch, and salt in a bowl and let sit for 10 minutes. You should see juices start to form and the mixture thicken slightly.
  2. Pour the fruit mixture into the bottom crust and dot with butter. Spread it evenly so bubbling is consistent across the pie.
Assemble the pie
  1. Top with the second crust (whole or lattice), then trim and crimp the edges. Press firmly along the rim so the juices don’t leak out.
  2. Brush the top with the beaten egg wash. Finish with egg-washed sheen, especially around the lattice intersections.
  3. Sprinkle the top with sugar and cut vents if using a solid top crust. Look for visible steam release points to prevent soggy crust.
Bake and cool
  1. Bake for 20 minutes at 400°F. The crust should start turning golden and the filling should begin bubbling through the lattice.
  2. Reduce the heat to 350°F and bake for 30 to 35 minutes more until the crust is golden and the filling is bubbling. The surface should look set around the edges while still actively bubbling in the center.
  3. Cool completely for at least 3 hours before slicing. The filling should firm up and thicken so your slice holds its jewel-toned layers.

Notes

For cleaner slices, let the pie cool fully on a rack and avoid cutting early; the cornstarch needs time to set. Store covered in the refrigerator up to 4 days (freezing not recommended for best crust texture). For a lighter option, use store-bought whole-wheat pie crust if desired while keeping the same fruit-to-thickener ratio.