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Strawberry Rhubarb Pie

Strawberry rhubarb pie with a classic double-crust lattice top and a jammy, bubbling fruit filling. Golden flaky crust shatters into crisp layers while red-and-pink filling bubbles through decorative vents.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling time 4 hours
Total Time 5 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pie crust and filling
  • 2 pie crusts (homemade or store-bought) Use 2 single crusts to form the bottom and top layers.
  • 2.5 cup fresh rhubarb, cut into 1/2-inch pieces
  • 2.5 cup fresh strawberries, halved
  • 1.3333 cup sugar
  • 0.3333 cup cornstarch
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp butter
  • 1 egg, beaten For egg wash.
  • sugar for sprinkling Sprinkle over the top crust before baking.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and assemble
  1. Preheat oven to 400°F and line a 9-inch pie plate with bottom crust.
  2. Combine rhubarb, strawberries, sugar, cornstarch, salt, and vanilla extract in a large bowl.
  3. Let the fruit mixture sit for 10 minutes to thicken slightly.
  4. Pour the fruit mixture into the bottom crust and dot with butter.
Top crust and bake
  1. Top with the second crust, trim excess, and crimp the edges to seal.
  2. Cut decorative vents in the top crust so steam can escape.
  3. Brush the top with beaten egg and sprinkle with sugar.
  4. Bake 20 minutes at 400°F until the crust starts setting and edges look lightly colored.
  5. Reduce oven to 350°F and bake 35-40 minutes more until the crust is golden and the filling is bubbling through vents.
Cool and serve
  1. Cool completely for at least 4 hours before slicing so the filling fully sets.

Notes

For the clearest jewel-toned filling, bake on a preheated sheet pan and rotate the pie once during the 350°F stage so the vents brown evenly. Refrigerate covered up to 4 days; rewarm slices briefly in a 300°F oven. Freezing: yes—freeze whole or sliced up to 2 months, thaw in the fridge overnight. For a lower-sugar option, replace part of the sugar with a 1:1 baking sweetener, keeping the cornstarch the same to preserve the thick gel texture.