Strawberry Rhubarb Pie

There is no greater summer dessert than a fresh Strawberry Rhubarb Pie. Don’t pass up rhubarb season without making this delicious pie! You’ll be surprised how easy it is to make this impressive looking pie, too. With only 7 ingredients, you can have a great pie ready for your next cook out or after-dinner summer dessert.

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This Strawberry Rhubarb Pie uses a double pie crust to get that beautiful, golden top layer. You can make your own or use a store-bought pie crust, both will work fine, just remember that you’ll need two. You can also use fresh or frozen rhubarb and strawberries, just thaw them before using.

Another tip you will want to remember when making Strawberry Rhubarb Pie is to use a pie crust shield or even wrap the edges in tin foil to prevent them from getting too dark. You want a nice golden crust, not a charred one! Also, this Strawberry Rhubarb Pie is naturally filled with a ton of flavor but it won’t hurt to serve it with a big dollop of cold ice cream or whipped cream! Especially with the pie fresh out of the oven, the temperature contrast is amazing.

Ingedients to Make Strawberry Rhubarb Pie:

  • double pie crust
  • fresh rhubarb
  • fresh strawberries
  • granulated sugar
  • cornstarch
  • lemon juice
  • egg yolk

How to Make Strawberry Rhubarb Pie:

  1. Preheat the oven to 400 degrees.
  2. In a large mixing bowl, combine the rhubarb, strawberries, sugar, cornstarch and lemon juice. Mix until the rhubarb and strawberries are evenly coated then set aside for ten minutes. 
  3. Roll out one of the pie crusts and cover the bottom and sides of a pie dish with it. Fill with the rhubarb and strawberry mixture. 
  4. Place the second pie crust on top, double crimping the edges. Cut four slits in the top then brush with the egg yolk. Top with additional sugar if preferred. 
  5. Cover the edges of the crust with tin foil then bake in the oven for 50 minutes, removing the foil after 30 minutes. 
  6. Remove from the oven and allow to cool for at least an hour before serving. 

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Notes & Tips:

  • Store in an airtight container in the fridge for up to five days. You can also freeze for up to three months.
  • Serve with vanilla ice cream or whipped cream. 
  • You can use frozen rhubarb and strawberries, just thaw beforehand. 
  • Use a homemade or store bought pie crust, just be sure to have enough for a double pie crust. 
  • Tin foil around the edges prevents them from getting too dark or even burnt with such a long baking time but you can also use a Silicone Pie Crust Shield
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Strawberry Rhubarb Pie

There is no greater summer dessert than a fresh Strawberry Rhubarb Pie. Don't pass up rhubarb season without making this delicious pie!
Print Recipe
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes

Ingredients

Instructions

  • Preheat the oven to 400 degrees.
  • In a large mixing bowl, combine the rhubarb, strawberries, sugar, cornstarch and lemon juice. Mix until the rhubarb and strawberries are evenly coated then set aside for ten minutes.
  • Roll out one of the pie crusts and cover the bottom and sides of a pie dish with it. Fill with the rhubarb and strawberry mixture.
  • Place the second pie crust on top, double crimping the edges. Cut four slits in the top then brush with the egg yolk. Top with additional sugar if preferred.
  • Cover the edges of the crust with tin foil then bake in the oven for 50 minutes, removing the foil after 30 minutes.
  • Remove from the oven and allow to cool for at least an hour before serving.
Course: Dessert
Servings: 8 servings

More Dessert Recipes:

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