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Whole Strawberry Rhubarb Pie on a wooden table from overhead.
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Strawberry Rhubarb Pie

This Strawberry Rhubarb Pie is a buttery, flaky homemade crust filled with a blend of sweet strawberries and tart rhubarb, topped with turbinado sugar. It's the perfect dessert to celebrate the flavors of summer! Enjoy a piece on its own. Or, add a scoop of no-churn ice cream or a dollop of whipped cream.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Keyword: Strawberry Rhubarb Pie
Servings: 8 pieces
Calories: 391kcal
Author: Amanda Rettke--iambaker.net

Ingredients

  • 3 cups (366 g) sliced fresh rhubarb (¼-inch pieces), divided
  • 3 cups (432 g) quartered fresh strawberries, divided
  • 1 cup (200 g) granulated sugar
  • ¼ cup (32 g) cornstarch
  • 1 recipe homemade pie crust, or 2 unbaked store-bought pie crusts
  • 3 tablespoons unsalted butter, cold, diced
  • 1 large egg, room temperature, beaten
  • 1 tablespoon turbinado sugar, optional

Instructions

  • Preheat oven to 375°F.
  • To a medium saucepan over medium heat, add 1 cup of rhubarb and 1 cup of strawberries. Cook, stirring occasionally, until the rhubarb becomes soft, the strawberries start to break down, and the mixture has reduced to a jam-like consistency, about 5 minutes. Remove from heat and allow to cool slightly.
  • Once slightly cooled, add the remaining uncooked rhubarb, strawberries, sugar, and cornstarch. Stir to mix well. Set aside.
  • On a lightly floured surface, roll out one of the pie crusts into a 12-inch circle. Place into a 9-inch pie pan, overlapping the sides.
  • Pour the berry mixture into the prepared pie crust. Add the diced butter evenly over the top of the filling.
  • Roll out the second pie crust into a 12-inch circle and place it over the filled pie. Seal the edges and trim excess dough. Using your fingers or a fork, crimp the edges of the two pie crusts together.
  • Brush the top crust with the beaten egg. Evenly sprinkle the turbinado sugar on top of the egg wash, if using.
  • Using a sharp knife, cut several small slits into the pie crust for venting.
  • Bake for 60-65 minutes or until the filling is bubbling and the crust is golden brown. (If the crust is getting too dark, cover with a pie shield or aluminum foil.)
  • Allow the pie to cool completely before cutting and serving.

Nutrition

Serving: 1piece | Calories: 391kcal