Description
A classic American strawberry rhubarb pie featuring the perfect balance of sweet strawberries and tart rhubarb in a flaky, golden crust. This timeless dessert combines fresh seasonal fruit with warm spices for an irresistible homemade treat.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and halved
- 2½ cups chopped rhubarb (about ½-inch pieces)
- 1¼ cups granulated sugar
- ¼ cup light brown sugar, packed
- ¼ cup cornstarch
- ¼ teaspoon ground cinnamon
- 1 tablespoon lemon juice (fresh-squeezed is best!)
- 1 tablespoon cold butter, cut into small bits
- 1 double pie crust (homemade or store-bought)
- 1 egg (for egg wash)
- 1 tablespoon milk
- Coarse sugar (optional, for sprinkling)
Instructions
- Preheat oven to 400°F (200°C). Position rack in lower third of oven.
- In a large bowl, gently toss strawberries, rhubarb, both sugars, cornstarch, cinnamon, and lemon juice. Let sit 10 minutes.
- Roll out bottom crust and place in 9-inch pie dish. Add fruit filling and dot with butter.
- Add top crust with vents or lattice pattern. Crimp edges to seal.
- Whisk egg and milk for wash. Brush over crust and sprinkle with coarse sugar if desired.
- Bake 20 minutes at 400°F, then reduce to 350°F and bake 35-40 minutes until golden and bubbling.
- Cool 3-4 hours before serving to allow filling to set.
Notes
- Fresh fruit works best, but frozen can be substituted (don’t thaw first)
- Add extra tablespoon of cornstarch if using frozen fruit
- Pie can be made 1 day ahead and stored covered at room temperature
- For best results, use a mix of tart and sweet strawberries
- Prep Time: 25 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 385
- Sugar: 42g
- Sodium: 285mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg