Strawberry Rhubarb Pie

5 from 3 votes

Our Old Fashioned Strawberry Rhubarb Pie has a perfect blend of sweet strawberries and tangy rhubarb! Enjoy warm with a scoop of vanilla ice cream or on its own. You'll quickly find out why this is a crowd pleasing summer dessert.

Prep Time20

Cook Time1

Course: Dessert

Cuisine: American

Keyword: Strawberry Rhubarb Pie

Servings: servings

Author: Jen CIncyshopper

Ingredients

1 lb Strawberries hulled and chopped (about 2 1/2 cups)
5 stalks Rhubarb chopped (about 3 cups)
3/4 cup Sugar
1/2 cup Cornstarch
1/2 tsp Vanilla
2 Pie Crusts
1 tbsp Butter at room temperature cut into pats
1 Egg Yolk to brush on the pie crust
2 tsp Water

Instructions

Preheat oven to 400.
Hull and chop the strawberries and place in a large bowl.
Chop the rhubarb into small pieces and add to the strawberries.
Add the sugar, cornstarch and vanilla to the strawberry mixture and mix to combine. Set aside.
Press one pie crust into a pie dish.
Mix strawberry mixture again and spoon into pie dish. Leave excess liquid at bottom of bowl out of pie dish.
Smooth out filling to level.
Evenly spread butter pats over top of filling.
Slice remaining pie crust into strips and weave a lattice on top of filling.
In a small bowl, whisk together egg yolk and water.
Brush lattice with egg wash.
Bake at 400 for 20 minutes.
Reduce heat to 375 and bake 20 minutes.
Tent the top of pie with aluminum foil and bake another 20-30 minutes.
Allow to cool before slicing.

Notes

Slice the strawberries and dice the rhubarb into uniform sizes for even cooking.
To prevent the crust edges from over-browning, cover them with aluminum foil halfway through baking.
Allow the rhubarb and strawberry pie to cool completely before slicing to ensure cleaner, neater cuts.
Serve the pie on its own or add whipped cream or a scoop of vanilla ice cream on top.

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