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Strawberry Rhubarb Pie

Strawberry rhubarb pie with a tangy pink fruit filling and a golden crisp top. Baked until the crust is set and the juices bubble, creating a balanced sweet-tart slice.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Pie crust (2 crusts)
  • 1 pie crust Use either homemade or store-bought crust; plan for a bottom crust and a top crust.
Fruit filling
  • 3 cup rhubarb Trim and slice into small pieces so it softens evenly.
  • 2 cup strawberries Hull and slice; keep some larger pieces for texture.
  • 0.75 cup granulated sugar Sweetens the tart fruit; adjust slightly to taste.
  • 0.25 cup brown sugar Adds deeper caramel notes.
  • 2 tbsp cornstarch Thickens the filling as it bakes.
  • 1 tsp lemon juice Brightens the flavor and balances sweetness.
  • 0.5 tsp ground cinnamon Optional warmth that pairs with fruit.
  • 0.25 salt A small pinch sharpens the fruit flavors.
Topping & finishing
  • 1 tbsp butter Dot on top crust for extra browning.
  • 1 tbsp milk For egg-wash style browning; substitute water if needed.
  • 1 tbsp turbinado sugar Optional; sprinkle for crunch and sparkle.

Equipment

  • 1 sheet pan

Method
 

Prep the fruit filling
  1. Heat oven to 425°F (220°C). Place a sheet pan in the oven while it heats so the bottom crust bakes crisp.
  2. Combine rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and salt in a mixing bowl. Toss until the fruit is evenly coated and glossy.
Assemble the pie
  1. Fit one pie crust into a pie dish and trim the edges. Spoon the fruit filling into the crust, keeping it level.
  2. Cover with the second pie crust and seal the edges by crimping or pressing gently. Cut 4 to 6 vents in the top crust so steam escapes.
  3. Brush the top crust with milk and sprinkle turbinado sugar if using. Dot with butter for a deeper golden color.
Bake
  1. Bake at 425°F (220°C) for 15 minutes. Look for bubbling filling near the vents and a lightly set crust.
  2. Reduce heat to 350°F (175°C) and bake for 20 minutes. Bake until the crust is deep golden and the filling bubbles steadily, not just at the edges.
Cool & slice
  1. Let the pie cool for at least 2 hours before slicing. The filling should thicken as it cools, so the slices hold together.

Notes

Prep ingredients ahead so fruit can be mixed and assembled quickly before the oven is ready. Store covered in the refrigerator up to 3 days; reheat individual slices in a 300°F (150°C) oven for 10–15 minutes. Freezing is best only for the unbaked assembled pie (wrap well and freeze up to 2 months); bake straight from frozen with a longer bake time. For a lighter option, use a reduced-sugar filling by lowering granulated sugar to 1/2 cup and relying on the fruit’s natural sweetness.