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Irresistible Classic Strawberry Rhubarb Pie Recipe

A delightful mixture of sweet strawberries and tangy rhubarb in a flaky crust, this Classic Strawberry Rhubarb Pie evokes summertime nostalgia.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 9-inch pie crust store-bought or homemade
For the Filling
  • 4 cups sliced strawberries fresh for best taste
  • 3 cups chopped rhubarb fresh or frozen
  • 1 cup sugar adjust based on preference
  • 1/4 cup flour or cornstarch for gluten-free
  • 1 tablespoon cornstarch for thickening
  • 1/4 teaspoon cinnamon optional
  • 1/4 teaspoon salt sea salt or kosher
  • 1/4 cup water reduce if strawberries are juicy
  • 1 tablespoon lemon juice fresh recommended

Equipment

  • 9-inch pie plate
  • mixing bowl
  • oven

Method
 

Directions
  1. Preheat the oven to 425°F (220°C). Prepare the pie crust in a 9-inch pie plate.
  2. In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, sugar, flour, cornstarch, cinnamon, and salt. Toss gently.
  3. Pour the fruit filling into the prepared pie crust. Drizzle with water and lemon juice.
  4. Dot the fruit filling with small pieces of butter for richness.
  5. Cover with a top crust if desired, crimping edges to seal and cut slits in the top.
  6. Bake for 40-50 minutes until bubbling and golden brown.
  7. Cool for at least 2 hours before serving to allow filling to set.

Notes

For best results, use fresh ingredients and cool pie before slicing. Adjust sugar based on taste.