Go Back
a slice of strawberry rhubarb pie on a white plate

Strawberry Rhubarb Pie

This homemade strawberry rhubarb pie is sweet, tart, and baked in a flaky homemade pie crust. A cozy old-fashioned spring and summer dessert made with fresh strawberries, rhubarb, brown sugar, vanilla, and a splash of orange juice.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 double homemade pie crust
  • 3 cups chopped rhubarb
  • 2 1/2 cups sliced strawberries
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 6 tablespoons cornstarch
  • 1 teaspoon vanilla
  • 1 tablespoon orange juice
  • 2 tablespoons butter cut into small pieces
  • Optional: egg wash for brushing the crust
  • Optional: coarse sugar for sprinkling

Method
 

  1. Preheat the oven to 400°F.
  2. Roll out one pie crust and place it into a 9-inch pie plate. Chill while preparing the filling.
  3. In a large bowl, combine the chopped rhubarb and sliced strawberries.
  4. Add the brown sugar, granulated sugar, cornstarch, vanilla, and orange juice. Stir gently until the fruit is evenly coated.
  5. Spoon the filling into the prepared pie crust, scraping any sugar and cornstarch mixture from the bowl into the pie. Dot the top of the filling with 2 tablespoons of butter cut into small pieces.
  6. Roll out the second pie crust and place it over the filling, or cut it into strips for a lattice top.
  7. Trim and crimp the edges. Cut vents in the top crust if using a full top crust.
  8. If desired, brush the crust lightly with egg wash and sprinkle with coarse sugar.
  9. Place the pie on a baking sheet.
  10. Bake at 400°F for 20 minutes.
  11. Reduce the oven temperature to 350°F and bake for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
  12. Let the pie cool for at least 3 to 4 hours before slicing.
  13. Serve plain, with whipped cream, or with vanilla ice cream.

Notes

  • For the best slice, let the pie cool completely before cutting. The filling will continue to thicken as it cools.
  • Green rhubarb is fine to use. The color may be less pink, but the flavor will still be delicious.
  • If the crust edges brown too quickly, cover them with foil or a pie shield during the last part of baking.
  • Place the pie on a baking sheet before baking to catch any bubbling fruit juices.