Best Strawberry Rhubarb Pie Recipe

5 from 1 vote

This easy Strawberry Rhubarb Pie recipe is filled with juicy strawberries and tart rhubarb baked inside a flakey homemade pie crust. It’s a classic summer dessert that is easy to make ahead of time and tastes amazing with a scoop of vanilla ice cream.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: people

Calories: 505kcal

Author: The Carefree Kitchen

Ingredients

Double Pie Crust Recipe

2½ cups All-Purpose Flour
1 teaspoon Salt
8 oz Crisco (Shortening) or butter
¼ cup Water cold

Strawberry Rhubarb Pie Filling

2½ cups Strawberries sliced
3 cups Rhubarb sliced into ½" chunks
⅓ cup Sugar
⅓ cup Brown Sugar
4 Tablespoons Cornstarch ¼ cup if using frozen berries
½ teaspoon Salt
2 Tablespoons Lemon Juice
2 teaspoons Lemon Zest
2 Tablespoons Salted Butter cold and cut into ½" chunks

To Finish

1 large Egg
1 Tablespoon Water
1 Tablespoon Sugar

Instructions

Basic Double Pie Crust

In a large mixing bowl, combine the four and salt. Add the Crisco (or cold cubed butter) and use your fingers to combine until the mixture resembles coarse meal.
Make a well in the center and add the cold water. Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
Divide the dough into two even pieces, form them into flat discs, wrap in plastic and let rest in the cooler for about 30 minutes - 1 hour. Note: if you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe.
Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick round circle large enough for the dough to hang over your pie plate at least ½".
Carefully line a pie plate with the rolled dough and set aside. Roll the second disc of dough into a large circle about ¼" thick, then cut into ¾" strips using a pizza cutter or a sharp knife. Place on a sheet tray and transfer to the cooler while you make your pie filling.

Strawberry Rhubarb Pie Filling

In a small bowl, combine the diced rhubarb, sliced strawberries, sugar, brown sugar, cornstarch, lemon zest, and lemon juice. Toss together until all the fruit is covered in the sugar and cornstarch mixture.
Pour into the prepared unbaked pie crust and spread evenly. Top with the cold cubed butter.
Pull the strips of pie dough from the fridge and create a lattice pattern over the top of the pie.

How to Bake Strawberry Rhubarb Pie

Preheat oven to 350 degrees F.
Whisk together 1 whole egg with 1 tablespoon of water, then use a pastry brush to apply the egg wash over the entire crust. Sprinkle with the sugar just before baking.
Bake in a preheated 350 degree oven for about 45 minutes - 1 hour, or until the filling is bubbling and thickened and the crust is golden brown. If the edges of the pie become golden before the baking time is complete, cover the edges with strips of aluminum foil and finish baking.
Once the pie has finished baking, remove from the oven and let cool a bit before serving with a scoop of fresh whipped cream or vanilla ice cream. This strawberry rhubarb pie can be served warm or chilled. Enjoy!

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