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Strawberry Rhubarb Pie

A bright and tangy pie filled with juicy strawberries and tart rhubarb, wrapped in a flaky crust—perfect for spring and summer gatherings.

  • Total Time: 60 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups rhubarb, chopped
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • 1 9-inch pie crust (store-bought or homemade)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Mix together strawberries, rhubarb, sugar, cornstarch, and vanilla extract in a large bowl. Let sit for about 15 minutes.
  3. Pour the strawberry-rhubarb mixture into the pie crust and dot with butter.
  4. Cover with another layer of pie crust or leave open-topped.
  5. Bake for 15 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and continue baking for another 30-35 minutes, or until the filling is bubbly and the crust is golden brown.
  6. Let it cool before serving.

Notes

Serve slightly warm with a scoop of vanilla ice cream or drizzle with heavy cream for extra delight.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 10mg

Keywords: strawberry rhubarb pie, spring dessert, summer dessert, fruit pie