Ingredients
Equipment
Method
Prep and fill
- Preheat the oven to 400°F and line a 9-inch pie plate with the bottom crust, leaving it fitted against the sides. Place the pie plate on a sheet pan for easier handling.
- Combine the rhubarb, strawberries, sugar, cornstarch, and salt in a bowl and let sit for 10 minutes. Stir once so the fruit starts releasing juices.
- Pour the fruit mixture into the lined pie crust and dot with the butter. Spread it evenly so the filling bakes uniformly.
Top and bake
- Top with the second crust (whole or lattice), then trim and crimp the edges. Press lightly around the perimeter to seal.
- Brush the crust with the beaten egg wash and sprinkle with sugar for a lightly crisp finish. If using a solid top crust, cut vents so steam can escape.
- Bake for 20 minutes at 400°F until the crust begins to set and turn light golden. You should see early bubbling at the fruit seams.
- Reduce the heat to 350°F and bake for 30–35 minutes more until the crust is golden and the filling is bubbling. Look for active bubbles through the lattice or vents as the cue.
Cool and slice
- Cool the pie completely for at least 3 hours before slicing. The filling should thicken as it cools so the first slice holds its shape.
Notes
For the best set, let the pie cool on the counter undisturbed for at least 3 hours—warm pie will look glossy but may run when cut. Store covered in the refrigerator up to 4 days; freeze baked pie for up to 2 months. If you want a dairy-light option, use vegan butter in the doting step; the bake times stay the same.