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Strawberry Rhubarb Pie

Strawberry rhubarb pie with a golden flaky double crust and a jewel-toned fruit filling that bubbles through decorative vents. This classic fruit pie bakes hot first, then finishes at a lower temperature for an evenly set, sliceable center.
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Prep Time 30 minutes
Cook Time 55 minutes
cooling 4 hours
Total Time 5 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pie crusts
  • 2 9-inch pie crusts (homemade or store-bought) Bottom crust and top crust
Fruit filling
  • 2.5 cup fresh rhubarb, cut into 1/2-inch pieces
  • 2.5 cup fresh strawberries, halved
  • 1.333 cup sugar Includes sugar for sprinkling
  • 0.333 cup cornstarch
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp butter For dotting the filling
Egg wash
  • 1 egg, beaten

Equipment

  • 1 sheet pan

Method
 

Make the pie
  1. Preheat the oven to 400°F and line a 9-inch pie plate with the bottom crust. Keep the second crust ready for topping.
  2. Combine rhubarb, strawberries, sugar, cornstarch, salt, and vanilla in a large bowl. Stir until the cornstarch looks evenly distributed.
  3. Let the fruit mixture sit for 10 minutes. You should see it start to look glossy and lightly syrupy.
  4. Pour the fruit mixture into the pie crust and dot with butter. Distribute the fruit evenly so it bakes uniformly.
  5. Top with the second crust, trim, and crimp the edges. Cut decorative vents to let steam escape.
  6. Brush the crust with beaten egg and sprinkle with sugar. The surface should look shiny and lightly sparkly.
Bake and cool
  1. Bake for 20 minutes at 400°F. Look for the edges to set and the filling to begin bubbling through the vents.
  2. Reduce the oven to 350°F and bake for 35-40 minutes more. Bake until the crust is golden and the filling is actively bubbling.
  3. Cool completely for at least 4 hours before slicing. The filling should thicken and hold its shape when cut.

Notes

For the cleanest slices, cool the pie until room temperature, then chill for 1 more hour if your kitchen is warm. Store covered in the refrigerator for up to 4 days; the flavor improves after a day. Freeze baked pie (wrap tightly) for up to 2 months, thaw overnight in the refrigerator. For a lighter option, use half the sugar and add 1 extra tablespoon cornstarch to help the filling set.