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Fresh Strawberry Rhubarb Pie

Fresh strawberry rhubarb pie with a flaky golden crust and a thick, bubbling fruit filling. Features a lattice top that lets jewel-toned pink and red juices steam through while baking.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling 3 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pie crust base and top
  • 2 count pie crusts Homemade or store-bought
Fruit filling
  • 3 cup rhubarb Fresh, cut into 1/2-inch pieces
  • 2 cup strawberries Fresh, halved
  • 1.25 cup sugar
  • 0.333 cup cornstarch
  • 0.25 tsp salt
  • 1 tbsp butter For dotting the filling
Egg wash and finish
  • 1 count egg Beaten egg wash
  • 1 count sugar For sprinkling the top

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 400°F, then line a 9-inch pie plate with the bottom crust.
  2. Gather the rhubarb, strawberries, sugar, cornstarch, and salt so you can mix them right away.
Make the fruit filling
  1. Combine rhubarb, strawberries, sugar, cornstarch, and salt in a bowl and let sit for 10 minutes.
  2. Pour the fruit mixture into the bottom pie crust and dot the top with butter.
Assemble the pie
  1. Top with the second crust, either whole or as a lattice, then trim and crimp the edges.
  2. Brush the crust with the beaten egg wash so it turns glossy and golden as it bakes.
  3. Sprinkle the top with sugar and cut vents if using a solid top crust for steam to escape.
Bake and cool
  1. Bake for 20 minutes at 400°F, until the crust starts to turn golden and the filling begins to bubble.
  2. Reduce the heat to 350°F and bake 30 to 35 minutes more, until the crust is deeply golden and the filling bubbles actively.
  3. Cool completely for at least 3 hours before slicing, so the filling sets into a jewel-toned, thick texture.

Notes

For the cleanest slices, let the pie cool undisturbed until the filling stops steaming when you gently tap the crust edge. Refrigerate leftovers up to 4 days and reheat individual slices briefly in a 300°F oven; freezing is not recommended because the fruit filling can soften after thawing. If you want a lighter crust, use a store-bought whole-grain or reduced-fat pie crust while keeping the filling measurements the same.