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Strawberry Rhubarb Pie

This strawberry rhubarb pie makes a classic double-crust fruit pie with a golden flaky crust and a jewel-toned filling that bubbles through decorative vents. The rhubarb and strawberries thicken into a glossy layer thanks to cornstarch, then the pie is finished with an egg wash and sugar sparkle.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Pie crust and filling
  • 1 pie crusts (homemade or store-bought) Use two single pie crusts.
  • 2.5 cup rhubarb, cut into 1/2-inch pieces
  • 2.5 cup strawberries, halved
  • 1.33 cup sugar
  • 0.33 cup cornstarch
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp butter
  • 1 egg, beaten
  • 0.25 cup sugar for sprinkling Amount can vary; use enough to lightly sparkle the crust.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400°F and line a 9-inch pie plate with the bottom crust.
  2. Combine rhubarb, strawberries, sugar, cornstarch, salt, and vanilla extract in a large bowl.
  3. Let the fruit mixture sit for 10 minutes to start thickening.
  4. Pour the fruit mixture into the lined pie crust, then dot with the butter.
  5. Top with the second pie crust, trim and crimp the edges, and cut decorative vents for steam to escape.
  6. Brush the pie crust with the beaten egg and sprinkle with sugar for a lightly sparkling finish.
Bake and cool
  1. Bake at 400°F for 20 minutes, until the crust is starting to set and you see early bubbling at the vent spots.
  2. Reduce oven temperature to 350°F and bake for 35 to 40 minutes more, until the crust is golden and the filling is bubbling through the vents.
  3. Cool completely for at least 4 hours before slicing, so the filling fully sets and won’t run.

Notes

For the neatest slices, cool the pie at room temperature for the full 4 hours and then transfer any leftovers to the refrigerator. Store covered in the fridge for up to 4 days; freezing is not recommended because the fruit filling can weep when thawed. For a lower-sugar swap, use a granulated sugar substitute that measures 1:1 and follow package guidance for fruit pies.