Homemade Strawberry Rhubarb Pie

Name: Homemade Strawberry Rhubarb Pie
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 8
Cuisine: American
Ingredients: 2 9 inch pie crusts, homemade or store bought; 3 cups fresh strawberries, sliced; 3 cups fresh rhubarb, cut into 1/2 inch pieces; 1 cup granulated sugar; 1/4 cup cornstarch; 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 tablespoons cold butter, diced; 1 egg beaten with 1 tablespoon water for egg wash

A classic summer dessert featuring a perfectly balanced sweet and tart fruit filling inside a flaky, buttery crust.

By Recipes By Nani· 🌍 American· July 20, 2026

recipesbynani.com

Prep

30 minutes

Cook

1 hour 10 minutes

Total

1 hour 40 minutes

Serves

There is nothing quite like the smell of a fresh strawberry rhubarb pie baking in the oven. This recipe is a favorite because it highlights the best of the season by pairing juicy, sweet strawberries with that signature tart rhubarb snap. It is a timeless treat that feels special enough for a holiday but simple enough for a casual weekend gathering.

For the best results, use fresh ingredients rather than frozen ones to keep the filling from getting too watery. If you want that beautiful bakery look, brush your crust with a little egg wash and a sprinkle of sanding sugar before sliding it into the oven.

🧺 Ingredients

2 9 inch pie crusts, homemade or store bought
3 cups fresh strawberries, sliced
3 cups fresh rhubarb, cut into 1/2 inch pieces
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons cold butter, diced
1 egg beaten with 1 tablespoon water for egg wash

👩‍🍳Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
In a large bowl, toss together the strawberries, rhubarb, sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt until the fruit is evenly coated.
3
Roll out the first pie crust on a floured surface and fit it into a deep dish pie plate.
4
Pour the fruit mixture into the crust and dot the top with the small cubes of cold butter.
5
Roll out the second crust, cut it into strips, and weave them over the filling to create a lattice top. Seal the edges and trim any extra dough.
6
Brush the crust with your egg wash mixture.
7
Bake at 400 degrees for 20 minutes, then lower the heat to 350 degrees and cover the edges with a shield to prevent burning.
8
Continue baking for 40 to 50 minutes until the crust is golden brown and the filling is bubbling.
9
Cool the pie completely on a wire rack for at least 4 to 6 hours before slicing to ensure the filling sets properly.

💡 Tips

Serve each slice with a generous scoop of vanilla ice cream or freshly whipped cream. If you have leftovers, keep the pie loosely covered in the refrigerator for up to 4 days, or wrap it tightly to freeze for up to 3 months.

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