Strawberry Rhubarb Pie

strawberry rhubarb pie Photos updated June 2019

In honor of this weekend being the 4th of July (already!?), I just had to share something that would be perfect to bring to a family or friend gathering.  The rhubarb in my backyard is just flourishing, so I have been trying to use it all before it goes by.  Strawberries are just coming into season here (it's been a hard, cold spring), so, I knew that a strawberry rhubarb pie was in order!  After all, they are the perfect pair!

strawberry rhubarb pie
strawberry rhubarb pie

This pie is just right.  Not too sweet, not too tart. I used my favorite pie crust, which you totally should try if you need a really simple and easy recipe.  This pie is wonderfully paired with freshly whipped cream, or a scoop of vanilla ice cream.  It would make a wonderful addition to any summer gathering! (Or maybe just for yourself instead?)

strawberry rhubarb pie

Strawberry Rhubarb Pie

Yield: 8 servings

  • chilled double pie crust dough (store bought, or my favorite)

  • 4 cups fresh strawberries, rinsed, hulled and quartered

  • 4 cups rhubarb, cut into 1/2-inch pieces

  • 1/2 cup brown sugar

  • 1/2 cup granulated sugar

  • 1/4 cup cornstarch

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 3 Tablespoons unsalted butter, cut into small pieces

  • 1 egg lightly beaten with 1 Tablespoon water

  • turbinado sugar, optional


Preheat the oven to 400ºF.  Have ready a rimmed baking sheet.

On a lightly floured surface, roll out one half of the pie crust to fit into a 9-pinch pie plate.  Trim excess and place in the refrigerator while preparing the filling.

In a large bowl, combine all of the ingredients.  Gently toss until the the fruit is well coated.  Place the filling in the bottom crust in the pie plate.  Place the butter pieces over the top of the pie.  Roll out the other half of the pie crust.  Cut into strips if doing a lattice top, leave whole with just a few slits cut for steam vents. Lightly brush the egg wash over the pie crust.  Sprinkle with turbinado sugar, if using.

Place the pie on the baking sheet and place in the oven. Bake for 15 minutes, then reduce the temperature to 350ºF, and bake for another 45-50 minutes, or until the filling is bubbly.  If the crust is browning too quickly, cover the edges with a tinfoil ring.

Let cool before slicing.  Serve with whipped cream or vanilla ice cream.  Store covered in the refrigerator for 4-5 days, re-warming before serving.

Source: Adapted from Lily's Cafe Cookbook Revised Edition by Kyra Alex