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Delicious homemade Strawberry Rhubarb Pie served on a rustic wooden table.

Strawberry Rhubarb Pie

This Strawberry Rhubarb Pie is a warm and tangy comfort dessert that perfectly balances sweetness and tartness. Serve it warm with ice cream for a delightful treat.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Fruits
  • 2 cups strawberries, hulled and sliced Fresh strawberries for best flavor
  • 2 cups rhubarb, chopped Fresh rhubarb is recommended
Baking Essentials
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter For dotting on top of the pie
  • 1 pre-made pie crust top and bottom Pre-made for convenience

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, salt, and vanilla extract. Mix well and let sit for about 15 minutes.
  3. Roll out one pie crust and fit it into a 9-inch pie plate.
Filling and Baking
  1. Pour the filling into the crust and dot with butter.
  2. Roll out the second pie crust and place it over the filling. Seal edges and cut slits in the top crust for venting.
  3. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, until the filling is bubbly and the crust is golden brown.
  4. Allow to cool before serving.

Notes

Serve warm with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to 3 days. For a flakier crust, refrigerate the pie crust before rolling. If the crust browns too quickly, cover the edges with foil.