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A golden-brown lattice-top strawberry rhubarb pie sits on a cooling rack, with sugar sprinkled on the crust. Fresh strawberries and rhubarb are placed nearby on a pink checkered surface.

Strawberry Rhubarb Pie

An old-fashioned strawberry rhubarb pie made with fresh fruit filling and a shortcut refrigerated crust. Sweet, tart, nostalgic, and perfect for sharing at spring and summer gatherings.

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6 slices

Ingredients

  • 1 package refrigerated pie crust 1 sheet for the bottom 1 sheet for the top (or make a homemade crust)
  • 1⅓ cups rhubarb sliced about 6 oz
  • ¾ cup strawberries quartered about 4 oz
  • 2 tablespoons + 2 teaspoons light brown sugar
  • 2 tablespoons + 2 teaspoons granulated sugar
  • 2 tablespoons cornstarch
  • Small pinch salt
  • 1¼ teaspoons orange juice
  • ⅛ teaspoon vanilla extract
  • ¾ tablespoon unsalted butter cut into small pieces

Egg Wash

  • 1 small egg or half a large egg beaten with ½ tablespoon milk
  • Coarse sugar for garnish optional

Instructions

  1. Preheat oven to 400°F. Press one crust into a 9-inch pie pan and refrigerate while you make the filling.
  2. In a large bowl, stir together rhubarb, strawberries, both sugars, cornstarch, salt, orange juice, and vanilla. Let sit while the oven heats—this draws out the juices.
  3. Use a slotted spoon to scoop the fruit (not the juice) into the crust. Dot the top with butter. Optional: sprinkle extra sugar if you like it sweeter.
  4. Cut strips from the second crust and create a lattice pattern, or simply place it on top with steam vents.
  5. Crimp the edges and brush with egg wash. Sprinkle with coarse sugar if using.
  6. Place pie on a rimmed baking sheet. Bake at 400°F for 20 minutes, then reduce to 350°F and bake 30–40 more minutes. Cover the edges if browning too fast.
  7. Cool completely: Let cool on a rack for at least 3 hours. For best results, chill in the fridge another 3–4 hours (or overnight!) before slicing.

Recipe Notes

This pie takes a while to bake, allowing the edge crust to brown too quickly. When you see that the edge is just about perfectly golden brown, cover it with pie shields, if you have them, or strips of foil if you don’t.

The first piece of this pie is a little tricky to remove. Use a small offset spatula to gently run under the edge of the crust, loosening any areas where it is stuck to the pie pan. It is a good idea to slide the spatula down the inner sloped edge to loosen the crust from the pie pan. Use a pie server to lift the pie slices out of the pie pan for serving. The other pieces will be easier to remove since you have room to loosen the crust from the side. Even if your pieces are not perfect, they will still be delicious!