Easy Homemade Strawberry Rhubarb Pie
A classic springtime dessert combining sweet strawberries and tart rhubarb in a buttery homemade crust. Perfect for beginners with a flaky, golden finish.
- Prep Time: 25
- Cook Time: 55
- Total Time: 80
- Yield: 8 slices 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2½ cups all-purpose flour
1 cup unsalted butter, chilled
1 large egg
1 tsp salt
6–8 tbsp cold water
3 cups sliced rhubarb (½-inch pieces)
2½ cups chopped strawberries
⅓ cup packed light brown sugar
⅓ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
1 tbsp orange juice
½ tsp pure vanilla extract
2 tbsp unsalted butter (cut into pieces)
1 egg + 1 tbsp milk (for brushing)
Coarse sugar (optional, for garnish)
Instructions
Prepare crust: Mix flour, salt, and butter until crumbly. Add egg and water to form a dough. Chill for 30 minutes.
Roll out one dough into a 12-inch circle. Press into a 9-inch pie dish.
Combine rhubarb, strawberries, sugars, cornstarch, orange juice, and vanilla. Add water from filling and dot with cold butter.
Roll second dough and cut into strips for lattice top or use as full crust. Seal edges.
Brush top crust with egg-milk mixture. Bake at 400°F (204°C) for 20 min, then 350°F (177°C) for 30–35 min until golden.
Cool completely for 3 hours before serving.
Notes
Flexible crust options: try a streusel topping or solid crust with vents.
Add lemon zest or ginger for extra flavor.
Store in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 14g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg