BEST Classic Strawberry Rhubarb Pie – EASY HOMEMADE
A buttery, flaky pastry cradles sweet strawberries and tangy rhubarb in this nostalgic homemade pie. With a golden-brown crust and effervescent filling, this American classic is perfect for spring gatherings or family dinners.
Ingredients
- 2 pie crusts, homemade or store-bought
- 3 cups sliced rhubarb
- 3 cups strawberries, hulled and sliced
- 1 1/4 cups sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1 tbsp butter, cut into small pieces
Instructions
- Preheat the oven to 400°F (200°C)
- Mix the filling: In a large bowl, combine rhubarb, strawberries, 1 cup sugar, cornstarch, lemon juice, and salt. Stir until evenly coated
- Prepare the pie crust: Place one crust in a 9-inch pie dish
- Fill the pie: Spread the fruit mixture into the crust, then dot with butter
- Add the top crust: Cover with the second crust, crimp the edges, and cut slits for steam
- Bake the pie for 45–50 minutes until golden and bubbling
Notes
Use fresh, firm rhubarb and ripe strawberries for best flavor
Let the filling rest 10 minutes after mixing to blend juices
Place the pie on a baking sheet to prevent spills
Let the pie cool completely before slicing for cleaner cuts
Let the filling rest 10 minutes after mixing to blend juices
Place the pie on a baking sheet to prevent spills
Let the pie cool completely before slicing for cleaner cuts