Deep Dish Strawberry Rhubarb Pie – Juicy & Sweet
A flaky, buttery deep-dish pie combining the tartness of rhubarb with juicy strawberries in a sweet, spiced filling. Perfect for summer, it offers a vibrant, golden dessert that pairs beautifully with vanilla ice cream. The double crust ensures a rich, indulgent experience while the balanced flavors warm the heart and home.
Ingredients
- 2 deep dish pie crusts
- 4 cups rhubarb, chopped
- 3 cups strawberries, hulled and sliced
- 1 1/2 cups sugar
- 1/3 cup cornstarch
- 1 tbsp lemon juice
- 1 tbsp butter, cut into small pieces
Instructions
- Preheat oven to 400°F
- In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, and lemon juice
- Stir until well mixed, then let sit for 10 minutes
- Place one crust in a pie dish
- Pour the fruit filling into the crust, spreading evenly
- Cover with the second crust
- Cut slits in the top crust to allow steam to escape
- Dot with butter
- Bake for 50-60 minutes until crust is golden and filling is bubbling
- Remove from oven and let cool for at least 1 hour before serving
Notes
Use ripe but firm strawberries to avoid excess liquid
Combine tart and sweet strawberry varieties for depth
Chill crusts before baking to enhance flakiness
Brush the top crust with egg wash for a richer sheen
Serve with vanilla ice cream or whipped cream
Reduce sugar or use Stevia for a healthier version
Substitute crusts with whole-grain or gluten-free options
Experiment with raspberries or blackberries
Combine tart and sweet strawberry varieties for depth
Chill crusts before baking to enhance flakiness
Brush the top crust with egg wash for a richer sheen
Serve with vanilla ice cream or whipped cream
Reduce sugar or use Stevia for a healthier version
Substitute crusts with whole-grain or gluten-free options
Experiment with raspberries or blackberries