Strawberry Rhubarb Pie

[Photograph: Lauren Weisenthal]

This simple recipe includes macerating the strawberries and rhubarb and draining off some of the liquid first, which reduces the amount of starch you'll need as a thickener, delivering flavor that is pure and true.

To make your own strawberry rhubarb pie, first click over to get in-depth and fear-free instructions for making Easy Pie Dough (be sure to make a double crust for this pie).

Note: for step by step instructions on how to form and roll pie dough, click through this slideshow.

Strawberry Rhubarb Pie

About This Recipe

Active time:30 minutes
Total time:4 hours
Special equipment:9 inch pie plate
This recipe appears in: Pie of the Week: Strawberry Rhubarb


  • One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled (see note)
  • 1 pound fresh strawberries
  • 3 cups fresh rhubarb
  • 3/4 cup sugar (or less/more to taste), divided
  • 4 tablespoons cornstarch or tapioca starch
  • egg wash (1 egg beaten with a big pinch of kosher salt)
  • turbinado sugar for sprinkling (optional)


  1. 1

    Preheat oven to 425° F. Core and quarter strawberries. Chop rhubarb into 1/2 inch pieces.

  2. 2

    Toss strawberries and rhubarb together with 1/4 cup of sugar, and allow them to macerate (the sugar will begin to break down the fruit, releasing some liquid) for 20 minutes.

  3. 3

    Whisk together remaining 1/2 cup sugar and cornstarch or tapioca starch.

  4. 4

    Drain off excess liquid from the strawberry mixture using a china cap or strainer.

  5. 5

    Add the sugar mixture to fruit mixture. Stir well until all of the starch has dissolved.

  6. 6

    Pour filling into prepared, chilled dough shaped in a pie plate.

  7. 7

    Place the chilled, rolled top crust over the filling. Trim the edges and crimp as desired. Cut slits or patterns in the top with a sharp pairing knife. Chill for 20 minutes before baking.

  8. 8

    Apply egg wash to the top of the pie and, if you'd like, sprinkle with turbinado sugar. Place chilled pie into a 425° F oven. Rotate the pie once after 15 minutes, then again after 30. If top or edges are browning too quickly, place aluminum foil over effected area. Bake until the top is a deep golden brown and filling is bubbling in the center.

  9. 9

    Allow pie to cool for 30 minutes before serving.


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