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5 from 2 votes

Strawberry Rhubarb Pie

This homemade Strawberry Rhubarb Pie is perfectly sweet and tart, with a golden, flaky crust and a jammy fruit filling that slices beautifully.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Total Cost: $13.78 recipe / $1.72 serving
Servings: 8 slices
Calories: 368kcal
Author: Melissa Nolan

Equipment

  • 9'' Pie Dish
  • Sheet Pan
  • Large Bowl
  • Rolling Pin
  • Aluminum foil

Ingredients

  • 1 lb. fresh rhubarb leaves removed, trimmed, washed, cut into ½-inch pieces (453g) $6.99*
  • 1 lb. frozen strawberries 453g, $2.72
  • 1 cup granulated sugar $0.38
  • ½ tsp ground cinnamon $0.03
  • ¼ cup corn starch $0.14
  • ½ lemon juice and zest, $0.29
  • 1 tsp vanilla extract $0.14
  • ¼ tsp salt $0.01
  • 2 pie crusts 9-inch pre-made crusts, room temperature***, $2.77
  • 2 Tbsp butter small dice, $0.30
  • 1 Tbsp milk $0.01**

Instructions

  • Preheat the oven to 400°F. Gather and prepare all ingredients.
  • In a large bowl, combine the rhubarb, strawberries, sugar, cinnamon, cornstarch, lemon juice, zest, vanilla, and salt. Gently fold together and set aside.
  • Roll out one pie crust, larger than the 9-inch pie pan, and place it on the bottom of the pie pan, pressing the bottom and sides. You want the excess pie crust to be hanging over.
  • Pour the filling onto the pie crust and evenly top with butter pieces.
  • Roll out the second pie crust and place on top, pinching the edges with the bottom crust to seal. Crimp the pie crust into decorative edges.
  • Cut slits in the top pie crust to vent during the baking process. Brush with milk.
  • With 3-inch strips of tin foil, line the edges of the pie to prevent burning.
  • Place the pie on an oven-safe tray and place it in the oven. Bake for 30-45 minutes. Remove the tin foil and cook an additional 25-30 minutes until the crust is golden. Remove the pie from the oven and let it cool before cutting.

See how we calculate recipe costs here.

Notes

*Make sure to remove any leaves from the rhubarb, as they can be poisonous. The stores usually cut off the leaves, but make sure to double-check! They contain high levels of oxalic acid, which can be toxic, so it's best to remove them before baking this delicious pie. I found my rhubarb at Kroger's.
**Brushing milk on top helps the crust get golden brown and crunchy. You can also use melted butter, a beaten egg, or an egg yolk.
***You can use store bought pie crusts or use our easy homemade pie crust recipe

Nutrition

Serving: 1serving | Calories: 368kcal | Carbohydrates: 57g | Protein: 4g | Fat: 15g | Sodium: 276mg | Fiber: 3g