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Strawberry Rhubarb Pie

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A delightful summer pie featuring sweet strawberries and tangy rhubarb, perfect for gatherings.

Ingredients

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  • 1 1/2 cups strawberries, hulled and sliced
  • 1 1/2 cups rhubarb, chopped
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 pie crust (store-bought or homemade)
  • 1 tablespoon butter, cut into small pieces

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Combine the hulled strawberries and chopped rhubarb in a large bowl. Add in sugar, cornstarch, lemon juice, vanilla extract, and salt.
  3. Mix well and allow to sit for about 10-15 minutes.
  4. Press your pie crust into a pie dish and pour the fruit mixture evenly into the crust.
  5. Dot the filling with small pieces of butter.
  6. Cover the pie with a top crust if using, and seal the edges.
  7. Cut slits in the top crust for steam to escape.
  8. Bake at 425°F for 15 minutes.
  9. Reduce the temperature to 350°F (175°C) and continue baking for another 30-35 minutes.
  10. Cool the pie before slicing.

Notes

Serve warm with vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/07/06/strawberry-rhubarb-pie/

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