Strawberry-Rhubarb Pie

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This is one of our favorite pies. I usually make my own pie crust, but refrigerated pie crust is fine. Recipe is from Family Circle.

Ingredients Nutrition


  1. Combine 1 cup sugar with cornstarch; set aside.
  2. Heat oven to 375 degrees.
  3. Fit one of the pie crusts into a 9-inch pie plate.
  4. Set aside.
  5. In large bowl, toss rhubarb, strawberries, sugar-cornstarch mixture and lemon juice.
  6. Let stand 5 minutes.
  7. Pour strawberry mixture into crust-lined pie dish, leveling slightly.
  8. Using a knife or pizza cutter, cut remaining crust into 1-inch strips.
  9. Interweave into a lattice pattern.
  10. Crimp strip edges with bottom crust to seal.
  11. Brush crust with milk, then sprinkle with sugar.
  12. Bake at 375 degrees for 50 minutes, covering edge of pie with foil if browning too quickly.
  13. Cool to room temperature.
  14. Serve slightly warm with ice cream, if desired.
Most Helpful

I went strawberry picking and got the tiny sweet ones and left most of them whole. My neighbor gave me some of his rhubarb and I used a Pillsbury pie crust. This was delicious-wonderfully tart, tangy and sweet. My daughter said it tasted like summer. Perfect amount of cornstarch-not too runny. Allow it to set until room temp after baking is a must. No ice cream needed. Will be my go to recipe during strawberry season. Thanks Lainey.

Soxfan June 26, 2008

I made this pie and served it to family and friends. This pie had rave reviews. I will make it over and over again.

FifiG October 18, 2008

I had strawberries and I had rhubarb - this fit the ticket! I made my own crust using Shake-A-Pie Crust. I reduced the sugar to 3/4 cup and used a combination of sugar and Splenda. My 9 inch pie plate seemed to work perfectly and I baked it about 45 minutes since the filling was bubbling. Let cool to room temperature for 4 hours before cutting (that was the hard part!). The filling was a little on the runny side, but the pie held its shape very nicely so it wasn't an issue - I'd take this to a picnic in a heartbeat! It tasted wonderful and is very beautiful. I sprinkled mine with turbinado sugar after brushing with milk. Made for ZWT4.

Brooke the Cook in WI June 29, 2008