Strawberry-Rhubarb Pie

READY IN: 1hr 10mins
Recipe by Lainey39

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.

Top Review by Soxfan

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.

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.

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