Strawberry Rhubarb Pie

"An excellent pie to make when strawberries and rhubarb are at their peak. This delicious fruit-filled pie is a recipe from Canadian Living magazine, May 1993. You can substitute a plain top crust instead of the lattice top if you like; brush with the egg glaze and cut steam vents. Tip: Keep a clear plastic quilt ruler with your baking and cooking supplies to measure pastry strips for lattice pies, to measure squares or strips of dough, pastry, or pasta, or as a guide for cutting squares evenly."
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by jessica.amyett photo by jessica.amyett
photo by cheflady229 photo by cheflady229
photo by Lisa H. photo by Lisa H.
photo by cheflady229 photo by cheflady229
Ready In:
1 pie




  • In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
  • On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate.
  • Spoon in filling.
  • Roll out pastry for top crust; using pastry wheel or knife, cut into 1-inch wide strips.
  • Brush pastry rim with some of the beaten egg.
  • Gently weave strips over the pie to form lattice; trim and flute the edge.
  • Brush lattice with beaten egg. Sprinkle top with sugar if using.
  • Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes. Tip: If you do not have a cookie sheet handy, make a drip catcher out of foil paper, larger than the bottom of the pie plate, and place it under the pie plate and up the sides loosely.
  • Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
  • Let stand for 15 to 20 minutes before cutting.

Questions & Replies

  1. I may have just messed up. I didn't mix all the ingredients together. I put the mixed strawberry's and rhubarb in the pie crust then topped with the rest of the ingredients !! Is it ruined? This is my first strawberry rhubarb pie ever
  2. Do you have to pregame the bottom pie she'll? If so how do you do this? Can you tell I am a novice.
  3. Can I can (preserve) strawberry rhubarb pie filling?
  4. Could I use flour instead of cornstarch?
  5. how wide should rhubarb be cut


  1. Delicious! I've had problems with runny fruit pies in the past, so I went ahead and added an extra tbsp of cornstarch as others recommended. The result was not 100% firmed up, but it wasn't runny either, just a little more gooey than ideal. (This may have been an issue with the oven though, we're still figuring that out.)<br/><br/>As others have recommended, I tried to use half strawberries and half rhubarb. I didn't have quite enough strawberries so my ratio was something like 2.5 c strawberries to 3.5 c rhubarb. I think it was perfect though. <br/><br/>I will definitely use this recipe again!
  2. Awesome flavor! i was worried it was going to be a runny so I increased the cornstartch to 1/3 cup. The family couldn't wait for it to cool completely so it was a little runny when we first cut into it, but after it cooled it firmed up.
  3. This is the best Strawberry Rhubarb Pie I have ever made. The only thing I changed was I used 3 cups of each. And like suggested I added an extra tablespoon of cornstarch.
  4. This pie turned out really well. I could tell the filling was going to be amazing as soon as I got it all mixed together. Like others, I increased the cornstarch to 1/3 cup, and I did 3 cups strawberries and 3 cups rhubarb. I also made sure to let both the strawberries and rhubarb sit in bowls of paper towels for 15 minutes to absorb extra liquid. I had no problems with runniness whatsoever!
  5. I doubled the recipe for two 10 inch pans. I had 9 cups of rhubarb and 7 cups of strawberries. I used 2/3 cup of corn starch and the pie was not runny at all! I used the regular doubled amount of sugar but i would add an extra third cup next time. This was an excellent recipe, i will make it again for sure!


  1. I also used 1/3 of tapioca starch instead of 1/4. In addition, I added a teaspoon of vanilla and used a 1:1 ratio of rhubarb to strawberries. Finally, I substituted 2 tablespoons of maple syrup for sugar.
  2. 1/3 cup of cornstarch instead of 1/4 cup
  3. Awesome pie! Made this yesterday but I used Tapioca instead of the cornstarch and dropped the cinnamon (personal choice). The pie was firm and flavorful and the crust was beautiful with the egg wash. Baked it, let it cool and then refrigerated it. Not runny at all like my prior tries. This is the recipe I will continue to use. Thanks!


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