12 Delicious Strawberry Rhubarb Pie Recipes

Venture into the sweet and tangy world of strawberry rhubarb pies, where every slice promises a burst of springtime flavors. Perfect for home cooks looking to celebrate the season, our roundup of 12 delicious recipes offers everything from classic comfort to innovative twists. Whether you’re a baking novice or a pie aficionado, there’s a recipe here to inspire your next kitchen adventure. Let’s dive in!

Classic Strawberry Rhubarb Pie

Perfecting the art of baking a Classic Strawberry Rhubarb Pie begins with understanding the balance between the tartness of rhubarb and the sweetness of strawberries, all encased in a flaky, buttery crust. This guide will walk you through each step to achieve pie perfection.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 3/4 cup unsalted butter, chilled and diced
• 6 tbsp ice water
• 3 cups fresh rhubarb, chopped into 1/2-inch pieces
• 3 cups fresh strawberries, hulled and sliced
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 egg, beaten
• 1 tbsp granulated sugar (for sprinkling)

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1 tsp salt.
2. Add 3/4 cup unsalted butter, chilled and diced, to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add 6 tbsp ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
4. Divide the dough into two equal parts, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
5. Preheat your oven to 375°F (190°C).
6. In another bowl, combine 3 cups fresh rhubarb, chopped into 1/2-inch pieces, 3 cups fresh strawberries, hulled and sliced, 1 cup granulated sugar, 1/4 cup cornstarch, and 1 tbsp lemon juice. Mix gently to coat.
7. Roll out one dough disk on a floured surface to fit a 9-inch pie plate. Transfer the dough to the plate, trimming any excess.
8. Pour the filling into the crust. Roll out the second dough disk and place over the filling. Trim, seal, and crimp the edges. Cut slits in the top crust for ventilation.
9. Brush the top crust with 1 beaten egg and sprinkle with 1 tbsp granulated sugar.
10. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie plate to catch any drips.
11. Allow the pie to cool on a wire rack for at least 2 hours before serving. Tip: This resting period helps the filling set.

A Classic Strawberry Rhubarb Pie offers a delightful contrast between the crisp, golden crust and the soft, juicy filling. Serve it warm with a scoop of vanilla ice cream for an irresistible dessert that celebrates the flavors of summer.

Vegan Strawberry Rhubarb Pie

Zesty and vibrant, this Vegan Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of strawberries, all encased in a flaky, buttery crust. Perfect for summer gatherings, this pie is a delightful way to enjoy seasonal produce.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup vegan butter, chilled
• 1/4 cup ice water
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 2 cups strawberries, hulled and sliced
• 2 cups rhubarb, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix 2 cups all-purpose flour with 1/2 cup chilled vegan butter until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
4. Divide the dough in half, roll out one half to fit a 9-inch pie dish, and trim the edges.
5. In another bowl, combine 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1 tbsp lemon juice with 2 cups strawberries and 2 cups rhubarb.
6. Pour the fruit mixture into the pie crust.
7. Roll out the remaining dough, place it over the filling, and seal the edges. Cut slits in the top for ventilation.
8. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any spills.
9. Let the pie cool for at least 2 hours before serving to allow the filling to set. Tip: Serve with a scoop of vegan vanilla ice cream for an extra treat.

Sweet and tangy, this pie offers a perfect balance of flavors with a crisp crust and juicy filling. For a creative twist, try serving it with a drizzle of coconut cream or a sprinkle of toasted almonds.

Gluten-Free Strawberry Rhubarb Pie

Perfecting a gluten-free strawberry rhubarb pie is easier than you think, especially when you follow these straightforward steps. Let’s dive into creating this delightful dessert that’s sure to impress.

Ingredients

• 2 cups gluten-free flour blend
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup ice water
• 1 tsp salt
• 1 cup granulated sugar
• 3 cups fresh strawberries, hulled and sliced
• 2 cups fresh rhubarb, diced
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine 2 cups gluten-free flour blend and 1 tsp salt. Tip: Sifting the flour can help achieve a lighter crust.
3. Add 1/2 cup cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: Add water one tablespoon at a time to avoid making the dough too wet.
5. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for 30 minutes. This helps the gluten-free dough firm up for easier rolling.
6. While the dough chills, mix 1 cup sugar, 3 cups strawberries, 2 cups rhubarb, 2 tbsp cornstarch, and 1 tbsp lemon juice in a bowl. Let sit for 10 minutes to macerate.
7. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer carefully, trimming any excess.
8. Pour the strawberry-rhubarb mixture into the crust. Dot with small pieces of butter if desired for extra richness.
9. Roll out the second dough disk and place over the filling. Seal and crimp the edges, then cut slits on top for venting.
10. Brush the top with beaten egg for a golden finish. Tip: For an even color, apply the egg wash gently with a pastry brush.
11. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly.

Golden and fragrant, this pie offers a delightful contrast between the crisp, buttery crust and the sweet-tart filling. Serve it warm with a scoop of vanilla ice cream for an irresistible dessert experience.

Strawberry Rhubarb Pie with Lattice Top

Gathering the perfect blend of tart and sweet, this pie combines juicy strawberries and tangy rhubarb under a beautifully woven lattice crust, ideal for those who appreciate a classic dessert with a homemade touch.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb, diced
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 pie crusts (homemade or store-bought)
• 1 egg, beaten
• 1 tbsp water

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix strawberries, rhubarb, sugar, cornstarch, lemon juice, cinnamon, and salt until well combined. Let sit for 15 minutes to macerate.
3. Roll out one pie crust and fit it into a 9-inch pie dish, trimming the edges to leave a 1-inch overhang.
4. Pour the fruit mixture into the pie crust, spreading it evenly.
5. Cut the second pie crust into 1-inch strips and weave them over the filling to create a lattice top. Trim and crimp the edges to seal.
6. Whisk together the beaten egg and water, then brush this mixture lightly over the lattice crust for a golden finish.
7. Bake the pie on the middle rack for 45-50 minutes, or until the crust is golden and the filling is bubbly.
8. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.

Mouthwatering and vibrant, this pie offers a delightful contrast between the crisp, buttery crust and the soft, flavorful filling. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Mini Strawberry Rhubarb Pies

Every summer, the combination of strawberries and rhubarb brings a delightful balance of sweet and tart flavors to our tables, and these mini pies are the perfect way to enjoy them. Easy to make and even easier to eat, they’re a hit at any gathering.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 cup strawberries, diced
• 1 cup rhubarb, diced
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1/2 tsp vanilla extract
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a mini pie pan.
2. In a large bowl, combine the flour and diced butter. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep it tender.
4. Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut into rounds to fit your mini pie pan.
5. In another bowl, mix the strawberries, rhubarb, sugar, cornstarch, and vanilla extract until well combined.
6. Spoon the fruit mixture into the dough-lined pie pan, filling each cup about 3/4 full.
7. Cut additional dough into strips or shapes to create lattice tops or decorations for the pies.
8. Brush the tops of the pies with the beaten egg for a golden finish. Tip: This step is optional but adds a beautiful color and shine.
9. Bake for 25-30 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie pan to catch any drips.

Out of the oven, these mini pies boast a flaky crust with a juicy, vibrant filling. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Strawberry Rhubarb Pie with Almond Crust

First, let’s dive into creating a delightful Strawberry Rhubarb Pie with an Almond Crust, a perfect blend of sweet and tart flavors encased in a nutty, buttery crust. This recipe is designed for beginners, with each step carefully explained to ensure success.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 4 tbsp ice water
• 2 cups strawberries, hulled and sliced
• 2 cups rhubarb, diced
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup almond flour, and 1/2 tsp salt.
2. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add 4 tbsp ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
4. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
5. Preheat your oven to 375°F (190°C).
6. In another bowl, mix 2 cups sliced strawberries, 2 cups diced rhubarb, 3/4 cup granulated sugar, 2 tbsp cornstarch, and 1 tsp vanilla extract until well combined.
7. Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
8. Pour the strawberry-rhubarb mixture into the crust. Tip: For a juicier pie, let the filling sit for 10 minutes before adding to the crust.
9. Roll out the second disc of dough and place over the filling. Seal and crimp the edges, then cut slits in the top for venting.
10. Brush the top crust with beaten egg for a golden finish.
11. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.

This Strawberry Rhubarb Pie with Almond Crust offers a delightful contrast of textures, from the flaky, nutty crust to the soft, juicy filling. Serve it warm with a scoop of vanilla ice cream for an extra special treat.

Strawberry Rhubarb Pie with Coconut Whipped Cream

Very few desserts capture the essence of summer quite like a strawberry rhubarb pie, especially when paired with the light, airy texture of coconut whipped cream. This guide will walk you through each step to create this delightful treat, ensuring even beginners can achieve perfect results.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 2 cups fresh rhubarb, diced
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1 pie crust, homemade or store-bought
• 1 can full-fat coconut milk, refrigerated overnight
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix gently to coat the fruit evenly.
3. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang, then fold under and crimp as desired.
4. Pour the fruit mixture into the pie crust, spreading it out evenly.
5. Bake the pie for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any spills.
6. While the pie bakes, open the can of coconut milk and scoop the solid cream into a mixing bowl, leaving the liquid behind.
7. Using a hand mixer, whip the coconut cream on high speed until soft peaks form, about 2-3 minutes. Add the powdered sugar and whip for another minute until combined. Tip: Chill your mixing bowl and beaters for 10 minutes before whipping to help the cream thicken faster.
8. Once the pie is done, let it cool on a wire rack for at least 2 hours before serving. This allows the filling to set properly.
9. Serve each slice with a dollop of coconut whipped cream on top. Tip: For an extra touch, garnish with a few fresh strawberry slices or a sprinkle of lemon zest.

Beautifully balanced between sweet and tart, this strawberry rhubarb pie with coconut whipped cream offers a creamy contrast to the juicy, vibrant filling. Try serving it at your next summer gathering for a dessert that’s as visually appealing as it is delicious.

Deep Dish Strawberry Rhubarb Pie

For those who adore the classic combination of sweet and tart, this deep dish strawberry rhubarb pie is a must-try. Follow these steps carefully to create a dessert that’s as beautiful as it is delicious.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 2/3 cup unsalted butter, chilled and diced
• 4-6 tbsp ice water
• 3 cups fresh strawberries, hulled and sliced
• 3 cups rhubarb, chopped into 1/2-inch pieces
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 egg, beaten
• 1 tbsp granulated sugar (for sprinkling)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together 2 cups all-purpose flour and 1 tsp salt.
3. Add 2/3 cup chilled, diced unsalted butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Gradually add 4-6 tbsp ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
5. Divide the dough into two equal parts, flatten into disks, wrap in plastic, and refrigerate for at least 30 minutes.
6. In another bowl, combine 3 cups sliced strawberries, 3 cups chopped rhubarb, 1 cup granulated sugar, 1/4 cup cornstarch, and 1 tbsp lemon juice. Mix well and let sit for 15 minutes.
7. Roll out one dough disk on a floured surface to fit a 9-inch deep-dish pie plate. Transfer the dough to the plate, trimming any excess.
8. Pour the strawberry-rhubarb mixture into the pie crust.
9. Roll out the second dough disk and place it over the filling. Trim, seal, and crimp the edges. Cut slits in the top for ventilation.
10. Brush the top crust with 1 beaten egg and sprinkle with 1 tbsp granulated sugar.
11. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet under the pie plate to catch any drips.
12. Let the pie cool on a wire rack for at least 2 hours before serving. Tip: This allows the filling to set properly.

Delight in the contrast of the flaky, buttery crust with the vibrant, gooey filling. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Strawberry Rhubarb Pie with Crumble Topping

Let’s dive into creating a delightful Strawberry Rhubarb Pie with Crumble Topping, a perfect blend of sweet and tart flavors encased in a flaky crust. This recipe is designed for beginners, with each step carefully explained to ensure success.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 3/4 cup unsalted butter, cold and cubed
• 4 tbsp ice water
• 2 cups strawberries, hulled and sliced
• 2 cups rhubarb, diced
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 tsp salt. Tip: Keeping the butter cold is crucial for a flaky crust.
3. Add 3/4 cup cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Gradually add 4 tbsp ice water, one tablespoon at a time, mixing until the dough comes together. Tip: Avoid overworking the dough to keep it tender.
5. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
6. In another bowl, combine 2 cups sliced strawberries, 2 cups diced rhubarb, 3/4 cup granulated sugar, 1/4 cup cornstarch, and 1 tsp vanilla extract. Stir well to coat the fruit evenly.
7. Pour the fruit mixture into the prepared pie crust.
8. For the crumble topping, mix 1/2 cup all-purpose flour, 1/2 cup brown sugar, and 1/4 cup melted unsalted butter until crumbly. Sprinkle evenly over the fruit filling.
9. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips.

After baking, the pie emerges with a golden crumble topping that contrasts beautifully with the soft, jammy filling beneath. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Strawberry Rhubarb Hand Pies

Let’s dive into making these delightful Strawberry Rhubarb Hand Pies, a perfect blend of sweet and tart encased in a flaky crust. Ideal for beginners, this recipe breaks down each step to ensure your hand pies turn out perfectly every time.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cup unsalted butter, chilled and diced
• 4-6 tbsp ice water
• 1 cup strawberries, diced
• 1 cup rhubarb, diced
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 egg, beaten
• 1 tbsp turbinado sugar

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt.
2. Add 3/4 cup chilled, diced unsalted butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add 4-6 tbsp ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
4. Divide the dough into two equal parts, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
5. In a medium bowl, combine 1 cup diced strawberries, 1 cup diced rhubarb, 1/2 cup granulated sugar, 1 tbsp cornstarch, and 1 tsp vanilla extract. Let sit for 15 minutes.
6. Preheat the oven to 375°F and line a baking sheet with parchment paper.
7. Roll out one disc of dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
8. Spoon 2 tbsp of the strawberry-rhubarb mixture onto one half of each dough circle, leaving a 1/2-inch border.
9. Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal. Tip: Ensure the edges are well-sealed to prevent filling from leaking.
10. Brush the tops of the pies with 1 beaten egg and sprinkle with 1 tbsp turbinado sugar. Tip: The egg wash gives the pies a golden finish.
11. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
12. Transfer the pies to a wire rack to cool for 10 minutes before serving.

Golden and flaky, these Strawberry Rhubarb Hand Pies offer a juicy, tangy filling that contrasts beautifully with the buttery crust. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Strawberry Rhubarb Pie with Vanilla Bean Ice Cream

Let’s dive into creating a delightful dessert that combines the tartness of rhubarb with the sweetness of strawberries, all encased in a flaky crust and served with a scoop of vanilla bean ice cream. This recipe is perfect for beginners, offering a step-by-step guide to ensure success.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 3/4 cup unsalted butter, chilled and diced
• 6 tbsp ice water
• 2 cups strawberries, hulled and sliced
• 2 cups rhubarb, diced
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1 egg, beaten
• 1 tbsp granulated sugar (for sprinkling)
• 1 pint vanilla bean ice cream

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix 2 cups all-purpose flour and 1 tsp salt.
3. Add 3/4 cup chilled, diced unsalted butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Gradually add 6 tbsp ice water, stirring until the dough comes together. Tip: Add water one tablespoon at a time to avoid over-wetting.
5. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.
6. In another bowl, combine 2 cups sliced strawberries, 2 cups diced rhubarb, 3/4 cup granulated sugar, 1/4 cup cornstarch, and 1 tsp vanilla extract. Mix well and let sit for 15 minutes.
7. Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
8. Pour the fruit mixture into the crust. Roll out the second dough disc and place it over the filling. Seal and crimp the edges, then cut slits in the top for ventilation.
9. Brush the top crust with 1 beaten egg and sprinkle with 1 tbsp granulated sugar.
10. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.
11. Let the pie cool on a wire rack for at least 2 hours before serving. Tip: This allows the filling to set properly.

Rich in flavor and texture, this strawberry rhubarb pie pairs beautifully with the creamy vanilla bean ice cream, creating a contrast that’s both refreshing and indulgent. For an extra touch, serve it with a drizzle of caramel sauce or a sprinkle of fresh mint leaves.

Strawberry Rhubarb Pie with a Hint of Mint

One of the most delightful ways to welcome the summer is by baking a Strawberry Rhubarb Pie with a Hint of Mint. This recipe combines the tartness of rhubarb with the sweetness of strawberries, elevated by a refreshing touch of mint, all encased in a flaky, buttery crust.

Ingredients

• 2 cups fresh strawberries, hulled and halved
• 2 cups rhubarb, diced into 1/2-inch pieces
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup cornstarch
• 1 tbsp fresh mint, finely chopped
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 pie crusts (homemade or store-bought)
• 1 egg, beaten
• 1 tbsp water

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, mint, lemon juice, vanilla extract, and salt. Mix gently until all ingredients are evenly coated.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
4. Pour the strawberry-rhubarb mixture into the pie crust, spreading it evenly.
5. Roll out the second pie crust and place it over the filling. Trim the edges to match the bottom crust, then crimp the edges together to seal.
6. Cut a few slits in the top crust to allow steam to escape.
7. In a small bowl, whisk together the beaten egg and water. Brush this mixture lightly over the top crust.
8. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
9. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.

Serve this pie slightly warm with a scoop of vanilla ice cream for a classic pairing, or enjoy it at room temperature to fully appreciate the balance of flavors. The flaky crust, juicy filling, and hint of mint make this pie a standout dessert for any summer gathering.

Conclusion

Nothing beats the joy of baking, especially when it involves the classic combo of strawberry and rhubarb. Our roundup of 12 delicious pie recipes offers something for every taste and skill level. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy baking!