strawberry rhubarb pie with cinnamon sticks wooden rolling pin fresh strawberries on a light wood table and fresh rhubarb in the background tied with string

Easy Strawberry Rhubarb Pie Recipe

Course Dessert
Cuisine North American
Prep Time 1 hour 15 minutes
Cook Time 55 minutes
Total Time 2 hours 10 minutes
Servings 8
Calories 362kcal
Author Judy


  • 2 pie crust for a two crust pie, and a deep dish pie plate


  • 1 cup rhubarb of fresh, peeled and chopped into small pieces
  • 2 cups strawberries fresh, washed, hulled and sliced
  • 1 1/2 cup sugar
  • 1 tbsp lemon juice
  • 2 tablespoons cornstarch
  • 1 tbsp lemon zest


  • Mix the strawberries, rhubarb and sugar together
  • Add the lemon juice and lemon zest
  • Stir in the cornstarch - this thickener will give your pie a rich texture
  • Place all of the filling into the bottom pie crust/pie plate, mounding it nicely in the centre
  • With a sharp knife or pastry roller, cut strips of pastry dough - about 1" thick
  • Weave the strips on top of the filling to create a lattice effect
  • Trim the edges of the lattice where it meets the fluted edge
  • Brush the lattice and fluted edges with an egg yolk wash
  • Bake at 400F for 10 minutes and then at 350F for 35 minutes or until crust is golden and filling is bubbling nicely
  • Serve when cool.


A huge scoop of vanilla ice cream really makes this pie delish!


Calories: 362kcal | Carbohydrates: 63g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Sodium: 175mg | Potassium: 140mg | Fiber: 2g | Sugar: 39g | Vitamin A: 0.3% | Vitamin C: 29.2% | Calcium: 2.7% | Iron: 7.1%