Go Back

Strawberry Rhubarb Pie


  • 2 1/2 cups sliced strawberries
  • 2 1/2 cups chopped rhubarb
  • 1 cup sugar
  • 1/2 cup flour
  • 1 egg
  • 2 tbsp water
  • Prepared Pie Crust


  • Clean and chop the strawberries and rhubarb, and set aside. I cut the strawberries into fourths, and did about 1/4" - 1/2" piece for the rhubarb.
  • If you are making your own crust it will need to sit in the refrigerator for about an hour so make sure to prepare it first.
  • In a large mixing bowl combine the sugar and flour. Add the chopped strawberries and rhubarb and combine well. Let this sit for at least 30 minutes.
  • When you are ready preheat your oven to 400 degrees. Divide your crust in two and roll out the first portion. Line a pie plate with the crust. Spoon in the strawberry mixture.
  • Roll out the second portion and top the pie. Cut the excess crust from the edges with a knife. Crimp the top and bottom together with a little water on your fingers.
  • Beat the egg with about 2 tbsp of water and brush the top of the pie. Sprinkle a little sugar on top as well if you choose. Make a slit in the center so the steam can escape.
  • Bake at 400 degrees for 35-40 minutes or until the pie has started to brown and the juices are bubbling.