Strawberry Rhubarb Rose Pie | @simplywhisked

Strawberry Rhubarb Rose Pie

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 1 pie 1x


  • 2 prepared pie crusts
  • 4 rhubarb stalks, sliced into 1/2” pieces (about 3 cups)
  • 3 cups sliced strawberries
  • 1/2 cup sugar
  • 1 tablespoon rose water
  • 3 tablespoons cornstarch
  • 1 large egg
  • 1 tablespoon water
  • Sugar, for garnish


  1. Preheat oven to 400˚F (200˚C). Place one of two pie crusts into a pie plate smoothing any spots as needed.
  2. In a large bowl, stir together rhubarb, strawberries, sugar, rose water and cornstarch. Continue stirring until fruit is evenly coated with sugar/cornstarch. Fill bottom pie crust with fruit mixture.
  3. Slice remaining pie crust into 1/4-inch slices using a pizza cutter or scissors. Lay slices in a lattice pattern over the filling. Press edges together to seal the crusts.
  4. In a small bowl, whisk together the egg and water. Using a pastry brush, brush with egg wash over the pie crust. Sprinkle with sugar.
  5. Bake pie for 20 minutes. Reduce heat to 350˚F (180˚C) and continue to bake for an additional 25 – 30 minutes.
  6. Remove pie from oven and allow to cool to room temperature (may take several hours) before serving.


To make this vegan, replace the egg wash with 2 tablespoons dairy free milk + 1 teaspoon of liquid sweetener such as maple syrup or agave.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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