Strawberry Rhubarb Pie
This homemade Strawberry Rhubarb Pie is perfectly sweet and tart, with a golden, flaky crust and a jammy fruit filling that slices beautifully.
Ingredients
- 1 lb fresh rhubarb leaves removed, trimmed, washed, cut into ½-inch pieces
- 1 lb frozen strawberries
- 1 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 cup corn starch
- 1/2 lemon juice and zest
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 pie crusts 9-inch pre-made crusts room temperature
- 2 Tbsp butter small dice
- 1 Tbsp milk
Instructions
- Preheat the oven to 400°F. Gather and prepare all ingredients.
- In a large bowl, combine the rhubarb, strawberries, sugar, cinnamon, cornstarch, lemon juice, zest, vanilla, and salt. Gently fold together and set aside.
- Roll out one pie crust, larger than the 9-inch pie pan, and place it on the bottom of the pie pan, pressing the bottom and sides. You want the excess pie crust to be hanging over.
- Pour the filling onto the pie crust and evenly top with butter pieces.
- Roll out the second pie crust and place on top, pinching the edges with the bottom crust to seal. Crimp the pie crust into decorative edges.
- Cut slits in the top pie crust to vent during the baking process. Brush with milk.
- With 3-inch strips of tin foil, line the edges of the pie to prevent burning.
- Place the pie on an oven-safe tray and place it in the oven. Bake for 30-45 minutes. Remove the tin foil and cook an additional 25-30 minutes until the crust is golden. Remove the pie from the oven and let it cool before cutting.
Notes
This homemade Strawberry Rhubarb Pie is perfectly sweet and tart, with a golden, flaky crust and a jammy fruit filling that slices beautifully.