Strawberry Rhubarb Pie
Ingredients
o Pie crust
o 3 cups hulled and sliced strawberries (~1 lb)
o 3 cups rhubarb, cut into 1-inch pieces (~7 stalks)
o ½ lemon, juiced
o ½ cup cornstarch
o ½ cup cane sugar
o 1 tbsp vanilla
o Salt
o 2 tbsp milk
Directions
1. Preheat oven to 425 degrees.
2. Combine the strawberries, rhubarb, lemon juice, cornstarch, sugar, vanilla, and a pinch of a salt in a large bowl. Let sit for 15 minutes.
3. Prepare the pie crust and place the bottom half in the pie dish.
4. Scoop the fruit on top of the crust and be sure to leave all the excess juice in the bowl.
5. Place the rest of the pie crust over the fruit. If not doing a lattice crust (it’s easier than you think!), be sure to make a cut in the middle of the pie so that the steam can release during baking.
6. Get a small bowl of water to crimp the edges of the crust. This helps combine the crust, but make sure you don’t use too much water.
7. Brush the top of the pie with milk.
8. Cover the pie edges with a crust savor or with aluminum foil and put on a baking sheet.
9. Bake at 425 degrees for 15 minutes.
10. Remove the crust savor/aluminum foil. Lower the temperature to 400 degrees and cook for 36 minutes.
Try this pie! Most people are wary of rhubarb because it’s not super common and most times it’s cooked terribly. However, this pie combines the strawberries and rhubarb so that it’s almost one fruit as opposed to the rhubarb standing out because it’s been undercooked and left chewy. I especially love this pie, as opposed to the other classic fruit pies, because the rhubarb adds a level of sourness that’s quite nice. Rhubarb comes into season in the spring and strawberries right afterwards so this is a great first pie to get pie season going!