Strawberry Rhubarb Pie

Strawberry Rhubarb Pie, a season's hallmark, is sweet, tangy, and delicious. Easy to make with simple ingredients, a ready-made crust, and a little time in the oven!

Prep Time20

Cook Time35

Total Time55

Servings: servings

Calories: 328kcal

Author: Stephanie Wilson

Ingredients

2 ready made pie crusts
1 1/2 cups granulated sugar
1/4 cup cornstarch
2 1/2 cups strawberries chopped
2 1/2 cups rhubarb chopped into 1/4-inch slices
1/2 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons unsalted butter cut into small pieces
1 large egg + 1 teaspoon water for egg wash

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Instructions

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix cornstarch, sugar, and salt. Add strawberries, chopped rhubarb and vanilla. Toss together and let stand while preparing the crust.
Line a 9-inch pie plate with 1 ready-made pie crust. If making a lattice top, see the notes section below.
Pour filling into prepared pie crust. Dot top with butter, and cover with top crust or make a lattice pattern and add to the top of the pie. Seal edges of top and bottom crust with water.
Brush egg wash on the top of the pie and sprinkle 1 tablespoon of granulated sugar over the top. If using a solid top crust, cut 4 vent holes in the pastry.
Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Notes

Making a Lattice Top:

To make a lattice top for the pie, roll a ready-made crust until it's about 12-inches in diameter. Using a sharp knife or pizza cutter, cut strips 1/2 – 1 inch wide. Thread the strips over and under one another, pulling back strips as necessary to weave.

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