Thoroughly wash 2 cups of fresh strawberries and 2 cups of rhubarb. Hull the strawberries and slice them in halves or quarters, depending on size. Trim the rhubarb and cut into 1/2-inch slices.

Wash and Chop Produce

In a large mixing bowl, combine the sliced strawberries and rhubarb. Add 1 cup of granulated sugar, 1/4 cup of cornstarch, 1/4 teaspoon of salt, and 1 teaspoon of vanilla extract. Mix gently until the fruit is well coated and the dry ingredients are absorbed by the natural juices.

Mix the Filling

Preheat your oven to 400°F (200°C). Use two 9-inch pie crusts (store-bought or homemade). Place one crust into a 9-inch pie pan, gently pressing to fit and leaving about 1/2 inch overhang.

Prepare the Pie Crust

Pour the strawberry-rhubarb filling evenly into the prepared pie crust, spreading it out to fill the shell completely.

Add the Filling

Place the second pie crust over the top. You can leave it whole with small slits cut into it for ventilation, or cut into strips to create a lattice top. Seal the edges by pinching the top and bottom crusts together and trimming any excess pastry. Crimp as desired. Brush the top crust lightly with a beaten egg or milk for shine, and sprinkle with 1–2 tablespoons of sugar if desired.

Top the Pie

Place the pie on the center rack of the preheated oven. Bake for 20 minutes at 400°F (200°C). Then, reduce the heat to 350°F (175°C) and continue baking for an additional 30–35 minutes, or until the crust is golden brown and the filling is bubbly. If the edges begin to brown too quickly, cover them with foil.

Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours. This helps the filling set up properly. Serve slightly warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.

strawberry rhubarb pie

Recipe information

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