Sweet & Tart Strawberry Rhubarb Pie

Summertime means one thing to me: Strawberry Rhubarb Pie. This pie is such a staple in my house during the season! It goes great with BBQ’s, crabs, breakfast, or as a late-night snack 🙂

This is such a simple, yet effective recipe that is always a crowd-pleaser! Highly recommend making this dessert for your next cookout, or as an easy treat for yourself. 

Key Ingredients:

• Rhubarb: Be sure to remove all leaves from the root before cooking
• Strawberries: Goes without saying!
• Corn starch: No one likes a soupy pie
• Crust: The flakier, the buttery-er, the better

Strawberry Rhubarb Pie

Total cooking time: 90 mins + 3 hrs to set

Serves: 6-8 

Ingredients

• 2 c Rhubarb, sliced ½”
• 2.5 c Sliced Strawberries
• ¼ c Brown sugar
• ⅓ c Sugar
• ¼ c Corn starch
• 1 tbs Lemon juice
• 1 tbs Vanilla extract
• 2 Pie crusts
• 1 tsp Cinnamon
• 1 Egg
• 1 tbs Milk

Directions

1. Preheat oven to 400°F.
2. Place 1 pie crust into a pie pan and set aside.
3. Mix sliced strawberries and rhubarb in a bowl with sugars, lemon juice, vanilla extract, and corn starch. 
4. Add strawberry and rhubarb mix to the pie pan and dot with butter.
5. Top with 2nd pie crust and brush with egg wash mixture, sprinkle with cinnamon
6. Cook at 400°F for 20 mins. Lower temp to 350°F, and bake for 35-45 mins. 
7. Remove to the oven, and let sit at room temperature for 3 hrs to let the pie mixture set.
8. Serve and enjoy!