Strawberry Rhubarb Pie

5 from 13 votes

Strawberry Rhubarb Pie with a homemade all butter flaky crust is a mouthwatering, sweet, tart, dessert that everyone loves. During the early summer months, you should make this delicious fruit pie with fresh strawberries and rhubarb. But don't worry, frozen fruit works just fine when it's not in season.

Prep Time20

Cook Time35

rest time45

Total Time55

Course: Dessert

Cuisine: American

Servings: slices

Author: Krissy Allori

Equipment

Pie Dish

Ingredients

2 tablespoons corn starch
1 pound fresh rhubarb chopped
1 cup granulated sugar
2 pints fresh strawberries sliced
2 pie crusts
2 tablespoons butter
1 egg yolk
2 tablespoons granulated sugar

Instructions

Preheat oven to 400°F.
Lay one pie crust into your pie dish. Cut your other pie crust into strips that are about one inch wide for the lattice top.
Whisk 2 tablespoons corn starch into 1/4 cup water until well blended. Combine with 1 pound fresh rhubarb and 1 cup granulated sugar and heat in medium sized pot over medium low heat until thickened, about 10 minutes. Combine with 2 pints fresh strawberries and allow to sit for 30 minutes. Add fruit mixture to pie shell. Dot with 2 tablespoons butter.
Arrange dough strips into lattice pattern and tuck ends under. Beat 1 egg yolk and brush onto top of crust. Sprinkle with 2 tablespoons granulated sugar.
Bake at 400°F until golden and bubbly, about 35 minutes. Turn oven off and allow pie to remain in warm oven for 15 additional minutes. Remove from oven and cool on rack. Serve pie warm with a scoop of vanilla bean ice cream or enjoy it at room temperature with your morning coffee.

Nutrition