Summer is basically here, so it’s time to bring on the pie! I made this Strawberry Rhubarb beauty for Memorial Day (it’s great for a crowd) and ate far too many pieces than I care to admit. The sweet fruit combination paired with a buttery crust is irresistible. Add a scoop of vanilla ice cream if you feel like really whooping it up!
- 4 Pie Crusts (store-bought or homemade)
- 5 cups rhubarb, sliced
- 5 cups strawberries, quartered
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cornstarch
- 1 egg + tablespoon of water for an egg wash
- If you are making your own pie crust, prepare it now and chill in the fridge while you prepare the filling.
- Preheat oven to 400 degrees. Get a 15x10x1″ jelly roll pan out, leave it ungreased.
- Mix your rhubarb, strawberries, sugars, and salt together. Let them sit while you roll out the bottom layer of your pie.
- Take two of the pie crusts and roll them out slightly larger than the pan you are using.
- Drain off the liquid that has formed from your fruit. Now mix in the cornstarch.
- Pour the fruit filling on top of your pie crust.
- Prepare the final two crusts for the top of the pie, either do a lattice top or cover the top completely and cut out slits. Brush the top with egg wash.
- Bake in preheated oven for about 45 minutes or until the top crust is turning golden brown.
- Remove from oven and allow to cool for at least 2 hours before slicing and serving. Store in a cool area and eat within a few days. Enjoy!
Wash and chop your rhubarb (but first, step back and admire how big and beautiful these rhubarb stalks are).
Stir the rhubarb, sliced strawberries, sugars, and salt together. Set aside while you work on your bottom crust.
Roll out half of the pie crust (2 crusts) into a large rectangle, slightly larger than your sheet pan.
The bottom crust is ready!
Drain off the liquid from the fruit mixture.
Stir in the cornstarch.
Spread the fruit mixture evenly over the bottom crust.
Prepare the top crust. If you don’t do a lattice top, make sure you cut slits in your crust. Brush with egg wash and bake for around 45 minutes, until the crust is turning golden brown. Remove from oven and cool for at least 2 hours before slicing and serving.
