Ingredients
2 pie crusts
4 c. chopped rhubarb
2 c. chopped strawberries
3/4 c. granulated sugar, plus more for sprinkling
1/4 c. cornstarch
1 tbsp. lemon juice plus 1 tsp. zest
Pinch kosher salt
2 tbsp. cold butter, chopped
1 large egg, beaten
Vanilla ice cream, for serving
Preparation
Step 1Preheat oven to 375°. Using a rolling pin, roll out both pie crusts to about 16" across.Step 2In a large bowl, mix together rhubarb, strawberries, sugar, cornstarch, lemon juice, zest, and salt until mixture begins to look juicy. Place one crust into a pie dish and pour in fruit mixture. Dot with pieces of butter. Step 3With the other sheet of pie dough, make a lattice top. First, cut the dough into ¾” strips. Then, weave strips over and under each other in a criss-cross formation. Using kitchen shears, trim the top and bottom crust so there’s a 1” overhang, then fold under and crimp edges together. Brush crust with egg wash and sprinkle with sugar. Step 4Bake until pie is golden and filling is bubbling, about 1 hour to 1 hour 20 minutes. If crust is browning too fast, cover with aluminum foil.Step 5Let pie cool slightly, then serve with vanilla ice cream if desired.
Rhubarb season runs from April through June in the U.S., so celebrate spring with this tart and sweet pie while you can! Lucky for all of us, strawberry season coincides with rhubarb season, making them the perfect pairing for a pie. That’s not the only reason though—the tartness of the rhubarb is the perfect foil to strawberry’s sweetness. If you’re as big a fan of rhubarb as we are, this rhubarb jam recipe is a must-try. Made this? Let us know in the comment section below!
