Old-Fashioned Strawberry Rhubarb Pie

Make the pie dough and divide into two flat rounds. Chill for at least one hour, or up to 24 hours. If you don't chill the dough, it will not be as flaky or tender. TIP: Want to skip the crust? Make it a crisp by topping it with a simple streusel.
Preheat the oven to 425 degrees Fahrenheit.
PRO TIP: I like to bake in a glass pie pan because it helps get a browned bottom crust, but any sturdy standard pie pan will do.
Prepare the fruit. In a large mixing bowl, combine the sugar, cornstarch, cinnamon, and salt. Stir until fully blended. Add the rhubarb, strawberries, and a squeeze of lemon juice to the sugar mixture, and stir well to combine. Let sit for about 15 minutes.
TIP: Distributing the cornstarch by stirring it with the sugar, cinnamon, and salt ensures you don't have cornstarch clumps in the filling.
While the fruit marinates in the sugar mixture, use a rolling pin to roll out the chilled pie dough rounds until they're one inch wider than the pie dish. Chill, covered, until ready to use.
TIP: If you stack one pie dough on top of the other, be sure to separate the doughs with a sheet of parchment paper.
Drape one pie dough into the bottom of the pie pan. Don't worry about the excess crust; you'll trim it. Give the fruit mixture a stir. Use a large spoon to spoon the filling into the pie pan, leaving about half the juice behind. Dot the top of the fruit with the tablespoons of butter.
Drape the second pie dough over the filling. Using a sharp knife or kitchen shears, cut the excess dough from the pie, leaving about a 1" drape on all sides. Tuck the draped dough lopping off the edge of the pie upward, folding it down onto the rim of the pie. Use the tines of a fork to crimp the edges and seal the two doughs.
Whisk the egg and use a pastry brush (or your fingers if you don't have one) to lightly brush the egg wash over the pie.
TIP: Do not do too thick of an egg wash, or you will get little omelets on your dough. We're just going for a light gloss.
Bake the pie for 50 minutes to one hour, until the crust is golden brown and the juices are bubbling.
TIP: I like to bake pie on a lined sheet pan to catch any bubbling juices that may drip over the edge of the pie plate while baking.
Cool completely to room temperature before serving. Serve with good vanilla ice cream or fresh whipped cream.

Old-Fashioned Strawberry Rhubarb Pie

Ingredients

Instructions

Nutrition