Rhubarb Strawberry Pie Recipe

Update Servings
  • Pastry for double crust 9-inch pie
  • 4 cups fresh rhubarb, chopped
  • 3 cups fresh strawberries, sliced into thirds
  • 1 3/4 cups granulated sugar
  • 1/3 cup cornstarch
  • 1 pinch salt
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon to 2 teaspoons unsalted butter
  • freshly ground nutmeg
  • 1 egg white
  • Optional Garnish: ice cream or whipped topping
Container:9-inch pie plate
30 mins
1 hr
1.5 hrs
  • Preheat oven to 400ºF.
  • Clean and cut rhubarb and strawberries. Place prepared fruit and lemon juice in a large bowl. Add sugar, corn starch, salt and cinnamon. Stir until fruit is lightly coated.
  • Cover bottom of pie plate with 1 pastry crust, leaving an overhang of approximately 1/2 inch. Pour fruit mixture into bottom of unbaked crust, dot with butter and sprinkle with freshly ground nutmeg, if desired.
  • Place remaining crust over fruit filled crust. Seal and flute the edges. Cut 6 slashes on the top of crust to release steam while baking.
  • Beat egg white until frothy and spread over top crust. Sprinkle lightly with sugar if desired.
  • Bake at 400ºF for 10 minutes. Reduce heat and cover edges to prevent over-browning. Continue baking at 375ºF for 50 to 55 minutes.
  • Remove and cool on rack before serving.
  • Garnish with ice cream or whipped topping, if desired.
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