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Tart Strawberry Rhubarb Pie


- 1 double pie crust, homemade or store-bought
- 3 cups sliced strawberries
- 3 cups diced rhubarb
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter
- 1 egg, lightly beaten
- Coarse sugar for sprinkling


1. Preheat oven to 400 degrees F (205 degrees C).
2. Line a 9-inch pie dish with one of the pie crusts, then refrigerate.
3. In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, cinnamon, and salt. Mix well to combine.
4. Pour the mixture into the chilled pie crust.
5. Dot the top with small pieces of butter.
6. Place the top crust over the filling and seal the edges.
7. Cut several slits into the top crust to allow steam to escape.
8. Brush the top crust with beaten egg and sprinkle with coarse sugar.
9. Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
10. Remove the pie from the oven and let it cool completely before serving.

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