Strawberry rhubarb is my favorite pie, the perfect combination of tart and sweet. It’s the classic summer pie, and wonderful when served with a scoop of vanilla ice cream!
- 2 pie crusts
- 4 cups strawberries, quartered
- 2 cups rhubarb, cut into thin pieces
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 teaspoons vanilla
- zest of 1 lemon
- 1 tablespoon lemon juice
- 2 tablespoons butter, cut into small cubes
- 1 egg white, to brush on crust
- Preheat oven to 425º. Roll out dough and ease it into the pie plate.
- In a large bowl, mix the strawberries, rhubarb, both sugars, cornstarch, vanilla, zest, lemon juice, and butter.
- Pour into pie plate, then roll out second crust cut into strips for the lattice. Brush crust with the egg white.
- Bake at 425º for 15 minutes, then lower oven to 375º for 50 to 60 minutes. Remove from oven and allow to cool completely.
Ate a lot of these as a kid. Now days I like strawberry pie with whipped cream!