Strawberry Rhubarb Pie

Author: Sarah Bates | The Chef Next Door

Serves 8


2 pie crusts, either premade or homemade

2 cups sliced rhubarb 

2 cups chopped strawberries

3/4 cup granulated sugar

1/4 cup cornstarch

1 teaspoon pure vanilla extract

1/2 teaspoon salt

1 egg, lightly beaten with 1 teaspoon of water

Vanilla sugar or sanding sugar, for garnish

Preheat the oven to 375 degrees. In a large bowl, gently mix the rhubarb, strawberries, sugar, cornstarch, vanilla, and salt together until well combined.

On a lightly floured work surface, roll out one of the pie crusts to about a 12-inch circle. Carefully place the dough in a pie dish and press it down gently until smooth. Spoon the filling into the crust.

Roll out the second crust the same way as the first, and carefully lay the crust over the filling. Press the edges of the top and bottom crusts together so that they are sealed and crimp the edges. Cut four slits in the top to form vents. 

Lightly brush the top of the pie crust with the egg mixture, and sprinkle the top with vanilla sugar. Bake the pie for 50-55 minutes, or until the crust is golden brown and the filling is bubbling. Check the pie after 20 minutes or so and if the crust is browning too quickly, cover it loosely with foil.

Allow the pie to cool completely before serving. Cover any leftovers tightly and store in the refrigerator.

Bon Appétit!