Easy Strawberry Rhubarb Pie
Tangy rhubarb and sweet strawberries fill this easy to prepare pie. Top with vanilla ice cream and enjoy!
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Servings: 6
Calories: 440kcal
Equipment
- Pie Dish
- Baking Sheet Pan
Ingredients
- 2 cups Rhubarb (cut into one-inch pieces)
- 3 cups Strawberry Halves
- 1 cup Sugar
- ¼ cup Cornstarch
- 1 teaspoon Salt
- ½ teaspoon Vanilla
- 3 Tablespoons Unsalted Butter cut into pieces
- 1 box Refrigerated Pie Crust (or homemade crust)
- 1 large Egg beaten
- 1 teaspoon Milk
Instructions
- In a large bowl, combine the rhubarb, strawberries and sugar together and let sit for 30 minutes.
- Heat the oven to 425° and spray a pie pan with cooking spray.
- Unroll one of the pie crusts and lay in the pie pan, pressing into the edges.
- Stir the cornstarch, salt and vanilla into the rhubarb, then pour into the pie crust. Place small pieces of the butter around the the top of the filling.
- Unroll the second pie crust and cut strips, then weave them into a lattice pattern across the top of the filling (or leave it uncut and just cut a few slits in it for steam vents).
- Use 2 fingers on the outside of the crust and press your thumb between them to seal and crimp the edges together.
- Beat the egg and milk together and brush over the pie crust.
- Place pie in the oven on the baking sheet for 15 minutes.
- Remove the pie and cover the edges of the crust with foil. Reduce the oven temp. to 350°F and place the pie back in the oven to bake for an additional 40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and cool for 3 hours before serving.
Notes
Storage
Cover well with plastic wrap and store in the refrigerator for 7 days or on the counter for 3 days.Freeze up to 3 months.
Nutrition
Calories: 440kcal