When rhubarb comes into season, fresh strawberries aren’t far behind and that’s the perfect time to make this two-crust Strawberry Rhubarb Pie recipe.
Early spring in Maine is seldom warm. In fact, it’s often chilly, muddy and windy. But we soak it up, grateful that the frigid temperatures of winter have mellowed. And we appreciate it because the mud is a sign that winter is exiting and warm weather will soon follow.
I love making this two-crust Strawberry Rhubarb Pie for Memorial Day and sharing it. Serve it with a dollop of vanilla ice cream or a swirl of whipped cream.
Whenever you make it, just enjoy it.
How to make two-crust strawberry rhubarb pie
First, you need the right ingredients: Fresh rhubarb and fresh strawberries. The more local and fresh you can get, the better. These are the basis of the pie, so you want them to be the best available.
Got your ingredients? Great.
Now, make your pie. Start by chopping up that rhubarb and strawberries. Mix them with sugar, cornstarch, vanilla extract and salt.
You’ll need to handle the first crust too. Here’s a tip for easy crust handling: Fold the crust into quarters and arrange the quarter perfectly in the pie plate. Then, unfold it. The crust will be just where you want it.
Once you’ve done that, fill it with the strawberry rhubarb mixture.
Then top with the second crust. You’ll want to crimp the two crusts together to seal it.
Now you’re ready to bake.
Once it’s baked, let the pie cool a bit before cutting. That will allow the filling to set so you can get good, clean cuts. Perfect.
Two flaky crusts. A sweet-tart center. This is a dessert built for late spring.
- 2 cups sliced rhubarb
- 2 cups sliced strawberries
- 1 cup sugar
- ¼ cup cornstarch
- 1 tsp vanilla extract
- ½ tsp salt
- 2 tbsp butter, cut into pieces
- 1 tbsp milk
- Pie crust for a bottom and top crust (homemade or store bought)
- Preheat the oven 400 degrees Fahrenheit.
- In a large mixing bowl, stir together the rhubarb, strawberries, sugar, cornstarch, vanilla extract and salt.
- Arrange a bottom crust in a pie plate. Pour the prepared rhubarb-strawberry mixture into it, spreading into an even later. Dot the top with butter.
- Spread the top crust onto the pie, taking care to press the top and bottom crusts together while you fold and crimp it. Use a knife to cut four slits in the top (I recommend a t-shape!). Brush the top crust of the pie with milk, discarding any unused milk.
- Bake for 15 minutes. Reduce the heat to 350 degrees and bake for 45-55 minutes, until golden brown and cooked through.
- Remove from the oven and cool completely before slicing and serving.
- Great with whipped cream.