Strawberry Rhubarb Pie
Serves: serves 6-8
  • 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)
  1. Preheat the oven 400 degrees Fahrenheit.
  2. In a large mixing bowl, stir together the rhubarb, strawberries, sugar, cornstarch, vanilla extract and salt.
  3. 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.
  4. 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.
  5. Bake for 15 minutes. Reduce the heat to 350 degrees and bake for 45-55 minutes, until golden brown and cooked through.
  6. Remove from the oven and cool completely before slicing and serving.
  7. Great with whipped cream.
Recipe by Maine Course at