Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

So I actually made this pie last week, before our weekend berry picking adventure. And I'm tempted to make it again with the berries that I froze "fresh from the farm." For this, I cheated and used 2 pre-made pie crusts that I've had in the freezer since the holidays. And I say cheated, because I much prefer to use my own...but in a moment of weakness, busy-ness over the holidays, I grabbed a few packages and didn't end up using them. So now I figured, I better not let them go to waste and just use them up. And enjoy the convenience! (Note: If you freeze the store bought crusts, just set them out on the counter a few hours before you need to use them and let them come up to room temperature before unrolling.) I even made a pretty lattice top. It all baked down to ooey-gooey sweet-tart perfection! Don't worry if your pie seems kinda "tall" when you put it in the oven...it will shrink down as it bakes! And also, I recommend baking this with the pie plate on a foil lined cookie sheet. It can make for a bubbly mess in the bottom of your oven if you don't!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F, and lightly grease a pie plate with cooking spray.
  2. Make the crust/roll out the crust on a lightly floured surface. Place into the pie plate.
  3. In a mixing bowl, toss the strawberries, rhubarb, sugar, cornstarch, cinnamon, nutmeg and salt.
  4. Pour the mixture into the pie plate. Make a lattice top over the strawberry mixture and pinch the edges together well.
  5. Mix the egg yolk with 1 tablespoon water in a small mixing bowl and brush on top of the lattice and edges of the pie crust.
  6. Bake in the preheated oven (on a foiled lined baking sheet) for 1 hour, 15 minutes.
  7. Serve warm with ice cream, or cold (for breakfast!). Yes, it's OK to eat this for breakfast! ;).