Strawberry Rhubarb Pie

Recipe by foodtvfan
READY IN: 2hrs
YIELD: 1 pie




  • In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
  • On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate.
  • Spoon in filling.
  • Roll out pastry for top crust; using pastry wheel or knife, cut into 1-inch wide strips.
  • Brush pastry rim with some of the beaten egg.
  • Gently weave strips over the pie to form lattice; trim and flute the edge.
  • Brush lattice with beaten egg. Sprinkle top with sugar if using.
  • Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes. Tip: If you do not have a cookie sheet handy, make a drip catcher out of foil paper, larger than the bottom of the pie plate, and place it under the pie plate and up the sides loosely.
  • Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
  • Let stand for 15 to 20 minutes before cutting.