Summer Strawberry Rhubarb Pie

Recipe by lauralie41
READY IN: 1hr 45mins




  • Roll half of the dough and fit into a 9-inch pie pan leaving a 3/4 inch overhang all around and refrigerate.
  • roll the other half of dough into a 12-inch round and refrigerate.
  • Preheat oven to 425 degrees.
  • Put rhubarb and strawberries into a large bowl.
  • In another bowl, whisk together sugar, tapioca or cornstarch and salt.
  • Combine dry ingredients with rhubarb and let sit for 15 minutes, stirring occasionally.
  • Pour rhubarb and strawberries into bottom crust, dot with butter.
  • Brush overhang with water, cover with top crust, seal edge and crimp or flute edges.
  • Cut steam vents into top crust.
  • Lightly brush top of pie with milk or cream and sprinkle with sugar.
  • Bake for 30 minutes, reduce temperature to 350 degrees and bake 25-35 minutes longer, until crust is browned and juices bubble through the vents.