- Prep time
- 15 minutes, plus 30 minutes macerating
- Cook time
- 45–55 minutes
- 6–8 servings
This strawberry rhubarb pie is great on its own, and even better topped with fresh whipped cream infused with honey and lavender.
- 2 cups strawberries, quartered
- 4 cups rhubarb, cut into 1-inch pieces
- ½ cup granulated sugar
- 1 teaspoon salt
- 3 tablespoons cornstarch
- 2 unbaked pie crusts (9-inch diameter)
- 1 egg, beaten
Place strawberries, rhubarb, sugar and salt in a work bowl. Let macerate for 30 minutes.
Heat oven to 350°F.
Drain off all liquid from the fruit and reserve. Toss the strawberries and rhubarb with the cornstarch and ½ cup of the macerating liquid.
Place bottom pie crust into a 9-inch pie dish. Add the strawberry rhubarb filling and cover with the top crust. Crimp the edges and brush with egg wash. Make 3–4 slits in the top crust with a paring knife to vent the pie.
Bake for 45–55 minutes, until the crust is browned and filling is bubbling. Let cool a minimum of 1 hour before serving.