It's a summer love story between strawberries and rhubarb! Strawberry rhubarb pie is the ultimate dedication to summer's fruit, the perfect blend of sweet and tart, all wrapped in a perfectly flaky, buttery crust. It's a very special treat that we know you'll love!
Preheat your oven to 400 degrees Fahrenheit. Combine the rhubarb, strawberry, sugar, and flour in a bowl and mix well.
3 ½ cups rhubarb, 3 cups strawberries, 1 cup granulated sugar, ⅓ cup all-purpose flour
On a lightly floured surface, roll half of the pie dough with a rolling pin until it is 2 inches larger than your pie pan. Transfer the dough to your pie pan and press it into the pan. Poke holes in the bottom of the crust using a fork and then transfer the filling into the pie pan.
1 double pie crust
Roll the top layer of the dough until it is about ⅛ inch thick. Either place it on top of the pie or cut it into strips and lay the strips on the pie in a lattice weave. Crimp the edges of the pie. If you've covered the pie completely, cut little holes in the pastry for the steam to escape.
Place the pie on a rimmed baking tray and bake it for 15 minutes. Turn the heat down to 350 degrees Fahrenheit and continue to bake it for another 35-40 minutes, or until the filling is bubbling and the crust is light brown. Keep an eye on the edges of the crust and if they are browning too quickly cover them with a pie shield or loosely with aluminum foil. We usually have to do this after 20-25 minutes of baking.
Remove the pie from the oven and let it cool for at least 1 hour before you cut into it.