Strawberry Rhubarb Pie

This strawberry rhubarb pie is perfect for kicking off the summer! Sweet and juicy strawberries mix with tangy rhubarb in this dessert perfect for a summer BBQ.

Prep Time: 15

Cook Time: 45

Servings: 8 slices

Ingredients

2 refrigerated pie crusts
3 cups rhubarb sliced into small pieces
3 cups strawberries chopped
⅓ cup brown sugar packed
⅓ cup granulated sugar
¼ cup cornstarch
1 tablespoon orange juice fresh
2 tablespoons unsalted butter cubed in small pieces

Instructions

Preheat oven to 375 degrees Fahrenheit and place an oven rack in the center of the oven.
In a large bowl, mix rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, and orange juice together. Allow mixture to sit as oven warms and you prepare the pie crust.
Remove your pie crusts from the refrigerator and let warm at room temperature for approximately 5 minutes. Carefully unroll pie crusts and line 9 inch pie pan with one crust.
Drain excess liquid from your filling and spoon it into the pie dish. You can get rid of the excess liquid—you don't want it!
Dot the top of the pie with butter. Use the top pie crust to make a lattice crust (if desired) or just use a plain crust and cut to vent. When finished, trim the edges and crimp the outsides of the pie, or use a fork to seal.
Bake for approximately 45 to 50 minutes, or until the crust is golden brown. Bake on a cookie sheet to catch any juices that may escape. Allow pie to cool completely before slicing and serving. This allows the juices to thicken.

Heather's Helpful Hints

When using a refrigerated pie crust, allow the crust to slowly come to room temperature. This will prevent your crust from crumbling or breaking when unrolled.

Nutrition

This recipe was found on My Sweet Precision. Thank you for visiting!