My Own Strawberry Rhubarb Pie

My own strawberry rhubarb pie recipe is heaping with a delicious filling of strawberries, rhubarb, and the flavors of brown sugar and warm spices.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 397 Calories

Ingredients

• 1 tablespoon milk
• 1 tablespoon white sugar
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 recipe pastry for a 9 inch double crust pie
• 3 cups chopped rhubarb
• 1 tablespoon butter, diced
• 1 tablespoon cornstarch, or as needed
• 3 cups strawberries, cut into 1/2-inch pieces
• 0.25 cup all-purpose flour
• 0.5 cup white sugar
• 0.5 cup brown sugar

Recipe Instructions

Step 1

Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

Step 2

Mix strawberries, rhubarb, brown sugar, 1/2 cup white sugar, flour, cornstarch, cinnamon, and allspice together in a large bowl; stir until flour and cornstarch dissolve. Let filling stand, 30 minutes. If filling is very juicy, add 1 additional tablespoon cornstarch.

Step 3

Roll 1 pie dough into an 11-inch circle on a floured work surface; line a 9-inch pie dish with dough. Roll remaining dough into a 10-inch circle on a floured work surface; set aside.

Step 4

Pour filling into the pie dish. Scatter butter over top.

Step 5

Cut remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten rim of bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving strips as you go. Press lattice strips down into bottom crust edge to seal; trim top crust strips neatly. Brush crust with milk, and sprinkle with 1 tablespoon sugar. Cover pie edges with aluminum foil strips.

Step 6

Bake in the preheated oven for 15 minutes; lower the temperature to 375 degrees F (190 degrees C); bake until filling is bubbling and crust is golden, about 40 minutes. Remove aluminum foil about 15 minutes before the end of baking. Turn off oven; let pie rest for 15 minutes with the door open. Close the oven door; let rest 15 minutes more. Let cool completely on a wire rack for several hours or overnight; filling will thicken as it sits.