Amy’s Strawberry-Rhubarb Pie

My husband has been begging for a strawberry-rhubarb pie, even to the point where he tried to flatter me into making it by telling me I “make a mean pie.” So here you go! My Dad grew the strawberries, and my mother-in-law grew the rhubarb, so it’s also kind of an “in-law pie.” Neat!


Preheat oven to 425 degrees. Have two store-bought or homemade pie crusts ready. In a large bowl, mix together 2 ½ cups rhubarb, 3 cups strawberries, 1 ¼ cup sugar, 1/3 cup cornstarch, and 1/4 tsp. salt. Let sit 15 minutes. Line bottom of pie pan with one crust. Fill with filling. Cut 2 Tbsp. butter into small chunks and dot across the filling. Moisten the edge of the crust with water, then place second crust on top. Pinch edges of crust together, and flute to make a seal. Cut slits for steam to escape. Brush with whole milk and sprinkle generously with sugar. Bake for 30 minutes, then lower the oven temperature to 350 degrees and bake until juice bubbles out of slits. You may want to put a cookie sheet under the pie to catch any spilled juice. If the crust becomes too brown at any point during baking, tent with foil. Let cool completely before slicing.



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