Strawberry Rhubarb Pie

Classic American double-crust pie with sweet strawberries and tart rhubarb. A timeless spring pie with the perfect balance of sweet and sour.

Ingredients

• Double pie crust dough
• 400 g strawberries, halved
• 300 g rhubarb, chopped
• 200 g granulated sugar
• 3 tbsp cornstarch
• Zest of 1 lemon
• A pinch of salt
• 30 g butter, in small pieces
• 1 egg, beaten (for egg wash)

Method

1. 1
   Preheat oven to 200°C. Mix strawberries, rhubarb, sugar, cornstarch, lemon zest and salt.
2. 2
   Line a pie dish with one crust and add filling. Dot with butter.
3. 3
   Top with second crust; trim and crimp edges. Cut steam vents and brush with beaten egg.
4. 4
   Bake 20 minutes, then reduce to 180°C and bake until filling is bubbling and crust is golden. Cool before serving.