Best Ever Strawberry Rhubarb Pie combines sweet strawberries and tart rhubarb in a flaky golden crust for the ultimate summer dessert.

Scale

3 cups diced red rhubarb

4 cups sliced strawberries

1 1/2 cup granulated sugar

2 tablespoons cornstarch

1/2 teaspoon pure vanilla extract

1/8 teaspoon salt

1 egg white

1 tablespoon water or milk

Sprinkle of sugar

Pie dough for double crust

1. Preheat oven to 450 degrees.

2. Wash, dry, and prepare fruit by dicing rhubarb and slicing strawberries.

3. Combine fruit with sugar and macerate 30-60 minutes.

4. Separate 1/4 cup juice and drain excess liquid.

5. Mix fruit with reserved juice, cornstarch, vanilla, and salt.

6. Roll out bottom crust and place in pie pan.

7. Brush bottom with egg wash if desired.

8. Add filling evenly.

9. Top with second crust, crimp edges, and cut vent slits.

10. Brush with egg wash and sprinkle sugar.

11. Bake 10 minutes at 450 degrees.

12. Reduce to 350 degrees and bake 30-45 minutes.

13. Cool at least 1 hour before slicing.

Cool fully for best slicing.

Serve with ice cream or whipped cream.

Store covered at room temperature 1 day or refrigerate up to 4 days.