My Best Pie Yet

I thought it was almost too beautiful to eat! We did eat it though and it tasted almost as good as it looked.  It was Strawberry Rhubarb.  I wanted to get the bags of strawberries and rhubarb out of the freezer so I made more strawberry jam and made up some pies to freeze.  I don’t know why I’ve always been intimidated by lattice crust – it was so easy.  Mmm mmm mmm.

Strawberry Rhubarb Pie

  • 4 cups rhubarb (sliced in small pieces or diced)
  • 2 cups sliced strawberries
  • 1 1/2 cups sugar
  • 1/4 cup cornstarch (or preferred thickener)
  • 2 tablespoons lemon juice
  • small dash nutmeg
  • generous few dashes of cinnamon

Mix all ingredients well in a bowl.  Pour in to 9 inch pie crust.  Top with a second crust (try the lattice – it’s easy!).  Beat a small egg and use a pastry brush to coat the top crust.  Cover the rim with foil or a pie shield.  Bake at 425 F for 15 minutes.  Drop the temperature to 375 F and bake for another 50-60 minutes.  Remove the shield or foil for the last 10-15 minutes.  Be sure to place a cookie sheet or pizza pan under the pie to catch any overflow during baking.

Allow pie to cool completely (2-3 hours) then slice and serve with ice cream on top.  Enjoy! 🙂


7 thoughts on “My Best Pie Yet

  1. Dea-chan

    How scary is this: I was at a kitchen supply company the other day, and they had plastic “lattice-crust makers”. From a quick glance, you make a regular two crust pie, and then shove this plastic thing on it to cut little “lattices”. WHY ARE PEOPLE SO LAZY?!

  2. Angie

    Hi Jena,

    Yep, sure is purdy. 🙂 I was just telling my husband recently about your patriotic pie of last year (that was you, right?) with the blueberries and strawberries together in flag-fashion?


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