Delicious Summer Strawberry Rhubarb Pie

Follow our step-by-step guide on how to make Delicious Summer Strawberry Rhubarb Pie.

1. Step 1

   Start by preheating your oven to a toasty 450°F (230°C). This will ensure your pie crust gets that perfect golden brown color. Next, take your pie pastry and divide it in half. Roll out one half into a circle on a floured surface, then gently place it into a 9-inch pie dish to form the bottom crust. Roll out the remaining half into a 10-inch circle and set it aside for later.

2. Step 2

   In a large mixing bowl, combine the diced rhubarb, hulled strawberries, 1 cup of white sugar, flour, diced butter, and ground nutmeg. Stir everything together until the fruit is well coated and the mixture is evenly combined. Pour this luscious filling into your crust-lined pie dish, spreading it out evenly.

3. Step 3

   Now, let’s create a beautiful lattice top! Cut the remaining crust into strips about 3/4-inch wide. For a decorative touch, you can use a scalloped edge pastry cutter. Moisten the rim of the filled bottom crust with a little water to help seal the lattice. Lay the two longest strips across the center of the pie, then alternate placing the shorter strips horizontally and vertically, weaving them together as you go. Press down the edges to seal and trim any excess crust for a neat finish.

4. Step 4

   In a small bowl, mix together 1 tablespoon of sugar with the ground cinnamon. Sprinkle this delightful mixture over the top of your pie for an extra touch of sweetness and flavor.

5. Step 5

   Bake your pie in the preheated oven for 10 minutes, then reduce the temperature to 375°F (190°C). After 10 minutes, carefully remove the pie and sprinkle the cinnamon-sugar mixture on top. Return the pie to the oven and bake for an additional 30 minutes, or until the crust is golden brown and the filling is bubbling with joy. Once done, let it cool slightly before serving.