So I actually made this pie last week, before our weekend berry picking adventure.

And I’m tempted to make it again with the berries that I froze “fresh from the farm.”

For this, I cheated and used 2 pre-made pie crusts that I’ve had in the freezer since the holidays. And I say cheated, because I much prefer to use my own…but in a moment of weakness busyness over the holidays, I grabbed a few packages and didn’t end up using them. So now I figured, I better not let them go to waste and just use them up. And enjoy the convenience!

(Note: If you freeze the store bought crusts, just set them out on the counter a few hours before you need to use them and let them come up to room temp before unrolling.)

I even made a pretty lattice top. (Photo instructions here.)

It all baked down to ooey-gooey sweet-tart perfection! Don’t worry if your pie seems kinda “tall” when you put it in the oven…it will shrink down as it bakes!

And also, I recommend baking this with the pie plate on a foil lined cookie sheet. It can make for a bubbly mess in the bottom of your oven if you don’t!

Print Recipe Pin Recipe Save Recipe Recipe Saved!

Spiced Strawberry Rhubarb Pie

Absolutely delightful!

Prep Time15 minutes

Cook Time1 hour

Servings - 8 servings

Ingredients 

1x2x3x

• 2 store bought crusts or 1 homemade crust (doubled)
• 3 cups strawberries (about 1 lb.), halved
• 2 cups rhubarb, sliced
• 1 cup sugar
• 1/4 cup cornstarch
• 1 Tbsp cinnamon
• 2 tsp nutmeg
• 1/2 tsp salt
• 1 egg yolk, to brush on top

Instructions

• Preheat the oven to 350, and lightly grease a pie plate with cooking spray.
• Make the crust/roll out the crust on a lightly floured surface. Place into the pie plate.
• In a mixing bowl, toss the strawberries, rhubarb, sugar, cornstarch, cinnamon, nutmeg and salt.
• Pour the mixture into the pie plate. Make a lattice top over the strawberry mixture and pinch the edges together well.
• Mix the egg yolk with 1 Tbsp water in a small mixing bowl and brush on top of the lattice and edges of the pie crust.
• Bake in the preheated oven (on a foiled lined baking sheet) for 1 hour, 15 minutes.
• Serve warm with ice cream, or cold (for breakfast!). Yes, it's OK to eat this for breakfast! 😉