There’s something timeless about the pairing of strawberries and rhubarb—the sweetness of the berries balancing the tart bite of the rhubarb in perfect harmony. This homey, old-fashioned pie is the kind of dessert that turns up at family reunions, church picnics, and summer potlucks, where a second slice is always in demand. My grandmother, who believed in using every last scrap of pie dough, would tuck the trimmings into the fruit filling so they baked up like soft dumplings. It’s a humble, resourceful touch that makes each bite extra comforting. Serve this pie warm with a scoop of vanilla ice cream, and you’ll have a dessert that tastes like nostalgia itself.
INGREDIENTS:
1 lb. fresh strawberries, halved
1 lb. fresh red rhubarb (or frozen), cut into cubes (about 3-4 stalks)
2 cups sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons butter + plus 2 tablespoons more
Double pie crust (see pie crust recipes here)
Milk or cream
Sugar for dusting
METHOD:
In a large saucepan, combine strawberries, rhubarb, sugar, cornstarch, salt, nutmeg, and 2 tablespoons butter. Cook over medium-high heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let cool slightly.
Roll out half of the pie dough and fit it into the bottom of a deep-dish pie plate.
Pour the fruit filling into the crust. If desired, layer leftover scraps of dough in the filling, just as my grandmother did, to create soft dumpling-like bites. Dot the filling with the remaining 2 tablespoons butter. Roll out the top crust and place over the filling. Crimp edges to seal. Brush with milk or cream and sprinkle with sugar.
Place the pie on a baking sheet to catch drips. Bake at 450°F for 10 minutes, then reduce the temperature to 350°F and continue baking for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream.
