Instructions
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To make the crust: Line a 9" pie pan (or two 6" pie pans) with half the crust. Refrigerate while you make the filling, for at least 30 minutes.
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To make the filling: Whisk together the sugar, thickener, and salt.
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Toss the rhubarb and strawberries with the sugar mixture. Spoon the fruit into the pan(s), filling them about 3/4 full and mounding the filling a bit in the center.
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Place dabs of the butter atop the filling. Return the pie to the refrigerator.
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Preheat the oven to 425°F.
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Roll out the remaining crust, and cut it into star shapes.
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Place the pastry stars atop the filling. Brush with water and sprinkle with coarse white sparkling sugar.
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Bake the pie(s) for 30 minutes (for the 9" pie), or 20 minutes (for the 6" pies), then reduce the oven heat to 375°F and bake for an additional 30 to 40 minutes (9" pie), or 20 to 25 minutes (6" pies), until the filling is bubbling and the crust nicely browned.
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Remove the pie(s) from the oven, and let them cool for an hour or so before serving.
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The pie may be served warm, but it'll be a bit messy; it sets as it cools. Top with vanilla ice cream or whipped cream, if desired.
Tips from our Bakers
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Flour, cornstarch, tapioca, ClearJel… how much thickener should you use? For a practical look at all the options, see our Fruit Pie Thickeners Guide.
