Strawberry Rhubarb Pie with Sweet and Tart Filling

Sweet and tart filling, buttery and flaky crust; Strawberry rhubarb pie is on my must-see list every spring from now on.

This Strawberry Rhubarb Pie uses the same crust, but pairs it with a made-for-each combination of Sweet Strawberry and Tart Rhubarb.

Ingredients for Strawberry Rhubarb Pie – For the pie crust (makes enough for the top and bottom crusts): – 1 cup unsalted butter, chilled (2 sticks) – 2 1/2 cups all purpose flour – 1 tablespoon sugar – 1 teaspoon salt – 1/2 cup buttermilk*

To fill: – 3 cups chopped rhubarb (1/2 inch pieces) – 2 1/2 cups sliced ​​strawberries – 2/3 cup granulated sugar – 1/4 cup cornstarch – 1/4 tsp salt – To assemble the Pi: – 2 tablespoons unsalted butter, cubed – 1 large egg – 1 tablespoon milk or cream – granulated sugar, for sprinkling

Servings - 8-10, Prep time - 1 hour, Cooking time - 1 hour, Type - Pie.

If you don't have buttermilk, you can mix 1/2 tablespoon of vinegar with 1/2 cup of regular milk.

The pie will keep covered in the fridge for up to 5 days. Everyone's favorite way is to serve leftover pies.

Microwave each slice for 20-30 seconds or until hot and then serve with vanilla ice cream.

This Strawberry Rhubarb Pie can be made once baked, tightly wrapped and covered, and stored in the freezer for 2-3 months.

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