Strawberry Rhubarb Pie
Ingredients
- 4 cups fresh rhubarb stalks, chopped
- 1 pint fresh strawberries, hulled and sliced
- 1 cup brown sugar
- 2 tbsp corn starch
- 1 box Kari Lee's Fruit Cobbler Mix or other boxed cobbler mix
- 1/2 stick cold unsalted butter
- 1 large egg
- 1-2 tbsp cold milk
Instructions
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Preheat your oven to 400 degrees Fahrenheit.
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Prepare the cobbler crust per the instructions (or whip up my perfect pie crust recipe). Wrap the dough in plastic wrap and refrigerate it while you make the fruit filling.
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Add the chopped rhubarb and strawberries to a glass bowl. Add the brown sugar and corn starch. Mix well to combine.
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Pour the strawberry/rhubarb mixture into a cast iron pan or other heavy-duty pan.
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Use a rolling pin to flatten the cold cobbler dough into the shape and size of your pan, then tear it into big pieces and place on top of the fruit mixture.
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Bake the cobbler for 35-45 minutes. Allow the cobbler to cool for 20-30 minutes before serving.
Recipe Notes
If you'd like to make your own crust, check out my perfect pie crust recipe. You can add 1/3 cup of granulated sugar, 1 teaspoon of vanilla extract, and a 1/2 teaspoon of ground cinnamon to the pie crust recipe to make this delicious crust from scratch!