Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 20 minutes
This strawberry rhubarb pie is a summertime classic! A flaky, buttery crust is filled with the perfect combination of sweet, juicy strawberries and tart rhubarb. Top it with a scoop of vanilla ice cream or a dollop of whipped cream!
Note that I use Ultra Gel in this recipe, which is a thickener often used in jams and pie fillings. I like it because it doesn't leave a starchy taste like corn starch and flour sometimes do. I can find it at my local grocery store near the canning supplies, but if you don't have it, no worries! The Note at the bottom of the recipe provides some Ultra Gel substitutes.
The crust recipe requires a large food processor, with a minimum 10 cup capacity. If you have a smaller processor, it’s best to make the crust in 2 batches, or use prepared pie dough instead.
If you can't find Ultra Gel, you can substitute 1/3 cup of corn starch or flour instead.
The recipe for the pie filling adapted from Bon Appetit’s Strawberry-Rhubarb Pie