This pie is the taste of early summer! Its bright, fresh, and just the right balance of sweet
and tart. Perfect for gatherings, or just because you feel like enjoying a fresh baked pie.
We have all the ingredients you’ll need at Edge of the Woods.
Ingredients
For the filling:
– 3 cups fresh strawberries, hulled and halved
– 2 cups rhubarb, chopped
– 1 cup sugar
– 1/4 cup cornstarch
– 1 tbsp lemon juice
– 1 tsp vanilla extract
– Pinch of salt
For the crust:
– 1 double pie crust (store-bought or homemade)
Vegan Swaps
– Use a vegan pie crust (no butter/lard—look for plant-based or make with vegan
butter)
– Replace egg wash with: 2 tbsp plant milk (almond, oat, etc.) 1 tsp maple
syrup (for shine)
Instructions
1. Preheat oven to 400°F
2. In a large bowl, gently mix strawberries, rhubarb, sugar, cornstarch, lemon juice,
vanilla, and salt. Let sit for 10–15 minutes.
3. Place bottom crust in a 9-inch pie dish.
4. Pour in filling and spread evenly.
5. Add top crust (full or lattice style). Seal and crimp edges.
6. Brush with egg wash or vegan plant milk mixture.
7. Cut small vents if using a full top crust.
8. Bake for 45–55 minutes, until bubbling and golden brown.
9. Let cool at least 2 hours before slicing (this helps it set).
Tips for the Best Pie
– If the edges brown too quickly, cover with foil halfway through baking
– Add a sprinkle of coarse sugar on top for a bakery-style finish
– Serve with vanilla ice cream or a dairy free topping