Nothing beats a pie baked with fresh strawberries and rhubarb from your own garden.

Growing up in New England meant eating rhubarb straight out of my grandmother's garden, dipping each stalk in a cup of sugar and then savoring each sweet/tart bite.

Maybe that memory is one reason why strawberry-rhubarb pie remains my favorite to this day. It was rare to find rhubarb back in Virginia, but now that we live in Maine and grow our own rhubarb, it's time to bake a pie!

When my husband sees rhubarb stalks and fresh strawberries on the counter, he knows a pie will be on the table shortly.

Fortunately strawberries and rhubarb are both in season at the same time, making this pie perfect for a late spring dessert.

Learn how to plant your own strawberry rhubarb garden!

We both love the sweet, tart, jammy goodness enveloped within a flaky crust that is strawberry rhubarb pie!

This is my standard recipe that I've been using forever, tweaking it a bit here and there as the years go by. I hope you'll give it a try and enjoy it as much as we do.

Note: Don't forget to save the strawberry tops for your chickens, but toss the rhubarb ends and leaves - they are toxic.

Strawberry Rhubarb Pie

For the Crust

For the Crust I use Martha Stewart's Pate Brisee recipe HERE but you can feel free to use your favorite homemade or store bought crust.

Prepare the crust, divide it into two balls, wrap each ball in plastic wrap, then flatten each into a disc and refrigerate until you are ready to fill your pie.

For the Filling

4 cups rhubarb stalks (about 5-6 large stalks) cut into 3/4 inch slices

1 3/4 cups sugar, plus 1 tablespoon for top

1 pound strawberries, hulled and thick sliced

2 tablespoons corn starch

1/4 teaspoon salt

1/4 teaspoon fresh ground nutmeg

1 tablespoon butter, cut into quarters

1 egg white, lightly whisked

Powdered sugar, optional

Preheat oven to 400 degrees. Whisk one cup of the sugar with one tablespoon of the corn starch.

Cook the rhubarb and the sugar mixture in a heavy saucepan over medium-low heat until the rhubarb is soft but not mushy, is bubbling and a thick syrup forms, about 10 minutes. Stir occasionally so the sugar doesn't burn.

Remove the pan from the heat and stir in the strawberries. Whisk the remaining tablespoon of cornstarch and the salt into the remaining 3/4 cup of sugar and stir into the fruit, then add the nutmeg and mix until well combined.

Roll out one disc of your pie dough and fit it into your pie plate, then sprinkle with flour. Pour the filling into the pie shell. Top with butter.

Roll out the second disc and cover the fruit. Or cut thick lattice strips and basket weave your lattice strips over the top. Crimp the edges of your crust and cut a few vents in the crust if you aren't using a lattice top to let steam escape.

Brush the top crust with the egg white and sprinkle with the remaining tablespoon of sugar.

Bake the pie for 30-40 minutes or until filling is bubbly and the crust is golden brown, putting foil around the edges the last 10 minutes, if necessary.

Let cool completely for several hours on the counter ( or overnightin the fridge), then dust with powdered sugar, if desired, just before serving.

(I love to serve the pie with a scoop of vanilla bean ice cream as well.)

Cover and refrigerate any leftovers.

(scroll down for printable recipe)