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Export 6 ingredients for grocery delivery
Step 1
In a large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture will start to turn thick and syrupy as it is stirred.
Step 2
Roll out the pie crust and place in a 9-inch pie plate, trimming and fluting the edges.
Step 3
Pour the strawberry/rhubarb mixture evenly in the crust.
Step 4
In a small bowl, combine the flour and brown sugar.
Step 5
Add the butter, and using a pastry cutter or two knives, cut in the butter to the flour/sugar mixture until it has the consistency of coarse crumbs.
Step 6
Sprinkle the streusel topping evenly over the top of the pie (but not covering the edges of the pie crust).
Step 7
Place the pie on a rimmed baking sheet (in case any of the filling bubbles out), and bake at 375 degrees for 50-55 minutes (see note for time edit - over the years, I've started baking this pie for 75-90 minutes so it's fully set up and not runny), until the streusel is golden and the filling is bubbling and hot. Cover the pie crust edges halfway with foil or a pie crust shield to prevent over-browning, if needed.
Step 8
Let the pie cool completely before cutting (the filling will thicken as it cools). Serve with a scoop of vanilla ice cream or sweetened, whipped cream, if desired!
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