Indulge in the perfect summer dessert with this classic Rhubarb Pie recipe! Featuring a tangy and sweet filling encased in a flaky pie crust, this pie is a delightful way to enjoy the unique flavor of rhubarb.
In a large bowl, mix together the diced rhubarb, sliced strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir until the fruit is evenly coated.
Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges to leave about a 1-inch overhang. Pour the fruit filling into the prepared pie crust, spreading it evenly. Dot the filling with small pieces of the diced butter. Roll out the second pie crust and place it over the filling. Trim the edges, leaving about a 1-inch overhang, and crimp the edges to seal.
Preheat your oven to 375°F. Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.