#summer-baking

Crostata di fragole e rabarbaro

This is a classic American double-crust strawberry rhubarb pie: jammy sweet strawberries balanced by tart, tender rhubarb under a deeply golden, flaky all-butter crust. Macerating the fruit and thickening with cornstarch pulls out excess juice so the filling sets into clean, sliceable wedges instead of a puddle. Baking on a preheated sheet pan crisps the bottom crust while the top turns burnished and shattery.