Spring is here, and all that’s been on my mind lately is the sweet seasonal fruit and baked goods that I want to enjoy. Strawberry rhubarb pie is a delicious combination of berries and veggies, creating a beautiful, presentable (and tasty) dessert. Both strawberries and rhubarb are in season in spring and this version is medicated with organic cannabis-coconut oil. Try something new with this medicated recipe, featuring a classic take on the dynamic duo pie.

Serves 6-8

Here’s What You Need:

1 1/2 pounds strawberries, hulled and quartered (5 cups)

1 1/2 pounds rhubarb, sliced 1/2 inch thick (5 cups)

1 cup sugar, plus more for sprinkling

1/4 cup cornstarch

1/4 cup cannabis-infused coconut oil

A pinch of salt

2 sheets of flaky pie dough

Optional garnishes: whipped cream, confectioner’s sugar, vanilla ice cream, etc.

How to Make Strawberry Rhubarb Pie

To begin, preheat your oven to 375 degrees Fahrenheit.

Next, wash and hull the strawberries. Once hulled, chop them into quarters and set them to the side in a large bowl.

Then, wash and slice the rhubarb and add them to the bowl containing the quartered strawberries.

Toss the quartered strawberries and sliced rhubarb with 1 cup of sugar, ¼ cup of cornstarch, 1/4 cup of cannabis-infused coconut oil, and a pinch of salt.

After, roll out the flaky pie dough until it’s 13” round, about 1/8” thick.

Line a 9 and ½” by 2 ¾” glass pie plate with your flaky pie dough, making sure to press firmly up the sides of the baking dish.

Next, brush the overhanging dough with some water.

Then, proceed to fill the pie dough with the strawberry and rhubarb mixture.

After, roll out a second piece of flaky pie dough until you yield a 12” round. Lay the round on top of the pie filling, pinching the edges of the dough together with the base layer.

Trim the overhanging dough to ½” using kitchen shears, fold it under itself and crimp. Repeat around the entire perimeter of the pie.

Lightly brush the top of the pie with some water and sprinkle it with some sugar. You should also cut 2-3 slits in the top of the pie dough to allow steam to escape during the cooking process.

Place the pie into your preheated oven and allow it to bake for roughly 2 hours, or until the pie crust is golden-brown in color and filling is bubbling hot.

Keep your eye on the pie as it bakes, because the edges may start to darken. If this is the case, simply cover the edges of the pie with some aluminum foil to prevent the crust from cooking beyond your liking.

Remove the pie after 2 hours, and allow it to cool in the pie dish on top of a cooling rack for several hours before serving (let stand at least 4-5 hours).

Serve with your choice of garnishes and enjoy!