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Fresh Strawberry Rhubarb Pie

 
 
Fresh Strawberry Rhubarb Pie
 
 
 
My mother used to make Fresh Strawberry Rhubarb Pie for us in the summer when I was a child.  Rhubarb grows very well in New Hampshire, so there was always a lot of it.  There really isn’t much you can do with rhubarb except add lots of sugar and bake it in a dessert.  It is very tough, and sour.  Believe me, I once ate a piece raw…Yuck!  Anyway, this pie is so darn good I used to eat it for breakfast!  Now every summer, I make one myself.  It is truly my favorite pie!  It is not too sweet, and the rhubarb makes it a little sour.  The perfect combination!  I ate some for breakfast this morning, but don’t tell anyone:)
 
 
Start by washing, hulling & chopping rhubarb & strawberries into 1 inch cubes.  I used about 3 stalks of fresh rhubarb and two quarts of fresh strawberries.  (You can also use frozen fruit if you can’t find fresh rhubarb) I use the empty pie shell to gauge how much I need.
I like a nice big pie, so I fill it right up to the brim!
 
 
 
 
 
 
Strawberry Rhubarb Pie
 
 
Strawberry Rhubarb Pie

Fresh Strawberry Rhubarb Pie

Ingredients

  • Perfect Pie crust:, this makes 2 recipes, enough for a pie shell with a lattice top
  • 2Ā½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • Ā½ teaspoon kosher salt
  • 2 sticks, 8 ounces cold unsalted butter, cut into Ā½-inch cubes
  • 3 to 4 tablespoons ice water
  • Strawberry rhubarb filling:
  • 1 pound rhubarb, ends trimmed and sliced into Ā½-inch thick pieces
  • 2 cups stemmed and sliced strawberries
  • 1Ā½ cups granulated sugar, plus 2 teaspoons for garnishing crust
  • Ā¼ cup cornstarch
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla bean paste
  • Ā¼ teaspoon kosher salt
  • 1 egg yolk
  • Whipped cream or vanilla ice cream, optional

Instructions

  1. For pie crust: Place flour, sugar, and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas. Sprinkle ice water, a tablespoon at a time, over the flour mixture. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Gather the dough together to form a ball. Flatten the dough into a disk about 6 inches wide, cover in plastic wrap and refrigerate for 30 minutes before using.
  2. You can make the dough ahead of time, wrap in plastic and refrigerate up to 2 days, or freeze for 1 month. You will need two of this recipe for the lattice-top pie.
  3. For the strawberry rhubarb filling: Combine all ingredients in a large mixing bowl, stir thoroughly.
  4. Roll out one recipe of the pie dough. Transfer to a 9-inch pie pan and chill until ready to use. Firmly shape the other recipe of dough into a small rectangle, and then roll it into a 14- by 12-inch rectangle that is about ⅛-inch thick, trimming if necessary to reach the right dimensions. Carefully fold the dough rectangle into quarters, transfer it to a baking sheet, unfold and chill until ready to use.
  5. Scrape the filling into the chilled pie shell. From the chilled rectangle of the dough, weave a lattice. Refrigerate the pie for 30 minutes but no longer than 1 hour.
  6. Preheat an oven to 400°F and position an oven rack in the bottom third of the oven. In a small bowl, beat the egg yolk, then use a pastry brush to lightly glaze the lattice and outside edge of the pie crust. Sprinkle the top with 2 teaspoons sugar. Bake for 50 to 60 minutes, until the crust is golden-brown and the fruit is bubbling and tender (test with the top of a paring knife). Transfer to a cooling rack and allow the pie to cool for at least 20 minutes. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© Rhiannon

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21 Comments

  5. This looks amazing! My dad LOVES rhubarb. It’s his favorite thing in the world. I’m going to save this recipe so I can make this for him–I still owe him a pie for a belated Father’s Day!

    Reply

  6. I am going to send your recipe to my son. Since I am not a pie maker, he can make his own. He is constantly bugging me for a strawberry rhubarb pie. Thank you for linking to Foodie Friends Friday. Hope to see you again next week.

    Reply

  10. Oh YUMMMMM! Thanks for linking up to “Strut Your Stuff Saturday!” Hopefully we’ll see you tomorrow at 8pm MDT for this week’s party! šŸ™‚ -The Sisters

    Reply

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