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!
Fresh Strawberry Rhubarb PiePrint Recipe
- Perfect Pie crust: this makes 2 recipes, enough for a pie shell with a lattice top
- 2½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 2 sticks 8 ounces cold unsalted butter, cut into ½-inch cubes
- 3 to 4 tablespoons ice water
- Strawberry rhubarb filling:
- 1 pound rhubarb ends trimmed and sliced into ½-inch thick pieces
- 2 cups stemmed and sliced strawberries
- 1½ cups granulated sugar plus 2 teaspoons for garnishing crust
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 2 teaspoons vanilla bean paste
- ¼ teaspoon kosher salt
- 1 egg yolk
- Whipped cream or vanilla ice cream optional
- 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.
- 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.
- For the strawberry rhubarb filling: Combine all ingredients in a large mixing bowl, stir thoroughly.
- 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.
- 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.
- 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.