Strawberry Rhubarb Pie

I love strawberry rhubarb pie.  When I spotted fresh rhubarb at my grocery market (for the first time this season!) I knew that I needed to make a pie with it.  Strawberries have been marked down lately as well, and so I decided it was fate: strawberry rhubarb pie for dessert.

Recipe: Strawberry Rhubarb Pie
Makes: One 9 inch Pie

2 1/2 c. flour
1 tsp salt
2 TBS sugar
1 c. cold butter
1/4 to 1/2 c. cold water

1 pound fresh rhubarb
1 pound fresh strawberries
3 TBS cornstarch
3/4 c. sugar
1/4 tsp cinnamon
2 tsp lemon juice
1 tsp vanilla
2 TBS butter, chopped into chunks

Crust Topping:
2 TBS milk
sugar (just a little)

Prepare the crust: Mix together the flour, sugar and salt. Using a pastery cutter, cut in the butter until it resembles coarse crumbs. Add in the water, mixing gently, until the dough begins to stick together. Wrap the dough in plastic-wrap and let sit in the fridge until the filling is ready. note: I usually mix the water into the dough using my hands to make sure that I do not over-mix the dough. If the dough is over-mixed, it will not be as flaky and delicious

To make the filling: Chop the rhubarb and strawberries into 1/2 to 1 inch chuncks. Toss them in a bowl with the sugar, cornstarch, cinnamon, lemon juice, and vanilla. Set aside to roll out the pie dough. note: I did not really measure out the lemon juice-I just juiced 1/2 a lemon into the mix. It seemed to work just fine. Same with the vanilla- I just splashed a bit in there-probably around a tsp.

To roll out the crust: Lightly flour a clean and non-porous surface (like the counter). Cut the dough in half. Roll out the dough until it is slightly larger then your pie dish (I like to set my dish on top of the rolled out dough to make sure it’s large enough). Set the dough in the dish, and cut the edges off so there is about 1 to 1/2 inch of dough handing off the edge of the dish. Roll out the rest of the dough in the same fashion, but using a sharp knife, cut the dough into long 1 inch strips.

Finishing: Pour the filling into the pan. Dot the the remaining 2 TBS of butter. Using the strips, layer them so that they create a lattice design. Pop into the pre-heated oven for 45 minutes, or until the crust is golden brown and the filling is bubbling.

What I love about this pie is that it’s not too sweet, nor is it too tart.  It had just the right amount of everything in it.  The crust was also divine.  I had never used milk to brush a pie before, and it made all the difference aesthetically.  Usually I am just too lazy to find a brush and get out the milk-now I think that I will take that extra step every time.  Sprinkling the crust with sugar was also a fantastic idea: the ever so slight sweetness on the top crust was a pleasant touch when we were eating the pie.  All in all this recipe was a success and it will stay in my recipe box for some time to come!

0 thoughts on “Strawberry Rhubarb Pie

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