Fresh rhubarb is in season and the strawberries at the market are juicy and plump. Now is the perfect time to make this very simple and easy pie.
The recipe is from Allrecipes.com and we’ve made two pies in the last two days. I start with my tried and true pie crust recipe that I featured in a previous post. It takes just a few minutes to whip it up in the Cuisinart and 30 minutes to chill. Click here for the recipe.
In the meantime, gather these ingredients: strawberries, rhubarb, butter, sugar, flour and an egg.
Preheat oven to 400 degrees. Hull and wash strawberries. My son used the smaller side of a melon baller to remove the stem.
Cut the larger strawberries into smaller pieces.
Chop the rhubarb into bite-size pieces. I love how rhubarb looks like red celery.
Mix the flour and sugar together in a large bowl.
Toss in the chopped rhubarb and strawberries and let stand for 30 minutes to macerate.
Meanwhile, roll out the pastry dough for a 9 inch double crust pie. See all the chunks of butter and shortening~~those will become the flakey pockets in the crust.
Add the strawberry/rhubarb mixture to the bottom crust.
Dot with 2 Tablespoons of butter.
Add the top crust and crimp both crusts together with a fork to seal.
You can cut vents in the top crust or do a lattice crust on this pie. Brush the crust with egg yolk and sprinkle with sugar.
Bake for 35-40 minutes, or until bubbly and brown. Cool on rack.
With hungry children, we cut into this pie a bit too early. It was still warm to the touch and the juices from the rhubarb and strawberries had not thickened. With the additional pie we made today, we will wait until it completely cools and see if that helps thicken the filling.
Enjoy!
Strawberry Rhubarb Pie from Allrecipes.com
Ingredients
- 1 cup white sugar
- 1/2 cup all-purpose flour
- 1 pound fresh rhubarb, chopped
- 2 pints fresh strawberries
- 1 recipe pie crust for a 9 inch double crust pie (or store bought)
- 2 tablespoons butter
- 1 egg yolk
- 2 tablespoons white sugar
Instructions
- Preheat oven to 400 degrees F
- In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. If strawberries are large, cut to smaller size. Toss with sugar and flour and let stand for 30 minutes.
- Pour filling into pie crust. Dot top with butter, and cover with top crust.
- Seal edges of top and bottom crust with water.
- Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
- Bake at 400 degrees F, for 35 to 40 minutes, or until bubbly and brown.
- Cool on rack.
This looks good! I am yet to try a dessert with rhubarb! 🙂 Thanks for sharing the recipe!
Strawberry rhubarb is a favorite here! My grandma always made hers with flour and an egg mixed in. I’ve been experimenting and have switched to tapioca.
But both are yummy!
Favorite pie ever!