Strawberry Rhubarb Pie
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
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