1733031373490062
top of page
  • Dawn Broeder

Strawberry and Rhubarb Pie 🥧

One of my favorite things to make in the summer is strawberry rhubarb pie. This year our strawberries were abundant enough, and our rhubarb plant produced enough rhubarb, which just makes me super excited.

I learned the best way to pick rhubarb is to actually twist it at the end of the stock and I was able to pick our strawberries before all of the birds and rabbits ate them.


My crust is simple and I just used butter, no shortening for this crust because I want it to be super decadent. It is Father’s Day today and both my husband and my father absolutely love rhubarb pie.

Rhubarb and Strawberry 🍓 Pie 🥧 Recipe


Pie Crust

  • 2 ½ cups unbleached all-purpose flour + extra for the work surface

  • 2 Tablespoons granulated sugar

  • 1 teaspoon table salt

  • 1 Cup salted butter, cut into ¼-inch pieces and chilled

  • 6-8 Tablespoons ice water

Filling

  • 5 cups sliced rhubarb and strawberries combined

  • ▢ 1 ⅓ cups granulated sugar + extra for sprinkling on top

  • ▢ 8 Tablespoons all-purpose flour

  • ▢ 1 Tablespoon salted butter

  • ▢ 1 large egg, beaten

Crust

  • Stir together the flour, sugar, and salt in a large bowl. Using a pastry cutter cut the butter into the flour until the mixture resembles coarse crumbs.

  • Sprinkle 2 tablespoons of the ice water over the mixture. Using a fork, gently stir the water in to the flour mixture, then repeat with the remaining water, adding only 2 tablespoons at a time, just until the dough starts to come together.

  • Divide the dough in two. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disc, then wrap it tightly and refrigerate for 1 hour until ready to use.

Filling

  • Preheat the oven to 425°F.

  • Roll out the bottom crust on a floured surface, using additional flour on top of the crust as needed to keep it from sticking to the rolling pin, It should be slightly larger than a 9-inch pie plate.

  • Transfer to the pie pan and set aside.

  • In a large bowl, toss the rhubarb and strawberries with the sugar and flour, then pour all of it into the bottom pie crust. Cut the butter into small pieces and distribute them around the top of the filling.

  • Roll out the remaining crust, then transfer it to cover the top of the pie filling. Trim the edges of the crust, if necessary, and tuck them under for a clean finish. Crimp or press the edges of the crust in a decorative manner. Cut slits for vents in the top of the pie.

  • Beat the egg and brush it over the top of the pie. This will give the crust a nice golden finish.

  • Bake for 15 minutes, then reduce the oven temperature to 375 degrees F without opening the oven door. Continue to bake for 30-40 minutes until the crust is golden brown and the filling is bubbling.

  • Remove the pie from the oven and cool at least 3 hours (or even longer) for the pie to set up. Slice and serve.


Comments


bottom of page