Strawberry Rhubarb Pie
Sweet summer brings us rhubarb for just a small moment in the year. My version of a classic strawberry rhubarb pie incorporates lemon to invigorate and lighten the sweetness, ushering in the beginnings of my favorite season.
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What you’ll need:
~1 1/2 lbs rhubarb cut into 1/4-1/2” slices (6 cups)
~1 1/4 lbs strawberries hulled and sliced into 1/2” slices(5 cups)
1/4 cup brown sugar
1/4 cup white sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg (optional)
5 tablespoons corn starch (or sub. 1/2-3/4 cup of flour)
1 lemon zested
1 tablespoon lemon juice
2 teaspoons vanilla extract
Two pie crusts
3 tablespoons butter cut into small slivers or squares
1 egg yolk (or sub. heavy cream) for brushing on top crust
The process:
Place strawberries and rhubarb into a large mixing bowl, add lemon juice, lemon zest and vanilla, toss to coat. In a separate bowl mix together sugars, salt, nutmeg and corn starch. Add this dry mixture to strawberry/rhubarb mixture and mix to completely coat. Put this mixture aside and let it all meld together (at least 20 minutes).
melding
Make double pie crust (or take out of the package if you are using store bought). Split dough in two and roll out what will be your bottom crust. Place this in greased pie dish. Using a fork, poke some holes in bottom of crust.
Rolling out the crust dough and a well-greased pie dish.
After filling mixture has melded, add to bottom pie crust. Dot filling with the small bits of butter.
not pictured-bits of butter
Add top crust, lattice it, cover it, make it whatever you want and brush with egg yolk or heavy cream.
Lattice work and finger crimped crust edges
Cover loosely with foil and bake at 400f for 30 minutes, then remove foil and bake for an additional 10-15 minutes or until crust is beautifully golden. Remove from oven and let cool before serving (best with ice cream or fresh whipped cream).
Now, enjoy!
None of the nonsense
Ingredients
~1 1/2 lbs rhubarb cut into 1/4-1/2” slices (6 cups)
~1 1/4 lbs strawberries hulled and sliced into 1/2” slices (5 cups)
1/4 cup brown sugar
1/4 cup white sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg (optional)
5 tablespoons corn starch (or sub. 1/2-3/4 cup of flour)
1 lemon zested
1 tablespoon lemon juice
2 teaspoons vanilla extract
Two pie crusts
3 tablespoons butter cut into small slivers or squares
1 egg yolk (or sub. heavy cream) for brushing on top crust
Preheat oven to 400F. Place strawberries and rhubarb into a large mixing bowl, add lemon juice, lemon zest and vanilla, toss to coat. In a separate bowl mix together sugars, salt, nutmeg and corn starch. Add this dry mixture to strawberry/rhubarb mixture and mix to completely coat. Put this mixture aside and let it all meld together (at least 20 minutes).
Make/roll/unpackage your double pie crust. Roll out bottom crust and place in well greased pie dish. Poke holes in bottom crust. Add filling and dot with butter. Cover with to crust/lattice. Cover crust with foil and bake 30 minutes. Remove foil and bake additional 10-15 minutes or until crust is golden. Let cool completely and set before serving.
