I haven’t made a strawberry rhubarb pie in years because we haven’t had rhubarb and I never think to buy any. This year our neighbour gave us a plant and I finally had the two main ingredients ready for the picking. I also wanted to make sure it wasn’t a runny pie so after some research, I modified one of my old recipes and it turned out great! The centre held well when we pulled slices out. Here is a delicious recipe for strawberry rhubarb pie.

INGREDIENTS

Pie Crust

~ 2 1/2 C all purpose flour

~ 1 C cold butter, cubed

~ 4-8 tbsp cold water

~ 1 tbsp sugar (optional)

~ Pinch of salt

Pie Filling

~ 3 C rhubarb, peeled & cut into small pieces

~ 3 C strawberries, hulled & cut into small pieces

~ 1/2 C brown sugar, lightly packed

~ 1/2 C granulated sugar

~ 1/4 C cornstarch

~ 1 tbsp lemon juice

~ 2 tbsp vanilla extract

~ 3 tbsp cold butter, cubed

~ 1 egg white for wash

DIRECTIONS

1. Using a food processor with the plastic dough blade, pulse together the flour, sugar (optional), salt & butter. It should look a little broken and crumbly. Place into a bowl and add 2 tbsp of ice water. Use a spatula or your hands to mix the water into the dough. Continue adding 1 tbsp of water until the dough can be pinched together and stay together. If it continues to crumble, continue adding water until it holds together but is not sticky.

~OR~

In a large mixing bowl combine flour, sugar (optional), salt and butter using a pastry blender or two forks, until you have small pea-size pieces. Add 1 tbsp of water at a time until a ball forms. Ensure the ball is not wet but holds together.

2. Divide dough in half and shape each half into a disc approx. 1 1/2” thick. Wrap in Saran Wrap and refrigerate for min. 1 hour.

3. Preheat oven to 425*F. Ensure oven rack is in the 2nd level.

4. In a large bowl, mix together the strawberries, rhubarb, sugars, cornstarch, vanilla extract, lemon juice and cubed butter. Let sit. The mixture will become juicy.

5. Remove 1 pie crust from the refrigerator and roll out to fit your pie plate.

6. Using a slotted spoon, fill the pie crust, making sure to drain the excess fluid as you go. Spread the filling around to make it level. You will end up with leftover juice in the bowl. Feel free to get rid of it, or cook it into a syrup or glaze for future use.

7. Remove second disc of pie crust from the refrigerator. Roll out to create top crust. You can be as creative as you like during this part, or you can just plunk the crust on top making sure to cut a hole in the middle so that it vents. I went decorative with mine, creating strawberries, vines and leaves, but a simple weave or a full top also works great.

8. Brush your top crust and the edges of the bottom crust with the egg wash. You don’t need to use all of the wash, just a light coat.

9. Place pie plate on a cookie sheet and place in the oven.

10. After 15 mins. decrease temperature to 375 and continue to cook for an additional 50-60 mins. At this time, also add some tinfoil or a pie crust shield around the edge of your pie.

11. Once done, remove from oven and place on a wire rack to cool. Once cooled, enjoy! If you eat it while still warm the filling will not be as solid as when cooled. We enjoyed ours with a bit of custard.