You know how some ties you see a big bucket of delicious ripe strawberries at the store and they are on sale and all you want is to have an excuse to eat all the strawberries?
Well, here you go: strawberry Rhubarb Pie
This pie is so easy and delicious it is kind of ridiculous. I mean, how can you go wrong with strawberries and rhubarb? You can’t. This is a great versatile pie because with just a shift in ingredients you can make your pie sweet or tangy to your preference. I made mine sweet because my husband likes a sweet pie.
If I was making it for myself alone I would probably have leaned a little more towards the tart rhubarb but half the fun of making a yummy pie is watching others enjoy it. You can skew it any way you want: More strawberry = Sweeter, more Rhubarb = Tarter
As always, make your crust first. Preferably the night before or first thing in the morning so it has time to sit in the fridge and chill. I just made a post devoted to creating the perfect crust. Here’s a link: Crust.
You can use any fat combination you want: for a lighter tasting crust go all shortening, for a heavier, heartier crust go all butter, for something in the middle do half and half. I did a half and half crust for this pie. It was perfect.
Once you have your crust ready to go, gather your fruit.
Ingredients (for a sweet pie)
4 1/2 Cups Strawberries halved/thirded (depending on how big your strawberries are, you want them to keep some of their shape, so don’t cut them too small)
2 Cups Rhubarb cut into small pieces (the larger the pieces the tangier they will be)
1/2 Cup Brown Sugar packed
1/2 Cup White Sugar
1/4 Cup Cornstarch
1/4 teaspoon Salt
(For a more tart pie do 3 1/4 c strawberries and 3 1/4 cup rhubarb or for a really tart pie do 4 1/2 cups rhubarb and 2 cups strawberries! -YUM!)
Cut up your fruit.
Add dry ingredients.
Mix until fruit is thoroughly coated.
Roll out your crust and place bottom crust in pan with pie bird (not necessary, but very cute and helpful – pie birds help reduce overflow and get a non-doughy bottom crust in moist pies)
Roll out your top crust.
For a lattice top cut your top crust into 1/2 – 3/4 inch strips.
Fill your bottom crust with the fruit. There will likely be some juice at the bottom, make sure you get it all in there!
To put on your lattice top crust lay about half of the strips across the pie fairly close to each other. Then weave the second set of strips in by folding back every other strip and laying the new ones across like so:
Fold the strips back flat across your pie.
repeat with the next set of strips (fold back, lay down, fold over) until you have used all your strips or the pie is covered.
Fold your lattice strips under the edge of your bottom crust and pinch into place.
Brush with an egg wash – one egg white whisked with about 1 T of water. It’s fine if the wash drips in to the pie. This wash is what will give your pie top that beautiful browned look that you want.
Place on a cookie sheet to catch boiled over sugar deliciousness that would be practically impossible to clean out of your oven.
Place the pie at one level below middle.
Bake for 20 minutes at 400 F.
Reduce temperature to 350 F and bake for another 1 hour 20 – 1 hour 30 minutes.
Let cool until almost completely cold. If it is still hot then it will likely be very runny.
It has to be very cold for the slice to hold together like this:
If you don’t mind a little hot strawberry juice, cut it earlier
Serve with ice cream or whipped cream or eat it on it’s own! It’s delicious any way you slice it.