Making a strawberry rhubarb pie is a delicious way to combine the sweet and tart flavors of these two fruits. Here’s a simple recipe to guide you through the process:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- Ice water (around 1/4 to 1/2 cup)
For the filling:
- 3 cups rhubarb, chopped into 1/2-inch pieces
- 3 cups strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
For the topping:
- 1 egg, beaten
- 1 tablespoon milk
- Coarse sugar (optional)
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold, cubed butter.
- Use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse crumbs. The butter should be pea-sized or smaller.
- Gradually add ice water, a tablespoon at a time, mixing gently with a fork after each addition. Stop adding water once the dough comes together and can be formed into a ball. Be careful not to overwork the dough.
- Divide the dough into two portions, one slightly larger than the other. Flatten each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
- In a large bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently until the fruits are coated evenly. Let the mixture sit for about 10-15 minutes to allow the fruits to release their juices.
- Roll out the larger portion of the dough on a lightly floured surface to fit the bottom of a 9-inch pie dish. Carefully transfer the dough to the dish, pressing it gently into the bottom and up the sides.
- Pour the fruit filling into the pie crust, spreading it out evenly. Dot the top with small pieces of butter.
- Roll out the remaining dough to fit the top of the pie. You can choose to create a lattice design or simply cover the pie with a full crust. If using a full crust, make sure to cut a few slits on the top to allow steam to escape.
- In a small bowl, whisk together the beaten egg and milk. Brush the egg wash lightly over the top crust. Sprinkle some coarse sugar on top if desired.
- Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for about 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This will allow the filling to set.
Enjoy your homemade strawberry rhubarb pie! It can be served on its own or with a scoop of vanilla ice cream for an extra treat.
Image from Wikipedia