Wednesday, May 30, 2012

Strawberry Rhubarb Pie

It's that time of year.   There is an abundance of rhubarb and strawberry picking is right around the corner.   I know in the southern states, their strawberry season has probably already happened but us in the cooler northern states have to wait.   It's worth the wait though.  I picked up my first batch of strawberries yesterday from a local farm stand and they were amazing.   Katelyn and I finished off half of them in a matter of 30 minutes.

  Just like it was meant to be, I was given some rhubarb from my in laws neighbor yesterday evening.   I knew exactly what I was going to make.   Strawberries and rhubarb go hand in hand.   One is sweet and the other is tart.   They compliment each other so perfectly.   Especially as a pie.   If you have never made pie before, this is a great start.   It's extremely easy and you can't mess it up.   Same goes for this pie crust.   It's sooo easy and so much better for you than the store bought crusts.   The taste of the fresh crust can not be matched by any mass produced product either. 

Ingredients for Pie Filling:

2 pints of Fresh Strawberries
2 Cups Chopped Rhubarb
1 Cup White Sugar
1/2 Cup of All Purpose Flour
2 Tbs. Butter
1 Egg Yolk
1 Tbs. Sugar
1 Recipe for Pie Crust (below)


Preheat oven to 400 degrees.

In a medium sized bowl combine the flour and sugar and whisk to combine.   Add in the chopped rhubarb and the strawberries and stir to coat.   Let sit for 30 minutes.   This will allow some of the juices to come out.   It will help to keep the pie from being too runny once it is done baking.

Once the filling has sat for 30 minutes, pour the ingredients into the pie crust.  Cut up the butter and place on top of the pie filling.

This pie does best with a lattice top (instructions below).   Once you have the crust on top, pinch the sides to seal the edge of the pie.

Take the egg yolk and brush the top of the pie with it.   Sprinkle the remaining sugar onto the egg yolk.

Place the  pie on a cookie sheet to prevent over spilling of the pie onto the bottom of your oven.   Place the pie into the oven and bake for 35-40 minutes, until golden brown and bubbling.   Let the pie cool for at least 30 minutes before slicing or else your pie will be runny at first.  

Ingredients For Crust:

2 1/4 Cups of All Purpose Flour
1/2 tsp. Salt
1 Cup Chilled Shortening *
6 Tbs. Cold Water

*If you do not want to use Shortening, you can also use butter right out of the fridge.   It will work just as well.  


In a medium sized bowl, combine the flour and salt.   Whisk to combine.

Add in your shortening and fork or pastry blender, combine the mixture until it is crumbly.

Slowly add in your water and continue to combine until it forms a dough.   Take all the dough and form a ball.  Split the dough in half and make two separate dough balls.  You can chill them for later use wrapped in plastic wrap or you can use the dough right away.   

To roll the dough out, take two pieces of parchment paper and place one part of the dough in the middle.   Roll until it will fit a 9 inch pie pan.   Peal off the top piece of parchment paper and flip over into the pie pan to remove the other piece of parchment paper.  

Take the other piece of dough and roll between the two pieces of parchment paper.   Once it is large enough to cover the pie, cut long strips out of it to make a lattice top.  To see how to do a lattice design you can watch a video on YouTube here.    I was too lazy and didn't even take the time to do it the right way and it still turned out beautifully.  

I couldn't wait at all and cut the pie to early.   This is what my piece looked like.  It might not have been pretty but it was amazing tasting.  Now that the pie has completely cooled it does not run when cut. 


  1. This is one of my absolute favorite desserts. I've never made it before though!

  2. True Story: When i was little, i raided a neighbor's garden and ate all their rhubarb, only to discover that raw rhubarb is EXTREMELY bitter, and i was in huge trouble. I am like a real life Peter Rabbit.

    I still love strawberry rhubarb pie though :)