Strawberry Rhubarb Pie

A sweet and tart dessert that’s good for breakfast, lunch and dinner.

Ingredients:

  • 2 pie crusts
    (I use the Pillsbury pre-made)

  • 3 cups sliced rhubarb (1/2 inch slices )

  • 2 and 1/2 cups chopped strawberries

  • 1/3 cup packed light brown sugar

  • 1/3 cup granulated sugar

  • 1/4 cup cornstarch

  • 1/4 teaspoon salt

  • 1 Tablespoon orange juice

  • 1/2 teaspoon pure vanilla extract

  • 2 Tablespoons salted butter, cut into tabs and then in half again

  • 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk 1 Tablespoon of sugar for garnish

Directions:

  1. Bring pie crusts to room temperature to make them easier to unfold.

  2. Prepare the filling; stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set the filling aside as the oven preheats.

  3. Move the oven rack to the center position and preheat the oven to 400°F

  4. Place one pie crust into a 9×2 inch pie pan. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, draining and leaving all of the excess liquid in the bowl and discard the leftover juices. Evenly dot the pieces of butter on top of the filling.

  5. Create the lattice and get funky with it, or not. Open the second pie crust and cut into strips ½-1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Adhere the lattice top crust the bottom by crimping the two together on the edges of the pie pan. Not feelin’ funky, simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents and crimp the edges.

  6. Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar.

  7. Place the pie onto a large baking sheet and bake for 20 minutes. Keep the pie in the oven, turn the temperature down to 350°F and bake for an additional 25-30 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.

  8. Allow the pie to cool for 3 full hours at room temperature before serving to allow the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Just writing the recipe is bringing back the memory from when we ate it for breakfast and it gave me that “holy sh*t that’s good” feeling. It’s that feeling that you just can’t describe with words but your body remembers how tasty it was… You know?

This is a perfect dessert for people who don’t love sweets so much but do enjoy a good dessert every now and then. Like, the people who enjoy pumpkin pie.

Some notes about this pie:

Strawberry Rhubarb Pie 2.JPG

  • I had no idea about rhubarb as I never cooked with it before. I read somewhere to chose different sized and colored stems of rhubarb to create a mixture of sweet and tart, so I did that.

  • I actually let this pie cool overnight before diving in with my fork. I think that helped with the pie setting and firming up.

  • Be sure to cover the leftovers tightly and store in the refrigerator for up to 5 days.

  • Finally, a slice of pie with a scoop of vanilla bean ice cream on the side is heaven.

FoodThe Joyful Holler