Strawberry Rhubarb Pie is a personal favorite of mine - so although it’s a summer pie, it seems fitting to share this delicious sweet & tart duo with you in honor of National Pi Day on March 14th!
A note from LHTC: if fresh rhubarb is unavailable in your region, check the frozen fruit section in your local large grocery store.
Strawberry Rhubarb Pie
Prep Time: 30 Minutes
Bake Time: 1 Hour 15 Minutes
Ingredients:
Pie Crust:
2 1/2 cups all-purpose flour
1 Tbsp sugar
pinch salt
1 cup butter, chilled and grated or cut into pieces
1/2 cup cold water
Filling:
3 cups chopped diced rhubarb *
2-3 cups (about one package) chopped strawberries*
3/4-1 cup sugar
3 Tbsp cornstarch
* We prefer fresh fruit, but if using frozen fruit, thaw and pat dry to reduce extra moisture in the pie.
Directions:
Pastry Dough
Combine the flour, sugar and salt in a large bowl.
Add (or grate in) the cold butter and blend with your fingers or a pastry cutter until the mixture is coarse, with pea-sized pieces of butter. If you like, rub them between your fingers and thumbs to make flat flaky pieces of butter. Try not to warm the butter too much in this process.
Slowly add the water and stir just until the dough comes together.
Gather into a ball, divide in half (these halves will make the top and bottom of the pie), shape each into a disc, wrap in plastic and let rest or refrigerate for 20 minutes to an hour (or up to 3 days). Alternatively, freeze to use later on.
Filling
Combine the diced rhubarb and sliced strawberries into a large bowl.
In a small bowl or measuring cup, stir together the sugar and cornstarch. (Use 3/4 cup sugar if you like a more tart pie, or if you have more strawberries than rhubarb.)
Pour over the fruit and toss to coat.
Let rest 5-10 minutes.
Baking
When you're ready to bake, preheat your oven to 400 degrees F and remove dough from the fridge (let dough warm a few minutes for easier rolling).
On a lightly floured surface, roll a dough half into a 10-12-inch circle and transfer to the pie plate, gently pressing it into the bottom and letting the edges hang over.
Pour fruit into the pie crust.
Roll out the second half of the dough in the same manner as the first.
Drape over the pie, pressing down around the edge to seal, trim away the excess pastry and crimp the edge if you like. Add slits into the top of the pie to aerate. Alternatively, you can slice the dough into inch-wide strips and lay in a lattice formation on top of the pie. **
Initially bake the pie for 15 minutes.
Remove the pie and carefully cover crust edges with tinfoil to prevent burning.
Reduce heat to 350 degrees F and continue baking for an hour, or until the crust is golden and the pie is bubbly.
Let cool before slicing, and enjoy with whipped cream or ice cream! Store in refrigerator.
**If you would like to bake your pie at a later time, wrap pie and freeze. Then bake it from frozen, adding an extra 15 minutes or so of baking time.
This recipe was initially posted by Dinner With Julie - found here. LHTC has made revisions to the original recipe.