Strawberry Rhubarb – A Classic Pie Recipe

Strawberry Rhubarb – A Classic Pie Recipe

posted in: Fruity, Sweet Pies | 0

Rhubarb is in season here in Massachusetts and what else does one do with this easy garden perennial other than make a scrumptious Strawberry Rhubarb Pie?

A co-worker of Jesse’s gave him a few large rhubarb stems. We picked up some strawberries from a local farm stand to use the freshest of ingredients in this, one of America’s classic pies.

Because of the classic nature of the Strawberry Rhubarb pie, I chose to go straight to a classic cookbook to base this recipe off of – Joy of Cooking. (Side note: If you don’t have this cookbook and do any cooking at all, this is a must have in your kitchen.)

Here is the simple and straight forward recipe.

What You Need

  • Basic Pie Dough (All Butter) – Recipe
  • 3 cups strawberries, hulled and cubed about 1″
  • 3 cups rhubarb, chopped into 1/2 inch lengths
  • 1 1/4 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons butter, cubed into 8 pieces
  • Milk to brush on top
  • 2 teaspoons sugar to sprinkle on top

Directions

Preheat oven to 425 degrees F.

  1. Prepare Basic Pie Dough (All Butter) – Recipe and place into refrigerator to keep cool for later use.
  2. Place strawberries and rhubarb in a large bowlstrawberry and rhubarb filling
  3. In separate bowl, mix together sugar, cornstarch and salt, then pour over strawberries and rhubarb
  4. Stir ingredients together and let rest for 15 minutes, stirring occasionallystrawberry and rhubarb filling
  5. While filling is percolating, roll out the bottom crust and place into pie plate leaving about one inch of dough hanging from the rim
  6. Once 15 minutes of rest is over for filling, pour it into the bottom pie crust
  7. Dot pie filling evenly with the cubes of butterstrawberry-rhubarb-7-800pxstrawberry-rhubarb-6-800px
  8. Lightly wet rim of crust with cold water so that the top will stick
  9. Roll out top crust and ether do a lattice top, as I did, or stick with the simpler, vented top. I did lattice because it looks pretty and it vents the pie well so that it won’t be too juicy.strawberry rhubarb pie lattic top cruststrawberry rhubarb pie lattic top cruststrawberry rhubarb pie lattic top crust
  10. Tuck under the edges and crimp or flute the edge. I chose to flute just because I like the look better.strawberry rhubarb pie lattic top crust
  11. Brush top of pie lightly with milk and sprinkle with the remaining sugar
  12. Bake for 30 minutes at 425F
  13. Lower heat to 350 and continue baking for 25 – 30 more minutes
  14. Cool completely before serving to let filling set
  15. Serve and Enjoy!strawberry rhubarb pie

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