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
Preheat oven to 425 degrees F.
- Prepare Basic Pie Dough (All Butter) – Recipe and place into refrigerator to keep cool for later use.
- Place strawberries and rhubarb in a large bowl
- In separate bowl, mix together sugar, cornstarch and salt, then pour over strawberries and rhubarb
- Stir ingredients together and let rest for 15 minutes, stirring occasionally
- While filling is percolating, roll out the bottom crust and place into pie plate leaving about one inch of dough hanging from the rim
- Once 15 minutes of rest is over for filling, pour it into the bottom pie crust
- Dot pie filling evenly with the cubes of butter
- Lightly wet rim of crust with cold water so that the top will stick
- 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.
- Tuck under the edges and crimp or flute the edge. I chose to flute just because I like the look better.
- Brush top of pie lightly with milk and sprinkle with the remaining sugar
- Bake for 30 minutes at 425F
- Lower heat to 350 and continue baking for 25 – 30 more minutes
- Cool completely before serving to let filling set
- Serve and Enjoy!