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Strawberry Rhubarb Pie

A true spring classic using organic, fresh picked strawberries and home grown rhubarb. Of course the next best solution is to pick up your ingredients at the Farmer’s Market.

Ingredients

Scale

Crust

  • 2 1/2 cups all purpose flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup unsalted butter, cold and cubed
  • 1/3 cup plus 1 TBS ice water

Filling

  • 1 pound rhubarb cut into 1/2” slices
  • 1 pound strawberries, hulled and quartered
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 2 TBS unsalted butter, softened
  • 1 large egg white
  • 1 tsp water

2 tsp sugar in the raw (optional)

Instructions

Make the Crust:

  • Mix together the flour, sugar and salt.
  • Add the cold butter and cut in with a pastry blender until the butter is the size of small crumbs.
  • Pour in about half the water and stir with a fork and slowly add the rest of the water a little at a time until the dough just comes together. Gently knead a couple of times until the dough is combined.
  • Cut the dough in half, wrap in plastic or wax paper and place in the refrigerator for at least an hour.
  • When the dough is ready, bring one half out of the refrigerator and roll it out to fit a 9″ pie plate. Leave a 1″ overhang.
  • Put the pie plate back in the ‘fridge while you make the filling.
  • Preheat the oven to 400°
  • Mix the chopped rhubarb, strawberries, sugar, cornstarch, lemon zest, and lemon juice together.
  • Whisk the egg white and 1 tsp of water together.
  • Remove the pie crust from the refrigerator. Brush the egg white mixture on the bottom of the pie crust.
  • Add the filling, making sure to distribute it evenly. Dot the top with the softened butter.
  • Roll out the second half of the pie dough to cover the pie. Trim and then tuck under the bottom.
  • Pinch to make a decorative design.
  • Brush the top of the pie with the egg white wash and sprinkle with the sugar in the raw if using.
  • Cut slits in the top of the pie.
  • Cover the edge of the pie and bake in the preheated oven for 20 minutes.
  • Lower the heat to 350° and bake for 35 to 45 minutes until the filling bubbles and the crust is golden brown.
  • Cool completely on a wire rack before serving.

Notes

This was delicious served with freshly whipped cream

Keywords: strawberry rhubarb pie, pie,