May 29, 2014

Strawberry Rhubarb Pie


That's right.

This one was made by request (You're welcome, Joni) for an outing to see Shakespeare's Henry V in Forest Park with a couple of my school pals last Saturday.

While I've made a few strawberry desserts and rhubarb desserts over the years (see the list after the recipe), this was my first strawberry-rhubarb concoction. 

Strawberry Rhubarb Pie
recipe slightly adapted from The Kitchn
Made with love & ready for the oven

Makes one 9-inch pie

1 recipe unbaked homemade double pie crust *

2 1/2 cups rhubarb, peeled & sliced into 1/2-inch pieces (about 3 large stalks)
2 1/2 cups hulled and sliced fresh strawberries
1 cup sugar
1/3 cup all-purpose flour
1 teaspoon grated lemon zest
1 large egg yolk beaten with 1 teaspoon water 

* I still use the 3:1 flour to fat (half butter, half shortening) ratio for making pie crust that I learned when I baked pies in the American Gothic house.
  • Preheat the oven to 450°F.
  • Prepare the bottom crust by rolling out one of the pastry disks to an 11-inch circle. Nestle the crust inside the pan so about an inch hangs over the sides. Press the pastry down. Chill in the refrigerator while you make the filling.
  • Mix the fruit with the sugar, flour, and lemon zest. Pour the fruit mixture into the chilled pastry. 
  • Put on the top pastry in one piece, crimp the edges, and brush the egg wash over the crust. Slice in a few air vents.
  • Bake in the oven for 15 minutes, then reduce the heat to 350°F and bake another 30 minutes longer, or until the crust is golden brown and the filling is bubbling.
  • Remove from the oven and cool on a rack before serving. 
More strawberry and rhubarb desserts:
Cherry rhubarb cobbler
Rhubarb ice cream
Rhubarb pie
Strawberry fool
Strawberry pie with basil & mint

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