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Strawberry Rhubarb Pie Recipe


Growing up in New England meant eating rhubarb straight out of my grandmother's garden, dipping each stalk in a cup of sugar and then savoring each sweet/tart bite. 

Maybe that memory is one reason why strawberry-rhubarb pie remains my favorite to this day. It was rare to find rhubarb back in Virginia, but now that we live in Maine and grow our own rhubarb, it's time to bake a pie!

  When my husband sees rhubarb stalks on the counter, he knows a pie will be on the table shortly. Fortunately strawberries and rhubarb are both in season at the same time, making this pie perfect for a late spring dessert. 

We both love the sweet, tart, jammy goodness enveloped within a flaky crust that is strawberry rhubarb pie! This is my standard recipe that I've been using forever, tweaking it a bit here and there as the years go by. I hope you'll give it a try and enjoy it as much as we do.

 

Note: Don't forget to save the strawberry tops for your chickens, but toss the rhubarb ends and leaves - they are toxic.

Learn how to plant your own strawberry rhubarb garden! 


Strawberry-Rhubarb Pie
 

Crust 

For the Crust I use Martha Stewart's Pate Brisee recipe [found HEREbut you can feel free to use your favorite homemade or store bought crust. Prepare the crust, divide it into two discs, wrap each in plastic wrap and refrigerate until you are ready to fill your pie.

Filling

4 Cups rhubarb (about 5-6 stalks) cut into 1/2 inch slices
2 Cups sugar, plus 1 Tablespoon for top
1 pound strawberries, hulled and thick sliced
3 Tablespoons quick-cooking tapioca
1/4 teaspoon salt
1/4 teaspoon fresh ground nutmeg
1 Tablespoon butter, cut into quarters
1 egg white, lightly whisked
Powdered sugar, optional

Preheat oven to 400 degrees. Cook the rhubarb and 1 cup of sugar in a heavy saucepan over medium-low heat until soft but not mushy, stirring occasionally so the sugar doesn't burn, maybe ten minutes.

Remove from the heat and stir in the strawberries, remaining sugar, tapioca, salt and nutmeg.

Roll out one disc of your pie dough and fit it into your pie plate, then pour the filling into the pie shell. Top with butter.

Roll out the second disc and cut thick lattice strips. Basket weave your lattice strips over the top, brush with the egg white and sprinkle with sugar.

Bake the pie for 30-40 minutes or until filling is bubbly and the crust is golden brown, putting foil around the edges the last 10 minutes, if needed.

Let cool then dust with powdered sugar, if desired, just before serving. (I love to serve the pie with a scoop of vanilla bean ice cream as well.)

Cover and refrigerate any leftovers.

(scroll down for printable recipe)

-Cook the rhubarb until soft-

-stir in the remaining sugar, strawberries and nutmeg-
-Roll out your bottom crust-
-Pour the filling into the crust-

-Roll out the top crust-
-Add a pretty lattice top-


-Bake and let cool-






Yield:
1 pie

Author: Source: Fresh Eggs Daily

Strawberry Rhubarb Pie

Nothing beats a pie baked with fresh strawberries and rhubarb from your own garden.

ingredients:

  • Two-crust pie dough
  • 4 Cups rhubarb (about 5-6 stalks) cut into 1/2 inch slices
  • 2 Cups sugar, plus 1 Tablespoon for top
  • 1 pound strawberries, hulled and thick sliced
  • 3 Tablespoons quick-cooking tapioca
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground nutmeg
  • 1 Tablespoon butter, cut into quarters
  • 1 egg white, lightly whisked
  • Powdered sugar, optional

instructions:

How to cook Strawberry Rhubarb Pie

  1. Preheat oven to 400 degrees. 
  2. Cook the rhubarb and 1 cup of sugar in a heavy saucepan over medium-low heat until soft but not mushy, stirring occasionally so the sugar doesn't burn, maybe ten minutes.
  3. Remove from the heat and stir in the strawberries, remaining sugar, tapioca, salt and nutmeg.
  4. Roll out one disc of your pie dough and fit it into your pie plate, then pour the filling into the pie shell. Top with butter.
  5. Roll out the second disc and cut thick lattice strips. Basket weave your lattice strips over the top, brush with the egg white and sprinkle with sugar.
  6. Bake the pie for 30-40 minutes or until filling is bubbly and the crust is golden brown, putting foil around the edges the last 10 minutes, if needed. 
  7. Let cool then dust with powdered sugar, if desired, just before serving. 

NOTES:

Cover and refrigerate any leftovers.
Created using The Recipes Generator

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