Home » Recipe » Baking » Spring Treat: Strawberry Rhubarb Pie

Spring Treat: Strawberry Rhubarb Pie

Every year I wait for the beginning of spring for strawberry season so I can make my Strawberry Rhubarb Pie. It’s become quite the tradition, with the pies disappearing faster and faster each time I bake them. I love the sweet tartness of the berries and rhubarb paired with the crisp crust, and put that together with a scoop of vanilla bean ice cream and it just taste’s like home and spring in the South.

I’m lucky enough to live right up the road from a beautiful strawberry farm, so this basket of strawberries was picked the same day that I bought it. It’s one of the perks of living in the middle of farm country.

Here’s the recipe for my Strawberry Rhubarb Pie

1 cup white sugar
1/2 cup all-purpose flour
1 pound fresh rhubarb chopped
1 pints fresh rhubarb chopped
2 table spoons butter
1 egg yolk
2 tablespoons white sugar

1 recipe for a 9 inch double pie crust or store-bought pie crust

I usually make my own pie crusts, but if you don’t have time or aren’t comfortable doing it, don’t hesitate to buy a store-bought one, very few people will even know the difference. Here’s the recipe I usually use.

Directions.                    Pre-heat oven to 400′
1. In a large bowl mix 1 cup white sugar and 1/2 cup flour, add the rhubarb and strawberries, toss well. Let stand for 30 minutes.
2. Take your pie dough out of your refrigerator and let it warm up on your counter while the fruit mixture sets. Roll out the dough for the bottom of the 9″ pie pan and set it in.
3. Pour the filling into the pie crust, then cut the two tablespoons of butter into roughly 1/2 sized cubes and dot the top of the pie with them.
4. Roll out the second pie crust, and place it onto the pie. Seal the edges together with water. I like to pinch all the way around the crust of the pie to give it a decorative edge. Then poke holes in the crust to let the steam escape, or before you put the top crust on cut out a pattern with a small decorative cookie cutter it looks even better. I usually use a dove, leaves, or a butterfly.
5. Apply yolk to the to the crust with a pastry brush and sprinkle it with the remaining sugar.
6. Bake at 400′ for 35-40 minutes or until bubbly and golden brown. Cool on rack.


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