Strawberry-rhubarb pie is a favorite summer pie recipe of mine. Fresh sweet summer strawberries and tart rhubarb combine to create homemade fruit pie that everyone will love!
I am sure it is ridiculous to some of you that I have a fear of baking. It is just so precise! Measuring (or in my case, weighing) ingredients, everything has to be the right temperature….AHHH! It makes for a frazzled basilmomma!
I had a stroke of inspiration the other day when I was at The Fresh Market. They had the prettiest fresh red rhubarb and I just knew I could make something out of it. It was already trimmed up and ready to use. I went around the corner and smack dab in the middle of the isle was a display of beautiful fresh strawberries. I mean, who could pass those by?? If you’ve been a reader for a while, you know how I love creating recipes with strawberries!
Of course, I bought some and when we got home, I decided that I was going to bake a pie. There was a frozen crust in the freezer, so I knew I was good to go. When I got home I got out all of my ingredients and got started. My husband sauntered in the kitchen and just shook his head. I thought it was because it was 9:00 at night and I was making a pie or that I had sworn off sweets for a while. NO, wrong on both counts. He was shocked to see that now that I have this awesome new food processor that I was not making homemade pie crust with it. See, this had been my excuse for years. I really thought (and saw on popular cooking shows) that you had to have one to make a good crust.
I looked at him, admitting that he was right. Plus, I knew I had a good homemade pastry dough recipe from my chef/blogger friend, Becca. Knowing I had all the makings for a great pie recipe, I got to work. I am not going to go through all of the steps for making the crust in a food processor, as I have supplied the link, but it all went off without a hitch. ????
This is my filling for a great strawberry-rhubarb pie or tart. I have used this several different ways. I hope you like it!
Ingredients you’ll need:
1 pound strawberries, cut into large chunks (they will shrink)
3 TB of cornstarch
3/4 C sugar
1/4 tsp cinnamon
1 tsp of fresh lemon juice
1 tsp vanilla
2 TB butter cut into slivers over filing before top crust
egg white wash/Turbinado sugarAdd cut rhubarb and strawberries to a bowl and toss with lemon, vanilla and the sugar/cornstarch/cinnamon (that you mixed in a little bowl).
Add to your pie dish over the unbaked crust. Cover with a top crust. Cut slits in top and brush a beaten egg white over the top. Sprinkle with the sugar.
I then will place the completely made yet UNBAKED pie in the refrigerator while the oven pre-heats to 400 degrees. Bake for 45 or so minutes or until top crust is golden. I tend to over bake….don’t do this. ????
 |
| An egg wash with a little Turbinado sugar makes for such a pretty crust ! |
I hope you enjoy this! I also made this for my Mom for Mother’s Day. It makes a great little bite in the morning as you stand at the counter with your son and a fork and “just have a little…”.
Let the strawberry-rhubarb pie sit for a few hours to come together and thicken. Don’t be like my husband and I, standing at the stove eating steaming hot pie, fresh from the oven. You will burn your mouth. Like I did. ????
Total Servings 1 9-inch pie
Fresh sweet strawberries and tart rhubarb combine to create a sweet summer fruit pie.
15 minPrep (inc. refrigeration & rest time)
45 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 1 pound rhubarb, cut into small pieces
- 1 pound strawberries, cut into large chunks (they will shrink)
- 3 TB of cornstarch
- 3/4 C white sugar
- 1/4 tsp cinnamon
- 1 tsp of fresh lemon juice
- 1 tsp vanilla
- 2 TB butter cut into slivers over filing before top crust
- 1 egg white mixed with 1 tsp cold water (egg wash)
- Turbinado sugar
- Unbaked pastry crust, enough for top and bottom of a 9-inch pie
Instructions
- Add cut rhubarb and strawberries to a bowl and toss with lemon, vanilla and the sugar/cornstarch/cinnamon (that you mixed in a little bowl).
- Add to your pie dish over the unbaked crust. Cover with a top crust. Cut slits in top and brush a beaten egg white over the top. Sprinkle with the sugar.
- Place the assembled, unbaked pie in the refrigerator while the oven pre-heats to 400 degrees F. Bake for 45 minutes, or until top crust is golden.
Comments
6 responses to “Strawberry-Rhubarb Pie…Oh My!”