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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. ????
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| 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…”.
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
Ingredients
- 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.
