Rhubarb and Strawberry Pie

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Rhubarb and Strawberry Pie is an all time favorite of anyone that loves rhubarb. Add vanilla ice cream and your pie will be an even bigger hit! You can use fresh or frozen rhubarb as well as store bought pastry dough or your own favorite homemade pastry dough. HERE is my favorite pastry dough recipe.

Adapted from http://www.allrecipes.com

 

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Ingredients

 

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In a large bowl add the rhubarb,

strawberries, flour and 1 cup of sugar.

 

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Toss to combine.

 

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Let sit for 30 minutes, tossing after

15 minutes. Do not skip this step. Toss well so

no sugar is visible after the 30 minutes is up.

 

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Place one pie pastry into a 9″ pie plate.

 

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Pour in the rhubarb mixture. At this point

you should dot the pie with the butter. I was

teaching my granddaughter how to make this

pie and I completely forgot to put the butter

on top. Funny thing is, it was delicious

even without the butter…lol

 

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Place the other pie pastry on top. Crimp

the edges together and cut slits in the top.

 

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Whisk the egg yolk with a fork. Lightly

brush the yolk all over the top,

(just until wet, you won’t use the entire yolk)

then sprinkle the remaining sugar evenly over the top.

 

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Cover the edges with foil. Bake in a

preheated 425 degree oven for 15 minutes.

 

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Remove the foil, reduce to 375 degrees

and bake for 30 minutes more or until

the top is golden brown.

 

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Let the pie cool completely, cover and let it sit

overnight on the counter. The next day cut and

serve with ice cream (optional). You can serve

it the same day, but it will probably be runny. If you

want it warm the next day, microwave it before eating.

 

Rhubarb And Strawberry Pie

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

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Ingredients

  • 1 cup granulated sugar
  • 1/2 cup all purpose flour
  • 3 cups rhubarb, sliced 1/4″ thick
  • 3 cups fresh strawberries, chopped
  • 1 pastry dough for a 9″ double crust pie
  • 2 Tbsp. butter, in small cubes
  • 1 egg yolk
  • 2 Tbsp. granulated sugar

Directions

  1. Preheat oven to 425 degrees.
  2. In a large bowl combine the rhubarb, strawberries, flour and 1 cup of sugar. Let sit for 30 minutes, tossing after 15 minutes. Do not skip this step.
  3. Place one pie pastry into a 9″ pie plate.
  4. Pour in the rhubarb mixture and dot with butter.
  5. Cover with the remaining pie pastry and crimp the edges together so they seal. Cut slits in the top of the pastry.
  6. Whisk the yolk with a fork and lightly brush it on top of the pastry. Only use enough yolk to wet the top, you will have leftover yolk to discard.
  7. Sprinkle the remaining sugar evenly over the top of the pastry.
  8. Cover the crimped edges of the pie with foil and bake for 15 minutes.
  9. Reduce the temperature to 375 degrees and remove the foil. Bake for 30 minutes more or until the top is a golden brown. Watch it carefully so the top doesn’t burn.
  10. Cool on a rack completely. Cover and let sit on the counter overnight. You can eat it the same day but it will probably be runny. If you want warm pie the next day just microwave it.
  11. Cut and serve with vanilla ice cream (optional).

http://www.InDianesKitchen.com

Categories: Desserts, Fruit, Pies

64 Comments »

  1. This brings back nice memories for me Diane and also with a side of vanilla ice-cream or frozen yogurt on the side. Hmm – “Intermediate” … I’d have to just make the inside part. I saw someone with a bundle of rhubarb the other day when I went to the grocery store, the first time there since March 1st!

    Liked by 2 people

      • Yes, I was lucky to hold out that long Diane. I had a couple of small Amazon orders of pantry-type foods to tide me over and that was it. I took advantage of their Amazon Prime this last month before finally venturing out. That’s great your husband does the shopping so you don’t have to go with all the crowds and germs due to your health issues.

        Liked by 1 person

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