Rhubarb and Strawberry Pie
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
In a large bowl add the rhubarb,
strawberries, flour and 1 cup of sugar.
Toss to combine.
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.
Place one pie pastry into a 9″ pie plate.
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
Place the other pie pastry on top. Crimp
the edges together and cut slits in the top.
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.
Cover the edges with foil. Bake in a
preheated 425 degree oven for 15 minutes.
Remove the foil, reduce to 375 degrees
and bake for 30 minutes more or until
the top is golden brown.
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
- 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
- Preheat oven to 425 degrees.
- 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.
- Place one pie pastry into a 9″ pie plate.
- Pour in the rhubarb mixture and dot with butter.
- Cover with the remaining pie pastry and crimp the edges together so they seal. Cut slits in the top of the pastry.
- 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.
- Sprinkle the remaining sugar evenly over the top of the pastry.
- Cover the crimped edges of the pie with foil and bake for 15 minutes.
- 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.
- 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.
- Cut and serve with vanilla ice cream (optional).