Strawberry Rhubarb Pie Recipe
Growing up in New England meant eating rhubarb straight out of my grandmother's garden, dipping each stalk in a cup of sugar and then savoring each sweet/tart bite. Maybe that memory is one reason why strawberry-rhubarb pie remains my favorite to this day. It's rare to find rhubarb here in Virginia, but when I do, it's time to bake a pie!
This is my standard recipe that I've been using forever, tweaking it a bit here and there as the years go by. I hope you'll give it a try and enjoy it as much as we do.
Note: Don't forget to save the strawberry tops for your chickens, but toss the rhubarb ends and leaves - they are toxic.
Strawberry-Rhubarb Pie
Crust
For the Crust I use Martha Stewart's Pate Brisee recipe [found HERE] but you can feel free to use your favorite homemade or store bought crust. Prepare the crust, divide it into two discs, wrap each in plastic wrap and refrigerate until you are ready to fill your pie.
Filling
For the Crust I use Martha Stewart's Pate Brisee recipe [found HERE] but you can feel free to use your favorite homemade or store bought crust. Prepare the crust, divide it into two discs, wrap each in plastic wrap and refrigerate until you are ready to fill your pie.
Filling
4 Cups rhubarb (about 5-6 stalks) cut into 1/2 inch slices
2 Cups sugar, plus 1 Tablespoon for top
1 pound strawberries, hulled and thick sliced
3 Tablespoons quick-cooking tapioca
1/4 teaspoon salt
1/4 teaspoon fresh ground nutmeg
1 Tablespoon butter, cut into quarters
1 egg white, lightly whisked
Powdered sugar, optional
Preheat oven to 400 degrees. Cook the rhubarb and 1 cup of sugar in a heavy saucepan over medium-low heat until soft, stirring occasionally so the sugar doesn't burn, maybe ten minutes. Remove from the heat and stir in the strawberries, remaining sugar, tapioca, salt and nutmeg.
Roll out one disc of your pie dough and fit it into your pie plate, then pour the filling into the pie shell. Top with butter. Roll out the second disc and cut thick lattice strips. Basket weave your lattice strips over the top, brush with the egg white and sprinkle with sugar.
Bake the pie for 30-40 minutes or until filling is bubbly and the crust is golden brown, putting foil around the edges the last 10 minutes, if needed. Let cool then dust with powdered sugar, if desired, just before serving. (I love to serve the pie with a scoop of vanilla bean ice cream as well.) Refrigerate any leftovers.
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| -Cook the rhubarb until soft- |
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| -Roll out your bottom crust- |
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| -Pour the filling into the crust- |
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| -Add a pretty lattice top- |
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| -Bake, cool, dust with powdered sugar, slice and serve!- |
