Strawberry Rhubarb Pie – From Scratch!

Strawberry Rhubarb Pie - From Scratch!

There’s something special about the taste and smell of rhubarb that brings me back to my childhood.  Especially when it comes in the form of a pie!  This Strawberry Rhubarb pie recipe is one I’ve been using for years.  It has a light flaky butter crust and the filling is sweetened to perfection.  Top it off with a dollop of whipped cream or ice cream for the perfect dessert.

The printable recipe card is at the bottom of the post. 

Strawberry Rhubarb Pie – From Scratch!

Pie Crust
2 cups flour
1/4 teaspoon salt
2/3 cup cold butter – cut into pieces
4-8 tablespoons cold ice water
9″ pie plate
Heat oven to 450
In a food processor bowl add the flour and salt.  Cut the butter into small pieces and place them with the dry ingredients.  Pulse a few times then add the water one tablespoon at a time until it looks like little balls of dough (refer to picture for example).
Divide the dough in half and place each half in plastic wrap.  Place in fridge for at least one hour to chill.
Remove one of the balls of pie crust and flour the surface of your work station.  Roll out to fit your pie. 
To transfer the pie dough to the pie plate it’s easiest to roll the dough back over your rolling pin, have your pie plate close by!  Un-roll the dough onto the pie plate and pinch the edges around the top.  This helps the crust to not shrink down. 
Next, prick the bottom of the pie dough with a fork.  This will prevent air pockets from rising in your crust.  Bake for 8 minutes and remove to a wire rack.
Re-flour your surface and roll out your second ball of pie dough to fit the top of your pie.  You can do any design you want!  Be creative! 

Filling
4 large rhubarb stocks (4 cups)
10 strawberries (2 cups)
1 tablespoon lemon juice
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
1/4 cup cornstarch
1 teaspoon ground cinnamon (optional)
1 egg yolk + 1 teaspoon of water – egg wash

Heat the oven to 450.
Cut the rhubarb into 1/2″ thick slices and cut the strawberries into thirds.  Place in a large bowl and toss with the lemon juice. 
Next add the dry ingredients and toss to coat.  Pour the filling into the cooked pie crust. 
Place your pie dough over the top of the pie and use a pastry brush to add a light coat of the egg wash to the top.  You can also use the egg wash to help seal the raw pie dough to the cooked crust.  
Place on a cookie sheet and place in the oven for 20 minutes.  After 20 minutes lower the oven temperature to 350 and cook for an additional 1hr and 20 minutes.

Note

If you notice your crust going browner than you would like simple place tinfoil around your pie!

      Strawberry Rhubarb Pie - From Scratch! 

Strawberry Rhubarb Pie - From Scratch!
There’s something special about the taste and smell of rhubarb that brings me back to my childhood. Especially when it comes in the form of a pie! This pie recipe is one I’ve been using for years. It has a light flaky butter crust and the filling is sweetened to perfection. Top it off with a dollop of whipped cream or ice cream for the perfect dessert.
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Pie Crust
  1. 2 cups flour
  2. 1/4 teaspoon salt
  3. 2/3 cup cold butter – cut into pieces
  4. 4-8 tablespoons cold ice water
  5. 9″ pie plate
Filling
  1. 4 large rhubarb stocks (4 cups)
  2. 10 strawberries (2 cups)
  3. 1 tablespoon lemon juice
  4. 1/2 cup white sugar
  5. 1/2 cup brown sugar
  6. 1/4 teaspoon salt
  7. 1/4 cup cornstarch
  8. 1 teaspoon ground cinnamon (optional)
  9. 1 egg yolk + 1 teaspoon of water – egg wash
Pie Crust
  1. Grab a 9″ pie plate.
  2. Heat oven to 450
  3. In a food processor bowl add the flour and salt. Cut the butter into small pieces and place them with the dry ingredients. Pulse a few times then add the water one tablespoon at a time until it looks like little balls of dough (refer to picture for example).
  4. Divide the dough in half and place each half in plastic wrap. Place in fridge for at least one hour to chill.
  5. Remove one of the balls of pie crust and flour the surface of your work station. Roll out to fit your pie.
  6. To transfer the pie dough to the pie plate it’s easiest to roll the dough back over your rolling pin, have your pie plate close by! Un-roll the dough onto the pie plate and pinch the edges around the top. This helps the crust to not shrink down.
  7. Next, prick the bottom of the pie dough with a fork. This will prevent air pockets from rising in your crust. Bake for 8 minutes and remove to a wire rack.
  8. Re-flour your surface and roll out your second ball of pie dough to fit the top of your pie. You can do any design you want! Be creative!
Filling
  1. Heat the oven to 450.
  2. Cut the rhubarb into 1/2″ thick slices and cut the strawberries into thirds. Place in a large bowl and toss with the lemon juice.
  3. Next add the dry ingredients and toss to coat. Pour the filling into the cooked pie crust.
  4. Place your pie dough over the top of the pie and use a pastry brush to add a light coat of the egg wash to the top. You can also use the egg wash to help seal the raw pie dough to the cooked crust.
  5. Place on a cookie sheet and place in the oven for 20 minutes. After 20 minutes lower the oven temperature to 350 and cook for an additional 1hr and 20 minutes.
Notes
  1. If you notice your crust going browner than you would like simple place tinfoil around your pie!
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3 Comments

  1. Mumbling Mel
  2. All that's Jas
  3. The Better Baker

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