Now that the weather has started getting nice, I have thoughts of summer floating through my head, and I kind of feel like a little kid anticipating summer vacation. We went to the beach last weekend, and are preparing for our second camping trip of the year for the end of next week. After an unusually cool and rainy winter in Southern California, summer is finally starting to tease of it’s imminent arrival.
The taste of a fresh strawberry rhubarb pie reminds me of late spring and early summers. Strawberries are just coming into season, and rhubarb is abundant at this time of year. The tart, crimson stalks perfectly complement the sweet juicy berries, a perfect match made in heaven!
With picnic and bbq season kicking kicking off this weekend with Memorial Day, add this handy strawberry rhubarb pie recipe to your arsenal for when you want something just a little sweet to showcase on your dessert table.
Strawberry Rhubarb Pie
yield: 1 pie prep time: 3 hours (includes time for dough to chill) bake time: 45-50 min
Homemade Flaky, Buttery Pie Crust
- 2 1/2 cups all-purpose flour
- 1 1/4 tsp salt
- 6 Tbsp unsalted butter, cold and cubed
- 3/4 cup shortening, chilled
- 1/2 cup ice water
- In a large bowl, combine the flour and salt. Add the butter and shortening,
- Using a pastry cutter or two forks, cut the butter and shortening into the flour mixture until it looks like coarse, pea-sized bits. Tip: using a pastry cutter makes this step very quick and easy.
- Measure 1/2 cup of water into a cup. Add 2-3 ice cubes, and stir well. Remove ice and remeasure 1/2 cup (since some of the ices has now melted). Drizzle the cold water in, 1 Tbsp at a time. Stir with a rubber spoon or spatula after each Tbsp added. Do not add any more water than you need to; stop adding water when the dough begins to form large clumps. You’ll use roughly the entire 1/2 cup.
- Move the pie dough onto a floured work surface. The dough should not feel overly sticky, and should hold together easily. Using well-floured hands, fold the dough into itself until the flour is fully incorporated into the butter and shortening. Form dough into a ball, and divide in half. Using your hands, flatten each ball into discs about 1 inch in thickness.
- Wrap each disc tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
- When rolling out the chilled pie discs to make your crusts, use a gentle rolling force with your rolling pin. Start at the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Make 2 pie crusts – one each for top and bottom of the pie.
- Proceed with the pie filling and baking directions.
Strawberry Rhubarb Pie Filling
- homemade flaky, buttery pie crust (above)
- 3 cups sliced rhubarb (1/2 inch pieces)
- 2 1/2 cups strawberries, chopped
- 1/3 cup packed brown sugar
- 1/3 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 Tbsp orange juice (lemon juice may be substituted)
- 1/2 tsp vanilla extract
- 2 Tbsp unsalted butter, cut into small pieces
- 1 large egg, beaten lightly with 1 Tbsp milk
- optional: coarse sugar for garnish
- Make the filling -Mix strawberries, rhubarb, sugar, brown sugar, cornstarch, salt, orange juice and vanilla extract in a large bowl. Set filling aside while oven is preheating.
- Set oven to 400, allow to preheat fully.
- Roll out chilled pie dough – On a floured work surface, roll out one disc of the pie dough, leaving the other in the refrigerator until you are ready to use it. Roll out a circle to 12 inches in diameter, turning the dough about a quarter turn every few rolls.
- Carefully place the dough into a 9×2 pie pan, making sure it is even and smooth in the pan.
- Drain and discard excess liquid from the filling, and spoon filling into the crust. scatter dots of butter evenly across the filling.
- Remove the second dough disc from the fridge and repeat step 3. Carefully cut decorative shapes from the top crust, using a cookie cutter. Set the removed shapes aside. Carefully lay the crust over the filling, and place the cutouts on top decoratively. Trim off excess from edges, and crimp.
- Lightly brush the top of the crust with the egg/milk mixture, and sprinkle lightly with coarse decorative sugar, if desired.
- Place the pie on a large baking sheet, and bake for 20 minutes. With the pie in the oven, turn the heat down to 350 and bake for an additional 25-30 minutes. You can place a pie shield or folded up foil around the edges to keep them from browning too quickly.
- Cool the pie at room temperature for a minimum of 3 hours before serving, allowing the filling to thicken up. Any leftovers can be covered tightly and stored in the refrigerator for up to 5 days.
What is your favorite picnic or bbq go-to dessert? Drop a note in the comments and let me know!
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