Strawberry Rhubarb Pie

We had extra Rhubarb this spring so we decided to make a pie and pair it with fresh strawberries.  It was wonderful and we shared it with many family and friends which is the real reason for cooking.  Not to just eat but to build and nurture relationships.

 

Strawberry Rhubarb Pie

 

Crust:

2 ½ Cups all-purpose flour
1 Cup cold Butter cut into 10 slice
1 tsp salt
2 tsp Sugar
6-10 TBS Ice water

 Strawberry Rhubarb Pie Filling:

2 cups chopped Rhubarb
2 Cups Sliced strawberries
1 ½ Cup Sugar
¼ cup flour 

Directions:

 Pre heat oven to 350 degrees.

Put Flour, salt and sugar in a food processor and mix together.  Add the butter and pulse until it is crumbly.  Add ice water one TBS at a time until the dough holds together.  Divide it to two equal parts, cover with plastic and refrigerate for 30 minutes.

 

 

 Add ice water one TBS at a time until the dough holds together.

 Divide it to two equal parts, cover with plastic and refrigerate for 30 minutes.

Roll out dough for the bottom of the Pie.  Cut it to within a ½ inch from the pie plate rim.  Set aside.

Put diced rhubarb, sliced strawberries, sugar and flour together.  Stir well to incorporate the sugar with all the fruit.

 

 

 Pour into pie pan and roll out second crust to cover pie.  Cut to a ½ inch of the pie plate rim.  Squeeze the ends together tight to hold all the juice inside while it is cooking.

Put a few slits in the top of this strawberry Rhubarb Pie for steam to escape and brush crust end with egg wash.

 

 

Bake the Strawberry Rhubarb Pie on 350 degrees for about 40 minutes until it is golden brown.  Sprinkle with sugar when it comes out of the oven. 

 

 

Let cool and serve.




Pie Recipes