Strawberry and rhubarb are such a classic summertime combination. I had never had rhubarb until a number of years ago when we purchased a house that had a large rhubarb bush in the yard. At the time I baked a few things with the rhubarb, but after we moved I stopped. Out of sight, out of mind I guess.
This past Thanksgiving one of my daughter’s friends went to great lengths to track down rhubarb and make us a pie. It was delicious, and ever since my daughter has been mentioning that we should make a rhubarb pie. Yesterday we got some strawberries and rhubarb, and got baking. Wow am I glad we did! Sometimes I don’t realize how much I like something until I bake it myself, and that is why I share the recipes I love.
I pretty much flipped a coin on whether to use corn starch or flour to mix with sugar for this pie. I use corn starch in my blueberry pie and flour in my apple pie, and decided to go with flour for this pie. I kept it simple and wasn’t sure how it would taste. I’m not kidding when I say it is one of the best pies I’ve ever had. Lots of recipes on-line have some other ingredients which seem very unnecessary to me, sometimes simple is the best. You often see this type of pie with a lot of liquid, but as you can see this filling set beautifully.
Ingredients:
2 1/2 cups sliced strawberries
2 1/2 cups chopped rhubarb
1 cup sugar, plus a little extra
1/2 cup flour
1 egg
2 tbsp water
Pie crust
Clean and slice the strawberries and rhubarb, set aside. I cut the strawberries into fourths, and did about 1/4″ – 1/2″ piece for the rhubarb. We started with 4 cups of fruit, but it didn’t seem like enough so we upped it to around 5 cups.
Prepare your pie crust. I use this recipe and it is delicious, https://stephaniessliceoflife.com/category/recipes/pies/vodka-pie-crust/.
If you are making your own crust it will need to sit in the refrigerator for about an hour so make sure to prepare it first.
In a large mixing bowl combine the sugar and flour. Add the chopped strawberries and rhubarb and combine well. Let this sit for at least 30 minutes.
When you are ready preheat your oven to 400 degrees. Divide your crust in two and roll out the first portion. Line a pie plate with the crust.
Spoon in your strawberry mixture.
Roll out the second portion and top the pie. Cut the excess crust from the edges with a knife. Crimp the top and bottom together with a little water on your fingers.
Beat the egg with about 2 tbsp of water and brush the top of the pie. Sprinkle a little sugar on top as well if you choose. Make a slit in the center so the steam can escape.
Bake at 400 degrees for about 35-40 minutes or until the pie has started to brown and the juices are bubbling. Let cool.
Serve plain, with vanilla ice cream, or whipped cream. However you decide to eat it you will love it!
Strawberry Rhubarb Pie
Ingredients
- 2 1/2 cups sliced strawberries
- 2 1/2 cups chopped rhubarb
- 1 cup sugar
- 1/2 cup flour
- 1 egg
- 2 tbsp water
- Prepared Pie Crust
Instructions
- Clean and chop the strawberries and rhubarb, and set aside. I cut the strawberries into fourths, and did about 1/4" – 1/2" piece for the rhubarb.
- If you are making your own crust it will need to sit in the refrigerator for about an hour so make sure to prepare it first.
- In a large mixing bowl combine the sugar and flour. Add the chopped strawberries and rhubarb and combine well. Let this sit for at least 30 minutes.
- When you are ready preheat your oven to 400 degrees. Divide your crust in two and roll out the first portion. Line a pie plate with the crust. Spoon in the strawberry mixture.
- Roll out the second portion and top the pie. Cut the excess crust from the edges with a knife. Crimp the top and bottom together with a little water on your fingers.
- Beat the egg with about 2 tbsp of water and brush the top of the pie. Sprinkle a little sugar on top as well if you choose. Make a slit in the center so the steam can escape.
- Bake at 400 degrees for 35-40 minutes or until the pie has started to brown and the juices are bubbling.