Strawberry rhubarb pie
Ingredients
homemade pie crust
3 cups (about 300g) sliced rhubarb (1/2 inch pieces)
2 and 1/2 cups (about 380g) chopped strawberries
1/3 cup (67g) packed light brown sugar
1/3 cup (67g) granulated sugar
1/4 cup (32g) cornstarch
1/4 teaspoon salt
1 Tablespoon (15ml) orange juice
1/2 teaspoon pure vanilla extract
2 Tablespoons (28g) unsalted butter, cut into small pieces
1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
optional: coarse sugar for garnish
Instructions
The crust: Prepare pie crust
Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
Preheat oven to 400°F (204°C).
Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don’t want that in the filling—discard it). Dot the pieces of butter on top of the filling.
Arrange the lattice: cut strips 1/2- to 1-inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the pie crust edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great.)
Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
Strawberry rhubarb pie is the epitome of summer desserts, melding the sweet-tart flavors of strawberries and rhubarb into a single, delectable dish. The process begins with a flaky homemade pie crust that serves as the perfect foundation. This pie is not only a feast for the taste buds but also a visual delight. One of the appealing aspects of this pie is its versatility. While this recipe provides a classic take on the dessert, you can experiment with different toppings, such as a crumble or streusel, to add a unique twist. For those who want additional flavor, consider incorporating spices like cinnamon or ginger to the filling for an added dimension. It’s essential to allow your pie to cool for a few hours after baking to let the filling set, which enhances both the flavor and texture. This cooling time is critical and cannot be overlooked, as it prevents the filling from being runny when sliced. For extra enjoyment, serve it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the tartness of the rhubarb and the sweetness of the strawberries. With its bright and refreshing flavors, strawberry rhubarb pie is a favorite among dessert lovers. Whether for a summer gathering, a holiday feast, or just a sweet treat at home, this pie is bound to impress. So gather your ingredients, roll out that crust, and get ready to enjoy one of the best pies you can make this summer!