Strawberry Rhubarb Pie

Springtime means the start of all the delicious Spring fruits and vegetables. From herbs, to berries, and the start of veggies like rhubarb, all the delicious flavors start to show up in the local farmer’s market this time of year. Yippee!!

While it’s already first Summer here in Florida, we get spoiled with these tasty treats a bit earlier than the rest of the country. But that’s great for you because I do all the recipe finding (and testing) and you are left with just good recipes! I’d say that’s a win-win for both you and me, wouldn’t you say?! 🙂

So for this past weekend’s family dinner, we decided to get takeout, which we rarely do. It’s been a longgggg week. But, even though we didn’t make dinner, we did want to make a sweet something for dessert. We usually cook/bake whatever is fresh at the farmer’s market, so this week, we started seeing rhubarb and decided to use that. Local strawberries are mostly finished, so we grabbed the last of them and found an amazing Sally’s Baking Addiction Strawberry Rhubarb pie that uses both of these! As someone who has eaten strawberry rhubarb pies since I was a child, I can tell you this one is absolutely exceptional!

Just a warning though – this takes a long time to make. Even if you use store bought pastry to save on some of the time, you still have to allow for the pie to bake and cool. So making this the day before you need it or even the morning of is the best idea.

What’s your favorite Spring/Summer pie to make? Let me know in the comments below! Happy baking!

Strawberry Rhubarb Pie

Servings: 1 pie
Time: 4 hours + 3 hours cooling
Difficulty: medium
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Ingredients

Pre-make Sally’s Baking Addiction homemade pie crust (makes 2 crusts; 1 for bottom 1 for top)
3 cups sliced rhubarb (1/2 inch pieces)
2 and 1/2 cups chopped strawberries
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 Tablespoon orange juice
1/2 teaspoon pure vanilla extract
2 Tablespoons unsalted butter, cut into small pieces
1 large egg, lightly beaten with 1 Tablespoon milk

Directions

The crust: Pre-make Sally’s pie crust recipe through step 5 before starting making the pie.
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 to 400 degrees.
Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. 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: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, 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).
Lightly brush the top of the pie crust with the egg/milk mixture.
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, 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.