Thursday, April 23, 2009

Strawberry Rhubarb Pie

Today I was shopping for groceries and saw that they had fresh rhubarb next to the strawberries that were on sale. Even though I have never had rhubarb before, I decided to make a strawberry rhubarb pie. I was a little nervous cutting up the rhubarb, because it looked a lot like celery that was red on the outside.

I did a lattice crust (and yes, I actually own a roller for cutting the crimped edges on the lattice strips).
The finished product:

It was fabulous! The combination of strawberries with the tart rhubarb balanced perfectly.

Strawberry Rhubarb Pie

1 recipe Pie Crust, below
3 cups rhubarb, sliced into 1 inch pieces
3 cups strawberries, hulled and halved lengthwise
1 1/4 cup sugar
1/4 cup cornstarch

1. Stir together the fruit, sugar, and cornstarch. Let it sit for about 15 minutes, stirring occasionally.
2. Preheat oven to 450.
3. Roll out half of the pie dough and line a glass pie plate. Fill with the fruit. Roll out the rest of the crust and top.
4. Cover the pie loosely with foil and place in the oven. Bake for 30 minutes. Remove foil and reduce oven to 350 degrees; bake another 20-25 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.

Pie Crust

3 1/2 cups flour
Pinch of salt
1/2 cup cold butter, cut into small pieces
1/2 cup Crisco
4-5 tablespoons ice water

1. Place flour and salt in bowl of food processor. Pulse to combine. Add the butter and Crisco, and pulse until mixture resemble coarse crumbs, about 30 seconds.
2. With machine running, drizzle in water one tablespoon at a time until dough just comes together.
3. Place dough on plastic wrap and shape into disc. Refrigerate for at least 1 hour before using.


  1. I love strawberry rhubarb pie! Thanks for the recipe!