One of my husband’s all-time favorite pies is an old-fashioned Strawberry-Rhubarb Pie! And today, I am going to share the recipe I use for making this sweet-tangy pie!
I grow rhubarb in my backyard raised beds and container garden, but was delighted to receive some rhubarb (huge stalks!) from my friend Debbie’s backyard garden recently. I was looking through a bunch of recipes for new ways to use the rhubarb, but ultimately decided to make a pie for my hubby… because I love him, and I knew he would enjoy it! (insert cheesy grin here).
I found this recipe on Pinterest and was surprised that it contained brown sugar… that got my interest, so I tried this recipe. I sure am glad I did! This pie is all-around fantastic! I used my Mom’s tried and true recipe for the pie crust, too (DIY-Mom’s Pie Crust)! If you love strawberries, I’m positive you will love this…and the extra little twang the rhubarb gives to this pie. Truly delicious!
Recipe slightly adapted from: http://www.the-baker-chick.com/2013/05/classic-strawberry-rhubarb-pie/?utm_source=feedly&utm_medium=feed&utm_campaign=Feed%3A%20TheBakerChick%20%28The%20Baker%20Chick%29
- 2 unbaked pie crusts (purchased or homemade - one for top and one for bottom crust)
- 3 1/2 cups chopped rhubarb
- 3 1/2 cup sliced strawberries
- 1 Tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (I used dark brown sugar)
- 1/4 cup all-purpose flour (original recipe called for tapioca flour)
- pinch of salt
- 2 Tablespoons cold butter , cut into small chunks
- cream or milk , for lightly brushing top of pie crust
- raw sugar , for sprinkling on top of pie crust
- Preheat oven to 400 degrees.
- If making your own pie crusts, roll the dough into a 12 inch circle, fold it in half and transfer carefully to a 9 inch pie pan. Set second crust aside until ready to top the pie filling.
- Place the sliced strawberries, rhubarb, granulated and brown sugars, lemon juice, salt and flour in a large mixing bowl. Mix well to combine.
- Carefully pour the pie filling into the bottom crust. Dot the top of the filling with the butter chunks. Place second crust completely over the pie filling and seal, or make a lattice crust with the second crust. (it's your call!) Seal the edges of the crust, and form the crimped edges as desired.
- Using a pastry brush, lightly brush the crust top with the cream or milk, then sprinkle lightly with raw sugar.
- Place pie in oven; bake at 400 degrees for 20 minutes, then reduce the heat to 350 degrees and bake for another 25 minutes or the crust is a golden color. The pie filling will be bubbly and HOT!
- Remove the finished pie from oven. Set aside for several hours while the filling cools (the filling will thicken a bit as it sits).
- Serve with a scoop of vanilla ice cream... and ENJOY!