This is probably my favorite pie to make. Strawberries and rhubarb were on sale so it seemed like an easy choice. I don’t like it overly sweet, but rhubarb can be really bitter without enough sugar. A very simple, but very good pie, especially in the summer while both are in season.
Strawberry-Rhubarb Pie
Ingredients
Crust
- 1 1/2 c flour
- 1 c cold butter cubed
- 1/2 c ice water
- Large pinch of salt
- 1 egg yolk
Filling
- 1 lb strawberries
- 3 stalks rhubarb
- 1/3 c sugar
- 1/3 c flour
Instructions
Crust
- Combine flour and butter in large bowl. Using pastry cutter, fork, or your hands, break butter into smaller pieces. It should still be clumpy, resembling rocky sand. Add ice water and mix. Should hold together, but not be wet. Cover and refrigerate for at least an hour, preferably two.
Filling
- Combine all ingredients except for flour in large bowl. Cover and refrigerate for an hour.
Pie
- Place large baking sheet in the oven. Then set to 500.
- Separate pie crust into two pieces. Roll out on lightly floured surface to 1/8th of an inch thick, or at least a couple inches bigger than your pie pan. Roll the dough around your rolling pin and unroll it over pie pan. Push down gently, making sure there is overhand all around.
- Pour the filling into the pie crust. Then top with the second crust. Push down gently all around. Cut off overhang and crimp the edges with your fingers or gently with a fork.
- Beat the egg in a small bowl and brush the top and edges of the pie with the egg.
- Remove baking sheet from oven. Turn heat to 400. Place pie pan on baking sheet and put both back in the oven. Bake for roughly 45 minutes until golden brown.