My husband’s favorite pie is a Strawberry Rhubarb Pie and I’m feeling a little guilty this week because I just returned from Orlando and my husband didn’t get to go, so I had to make him one. It’s the least I could do! :} I had a wonderful week enjoying the warm weather, pool and amusement parks with my daughter, son-in-law and 2 grandchildren. Sorry Honey, that you did not get to go.
So I asked him what I could make him to feel better and show him some love and when he saw the rhubarb in the store he knew immediately that Strawberry Rhubarb Pie was it.
As a child I used to eat rhubarb raw. Why do children like sour things? But now that I am grown up I can’t see me eating a stalk of rhubarb without the addition of sugar. Now would be a good time of year to make some Strawberry Rhubarb Jam also. Rhubarb grows best in colder climates. Michigan has over 200 acres growing rhubarb and now that is it fall you can find rhubarb in all the stores.
To make this Strawberry Rhubarb pie “easy as pie” I used Pillsbury pie crusts. They are so simple to use and really come out perfect every time. This is not a paid commercial for them, but just honestly what I use. I used a little more rhubarb than strawberries to allow the rhubarb flavor to come out and so that the strawberries did not mask the rhubarb. I used a 10 inch pie plate.
Place the second pie crust on top of filling in pie shell. Turn edges under and pinch into scalloped edges.
Oh my, doesn’t this pie look delicious?!!!
Yummy, yummy, yummy….Strawberry Rhubarb Pie!
Calories
Fat
Carbs
Protein
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Ingredients
- 2 pie crusts for 9-10 inch pies
- 2 tablespoons water
- 2 tablespoons cornstarch
- 2 1/2 cups fresh sliced strawberries
- 3 1/2 cups fresh sliced rhubarb (about 3 stalks)
- 1 1/2 cups white sugar
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 tablespoon flour
- 1 egg white
- 1 teaspoon water
- 1 tablespoon sugar
Instructions
- Directions:
- Preheat the oven to 450 degrees F.
- Place bottom pie dough crusts into the pie dish. Let sit while making the filling.
- In a bowl, mix together water and cornstarch until cornstarch is dissolved. Stir in the rhubarb, strawberries, sugar, lemon juice, cinnamon, and vanilla extract. Sprinkle the flour onto the mixture and mix. Let sit for about 30 minutes.
- After 30 minutes pour the filling into the pie shell in the pie dish. Spread around to make even. Top with the other pie crust. Fold under the edges of the pie dough combining with the bottom dough. Then crimp the edges to make scalloped edges. Cut a design into the top of the pie or cut 1 inch slashes around the pie top. The cut slashes will allow steam to escape while cooking.
- Whip the egg white with the 1 teaspoon water. Brush the top of the pie with the egg white mixture. Lightly sprinkle the top with sugar.
- Cover edges with a 1-2" aluminum foil sleeve to prevent burning of the edges.
- Bake in the preheated oven for 15 minutes, reduce heat to 375 degrees F (190 degrees C) and bake until the crust is browned and the filling is bubbling, 40 to 45 minutes. Remove the aluminum foil for the last 10 minutes of baking time. Allow pie to cool before cutting.
- Serves 8-10 people.
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