Strawberry Rhubarb Pie

Dana Hayden, M.Ed.

By
@gardenteacher

I love the times in life when I can combine mind, body, and spirit in one project. Baking, and cooking in general, gives me that experience.
Last month as I was clearing the garden out for the winter I came across a plethora of rhubarb. What to do? Bake a pie!


Featured Pinch Tips Video

Comments:

Serves:

6-8

Prep:

35 Min

Cook:

55 Min

Ingredients

CRUST

1 pkg
pie pastry, prepared

FILLING

2 1/4 c
rhubarb, sliced
2 1/4 c
strawberries,sliced
1 1/4 c
cane sugar
1/2 c
flour
1 c
sugar
1/4 c
brown sugar, firmly packed
2 Tbsp
cornstarch, i've made pies without this ingredient but it helps firm up the filling a bit
1 tsp
lemon zest, grated
1/4 tsp
cinnamon, ground

DOT THE FILLING

1 Tbsp
butter cut into small pieces

EGG WASH

1
egg
1 Tbsp
milk

Directions Step-By-Step

1
Cut one of the two pie crusts into strips to basketweave the top of your pie.
2
Mix the filling ingredients and let sit for 20 minutes so that the flour has time to naturally thicken the ingredients; a tip from my great grandmother who never used tapioca as a thickener.
3
Pour filling into pie plate that has the bottom crust put in it. I used a nine inch pie pan. Dot the top with small butter knobs. Using the strips basket weave the top of pie.
4
Mix the egg and milk and brush over the strips on top of pie. Bake at 400 for 20 minutes then turn the heat down to 350 for another 30-35 minutes. You can put foil around the outside crust if it begins to brown too much.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy