Strawberry Rhubarb Pie

4
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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Cut one of the two pie crusts into strips to basketweave the top of your pie.
2Mix 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.
3Pour 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.
4Mix 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 Strawberry Rhubarb Pie

Course/Dish: Pies
Other Tag: Quick & Easy