Strawberry-Rhubarb Pie

Ah, Friends! Happy Saturday! It’s another delicious week of what I have dubbed “Rhubarbpalooza”.  Yep, Rhubarbpalooza…it’s a thing…well, at least we’ve decided to make it a thing, lol 😉.  Come along with me and join in the fun!  Today, we’ve made Strawberry Rhubarb Pie! 

Feel free to use whatever pie crust recipe you’d like.  This is my favorite one.  I wish I knew where it came from.  It’s in my recipe collection on a photocopied page from a cookbook…but I don’t know which cookbook (maybe Betty Crocker??? IDK, sorry).  I’ve altered it a little over the years, though not too much, because, if it ain’t broke, don’t fix it. 

Similar to the Crisp recipe from last week, this is just the perfect combination of sweet from the strawberries and tart from the rhubarb. You just can’t go wrong with this combination.  Serve it warm out of the oven with a dollop of ice cream. Oh baby!

Happy Baking, my Friends!

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Strawberry-Rhubarb Pie

Yield: 1 8-9″ pie

Prep time: 20-30 minutes

Bake Time: 40-50 minutes

Pie Crust Ingredients:

  • 2 cups All-Purpose Flour (300 grams)
  • 1 tsp Salt
  • 1 TBSP White Sugar
  • 2/3 cup Butter, cut into smaller chunks and chilled (151 grams)
  • 2 TBSP Lemon Juice
  • 3-4 TBSP cold water

Filling Ingredients:

Directions for the Pie Crust:

(This is for an 8-9 inch, 2-crusted pie crust):

Preheat the oven to 425 degrees Fahrenheit.

Using a food processor (this is my go-to because it’s super-fast and I don’t have a pastry cutter. Use whatever you’d like to for this part though), blitz your flour, salt, and sugar.  Add your chunked butter, and blend it up until there are not more chunks of butter left.

Add the lemon juice and slowly dribble the cold water in, one tablespoon at a time. You don’t want it to be too wet.  If it comes clean from the sides of the bowl, then you’re good.  When it’s getting really close to being ready, I take it out of the food processor and use my hands so it doesn’t get too overworked and tough.

Divide the dough into 2 parts.  I like to do a 2/3 section for the bottom crust, and a 1/3 for the top.

Roll out the bottom crust so that it’s 2 inches larger than the pie pan, if you were to invert the pie pan on top of the rolled-out dough.  Gently place the crust in the pie pan (sometimes it helps if you fold the crust in fourths to move it, and then unfold it once it’s in the pan).

Directions for the filling:

In a medium bowl, combine your rhubarb and strawberries. Scoop half of the fruit into the pie pan. 

In another bowl, whisk your sugar, cardamom, and flour together.  Sprinkle half of this mixture over the top of the fruit.  Spoon the second half of the fruit over the flour mixture, and, again, sprinkle the second half of the flour mixture evenly over the newly added fruit. Spread the dollops of butter evenly over the mixture.

Roll out the remaining dough. You want this one to also overhang about 2 inches. Gently place the top crust over the filling.

Trim the overhanging crust dough, leaving about ½ an inch to seal it.  Seal it in whichever method you like, and cut a few slits in the pie crust so that it can vent while it bakes. 

I like to sprinkle just a little bit of sugar over the crust before sticking it in the oven, though this can make the crust a little darker as the sugar bakes, so be sure to keep an eye on it if you decide to do this step.

Cover the edges of the pie crust with aluminum foil or the nifty pie crust “shields”, if you have one.

Bake at 425 for 40-50 minutes, or until the crust turns a light brown color.  You’ll want to remove the aluminum foil or crust shield for the last 10 or so minutes of the bake.

Remove the pie from the oven, and let it cool some (15-20 minutes).

Serve it warm with ice cream or whipped cream.