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Strawberry Rhubarb Pie

In New England, strawberry rhubarb pie defines summer. Add a scoop of vanilla ice cream and you're living it up!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Servings 8 slice
Calories 471kcal
Cost $10

Equipment

  • 1 Rolling pin
  • 2 Bowls, large Optional make crust first, wash bowl, then prepare pie filling
  • 1 Bowl, small
  • 1 Fork
  • 1 Spatula
  • 1 Butter knife
  • 1 measuring cups
  • 1 Measuring spoons
  • 1 Pastry blender Optional use knife and fork
  • 1 Pie plate 9-10 inches diameter

Ingredients

  • 3 1/2 cups Rhubarb, cubed
  • 2 cups Strawberries, stemmed and sliced
  • 3/4 cup Sugar, granulated or caster
  • 4 tbsps Arrowroot
  • 1/4 tsps Himalayan salt
  • 2 Pie crusts

Pie Crust (2 Crusts)

  • 2 cups All-purpose flour
  • 2 tsps Sugar, confectioner's
  • 1 cup Salted Butter, grated
  • 1/2 cup Sour Cream, full fat
  • 1 Large egg, yolk
  • 1 tbsps cream

Instructions

Pie Crust (2 crusts)

  • Grate chilled butter. Allow to set for a few minutes - just enough to take the chill off, but don't let it get soft.
  • In large bowl, whisk together with a whisk or fork, flour, salt, and sugar.
  • Incorporate butter into flour mixture using pastry blender or knife and fork until it resembles coarse meal.
  • Add sour cream and using the pastry blender or a fork, work it into the flour and butter mixture.
  • Usig your hands, work the dough into a ball. Split into two discs. Cover with airtight covering and refrigerate at least an hour, up to 24 hours.
  • Remove from refrigerator. Let it sit out for a few minutes so it's not warm, but it's pliable. Roll each disc (if needing two, or freeze the other) out on a flat, lightly floured surface until you have a circle 10-14" in diameter. Lift a portion of it up every now and then to be sure it's not sticking. If it is, add a little more flour to your surface area. You'll want it to have an even thickness.
  • Add one rolled out crust to pie plate.

Pastry Egg Wash/Glaze

  • Whisk together 1 large egg yolk and 1 tbsp cream. Baste exposed pie pastry with this mixture. This will make a nice glaze on the top crust and seal the bottom crust.

Strawberry Rhubarb Pie Filling

  • Position baking rack in the middle. Preheat oven to 400F (204C)
  • Mix all ingredients together in a large bowl. Add to prepared pie plate. Spread out evenly.
  • Take second rolled-out crust and layer it over the top of filled pie plate.
  • With a knife, trim around the diameter of the crust. Using the tines of a fork or your fingers, crimp the edges together (this is called fluting). Now cut slits in the top to allow the steam to escape or prick the top letter with "s" and "r" for strawberry rhubarb.
  • Baste the top and edges with the pastry glaze.
  • Place pie on a baking sheet pan to catch any escaped juices and place in the preheated oven. Bake for 20 mins. Reduce heat to 350F (180C)
  • Remove from oven when the crust is golden brown (about 40-50 minutes) and place on cooling rack.
  • Pie can set covered on the counter for up to 2 days or store covered in the refrigerator for up to 5 days. I've never seen it last that long in our home! Enjoy this delicious pie while its fresh!

Nutrition

Serving: 1g | Calories: 471kcal | Carbohydrates: 53g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 266mg | Potassium: 272mg | Fiber: 3g | Sugar: 22g | Vitamin A: 916IU | Vitamin C: 26mg | Calcium: 83mg | Iron: 2mg