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strawberry rhubarb pie

(1 rating)
gardenteacher avatar
Recipe by
Dana Hayden, M.Ed.
@gardenteacher
Poulsbo, WA

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!

(1 rating)
yield 6 -8
prep time 35 Min
cook time 55 Min

Ingredients For strawberry rhubarb pie

  • 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

How To Make strawberry rhubarb pie

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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