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We love pie – Strawberry Rhubarb version

June 21, 2011
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We are definitely a dessert family – we love pretty much anything that includes the words butter, sugar, eggs, flour and possibly chocolate and/or fruit. So pies are right up our alley (as are cakes, cookies, brownies, quick breads, cupcakes, and cobblers).

Strawberry rhubarb is by far one of the most popular pies I make. The hub and I can easily take down an entire 10″ pie by ourselves in two days. I think we even finished one off in less than 24 hours a few years ago.

You start by making a double pie crust. I use my good, old pie crust recipe, (just doubled) but you can use whatever one you like, as long as it’s enough for a double crust pie.

Roll the bottom crust out and place it in the pie pan, just waiting for the filling.

Next, wash and slice approximately three cups of strawberries into a big bowl.

and add approximately three cups of rhubarb, sliced into 1/4″ to 1/2″ pieces. I tend to use a bit more fruit only because my favorite pie pan is actually a 10″ pan, and I like my pies heaping with fruit.

I love rhubarb. My MIL has promised us cuttings of the rhubarb plant that has been on the hub’s family farm for nearly a century. It’ll be nice to have it whenever we want, instead of relying on friends, relatives or next door neighbors to provide us with it’s tart, juicy goodness.

Top that off with two cups of sugar.

Then add 2/3 cup of flour on top of that.

Stir it all together so the strawberries and rhubarb are all covered in floury, sugary goodness.


Pour the fruit/flour/sugar mix into your waiting pie pan.

Dot the fruit with 1T of stick butter or margarine, cut into bits.

[Just pretend I have photos of this next part, I realized after I put the pie in the oven that I’d neglected to take photos]

Finish off the pie by rolling and placing the second pie crust on top, sealing and fluting the edges and cutting vent holes in the top crust. I always, always put this pie on a baking sheet in the oven because the filling inevitably bubbles over.

Bake at 425 for 50-55 minutes or until crust is brown and filling is bubbly. I like to use a pie shield for about the last 15-20 minutes so the edges of the crust don’t get too done.

This next step is extremely important, and one I have a lot of trouble following. Let the pie cool completely before cutting. Completely. The longer, the better. This gives the filling time to set up. If you cut it too soon, it’s still watery and runny. While it’s still delicious, and lovely to eat all warm, runny pie is not ideal.

I made this pie for Father’s Day, but we didn’t have a chance to eat any on Sunday because it hadn’t cooled by the time we ate supper. So we had some Monday for lunch instead. It was perfect.

As you can see, we’ve already demolished about 2/3 of the pie.

I made the mistake of leaving it out on the counter, covered by a dishtowel, and the hub and I have a tendency to “even out” the edges as we walk through the kitchen. Does anyone else do this, especially with bars, brownies, cakes or pies? We’ll check out said baked good on the counter and decide maybe the edge isn’t as “even” as it should be, so we cut off a little sliver or four to make it straight (or to finish of the last bit of a row). Before we know it, we’ve eaten half a pan, one little sliver at at time.

Doesn’t it just look delicious?

The tartness of the rhubarb is perfectly balanced by the sweetness of the strawberries and extra sugar and the crust helps balance out the gooey fruity goodness of the filling.

I’ll probably end up making at least one more this summer, for the hub’s birthday, provided we can still get the rhubarb from somewhere.

Strawberry Rhubarb pie
Double crust pie crust (enough for a 9″ or 10″ pie)
3 c. strawberries, sliced
3 c. rhubarb, sliced into 1/4 to 1/2″ pieces
2 c. sugar
2/3 c. flour
1 T. stick butter or margarine

Preheat oven to 425. Roll out bottom pie crust and place in pie pan. In a big bowl combine strawberries, rhubarb, sugar and flour. Stir until well mixed and the fruit is evenly coated. Pour fruit mix into pie crust. Top with 1 T. butter or margarine cut into pieces. Roll out top crust and place on top of pie. Seal and flute edges. Cut vent holes. Place on baking sheet and bake 50-55 minutes or until crust is brown and filling is bubbly. Cool completely before cutting.

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