I have to admit, this is the best looking pie I’ve ever made. I normally make the pies for holidays and that’s about it. Since I started my blog, I have started to attempt making more pies. I think it must be paying off. This is the first time I have made my very favorite pie. My aunt makes a killer pie and when I asked for her recipe she informed me she just takes it out of the cookbook. I don’t know why I didn’t stop and say, “Hey, what cookbook is that?” or “Can I copy it out of your cookbook?” but I didn’t.
I took it upon myself to work on making my own recipe. This recipe has more rhubarb than strawberries for a couple reasons. One being, I have rhubarb plants and I’m always pulling stalks from them. The other reason being that my strawberries had seen fresher days. Oh well, this pie was delish. I love rhubarb so much. It’s tart and has a wonderful flavor to it.
This was also a new pie crust recipe. I love love love it. It’s buttery, flaky, and beautiful. Can you guess where I found this recipe? Yep, pinterest. I love you, pinterest. This pie crust was easy peasy to work with. It rolled out and folded up without sticking at all. I’m thoroughly impressed with this recipe!
I added cinnamon to my pie. It totally gave it a pop. I think It will definitely leave people asking for the recipe. My recipe, as you may have noticed, is a bit juicy. If you don’t care for a juicy pie, you may want to play around with the corn starch in the recipe. I prefer some juice, so it’s perfect for me. Some people like a nice firm pie that sticks together and some people like a fall apart pie. I’m the second type of people. It’s all preference.
This is what my pie looked like before I put it in to bake. I personally think it looks pretty raw too. I’m so impressed with my crimping even.
The filling I mixed together for my pie. As you may notice, I have a whole lot of rhubarb and a little bit of strawberries. Still as tasty as everrrr.
and I mean ever.
My husband had told me he thought he found a rhubarb plant for me, but turns out it was just burdocks. They do sort of look alike except burdocks don’t get a pretty pink and maroon in them. Oh, and they have big ol’ prickly burs attached to them. That sweet, sweet husband of mine is always thinking of me though. He’s pretty great. Okay, really great.
- 2 + ½ cups all-purpose flour
- 1 tsp. salt
- 1 T. sugar
- 1 cup unsalted butter, cold and cubed
- 6 - 8 T. cold water
- 1 egg, lightly beaten
- 1 cup granulated sugar
- 3 T. cornstarch
- 1 tsp. cinnamon
- ¼ cup brown sugar
- 2 cups strawberries, halved and sliced
- 4 cups rhubarb, peeled and thinly sliced
- Preheat the oven to 425 degrees.
- In a food processor, add 1 and ½ cups of flour, salt, and sugar. Pulse until combined, It should only take a few pulses.
- Add in all the cubed butter and turn the processor on high. Let it mix until the flour looks coarse and yellow tinted. This will take about a minute. Scrape down the sides and pulse a couple of times. This will cover all the flour with the butter and help make the crust flaky.
- Add in the rest of the flour and pulse 10-15 times to mix the flour well.The mixture should look crumbly and coarse.
- Dump the flour mixture into a bowl and add in 6 tablespoons of water. Mix with a spoon thoroughly. If you pinch the dough and it stays together, it's ready! If you pinch the dough and it falls apart, add 1 to 2 more tablespoons of water.
- Turn the crust out onto a clean workspace and knead it until the dough has formed into a ball. When you first put it on the workspace, it will be falls apart and crumbly. It will come together.
- Split the dough in two pieces and form them into discs. Cover them with plastic wrap and place them in the fridge for about 1 hour.
- After the hour is up, take one disc out of the fridge and put on a floured surface. Flour the top of the dough and rolling pin also.
- Roll out into a circle. You'll want it to be about 12 inches. You can eyeball your pie plate and the circle to see if you're close. That's what I do.
- Spray your pie plate with nonstick cooking spray.
- Once your circle is right, fold the dough in half and pick it up and place onto the pie plate. Unfold the dough and push the dough onto the bottom and sides.
- Trim the edges. I cut them even with the edge of the pie plate using a knife.
- At this time, make the pie filling and put it into the bottom pie shell.
- Repeat the rolling out with the top piece of dough.
- In a small bowl, crack the egg and beat it. Using a pastry brush, rub the egg wash onto the bottom edge of the pie crust.
- Lay the top layer of dough on. Cut some steam holes into the top layer. You can cut the steam holes before you place the dough on the pie or after. I do it after.
- With your forefinger and thumb, crimp the pie crust together. I usually form a "U" with my forefinger and thumb on the inside of the edge. With my other forefinger, I push the dough between my thumb and forefinger resting on the inside. (I hope this helps)
- With the pastry brush, cover the top layer with the egg wash. I sprinkled a little bit of sugar on the top of the pie.
- Place into the at 425 degrees for 20 minutes and then turn the heat down to 350 and bake another 50 minutes. The pie will be bubbly and brown.
- In a large bowl, add the sugars, cornstarch, and cinnamon. Whisk together so the cornstarch and cinnamon don't lump.
- Add in the strawberries and rhubarb and mix.
- Pour into the pie plate.
I hope you enjoy the strawberry rhubarb pie!