It’s strawberry season. It’s rhubarb season. And because my nine-year old was looking for a rainy day activity today, it’s strawberry rhubarb pie season! Ollie took this project under his wing and although I am biased, I have to say it was one of the better strawberry rhubarb pies I have ever eaten. I hope you enjoy it as much as we did tonight!
SERVING SIZE
- 8 servings
INGREDIENTS
- 3 cups fresh strawberries, de-stemmed and quartered
- 3 cups rhubarb (stalks cut into 3/4″ pieces)
- 1 cup sugar
- Juice from 1 lemon
- 1 teaspoon vanilla
- 2 1/2 cups unbleached, all purpose flour
- 1/2 teaspoon sea salt
- 2/3 cup cold butter (pro tip: freeze butter ahead of time and use a cheese grater to “cut it” into the flour)
- 4-6 Tablespoons cold water
- 1 egg white plus 1 T water (egg wash)
- DIRECTIONS
- To make pie crust, combine flour and salt and grate butter into mixture. One tablespoon at a time, add water into flour mixture. Working the mixture with your hands, you are looking for the dough to stick together and form a rough ball, but you don’t want a sticky mess. You might use your hands to form the ball, but be careful not to overwork the dough–err on the side of crumbly.
- Cut the ball into two pieces (top and bottom of pie). On a floured countertop, roll out each section of dough. And put one into a 9″ pie dish (remove any pieces that hang over the edge).
- In a large bowl, combine strawberries, rhubarb, lemon juice, vanilla and sugar. Set aside for 10 minutes.
- Preheat oven to 400 degrees F.
- Pour strawberry mixture into pie pan. Place six pats of butter on top of strawberries, then put top layer of crust on, brush egg wash on, and put slits in the top for air.
- Bake for 35-40 minutes and enjoy!!
