Ingredients
- Strawberries
- Fresh, ripe strawberries, hulled and sliced evenly.
- Look for bright red, glossy berries without green or white patches.
- Rhubarb
- Fresh, firm, and crisp rhubarb stalks, washed and cut into small pieces.
- Choose rhubarb that is bright in color, avoiding any wilted or brown spots.
- Sweeteners
- Granulated sugar
- Brown sugar
- Adjust sweetness based on personal preference and tartness of the rhubarb.
- Thickening Agents
- Cornstarch, tapioca, or flour
- These absorb excess juices from the fruit and prevent a runny pie.
- Pie Crust
- Ingredients: flour, fat (unsalted butter or shortening), water, and salt.
- All-purpose flour for a tender crust, and unsalted butter for flavor.
Instructions
- Prepare the Filling:
- Clean and Cut Fruits: Wash the strawberries under cold water, hull, and slice them. Wash rhubarb stalks, remove ends, and cut into small pieces.
- Balance Flavors: Combine sliced strawberries and rhubarb in a bowl. Adjust sweetness by adding granulated or brown sugar to taste. Optional: add orange zest or vanilla extract for extra flavor depth.
- Thicken the Mixture: Sprinkle cornstarch, tapioca, or flour over the fruit mixture, tossing to coat evenly. Let the mixture sit for 15-30 minutes to macerate and thicken.
- Prepare the Pie Crust:
- Make the Dough: Mix flour, salt, and cold butter until the mixture resembles coarse crumbs. Gradually add cold water to form the dough. Divide it into two discs and refrigerate for 30 minutes.
- Roll Out the Dough: Roll out the dough on a floured surface to fit your pie dish. Transfer the bottom crust into the dish.
- Form the Top Crust: Use a lattice design or full top crust. Ensure the edges are sealed and cut small vents for steam to escape.
- Assemble the Pie:
- Layer the Filling: Spread the strawberry-rhubarb filling evenly in the prepared bottom crust.
- Add the Top Crust: Place the top crust over the filling, seal edges by crimping, and cut vents for steam.
- Egg Wash & Sugar: Brush the top with an egg wash (beaten egg mixed with water or milk), and sprinkle sugar on top for a golden finish.
- Bake the Pie:
- Preheat oven to 425°F (220°C).
- Bake for 45-50 minutes, checking for a golden brown crust and bubbling filling.
- If edges brown too quickly, cover with foil.
- Cool and Serve:
- Let the pie cool for at least 2 hours to allow the filling to set.
- Serve slightly warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
- Gluten-Free Option: Use a gluten-free flour blend for the crust and ensure other ingredients are gluten-free.
- Vegan Adaptation: Replace butter with coconut oil or vegan butter, and use a flaxseed mixture in place of eggs.
- Storage: Leftovers can be stored at room temperature for 2 days, or refrigerated for longer shelf life.