Easy Strawberry Rhubarb Pie.
Strawberry Rhubarb Pie means Spring is coming! The opportunities are endless when it comes to fruit pies and tarts. They are perfect choices for beginner pastry chefs and pie bakers. And with Spring just around the corner, my mouth starts to water just thinking about all the delicious fruit pies we can make.
One of the first plants that usually pops up on a vegetable garden in North America is the lowly rhubarb plant. Yet when the tender spring stalks are cooked with the right amount of sugar and spice, a delicious pie is the result!
Combining rhubarb with either fresh or frozen strawberries results in an Easy Strawberry Rhubarb Pie that tastes like a sweet and tangy ambrosia, kind of like strawberry rhubarb jam. Yum!
The trick to choosing rhubarb for pies is to pick or choose the youngest, tender stalks and peel them. Thick stalks may look like more, and a shorter way to fill your measuring cup, but the older stalks become woody, and you or your guest will be picking a straw like material out of their teeth. Need I say more?
Strawberries, rhubarb, sugar and lemon. An easy combination for a very delicious spring time treat! Following the recipe, prepare the fruit and add the sugar and lemon. You cook the mixture just like you would for jam. Spoon the slightly cooled strawberry rhubarb jam filling into your prepared pie crust and bake. You will fall in love with this delicious and easy recipe!
Follow my recipe for The Best Homemade Pie Crust Ever! You will need enough for a two crust pie. No time to make piecrust? Frozen or ready made piecrust to the rescue! There are lots of brands on the market.
- One two crust pastry recipe and deep dish pie plate see recipes page!
- 1 cup of fresh rhubarb peeled and chopped into small pieces
- 1 1/2 cup of sugar
- lemon juice and lemon zest
- 2 tablespoons cornstarch
Mix the strawberries, rhubarb and sugar together
Add the lemon juice and lemon zest
Stir in the cornstarch - this thickener will give your pie a rich texture
Place all of the filling into the bottom pie crust/pie plate, mounding it nicely in the centre
With a sharp knife or pastry roller, cut strips of pastry dough - about 1" thick
Weave the strips on top of the filling to create a lattice effect
Trim the edges of the lattice where it meets the fluted edge
Brush the lattice and fluted edges with an egg yolk wash
Bake at 400F for 10 minutes and then at 350F for 35 minutes or until crust is golden and filling is bubbling nicely
Serve when cool.