Strawberry Rhubarb Pie
This Strawberry Rhubarb Pie has the most delicious flaky crust, is juicy and sweet, and has a slightly tart twist from the rhubarb! A great summer recipe that goes so well with ice cream – because who doesn’t love pie with ice cream!?
Growing up, my parents had a big garden where they planted all sorts of vegetables, fruits, and berries. Sadly, I didn’t appreciate all the beautiful treasures that came out of that garden very much as a kid. Of course, I loved all the berries but helping to pick them wasn’t my favorite.
But there was one vegetable that fascinated me: Rhubarb! And no, it’s not a typo; rhubarb indeed is considered a vegetable, not a fruit. Every spring, it grew big and beautiful in my parents’ garden. And I couldn’t wait for my Mom to make strawberry rhubarb jam or her delicious rhubarb tart. Ever since I laid eyes on rhubarb, I’ve been in love!
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Keep the pie crust cold
I have mentioned it in all my pie recipes, but it is such a crucial step! The colder the pie crust, the better the end result!
Keeping the pie dough cold/refrigerated whenever you are not working directly with it is so important. I also advise making the dough a day in advance; that way, it will have enough time to rest and chill.
Once you start rolling out the dough – work quickly and efficiently. After you have lined the pie dish, put it back in the fridge. If your dough feels warm and tacky after you weaved the strips, put the whole pie back in the refrigerator until it’s firm and cold to the touch before you bake.
E Guete (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Strawberry Rhubarb Pie. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
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Strawberry Rhubarb Pie
Ingredients
Filling:
- 600 g Strawberries
- 300 g Rhubarb
- 200 g Granulated Sugar
- 1 Vanilla bean scrapped
- 100 g All-purpose flour
Pie crust
- 2 Homemade Flaky Pie Crust find the recipe here
Instructions
Pie Crust:
- Prepare Homemade Flaky Pie Crust. Let it rest for at least 2 hours in the refrigerator before rolling it out. I prefer to make the dough a day in advance to give it enough time to rest and chill. Also, the colder the dough, the easier it is to work with it.
- Lightly flour your work surface. Take one disc of the chilled dough and roll it out with a rolling pin. Use light pressure and turn the dough after every few rolls until you have about a 12-inch circle. Fold dough in half (it's easier to transfer it into the pie dish that way) and carefully place it in a 9-inch pie dish and unfold. Make sure you smooth it out along the edge and tuck it in nicely. Put back in the refrigerator.
- Take the other disc of chilled pie dough and roll it out like the first one. Use a pizza cutter or sharp knife, and cut it into twelve ¾-inch strips (feel free to cut them thinner or thicker). Put them back in the refrigerator.
Pie Filling:
- Preheat the oven to 400°F or 200°C.
- Wash strawberries and cut them into ½ inch chunks. Then wash and lightly peel the rhubarb to get rid of the stringy outside, and cut them in 1/4 inch slices (pealing isn't a must, I just like it better that way since I've always peeled my rhubarb ever since I can remember). Combine the fruit in a large mixing bowl.
- Carefully cut lengthwise along the vanilla bean. Make sure not to cut all the way through, just enough for you to be able to open it up and scrape out the vanilla bean seeds. Add the seeds to the sugar and rub them with your fingers to distribute evenly.
- Add the vanilla sugar and flour to the strawberry-rhubarb mix and stir it together.
- Pour the filling into the prepared pie dish and even it out to have a level amount of filling all around.
- Take the cut pie crust strips and carefully weave them by folding strips over and under one another. Press the edges of the strips into the bottom pie crust edges to seal. Trim off excess dough with a small knife or scissors.
- Crack the egg into a small bowl and whisk it slightly. Lightly brush the top of the pie crust with the egg wash.
Baking:
- Place the pie dish on a large baking sheet and place it in the oven—Bake for 20 minutes at 400°F or 200°C. After 20 minutes, carefully take the pie out of the oven. Place a pie crust shield along the edge of the pie. If you don't have a pie crust shield, use aluminum foil, just cut the center out to cover the edge of the crust. That prevents the crust from browning too quickly.
- Turn the oven down to 350°F or 180°C and place the pie dish back inside. Bake for another 45-55 minutes, or until golden brown and the filling inside is bubbling. It all depends on how strong your oven bakes. Keep a close eye on your pie.
- Let the pie cool for at least 3 hours before cutting into it. It will allow the filling to thicken. If desired, drizzle some strawberry sauce over each slice. Cover leftovers tightly and place them in the refrigerator for five days.
