Flaky Pie Crust filled with fresh tart Rhubarb and Sweet Strawberries. The two balance each other perfectly and create the BEST Strawberry Rhubarb Pie on the planet!
When I think of “Country” foods…I think BBQ, beans, corn bread, watermelon and a slab of homemade Strawberry Rhubarb Pie!
I have visions of farm wives baking this pie and placing it on the windowsill to cool. Now…I realize not everyone is a Rhubarb fan so, we will pause and have a moment of silence for you sad non-rhubarb loving folks…..Okay, that’s enough…back to it!
Even if you are not the world’s biggest rhubarb fan…you will love strawberry rhubarb pie. The tart of the rhubarb with the sweet of the strawberries…it’s just down right divine! Add a scoop of vanilla ice cream and well…Ssssslaaaaam dunk! That’s a country dessert worth smackin’ yo’ lips for and talking about!
I wandered out back yesterday and cut several stalks of rhubarb. (No! It’s not celery! Don’t be insensitive and insult rhubarb that way!)
I love to cut rhubarb. I go out there with my largest, sharpest knife, and I cut it down at the base, and then in true swash buckling fashion, I stand up and I raise the blade up high… and whack it down right below the leaf! Ker-plunk! (Seriously, I feel so cool when I do that! lol)
I love the color of rhubarb. I even love the smell of it when cutting it up.
For this pie you are going to cut up 4 cups of rhubarb into bite size pieces. Then cut up 2 cups of strawberries! You’ll end up with a bowl full of beautiful reds and greens! Isn’t that pretty?
There ya go…you have your pie filling. Well…just about. You’ll add sugar and flour later on…wouldn’t want your lips puckered for life!
I love making pie crust…like seriously…I do! I think I make a pretty darn good one too. It’s the recipe I’ve used for 30+ years now and it is always perfect!
There are some key points to making a good flaky crust.
First…make it like Grandma did…with a pastry blender and your hands!
Confession…every time I see a cook use a food processor to make pie dough I cringe and want to run from the room screaming! I know it works…I know, I know, I know! It just doesn’t work for me. I’m old fashioned when it comes to making pies…especially the crust. You need to feeeeeel it! Cooking is about using your sense’s. (Okay, I’ll step down off my soap box for now…)
When cutting in the shortening…wait…let’s pause for a second and get this out of the way….ALWAYS use shortening! Mini (from “The Help”… and I agree with this) said… “I reckon if there’s anything you wanting to know about cooking it’s this (holds up Crisco can)…the most important invention since they put Mayonnaise in a jar!”
Yep…always shortening for that pie crust! Okay back to our regular scheduled programming….When you “cut in” the shortening be sure it is a fine crumble! Like the photo below.
Add ice cold water…right into the center of the the mixture.
Grab the bowl and gently toss it around a few times until a soft ball begins to form. I don’t put my hands into the dough yet.
Once a ball begins to form take your fingers and spread them out like a rake. Then quickly go in a scraping motion blending the dough together.
The key is to handle the dough as little as possible. The more you handle the tougher the dough!
Form two balls. One for the top crust and one for the bottom. Roll out your bottom crust and place it in a deep dish 9 inch pie plate.
Next sprinkle the bottom of the pie crust with 1/4 cup of the sugar and flour mixture.
TIP: The reason for this is it will caramelize and keep the bottom crust from getting soggy. I know, usually you mix the sugar and flour directly in with the fruit but, this works out GREAT for this rhubarb pie! Rhubarb is full of water and can create a very soggy bottom crust. This will help prevent that.
Add all the beautiful chopped fruit. Once you have that all arranged in the pie shell take the remaining sugar and flour mixture and sprinkle it over the top of the fruit.
Roll out the top crust and place over the pie filling. Crimp the edges and cut slits in the top for steam to escape.
TIP: Line a baking sheet with foil and place pie on top of the foil so you don’t have a big mess when it bubbles over…and it’s going to bubble over…any good pie does!
Brush the top with milk and sprinkle with sugar.
Place pie in a 425 degree oven for 15 minutes.
Turn the heat down to 325 and continue baking for one hour.
TIP: To keep pie top and edges from getting too brown, check the pie at the 30 minute mark. If crust is golden brown, place a foil tent over the top to keep it from burning.
The house is going to start filling with the amazing sweet smells of strawberries and rhubarb! (They really do need to make a wallflower in this scent!)
When the pie is done, the wonderful gooey filling should be bubbling out.
Some may think this ruins the look of the pie. I think it adds to it. I think it is the Pies way of teasing you and saying…”Hey,what’s inside is AMAZING!!!”
That crust is perfect! It’s talking for crying out loud! lol (I could seriously O.D. on the light flakiness of this crust! If there’s a rehab for that…I don’t want to know!)
Let pie cool for filling to set up…otherwise you will have Strawberry Rhubarb Lava all over the place!
Once cool, slice and serve. I like to serve mine with a scoop of Vanilla Ice Cream but, it’s just dandy all on it’s own! Oh…heavenly days…look at that! (I will not disclose how many slices I have had!)
That my dear friends is how you make the World’s BEST Strawberry Rhubarb Pie!
It’s a favorite of the women folk in this family! Okay fine…My daughter and I had a slice for breakfast this morning! There you have it…confessions of true rhubarb fans! lol Pie for breakfast is okay…right?!!
I’ve put the recipe for the crust and the pie filling below in the printable recipe card for ya. If you have any questions please feel free to ask. I’m always willing to help anyway I can! Have a fantastic weekend and thanks for popping by!
You can make this pie tarter by reducing the sugar from 1 1/3 cups to 1 1/8 cup of sugar.
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