Strawberry Rhubarb Pie

Summer is here! That means it’s time for what I think is *the* pie of summer, Strawberry Rhubarb!  My grandma’s favorite pies are one crust pies, and two crust pies…mine are Strawberry Rhubarb and Custard! Personally, I think that Strawberry Rhubarb is the only fruit pie. Sure, Apple, Cherry, and Peach are good…but like, they could be so much better if they were Strawberry Rhubarb…Right!? The other great thing is that both rhubarb and strawberries are early summer crops, so you get to eat this delicious pie allll summer long.

Strawberries are great, we all know this, but I want to talk about the star of this dessert- Rhubarb. Rhubarb is the crop that keeps on giving. If planted it will come back year after year, its low maintenance and very difficult to mess up…so I’ve been told! I’ve always received rhubarb from someone else, and this year I’m lucky enough to get some very special rhubarb. Birdbelly Husband’s late grandfather always had a rhubarb plant that was very plentiful. So much so that I remember my husband frequently getting tired of rhubarb desserts, since his mom had so much to use up each year! Not wanting grandpa’s garden to be totally lost, his dad transplanted some of that special rhubarb to their house! Again, it just shows how hearty a rhubarb plant is that it survives a literal move.

Well a couple weeks ago we were back home and Birdbelly husband got some of that special rhubarb and brought it to me asking to make a dessert. HOW COULD I SAY NO!? Do I love to make pie? Yes. Do I love Strawberry Rhubarb pie? Also, yes. So it was a done deal.

Right after I put my pie in the oven I thought to myself…I’ve never actually made this pie on my own before! I hope I made the filling correctly! It’s always been a pie my grandma made for me. So I called up my grandma and asked her what she puts in hers. Although she didn’t tell me measurements…because name one grandma out there that uses an actual recipe? One time, I asked mine for a recipe and what she came up with were measures all with adjectives of “heaping” and “eyeball it.” Ugh!  Anyway, our ingredients matched…so I was hopeful mine would turn out too. Even if my amounts were off. Good news, my pie turned out amazing. (Just saying!)

So here is my Strawberry Rhubarb Pie, a pie so special it deserves its own day.

Wait it DOES have its own day, June 9^th, which is when I made this pie…which is freaking me out a little bit…since I didn’t know that before today!

The Process:

First Start by making your pie crust. Find the recipe for my grandmothers Perfect Pie Crust here.

You can totally use store bought crust, but making your own is so much better.

While your crust is chilling in the fridge, start prepping your rhubarb and strawberries.

Wash the rhubarb and get any dirt off of it. Then chop in smaller than bite sized pieces, about half an inch or so. Set aside in a large mixing bowl.

Then wash, haul, and chop up your strawberry in similar sized pieces-it doesn’t have to be perfect. Place in the bowl with rhubarb.

Next add the sugar, flour, lemon juice, and a pinch of salt and mix it all together. The strawberries will release their natural juices, and the flour will help thicken while it bakes. Set aside.

Preheat the oven to 425.

Now roll out half of the pie dough for your bottom crust, and place in a greased pie pan.

Then add your pie filling, and top with the chunks of butter on top.

And finally its time to lattice the top crust. Roll out the dough, and then cut into approximately half inch wide strips. Create the lattice effect by weaving them together.

You don’t have to use the lattice design, get creative!

To make sure your top crust gets that gorgeous golden brown color, gently brush the top with an egg wash, and sprinkle with sugar.

Bake at 425 for 15 minutes, then without opening the oven, turn the heat to 350 for an additional 40 minutes. I checked mine after 30 minutes, turned it and let it go 10 more until it was bubbling all over.

Let cool, serve A La Mode! Enjoy!

Recipe!

xoxo,

birdbelly