Strawberry-Rhubarb Pie
July 5, 2009 | Print | E-mail | Filed under pastry, pie, rhubarb, strawberry
Of all the strawberry-rhubarb treats I’ve made so far this spring/summer, I still hadn’t made my favorite: strawberry-rhubarb pie. This time though, I made my own pie crust. Don’t get me wrong, I’ve made pie crust in the past, but it never seemed to come out that great…so, I had come to terms with picking up a frozen crust from the store and using that instead. Not great, but better than mine. Until now.
This time, I used the Perfect Pie Crust recipe from Pioneer Woman, and my crust turned out amazing. Over the top flaky. And what’s more, since we’re crumbly top kind of people around here, I still have two pie crusts in the freezer for later!
Here’s what you’ll need for the rest of the pie:
Pie Filling:
- 2 cups sugar
- 2/3 cup flour
- 3 cups rhubarb
- 3 cups strawberries
- 1 tsp ground ginger
Crumble Top:
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 cup butter
Preheat the oven to 425 degrees. Next, start making the pie crust. Work the shortening into the flour until it’s crumbly.
Pour the water, vinegar, salt, and lightly beaten egg into the flour mix.
Stir gently to incorporate.
Now, divide the dough into three balls, and then put each ball into a freezer bag. Roll out each to about 1/2″ thick, then put them in the freezer. If you’re going to use one right away, remove it from the freezer after 15-20 minutes.
Next, make the crumble top. Mix the flour and brown sugar together.
Work the butter into the flour mix with a pastry blender.
Make the filling next. Cut the strawberries and rhubarb into small chunks, and then add in the sugar, flour, and ginger, and stir.
Roll out the pie dough, then carefully place it in the pie dish. Instead of trimming the edges where there’s excess dough, just fold it under and press it down.
Pour in the filling…
…and then pour on the crumble top.
If you have a nifty pie shield like this one my mother-in-law got for me, put it on now. Or, just use aluminum foil. (But later, go out and buy a pie shield – seriously. They’re cheap, and they’ll make your life so much easier.)
Bake for 40 minutes. Remove the pie crust shield and bake 10 minutes more.
Remove from the oven and cool at least an hour (don’t worry, it’ll still be warm)!
Dig in!
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July 5th, 2009 at 5:16 pm
OMG! this looks heavenly yumm!
July 5th, 2009 at 7:54 pm
Love strawberry and rhubarb together. The pie looks fantastic!
July 6th, 2009 at 9:33 am
That crust looks amazing…I am always a bit scerred to try to pie crust, but this looks awesome…that Pioneer Woman, is there nothing she can’t do?
July 6th, 2009 at 10:29 am
That crumb topping looks delicious!
July 9th, 2009 at 11:23 am
Mmm here is yet another recipe I’m going to have to try…perhaps this weekend – I have a ton of rhubarb in my freezer right now
We really enjoyed your monkey bread this weekend
April 14th, 2010 at 10:02 am
Strawberry Rhubarb Pie is my Mom’s favorite and it is so good!
April 14th, 2010 at 10:07 am
I love all of your rhubarb recipes!
April 14th, 2010 at 10:28 am
Beautiful!! Looks like the perfect pie to me!!
April 14th, 2010 at 11:30 am
You always make my mouth water with your rhubarb recipes! This pie looks delicious!
April 14th, 2010 at 9:01 pm
I’ve actually never eaten Strawberry-Rhubarb Pie, but this looks amazing. I’m really going to try to make this recipe!
April 15th, 2010 at 7:58 am
Love rhubarb – love this recipe. Bookmarked! Want to make it this weekend!
April 15th, 2010 at 11:55 am
We are big fans of rhubarb pie and this looks fantastic! I will have to try PW’s pie crust recipe.
June 17th, 2010 at 9:10 am
I’m so making PW’s pie crust! Strawberry rhubarb pie is my favourite, but the pie crust never comes out well! Which is a shame, since this is a great dessert and deserves a perfect crust! And the crumble top is a nice additon
Yum!