The sign of Spring– strawberry and rhubarb season. With the sound of the birds chirping and the feel of warmer air, I found myself craving the ever delicious Strawberry Rhubarb pie. The perfect balance of sweet and tart, this pie always reminds me of Spring up in Western New York where I grew up. We had a rhubarb plant on the side of our house, so my mom always made it come Spring time.
A very simple, delicious pie, I slightly adapted this recipe from a baking blog I follow and have come to adore: Sally’s Baking Addiction. Check out her original recipe here! I like an even balance of rhubarb to strawberry, and prefer lemon as my citrus plus a little heavier hand on the vanilla.
1 Homemade Pie Dough, enough for bottom and top
2 Cups of Ripe Strawberries, cleaned and sliced thin
2 Cups of Fresh Rhubarb, sliced in about 1/2 inch pieces
Juice of 1 Lemon
Zest of 1 Lemon
1 tbsp. Vanilla
1/4 cup of Corn Starch
1/3 cup Sugar
1/3 cup Brown Sugar
1 tsp. salt
2 tbsp. unsalted butter, cubed
1 egg, combined with a splash of water to create an egg wash
Sprinkle of sugar
Preheat your oven to 400.
In a large bowl, combine the rhubarb, strawberries, lemon juice, lemon zest, vanilla, corn starch, both sugars and salt. Stir well to combine.
Roll out your pie dough to about 1/4 inch thick and even circles. Grease your pie pan and gently place the pie dough in your pie plate, allowing it to fall into the center. Add in the filling, keeping the excess liquid at the bottom of the bowl out of the pie. You’ll just discard that part or your pie will be too watery. Add the cubed unsalted butter evenly distributed amongst your pie filling.
With your remaining pie dough, cut it into large strips. Form a lattice pattern, if you’d like, atop the filling. Brush it with egg wash and sprinkle with sugar.
Place your pie on a baking sheet and place in the oven at 400 for 20 minutes. Then, lower your temperature to 350 and bake another 30 minutes or until just golden brown and bubbly. Remove and allow it to cool for 2-3 hours so the filling sets.