Summer is here which means that rhubarb is back in season, and so are strawberries. Strawberries are beautiful when fresh but they can spoil easily. Rhubarb lasts a bit longer and can always be cooked. If your latest trip to the farmer’s market has left you with too many strawberries, look no further than this strawberry rhubarb pie. My grandma gave me this recipe and it is foolproof. It is easy to make and tastes amazing every time.
The ratio of fruits can be adjusted to accommodate what you have on hand, and the top pie crust can be decorated with any design you come up with.
Strawberry Rhubarb Pie
Ingredients
Instructions
Make the pie crust:
In a stand or hand mixer, mix 2 cups all-purpose flour and salt together. Cut the butter into small cubes and mix in, stirring until it is mostly combined. Add the water and continue mixing until it forms a dough. Roll the dough into a ball and place it in a small bowl. Cover with plastic wrap and refrigerate until needed.
Wash the strawberries and rhubarb. Cut each into 1-inch pieces and add to large mixing bowl. Mix remaining 1/4 cup all-purpose flour and sugar together in a small bowl. Add 3/4 of the sugar and flour mixture into the fruit and mix until well combined.
Remove the pie crust from the refrigerator. Separate the dough into 2 equal sections. Roll each section of dough to the thickness of a penny and the diameter of your pie pan.
Transfer the first layer of dough into the pie pan. Add the remaining 1/4 sugar and flour mixture on top of the pie dough. Add in the fruit, spreading it evenly into the pan.
Place the second layer of dough on top. Seal it to the bottom layer, using water to patch gaps, if necessary. Using a sharp knife, slice holes into the dough in any pattern. Take the remaining 2 tablespoons butter (cut into small pieces) and scatter it on top of the pie.
Bake at 425°F for 10 minutes and then at 350°F for 30 minutes. The fruit should be bubbly and the pie crust should be golden brown.