Strawberry Rhubarb Pie

I love strawberry rhubarb pie!  Literally, I have been waiting for months for rhubarb-season just to make it!!  I like pretty much all pies, but there’s something about sweet strawberries with tangy rhubarb that is beyond amazing.  I remember when I first fell in love with straw-rhub pie… it was in high school when I was living in Missoula, Montana.  There was this cafe downtown- Break Espresso.  This place baked their pastries right in the back… and their pies were to die for.  Once I tried the straw-rhubarb I never wanted anything else.  It was sooo good and I have forever been hooked.

This recipe is a modified version of the Joy of Baking’s recipe.  There are certain companies I trust in cooking- my go-to’s… The Joy of Cooking and The Joy of Baking are always on the list.  Since I’ve made their pies before and had great success, I’ve gone to them since for all my pie/baking questions and needs since.  Baking requires measuring; I don’t measure much.  So usually I’ll start a recipe with what is recommended for measurements, and then over time I’ll put in my own twists and modifications. Here’s my version of delicious strawberry-rhubarb pie!

2 1/2 cup all-purpose flour

1 tsp salt

2 tbsp sugar

1 cup butter or ghee, chilled

1/4 – 1/2 cup ice water

2 cups fresh strawberries (about 1 lb)

2 cups fresh rhubarb (about 1 lb)

3 tbsp arrowroot starch (or cornstarch)

1/2 sugar

1/4 tsp cinnamon

2 tsp fresh lemon juice (about 1/2 lemon)

2 slices butter or ghee (about 1 tbsp each), optional- I have made it with and without

2 tbsp milk

2 tbsp sugar

{there are so many sugar options these days- use what you like most- cane, coconut, etc}

Preheat oven to 400 degrees

To make crust…

Put flour, salt, and sugar in a food processor and stir

(I have a small one, so I did this in two parts, half each time)

While mixing, toss in chilled butter chunks until dough resembles a grain-like texture

Slowly pour in water until the a dough has formed-

it should start to pull off the sides of the processor

*Do not over mix– it will ruin the dough- only process for about 30 seconds

Split dough in two halves

On a floured surface, shape dough into two flat discs

Wrap in plastic wrap/saran wrap and refrigerate for about one hour, until firm

Meanwhile, prepare the filling…

Chop the rhubarb and strawberries so they about about 1/2 – 1 inch thick

In a bowl, mix together strawberries, rhubarb, cornstarch, sugar, salt, cinnamon, and lemon

Set aside until crust is ready

When dough is cooled, roll out one half on a floured surface

You want the dough evenly flattened and larger than the pie pan

*Don’t mind any little chunks of butter showing, they will melt in as it cooks

Fold dough in half (this helps to move it) and brush off any excessive flour

Transfer dough to pie pan and mold into shape

Then begin rolling the second half of dough

Once you have a nice flattened crust, at least as large as the pie,

cut strips with a pizza cutter or knife

Put filling in crust

Dot little slices of butter on top of fruit

Begin weaving top crust…

Lay strips horizontally first, and then, starting with the center strip

and working towards one side, pull back every other strip to lay the vertical ones

Continue on the other side until finished

Using your fingers, mold the crust edges

Trim excess dough with kitchen sheers

Set pie on a baking sheet (to catch any drips)

Brush top crust with milk and sprinkle with sugar

Bake for about 30 minutes

Then check pie- if crust is becoming brown quickly, cover edges with foil

This will allow the center of the pie to continue cooking while protecting the edges from burning

Bake for about 10 more minutes, until pie is golden brown and juices are bubbling

Let cool for a few hours to set

Serve with ice cream or whatever you like and enjoy!!