Still working to make it prettier with each one, but the taste has been perfection since the first one! 
I’ve thought of this since childhood as my dad’s favorite (I’m not even sure if that’s true 
). But, I made it for 2023 Father’s Day and everyone’s complaint was that there just wasn’t enough.
Hubby so badly wanted more that he brought me the ingredients and I made another one tonight (just 4 days later!). 
One of these days I’m gonna learn to make a pie crust I like. I’ve totally been cheating with refrigerated pie crusts because I’m not a crust girl and that’s a lot of work for something I don’t even like to eat normally, but this one is absolutely delicious w/ the egg wash and Turbinado sugar!!
Clearly, I struggle with the whole cutting the top to vent! My first version is pictured above, hilariously looking like an angry face… Before these, I’d only ever mostly made in a similar category pumpkin pie and cheesecake. 
Rhubarb & Strawberry Pie Recipe
Ingredients
- Double Pie Crust (be sure to set box out to thaw for 15 mins after removing from fridge or as directed on wrapping)
- 1 lb rhubarb, chopped into 1/2″ pieces (the 1 lb weight is after removing ends)
- 1 lb fresh strawberries, diced
- 1 egg yolk
- 1 1/4 cups granulated sugar, or more to taste (I like a bit of tang in mine!)
- 1/4 cup cornstarch
- 1 Tbsp butter, room temperature and cut into small pieces
- 2 tsp heavy whipping cream
- 1 tsp vanilla
- 1/4 tsp pink Himalayan salt
- Turbinado sugar, to taste
Directions
- Preheat oven to 400◦ F.
- Add 1 lb diced strawberries to a large bowl.
- Add 1 lb rhubarb pieces.
- Stir in 1 1/4 cups granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt, then set aside. I like to prep this in advance and refrigerate overnight to really marinate the fruit!
- Preheat oven to 425◦ F.
- In a small bowl, beat 1 egg yolk with 2 tsp cream, then set aside.
- Roll out pie dough rounds and transfer 1 round of dough into your pie dish, pushing gently to conform to the bottom/sides of the dish.
- Stir filling with a slotted spoon, then transfer just the fruit evenly into pie dish. You can either discard excess liquid at the bottom of the bowl or get crafty: try freezing for a popsicle-like treat!
- Dot filling with 1 Tbsp butter pieces.
- Brush edge of this bottom pie crust with egg wash.
- Place second pie dough round on top, then crimp edges all around to seal.
- Brush this top pie crust with egg wash, then sprinkle with Turbinado sugar, to taste.
- Bake for 20 mins, then reduce to 375◦ F and continue baking for 20 mins.
- Tent pie with aluminum foil then continue to bake for about 20 more mins.
- Remove from oven and allow to cool before cutting.
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 289 |
| % Daily Value* | |
| Total Fat 8.8g | 11% |
| Saturated Fat 3.2g | 16% |
| Cholesterol 30mg | 10% |
| Sodium 209mg | 9% |
| Total Carbohydrate 52.9g | 19% |
| Dietary Fiber 2.4g | 9% |
| Total Sugars 36.7g | |
| Protein 2.1g | |
| Vitamin D 3mcg | 16% |
| Calcium 65mg | 5% |
| Iron 1mg | 5% |
| Potassium 275mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
#LactoVeg #LactoOvoVeg
Submit your review | |