You can also make this pie ahead of time and freeze it baked or unbaked. Pairs well with strawberry or vanilla ice cream:) Bake at 425✯ for 20 minutes, then turn your oven down to 350✯ for another 30 to 40 minutes.Īllow pie to cool completely on the counter before serving. To bake, place pie on the bottom rack in your oven (or move rack down) to prevent top crust from getting too brown and bottom crust from not cooking enough. Roll out your top crust and either cut it into a lattice and assemble or place whole pie crust on top, trim the overhang and tuck the top crust over the bottom crust for a good seal. Then crimp the edges or use a fork to press around the edge.īrush on a little egg wash over the top crust and sprinkle a little sugar on top (raw/turbinado sugar is best) and cut slits in the top to allow steam to escape (if you’re not using a lattice crust). Mix together strawberries, rhubarb, lemon juice and zest, sugar, cornstarch and salt until well combined. Then brush the bottom crust with a little egg wash, which will help protect the bottom crust from getting soggy. Using a fork or a knife, make some small holes in the bottom of your pie crust to allow steam to escape and helps the crust to cook more evenly (this is called “docking”).
#Strawberry rhubarb pie pro#
* Pro Tip: To easily transfer your crust to your pie plate, fold each crust in half and then in half again, then transfer to your pie plate and unfold gently. Transfer your bottom crust to a 9-inch pie plate and trim any overhang. Take your crust out of the fridge and roll out your bottom crust. Once you’ve made your pie crust and allowed it to rest in the fridge for an hour or so, preheat the oven to 425✯, flour your surface and get ready to roll out your crusts. This pie is actually really simple to assemble and bake.
#Strawberry rhubarb pie how to#
Otherwise it’s just strawberries, rhubarb, sugar, and a little lemon… and it is delish! How to Make Strawberry Rhubarb Pie You could use flour as well, but I find cornstarch works better as a thickener and makes the filling less cloudy. Because a good pie starts with a buttery, flaky crust!Īs for the filling, I stuck with a classic strawberry rhubarb pie filling that uses cornstarch as a thickener. I decided to try it out and my pie crusts turned out perfectly both times, and I’m now a believer in using cream (or whole milk) in my pie crusts, so I’ve updated my all-purpose pie crust recipe to reflect my new pie ideology:)Īlso, I added a bit of apple cider vinegar because vinegar is said to help prevent gluten strands from forming, which keeps the pie crust from getting too dense. But I was gifted a book for my birthday last month called First Prize Pies by Allison Kave, and I learned an even better crust recipe that uses cream instead of water, which keeps the fat content of the pie dough higher, which, in turn, helps make the pie crust even flakier. I always used to make a really basic crust with just flour, water and butter or lard. This year I made two strawberry rhubarb pies back-to-back because I was working on a new pie crust recipe. (You should have seen the root we dug out… It was as big as a tree root!)īut we still have two huge rhubarb plants that produce for us all summer, so we make lots of rhubarb juice concentrate, rhubarb BBQ sauce and, of course, strawberry rhubarb pie:)
We actually had three when we moved in last year, but we had to remove the largest one to clear beds for our front garden. We go strawberry picking every year at a local U-pick farm, and we’re lucky to have two huge established rhubarb plants on our property. And one of the first fruit pies of summer is the humble but delicious strawberry rhubarb pie. There’s just something about a freshly-baked pie sitting on the counter that makes a house feel like a home, don’t ya think? A fresh pie on the counter just gives me a warm and fuzzy feeling, no matter what time of year it is!īut pies really are a quintessential summer dessert, often brimming whatever fresh fruit is in season at the time. Nothing signals the start of summer like strawberries and rhubarb, and there’s no better way to use strawberries and rhubarb together than in a classic strawberry rhubarb pie. For more information, please read my Affiliate Disclosure.
0 kommentar(er)
