I wait all year to make certain pies, and this weekend it was finally strawberry rhubarb season. I “borrowed” some from my family, with the promise of returning it in pie form. In the world of sweets, we’re definitely a “pie family.” Cake just never hits the spot like a flaky pie crust bursting with summer fruit.
This recipe is filled to the brim with juicy strawberries and tart rhubarb. It’s so simple, it will quickly become one of those recipes you can make from memory. And that’s how a simple summer pie should be — who wants fuss when there’s pies, pools, and picnics to attend.
Feel free to use your favorite homemade pie crust, or pick up one from the store. And make sure you make this pie soon. Before you know it, rhubarb season will be over, and you’ll have to wait another year!
Strawberry Rhubarb pie
Serves 8
Ingredients
- 2 9-inch pie crusts
- 2.5 pints of fresh strawberries, chopped
- 1.25 pounds of fresh rhubarb, chopped
- 1 cup of white sugar
- 1/2 cup all-purpose flour
- 2 tbsp cold butter
- 1/4 cup heavy cream (optional)
Directions
- Preheat oven to 400ºF.
- In a large bowl, add flour and sugar and mix. Add chopped strawberries and rhubarb and toss until coated. Let sit for 20 minutes.
- Roll out pie crust and transfer to 9-inch pie pan. Poke bottom and sides of crust with fork.
- Pour pie filling into crust, and loosely arrange so no areas are left too thin. Dot the top with butter.
- Roll out second pie crust and cover pie. Fold edges together to seal.
- Using a pastry brush, lightly brush top of pie with heavy cream (optional). Cut slits in the top of the pie crust to allow steam to escape.
- Bake at 400ºF for 25 to 40 degrees or until crust is lightly browned.
- Place on wire cooling rack to cool for 2-3 hours before serving.
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