Dishing Sisters

Lest we not forget…Strawberry AND Rhubarb season!

{Posted on June 9, 2011}

Whoever came up with the strawberry/rhubarb combo – BRILLIANT!

Here’s a little early summer delicious diddy…oh, and it’s easy as pie! :-)

Rhubarb-Strawberry Pie

1 3/4 lb rhubarb, cut into 3/4 inch thick pieces

1 cup large chopped fresh strawberries

1 1/2 cups sugar

1/4 cup cornstarch

1/4 tsp grated orange zest

1 tbsp orange juice (from the zested orange)

1/4 tsp salt

1 refrigerated pie crust dough (for double crust) -OR – feelin’ sassy? Make your own!

2 tbsp unsalted butter, cold, cut into pieces

1 egg, lightly beaten

Preheat oven to 375 degrees. Mix the rhubarb, strawberries, sugar, cornstarch, zest, juice and salt.

Fit bottom crust dough into a 9 inch pie plate. Pour in filling and dot top with butter pieces.

Top with remaining crust dough. (You can be fancy and make a lattice crust or keep it simple and do a solid crust…just make sure you make cute little holes for the steam to escape!). Trim crust with kitchen shears to about a 1 inch overhang. Press together to seal and fold edges under and crimp if you’d like. Refrigerate for 30 minutes.

Brush crust with egg wash (we like this…makes a pretty golden brown crust!) and sprinkle with a couple pinches more of sugar for the YUM factor.

Bake on middle rack, with a foil-lined baking sheet on rack below…the “barb-berry” goodness is likely to bubble over, but no worries.

Bake for about 1 1/2 hours, until center is bubbly and crust is golden. Let cool for at least 2 hours, then dig in!

It’s “Berry” delish with some vanilla bean ice cream!!!!

~ adapted from Martha Stewart

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