One of my favourite pies is Strawberry Rhubarb Pie, but it has to be made with fresh strawberries. Now by fresh I mean beautiful red ripe local strawberries. The strawberry season here in Ontario is short just 2-3 weeks and during that short time we eat a lot of strawberries. This year the first quart of strawberries was made into a Strawberry Rhubarb Pie as I still have not have not had my fill of rhubarb this year.
The filling in this pie is quite tart as the rhubarb flavour shines through. The strawberries just go so well with the rhubarb. Don’t you find it interesting that the fruits that are in season at the same time marry so well when cooked together. Strawberry and rhubarb are a match made in heaven or in this case the garden.
If you can serve the pie still slightly warm – it is magical. It doesn’t even need any toppings, but if you feel inclined top it with whipped cream or vanilla ice-cream. Strawberry Rhubarb pie is the perfect dessert for a summer bbq and is so worth turning the oven on for.
Strawberry Rhubarb Pie
Prep time
Cook time
Total time
Author: Tammy
Serves: 1 pie
Ingredients
- Filling:
- 2 cups sliced strawberries
- 4 cups diced rhubarb
- ½ cup granulated sugar
- ½ cup flour
- 2 tbsp butter
- Pastry:
- 2½ cups flour
- ½ tsp salt
- ½ cup cold butter, cubed
- ½ cup cold lard (shortening),cubed
- ⅓ cup ice water
- 3 tbsp sour cream
- Topping:
- 1 egg, beaten
- 1 tbsp sanding sugar
Instructions
- Pastry:
- In a large bowl whisk together the flour and salt. Add in the cubed butter and lard. With a pastry cutter, blend in until the butter and lard is fine crumbs.
- In a glass measure whisk together the ice water and sour cream. Drizzle over the flour mixture. With a fork stir until it starts to come together, then use your hands to form into 2 disks.
- Wrap each one in plastic wrap and refrigerate at least 30 minutes.
- Flour the surface of your counter and roll out the first pastry to ⅛" thickness. Place in a pie plate. Cover loosely with plastic wrap.
- In a large bowl mix together the berries, rhubarb, sugar and flour.
- Remove the plastic wrap and pour into the prepared pastry shell. Dot with the butter.
- Roll out the second pastry for the top of the pie. Place the rolled pastry on top of the prepared fruit, trim and crimp the edges.
- Cut slashes into the top of the pastry for the steam to escape.
- Brush with the beaten egg and sprinkle with sanding sugar.
- Bake at 350℉ for 50-60 minutes until golden brown and bubbling. Let cool on cooling rack.