Search This Blog

Loading...

Thursday, April 8, 2010

Strawberry Rhubarb Pie


Spring was imitating summer this week with temperatures in the 90's.  When people started showing up to court and daisy dukes I knew it was officially OK to make my favorite summer fruit pie.  Strawberry Rhubarb pie is a perfect blend of sweet and tart.  It's nearly criminal not to enjoy your first slice hot, messy, and topped with a spoonful of vanilla ice cream which is exactly what we did last night.  It doesn't hurt that the filling is the exact vibrant pink color my inner 7 year old wants to wear every day.  The best part of all is that the filling is so darn simple you'll be putting the pie in the oven in no time flat.



You'll Need:

Pie crust for 2-crust 9" pie

1 lb. fresh strawberries
3 large stalks of fresh rhubarb
1 cup sugar, plus more for dusting
1/4 cup corn starch
2 tsp. lemon juice
1/2 tsp. vanilla
2 Tb. butter (cold)

Getting Started:

Preheat your oven to 400 degrees F.

Hull and slice strawberries in about 1/4" slices.

Cut rhubarb into 1/2" slices removing the stringy exterior.

Cut cold butter into 8 pieces.

Now You're Cookin':

Mix strawberries, rhubarb, sugar, corn starch, lemon juice, and vanilla in a medium bowl and let sit for 15 minutes.

Roll out one pie crust to a 12" diameter circle and press into the bottom of the pie plate.

Pour the fruit filling into the pie crust.


Dot the filling with pieces of butter.

Roll our second pie crust to a 12" diameter circle and arrange over the fruit filling.

Trim pie crusts to 1/2" beyond the rim of the pie plate.  Tuck ends under so that they are flush with the edge of the pie plate.

Use a fork or your fingers to create a decorative edge, if desired.


Cut 4 or 5 slits into the top of the pie to vent.

Sprinkle sugar on top of the crust (optional).

If your kitchen is really warm and your pie crust is really soft like mine was last night, toss the pie in the freezer for 10 minutes to firm it up.

Put pie on a foil-lined baking sheet and bake for 25 minutes at 400 degrees F.  Then reduce heat to 350 degrees F and continue baking for 30-40 minutes.  The crust should be golden-brown.

2 comments:

  1. Really nice blog. I like your philosophy. Can you please contact me? I would like to feature you on our website which is http://www.thebelist.com.

    Or you can friend me on Facebook Carol Tufts. There are a couple, I am in Tampa.

    Carol@thebelist.com

    ReplyDelete
  2. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

    ReplyDelete