Friday, July 14, 2023

Garden Fresh Strawberry Rhubarb Pie RECIPE

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Garden Fresh Strawberry Rhubarb Pie RECIPE

We had a superb strawberry season this year!  And, a fairly decent rhubarb crop also (rhubarb is still coming in off and on all season).  Strawberry, rhubarb pie is one of my favorites and I realized that I haven't shared that with you yet!

If you would like learn how to grow your own strawberries then
click HERE to view "Strawberry Stages:  From Planting to Eating."  

Begin by making the crust (click HERE to learn how to make your own crust).  You will be making a double pie crust (at the bottom of the above crust post).  Divide into two equal sections and roll the bottom out and place in a pie dish.  Roll out the top and set aside until later.

Rinse the strawberries & rhubarb.  Then, hull the strawberries (remove the green top and the stem), and chop.  Next, chop the rhubarb (first remove the leaf and the bottom jagged part).

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Strawberry Rhubarb Filling
1 1/3 cup sugar
1/3 cup flour
2 cups chopped strawberries (see preparation instructions above)
2 cups chopped rhubarb (see preparation instructions above)
1/2 teaspoon lemon zest
pinch of salt (only if your butter is unsalted - otherwise skip this ingredient)
2 tablespoon butter for dotting
cinnamon sugar for sprinkling on the top crust

Prepare the strawberries & rhubarb as listed above.  In a large bowl combine the fruit and lemon zest (see picture below)

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Add the flour & sugar and stir until combined.  Pour this mixture into the bottom (already prepared) pie crust and dot with butter (see picture below).

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Cover with the top pie crust and flute the edges.  Then cut a vent hole (I drew a strawberry as a very large vent hole).  Then sprinkle the top with cinnamon sugar (see 3 pictures below).

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Bake in a preheated 425 degree oven.  It will be baked for 50 plus minutes (or until desired brown color is achieved) However, the edges will burn.  For the last 10 minutes place a foil doughnut  around the fluted crust (see picture below - I should have placed the foil on for the last 15 minutes instead of only the last 10 minutes because the edge got a little dark.  Thankfully it was not burnt tasting but that can happen quickly if you're not careful).

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Remove from the oven and allow to cool on a cooling rack for about 30 minutes (or more).

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To make it even more scrumptious top with a scoop of homemade strawberry ice cream!! 
(click HERE for Garden Fresh Strawberry Ice Cream RECIPE).

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1 comment:

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Thank You.

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