LOOK. AT. THIS PIE.
Is that not the most gorgeous pie you’ve ever seen in your life? It came out all bubbly and golden and beautiful. I’ve never actually made a pie before (other than my Thanksgiving pumpkin pie disaster), and I am so crazy proud with how it turned out.
Last week, I was telling my friend Callie that I wanted to make a rhubarb pie but wasn’t exactly sure where to buy it or how to tell if it was good.
“You realize there are rhubarb bushes at camp, right?”
No, Callie. I did not realize this. And quite honestly, I probably wouldn’t know a rhubarb plant if it was staked out in my front lawn the size of a picnic table.
“Come with me, and I’ll show you where the plants are and how to harvest them.”
Thank you, Callie.
We headed out to a cabin set back from the road in the woods and sure enough, off to the side is a medium sized, and familiar, looking plant.
“Is that rhubarb?” I ask.
“Yep.” says Callie.
“Yeah , no I definitely have a massive one of these in my front lawn.”
We had a good laugh and then Callie showed me how to harvest a rhubarb plant and how to break off the stalks instead of pulling them from the ground. I took them home, chopped them up, and stuck them in the freezer.
Making this pie included a lot of “Chesh! Look at this freaking pie!” and “Do you smell this nonsense?!” from me and a lot of tummy grumbles from my dear husband. And when it finally emerged? Pastry perfection.
This original recipe is from Sally’s Baking Addiction (which you should totally check out since not only is she hilarious, but she also has amazing recipes), though I did modify it slightly. Sally has this awesome recipe for a homemade crust, but since I’m a complete bum, I bought mine from the store.
2 pie crusts (I used Pillsbury brand)
3 cups sliced rhubarb
2 1/2 cups chopped strawberries
1/3 cup light brown sugar
1/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon lime juice
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, cut into small pieces
1 egg lightly beaten with 1 tablespoon milk
coarse sugar for garnish
- The crust: Unroll one pie crust and place in sprayed pie shell. Cut the second crust into even strips.
- The Filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, lime juice, and vanilla together in a large bowl. Let this rest for a bit to let the juices and flavors soak together.
- Preheat the oven to 400 degrees F.
- The Crust: Pull out your handy dandy pie crust (whether you made it yourself or purchased it from the store, there is no shame here…) and spray your pan before laying your pie crust in the bottom. Lay the second pie crust out on a cutting board and slice into even 1-inch strips.
- Spoon your filling into your pie pan, leaving any juices behind, until your pie is full. Top the filling with pieces of butter.
- The Lattice: Thread the strips over and under each other to create a basket weave. You can also just cover your pie with a pie dough circle with slits cut in the top to vent steam. Crimp the edges together, cutting off any extra pie dough hanging over the side.
- Whisk the egg and milk together and lightly brush over the top crust. Sprinkle with coarse sugar if you’d like for a little extra texture.
- Place your pie onto a baking sheet before putting it in the over for 20 minutes. This will keep any extra filling from spilling in your oven. Keeping the pie in the oven, turn the temperature down to 350, and bake for an additional 25-35 minutes (depending on your oven).
- Allow your pie to coll for 3 hours at room temperature before serving. This will give the filling a chance to get nice and thick (which keeps your pie from being runny).
And there you have it!! The most perfect strawberry rhubarb pie you’ve ever had in your life. Try it out and let me know how it goes.