strawberry rhubarb pie

The house we stayed in while in Denver had a lovely little garden. Most of it was not ready yet as it is early in the growing season up there, but she did have lots of rhubarb ready to pick. Tammy did a great job harvesting it and getting it all ready to go, and I managed to get it home without ruining it. So last night I chopped it all up and made a pie. There is enough for 1 more pie plus a little extra in the freezer too. It has been years since I had rhubarb pie, and it was absolutely fantastic!!


Strawberry Rhubarb Pie

Double Pie Crust
6 c. chopped rhubarb
2 2/3 c. sugar
1/2 c. flour
2 pt. sliced fresh strawberries
2 Tb. butter
1/3 cup sugar

Toss rhubarb, sugar, and flour in a large bowl. Stir in strawberries. (Fresh strawberries and sugar may be replaced with 2- 10 oz. packages of frozen strawberries in syrup, partially thawed) Place in pie shell. Dot with butter. Cover with second crust, seal edges, and make vent holes. Sprinkle with additional sugar. Bake at 425 degrees for 15 minutes, then at 350 degrees for 45-50 minutes.


If you want to get really fancy and impress everyone, make the crust yourself too! It's really, really good. Do this first- you can be chopping rhubarb and strawberries while the dough is chilling.



Deluxe Butter Double Pie Crust

2 1/2 cups flour
1 tsp sugar
1 tsp salt
1 cup cold butter
1/4 cup cold shortening
6-8 Tb. ice cold water

Chill the butter, shortening, and water!! This is essential.

Cut the butter into small pieces and add to your measured flour, sugar, and salt. Cut the butter in quickly, using 2 knives or a pastry cutter. Your mixture should resemble coarse meal. Once the butter is cut in well, cut in the shortening. Aim for pea size pieces at the largest when finished. Slowly add the water and work it into the flour mixture with a spatula. It should still look dry. Grab some with your hand and squeeze, if it holds together you have enough water. If not, add a little more and mix quickly. Test again.

Divide dough in half to make single crust amounts. Wrap the dough up in plastic wrap and flatten into a round disc the size of a small plate. This will make it much easier to roll out later. Refrigerate for at least an hour or more.

Roll dough out on a floured surface to the desired size, and fold into fourths carefully in order to transefer into the pie plate. Add your pie filling and top crust, and trim edges. Viola!!

I usually bake the edge pieces that I trimmed off on a cookie sheet so we can have extra crust with our pie serving if desired. It is also great chopped up and added to homeade ice cream, such as banana or pumpkin. YUM!