Strawberry Rhubarb Pie
I made pie.
It was fabulous.
I don’t make pie often, because let’s face it, in order to make pie crust you have to throw flour all over your kitchen and that’s kind of stupid.
I’m a grown up. I don’t like to intentionally make messes. Except for right before I’m getting to go out of town and my husband is staying home. I love making messes then, because it’s a game.
Will he clean it while I’m gone? Will it still be there when I get back?
I kind of always lose that game, because the mess is pretty much never cleaned when I get back home. I went on a week long girls only cruise once and left a dirty pan on the stove and do you know what happened to that pan while I was gone? Nothing. It was still there when I arrived home 6 days later.
I’m not complaining
very much. The man works 80 hours a week. That’s actually not an exaggeration, either. So, yeah. I can clean up after myself.
Anyway, that’s why I don’t make very many pies.
This pie? Worth the mess. Times 1,000.
Strawberry Rhubarb Pie
For the crust
- 1-1/2 cup shortening (butter works, but not as well)
- 3 cups flour
- 1 teaspoon salt
- pinch of white sugar
- 1 egg, beaten
- 5 tablespoons cold water
- 1 tablespoon vinegar
For the filling
- 1 egg
- 2/3 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon corn starch
- 1 teaspoon vanilla extract
- 3/4 pound fresh rhubarb, cut into 1/2 inch pieces
- 1 pint fresh strawberries, cored and halved
For the crumb topping
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup quick-cooking or rolled oats
- 1/2 cup cold butter
- To make the crust, dump the shortening, flour, salt, and sugar into a large bowl and work it together with a pastry cutter until you have coarse crumbs.
- Pour in the egg, water, and vinegar and stir until just combined.
- Separate into 2 balls of dough and place in freezer bags.
- Place each bag in the freezer. You'll only need one ball of dough for this pie, the second should keep in the freezer for 6 months or more.
- Remove one ball of dough after 20 minutes in the freezer and roll it out on a floured surface into a 10 inch circle.
- Place the dough in the pie pan and tuck the edges under to make a neat, thick crust around the edges.
- Crimp the edges with your fingers or a fork.
- Place in the refrigerator until ready to fill.
- To make the filling, in a large bowl, beat together the egg, sugar, flour, corn starch, and vanilla until well combined.
- Dump in the strawberries and rhubarb and toss to coat in the mixture.
- Pour the mixture into the prepared pie shell.
- To make the crumb topping, in a medium bowl, cut together the flour, sugar, oats, and butter with a pastry cutter until you have coarse crumbs.
- Sprinkle over the top of the pie.
- Place the pie in a preheated 400 degree oven for 10 minutes.
- Reduce heat to 350 and bake for an additional 25-30 minutes or until the fruit is hot and bubbly and the crust is browned.
- Cool on a wire rack before cutting and serving.
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|Amount Per Serving||As Served|
|Calories 6710kcal Calories from fat 3753|
|% Daily Value|
|Total Fat 417g||642%|
|Saturated Fat 139g||695%|
|Dietary Fiber 30g||120%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|