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
Ingredients
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 large egg beaten
- 5 tablespoons cold water
- 1 tablespoon vinegar
For the filling:
- 1 large 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
Instructions
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.
To bake 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.
Nutrition Information:
Filling and crumb topping adapted from allrecipes.com. Pie crust adapted from The Pioneer Woman.
Katrina @ Warm Vanilla Sugar says
Wowzers! This pie sounds heavenly!
Chung-Ah | Damn Delicious says
You should definitely make pies more often because this looks amazing!
Karly says
@Chung-Ah | Damn Delicious,
Thank you! 🙂
Blog is the New Black says
I’ve never tried rhubarb! That must change!
Karly says
@Blog is the New Black,
This was my first time trying rhubarb! It was REALLY good. The tartness was a nice contrast to the sweet strawberries. 🙂
DessertForTwo says
I’ve just become a believer in an egg in a pie crust. Makes a difference!
Leora says
I’ve just discovered your blog & everything looks so good! I can’t wait to try some of these recipes 🙂
Joanne says
You know I never thought of it that way…but you’re right. Although I kind of love throwing flour all over my kitchen table. Makes me feel like I’m five again…until i have to clean it up. Boo. I tried calling my mother and convincing her to come do it…no luck.
Strawberry rhubarb is totally my favorite right now!
Deborah says
I haven’t had a strawberry rhubarb pie in years. But I think I have all of these ingredients on hand right now. Looks like it’s time to throw flour around the kitchen!
Lydia says
We made this last week as a family, flour was all over the kitchen and dining room. It was so much fun. The kids loved getting dirty and having a flour fight! The dogs loved even more! So worth the extra mopping. Besides the flour fun, the pie was heaven. My oldest and I are rhubarb lovers. She likes hers plain straight out of the garden. I like mine in my great grandmas crunch/custard bars. The hubby and youngest could eat strawberries all day for the rest of their lives. It really is a match made in heaven. The homemade pie crust along with the crumble topping are just right for this pie. Thanks for keeping family cook/bake night funand yummy!
Karly says
Sounds like such a fun family night! Thanks for coming back and letting me know the pie worked out for you!
Magm says
Just made this with our first batch of rhubarb from the garden and it was delicious. Â The crumble topping is so much yummier than the typical crust. Thank you!