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.

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Recipe

Strawberry Rhubarb Pie

I don't usually make pie because all that crust and filling is messy. This pie, though? Worth it.

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Prep40 minutes minutes

Cook10 minutes minutes

Total50 minutes minutes

Serves 8 servings

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:

Calories: 621kcal (31%)| Carbohydrates: 87g (29%)| Protein: 9g (18%)| Fat: 26g (40%)| Saturated Fat: 11g (69%)| Cholesterol: 77mg (26%)| Sodium: 418mg (18%)| Potassium: 329mg (9%)| Fiber: 4g (17%)| Sugar: 33g (37%)| Vitamin A: 475IU (10%)| Vitamin C: 38.2mg (46%)| Calcium: 79mg (8%)| Iron: 3.7mg (21%)

Author: Karly Campbell

Course:Dessert

Cuisine:American

Keyword:easy dessert recipes, easy pie recipes, holiday recipes

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Filling and crumb topping adapted from allrecipes.com. Pie crust adapted from The Pioneer Woman.