It's rhubarb season! I absolutely LOVE rhubarb strawberry pie! Here's an old family recipe that I want to share with you. I made this last night with fresh picked rhubarb from our garden. It's a bit sweet and a bit tangy. My husband LOVES this recipe! And it's super easy to make, if you use premade pie crusts. I love the refrigerated double pie crusts that you just unroll and place in the pie pan. It just saves so much time.
Just start with your fresh rhubarb, available at the Farmer's market or the grocery store.
This was fresh picked from my garden.
Wash and chop into 1/4 inch pieces. I used 4 stalks. (I know, there's only 3 in the picture, but I needed more so I went out to the garden and picked one more stalk)
Place in a bowl with 2 pints washed, chopped strawberries.
Next in a small bowl, mix 1/2 cup of flour and 1 cup of sugar. Pour over fruit.
Toss strawberries and rhubarb with flour and sugar. Make sure and coat every piece! Now, let this set for about 30 minutes.
Unroll one of your crusts and place in a 9 inch pie pan. Poke holes in the bottom of crust with a fork, so it won't bubble up.
Pour the rhubarb strawberry mixture into the crust....it already looks good enough to eat!!!
Dot with thin pats of butter.
Unroll second crust, and place on top, seal the edges, trim off excess with a knife and flute edge of pie with either a fork. Here, I just used my thumb. Make slits in the top, so the steam can escape.
I rolled out some of the excess dough and cut out a cute little kitty cat for fun! I'm not sure how he's going to look after being cooked, but we'll see!!!! Meow!!!!!
Next, in a small bowl, beat 1 egg and a small amount of water together. Brush over the top of the crust. Uh oh! I'm worried about how the kitty cat is going to look....the egg on his face kind of made him look weird!! Sprinkle the top with sugar.
Place in a preheated 400 degree oven. Bake for about 35 to 40 minutes. Cover the edges with foil if they are browning too fast. Well, I think the kitty looks like an orange tabby cat!!
MMMMMM!!!!!! It's sooo good! Sweet and tart! Make sure and let the pie cool and set, so it won't be runny.
Strawberry Rhubarb Pie
1 cup white sugar
1/2 cup all purpose flour
1 pound fresh rhubarb, washed and chopped (about 4 stalks)
2 pints strawberries, washed and chopped
Refrigerated pie crusts (or use your favorite recipe for a double pie crust)
2 tablespoons butter
1 egg, beaten with a couple teaspoons water
2 tablespoons white sugar
Preheat oven to 400 degrees. In a large bowl, place chopped rhubarb and strawberries. Toss with flour and sugar. Let stand for 30 minutes.
Pour filling into pie crust. Dot top with butter, cover with top crust. Seal edges of top and bottom crust. Flute the edges as desired. Brush egg over the top of the crust. Sprinkle with sugar. Cut small slits in the top to let steam release.
Bake at 400 degrees for 35-40 minutes, or until bubbly and brown. Cool.