It seems like a million years since I posted! It has been crazy busy in this retired life and it all started when the green started bursting in the trees and grass around these parts. I have been traveling to Hawaiian paradise, ogling the pretty tropical flowers and enjoying the healing waters of the great Pacific Ocean. I took so many great photos of all the flowers and I really wish they would all grow here in my yard too. So beautiful! I posted one every day while I was gone on my Insta page so please take a look if you want to see some tropical flower beauties as well as an ocean colored-vibrant peacock who we made friends with on a windy Hawaiian road. The little guy loved coconut cookies! That’s all we had at the end of that day’s adventure. He didn’t complain!
While I was gone, the farm kept going. The Rhubarb is coming on strong and while I am digging my way through vacation laundry and navigating the renovation that is started in the house, I made this awesome and I must say The Best Strawberry Rhubarb Pie on this earth! After my husband and my master carpenter brother in law-Bryan finished up for the day putting in 3 sets of new farm style french doors they each enjoyed a piece of this pie. My husband is a pie specialist. In fact, if pie had a sommelier type title, that would be his title.
If you’ve never tasted rhubarb, as I hadn’t before I moved to the country, it looks like celery but is pink/red and has a very sour taste. The strawberries even out the sourness nicely.
So this pie is super easy. I am going to post the only pie dough recipe I use-ever, in another post as I actually remembered to snap some photos but in the meantime, store bought or your own personal preference for pie dough will work too. I make this pie in a 10 inch pan using enough pie dough for 2, 10 inch discs.
First, wash and slice all the fruit and combine with all the dry ingredients.
Roll out your pie dough discs and place one in the bottom of a greased pie pan. Add fruit.
Dot the pie with pieces of the butter, evenly on the top. Then place the second pie dough crust over the top, trim the excess, and crimp the edges.
Then make vent holes with a sharp knife.
Brush the top of the pie crust with milk or cream and sprinkle with sugar in the raw. (Optional)
Bake at 350 for an hour and fifteen minutes and let cool before serving.
I hope you enjoy!
All the best!
- 3 C. Rhubarb (Sliced in Bite Sized Pieces)
- 2 Pints of Whole Strawberries (De-stemmed and Sliced into Bite Sized Pieces)
- 1 C. Sugar
- 3 Tbsp. Cornstarch
- 1/2 C. All Purpose Flour
- 3/4 Tsp. Almond Extract
- Pinch of Salt
- Unbaked Pie Crust Pastry (Enough for 2, 9 inch or 10 inch pie crusts depending on your pan size)
- 2 Tbsp. Butter
- 1 Tbsp. Milk or Cream
- Optional-Sugar in the Raw for Sprinkling on Top
- Wash your rhubarb and strawberries. Slice rhubarb into bite sized pieces and de-stem and slice the strawberries into bite sized pieces. Place fruit in a large bowl. Add the sugar, cornstarch, flour, extract and pinch of salt to the bowl with the fruit. Toss together to distribute throughout fruit, set aside briefly.
- Preheat oven to 350. Prepare pie dough. You can use your own recipe, a ready to bake store bought pie dough, or the recipe I link above.
- Place one disc of pie dough in a greased pie pan, draping the pie dough over the sides of the pan. Pour the entire fruit mixture into the pie plate on top of the pie dough. Roll out the second disc of pie dough and set aside briefly. Dot the butter evenly on top of the fruit in small pieces. Cover the fruit with the second pie disc. Press the two discs of pie dough together and make a seal. Pinch your edges together and trim off the excess dough hanging over the pie plate.
- Note- The edges don't have to be pretty and it takes practice to make nice edges so don't worry about it if your edges are somewhat messy in the beginning. A quick trick for easy pie crust is to trim off all the excess dough around the pie plate and then use a fork to push the dough together around the perimeter of the plate, sealing the dough.
- Once your pie dough is sealed, take a sharp knife and pierce some slits in the top of the pie for vents. Then, brush milk or cream over the top crust of the entire pie using a pastry brush. Optional-Sprinkle top with raw sugar.
- Bake for 1 hour, fifteen minutes on a cookie sheet. (It is a juicy pie and will drip in your oven so the cookie sheet is a precaution)
- Let cool completely. Serve room temp or chilled. (Store in the refrigerator)