So this happened.
It started with a couple rhubarb roots and grew into this after just a few months. Jurassic Park. Or, you know, just rhubarb. And by “just rhubarb,” I mean beautiful, tart, pink, sassy filling for pie.
Strawberry rhubarb pie. Strawberry rhubarb pie with a crumbly streusel topping to be exact. You know me and streusel. I’m all about the streusel.
Pie Crust Ingredients
- 1 1/4 cup flour
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon salt
- 1/4 cup ice-cold water
Place flour, butter, and salt into food processor. Pulse until crumbly – about the size of peas. Slowly add water and process just until dough turns into a ball.
Flour counter top and roll into about 11-inch circle. Carefully fold pie crust in half and in half again. This will make getting it over to the pie plate easier. Place in pie plate and unfold. Pinch edges of pie crust to make a pretty edge.
It is best to par-bake pie crust. If you don’t, most pies will have a sticky bottom which is not nearly as yummy as a flakey crust. To do this, Place a piece of foil or parchment over crust. Fill pie with beans or pie weights. Weighting down the pie crust is a good idea to prevent the pie crust sagging and to keep the bottom from puffing up. Bake for 12-15 minutes or until crust’s edges are slightly golden.
Remove liner and pie weights to use another time. After beans have been used for weighing down a pie crust, they are no longer good for making soup.
If you prefer a pie crust top for your pie, just double this recipe, split in half, and use one for the bottom and one for the top. Par-bake the bottom then add second crust to top of pie after you add the filling. I also recommend beating one egg and brushing it over top pie crust, then adding large sugar crystals on top. The sugar brings a great balance since rhubarb is tart.
Pie Filling Ingredients
- 6 long stalks rhubarb, sliced into 1/2 inch pieces
- 3 cups strawberries, sliced
- 2 cups sugar
- 2 teaspoons fresh lemon juice
- About 4 tablespoons cornstarch
In a large saucepan, place all filling ingredients except cornstarch. Stir and allow to sit for about 20-30 minutes. This gives time for the sugars to do their magic, bringing out all the fruit juices. Stir in cornstarch. Heat over medium-high heat while stirring. Continue to stir and watch for filling to boil. After it reaches boiling point, it will begin to thicken. When this happens, remove from heat and pour into par-baked pie crust.
I recommend finding a friend or relative or someone you’ve never met who has a rhubarb plant so you can grow your own pie. I mean rhubarb.
Top pie with streusel recipe.
- 1 stick unsalted butter (cut into small pieces)
- 1 1/2 cup flour
- 2/3 cup powdered sugar
- 1 teaspoon salt
- 1 egg
To make streusel, place ingredients into food processor and pulse until they are well combined but don’t let the crumbles get bigger than about the size of peas. Watch closely.
Bake pie at 400F for about 30 minutes or until top is light golden brown and filling is bubbly.
If you can wait, it is best to allow to cool to room temperature. If you cannot wait, I won’t judge. I will only judge if you don’t use the streusel topping option.