This is hands down, no questions, the very best Strawberry Rhubarb Pie I’ve ever made (and I’ve made a few, let me tell you!). I found this recipe on the Food Network Website..
Ingredients:
For the crust:
2 cups all purpose flour
1/2 cup cake flour
3 t sifted powdered sugar
1/2 cup butter-flavored shortening
1/2 cup salted butter
pinch of salt
1 egg
2 t vinegar
1/4 cup ice cold water
For the filling:
2 1/2 cups chopped washed fresh rhubarb
2 1/2 cups washed and cut strawberries
1 1/2 cups sugar
2 T minute tapioca
1 T all-purpose flour
1/2 t lemon zest
1/2 t lemon juice
1/2 cinnamon
1 t vanilla extract
3 T butter, cubed small
1 egg white beaten w 1 t water
raw “blonde” sugar
Blend the flours,shortening & butter with two knives or pastry blenders until the dough is pea size
whisk the egg, vinegar and water together
and pour it over the flour mixture
incorporate the liquid into the flour mixture, cover and refrigerate for an hour or so.
Divide the dough into two disks and roll one out flat to cover the pie pan. Place the second disk in the pan and cover and refrigerate again for an hour or so.
While it’s chilling, make the filling…(heh, heh)
Chop enough rhubarb to make 2 1/12 cups
and enough strawberries to make 2 1/2 cups
add the sugar
tapioca
flour, lemon zest, lemon juice, cinnamon (I added a little extra, about 1/2 t more), and vanilla, mixing thoroughly
put the filling in the pastry lined pie pan and dot with butter..butter..butter…
brush the edges of the pie crust with the egg white wash and roll out the other disk and place it on top
cut slits for steam and brush with more of the egg white wash, then sprinkle with the raw sugar
crimp and then cover the edges with alumininum foil and place on a cookie sheet in an oven preheated to 425 degrees for 15 minutes. Decrease the heat to 375 degrees and bake for an aditional 45 to 50 minutes, high altitude people (you know who you are!) should increase the temperature to 425 and 400 degrees respectively.
Bake it until it looks like this:
If you want to print this recipe and stick it somewhere for next spring, click here
[print_link]
or you can just come back next spring, call first though and make sure I’m home…..
Great photos! It looks so yummy!
My MIL makes the best Strawberry-Rhurbarb. One of the punishments for living in AZ is that rhubarb is way too tender to survive the stifling heat.
So I only get S-R pie when I go to UT.
Thanks for a quick drool this morning!
Unfortunately we can’t get rhubarb here in S Spain either! Sigh 🙁
Wonderful recipe though!
Happy Rainbow Red day,
LOLA:)
PS Mine this week is HERE. Hope you can stop by!
I love pie 🙂 This looks so delicious I want to try making it myself. Only problem is that I don’t know where to find rhubarb in Tokyo. That and the fact that I don’t have a real oven makes it a bummer. Love the step by step photo recipe though! I’m definitely going to try this when we go back to the States to visit family next time 🙂
OMG – that looks heavenly!! I will definitely be printing off this recipe!!! Thanks so much for sharing!
~angela @ peonypatch
Oh my gosh. I am salivating. In red.
=)
I want a piece so bad! Yum! I like the addition of tapioca as a thickener.
What a delicious recipe! I have never thought to put strawberries and rubarb together. Delicious!
Maggy
http://redtedart.wordpress.com
A scoop of vanilla ice cream with this would be amazing.
I NEED a piece of that pie. Wait…no, I NEED the whole pie RED strawberries and all! Delicious!!!
I’ll be there with bells on….This is my favorite pie! I love to have it when we eat at the Lion House in SLC..we both just love it. They have to have this in Heaven..have to!:D
That pie looks delish, thanks for the recipe 🙂
I have not tried rhubarb pie before! This looks delicious..
The best pic for me is the last one with the long drip of the red syrup. Pies don’t work for me-its the crust that is always tough, so it’s strawberry/rhubarb crumble for me.
I love rhubarb and, during its short season, I make as many things possible as I can with this unusual treat. I have about twenty recipes that I love and my sons constantly ask for me to make them desserts using rhubarb.
At 65, I’ve done it! My poetry book – Life’s Journey by Carmen Henesy – is out on Amazon!
( Poems about the things that have been important to me in my journey through life, some humorous, some sad, some that may have meaning to you as well )
http://www.amazon.com/Lifes-Journey-1-Carmen-Henesy/dp/1451547366/ref=sr_1_1?ie=UTF8&s=books&qid=1274652997&sr=1-1
well…that does look scrumptious! we have quite a bit of rhubarb in the garden and i have been collecting strawberries all summer long in my freezer….strawberry rhubarb is my husband’s favorite..he is going to be so happy when i show him your post! thanks for sharing.
I could practically taste your pie as I looked at the pictures. I think I could actually follow your recipe since you included photos. You may have guessed from that statement that cooking isn’t my gift.
Cee
Strawberry and Rhubarb – my favorite combination. I collect the jam from every farm stall or farmers’ market – storing it up for the winter. Nothing, nothing is better on toast or scone!
So beautiful it has my mouth watering this morning!!
Woah-this is my kind of pie! Wow!
I am not very good at making pies but I might give this a try as your pictures and instructions are so clear and helpful.
Best wishes for a wonderful weekend,
Natasha.
I was kinda thrown by the new look at first and after to checking it out, I really like it. How ’bout you? Love your new surrounds?
I’m just avoiding talking about that pie and that crust. You are quite welcome to visit me whenever you want to take a really long bike ride cross country. There’s always room at the inn for someone who can bake a pie like that.
Cheryl,
I love my new “look”. It actually seems to help organize the craziness in my brain!
You live in one of my favorite parts of the world, I love the coast in that part of the country and grew up close enough that we made regular visits. I haven’t been there in years. I think when I retire, I’ll plan a long trip back there and just listen to the ocean for days at a time.
RMW
Yummy! I makes me wish spring were here again.
I’m not a pie baker but this looks yummy. I might have to get it if I’m ever out and about and see it. great red post.
I am so making this pie. I have never used Rhubarb for anything. Sounds yummy! Thanks for commenting on my blog. Haven’t been making my rounds in a couple of weeks so I am catching up on yours right now. 🙂
Oh my stars, this is one of my very favorite pies. I’m sitting here trying not to drool on my keyboard 🙂 Thanks for stopping by. Yes, hubbie’s band does have groupies. But we are all married to the band members LOL
Yummmm!!!! I love rhubarb! This sounds delicious! I printed it out! (Love what your instructions “when it’s chilling, do the filling…”! so poetic! haha :o)
Blessings & Aloha!
(hubby and son are sleeping, so trying to finally get some blog reading done, visit and reply to comments left on my past two posts!) Thank you so much for stopping by and your sweet comment…please come back any time.
Yup, it’s really you! On this spiffy new blog look. With this amazingly delicious looking recipe.
I’ve never put powdered sugar in my pie crust but that seems like such a good idea.
I’d like to try that crust with a huckleberry pie, too.
Or a sour cherry pie.
OK. Just any pie.
This was totally a delicious looking post!
Thanks for sharing it.
And thanks for making my upcoming GF granola extra blah today!
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yummy and sweet,
love fruits!