Thursday, June 6, 2013

Strawberry Rhubarb Pie ~ A Summer Favorite

I'll be heading back to Alaska this summer and can't wait to have my sister's Strawberry Rhubarb Pie! This is one of my favorite summer desserts. I shared this recipe last summer and wanted to share it again for my new followers. 

In Alaska, the rhubarb are huge! I'm guessing all the extra hours of
sunlight have something to do with the size. The rhubarb pictured below are from my sister's backyard. These were picked fresh from her garden to make her famous Strawberry Rhubarb Pies.

Pretty big huh?!

Here is the recipe for ONE Strawberry Rhubarb Pie - You'll want to start with the crust first:


Print Recipe  
Ingredients (Our grandma's recipe, perfect crust every time!)
  • 2 C Flour
  • 1 tsp Salt
  • 2/3 C Shortening
  • 6 tbsp of Ice water (very important)
Mix flour, salt and shortening with two knives, cutting into the dough until it resembles small peas/crumbs. Add the ice water and mix gently until dough is formed. Divide into two equal balls. Cover with plastic wrap and refrigerate for about 20 minutes. Roll out crusts on floured surface. 

(Once your crust is ready, set aside and start to make your pie filling)


(Adapted from Joy of Cooking - 1997 edition)
Print Recipe  
  • 2 1/2 C Strawberries, sliced
  • 2 1/2 C Rhubarb, cut into 1-2 inch pieces
  • 1 C Sugar, plus extra tsp. to decorate crust
  • Zest of one orange (use less if you like)
  • 1/4 C Quick-cooking tapioca
  • Dash of Salt
  • 1 - 2 tbsp Butter (use real butter)
Preheat oven to 425 degrees F. 

Mix the first six ingredients in bowl. Set aside for 15 minutes. Line the pie plate with the bottom crust and fill with the rhubarb mixture. Slice the butter and dot the pie mixture (see picture below). Cover with top crust, fold and pinch seams together. Brush crust lightly with milk or cream and sprinkle with sugar. Cut at least four slits into top of pie to vent while baking.    

Bake at 425 F for 30 minutes, then reduce heat to 350 F for an additional 30-35 minutes. Be sure to place a cookie sheet or foil on the rack beneath the pie, the juices will likely bubble over.

Remove and cool. This pie is best served warm with a scoop or two of vanilla ice cream!

Happiness on a plate.  So good.

Thanks for stopping by!


Danni Baird @ Silo Hill Farm said...

I'm envious that you are going back to Alaska! I loved this post then and I love it again! I miss rhubarb from Montana! It just doesn't do well here...too hot I guess.

Mel@Mellywood's Mansion said...

Oh Mary you've brought back memories of my childhood with my Nana cooking the rub urn my Grandpa grew, I loved it yet I have not made or eaten it as an adult. This has to be made next Summer :)

Mary said...

:( That sticks you can't grow it...can you buy Rhubarb at your local store?

Mary said...

Mel, Rhubarb reminds me of my grandma and great grandma too. Great memories from my childhood, only I didn't care for rhubarb until I was an it's my favorite summer pie. I hope you make some next summer!

Kevin Barnes said...

I have one in the oven right now and hope it comes out well. I just need to say that my crust making skills still have a lot to be desired.

noelle said...

I am curious if frozen rhubarb would work as I have a lot in my freezer that i would love to use up.

Mary N said...

I hope it turned out wonderful, Kevin!!! As for the crust...when it's not perfect, it's best...that means it homemade...and good!

Mary N said...

Hi Noelle, YES, you can use frozen rhubarb!

colette davison said...

Been making strawberry rhubarb pies for 4o years. I would leave out the tapioca and ad a heaping tablespoon of cornstarch as it absorbs the juice from the fruit.

Unknown said...

Instead of cornstarch, use 1 sleeve of Saltine crackers, crumbled, and about 3/4 of the sugar. Delish.