Thursday, May 17, 2012

Strawberry Rhubarb Pie

Jeff requested a strawberry rhubarb pie for his birthday. I had never made a strawberry rhubarb pie before, so I was pretty nervous about messing it up, but I found a great recipe and it turned out to be absolutely wonderful! Add a little vanilla ice cream, and it's the perfect dessert. The strawberry sweetness balances out the tart rhubarb perfectly.

Recipe adapted from here.

1 unbaked single pie crust (I just used a Pillsbury crust, but you could make one from scratch)
1 package frozen rhubarb, thawed
2 cups sliced strawberries
1 1/2 cups sugar, divided
4-8 tbsp cornstarch
1 cup flour
1/2 cup cold butter
1/2 cup brown sugar

1. Pour the rhubarb into a medium-sized bowl. Add in the strawberries and one cup of sugar. Stir.
2. Stir in the cornstarch 1 tablespoon at a time until the mixture reaches a syrupy consistency (I used about 6 tbsp).
3. Place your pie crust into a pie plate, and pour the rhubarb mixture into the crust. Sprinkle the remaining 1/2 cup sugar over the top.
4. In a separate bowl, whisk together the flour and brown sugar. Slice the butter into pieces and mix it into the flour and brown sugar using a pastry cutter or two knives (keep slicing until the butter is in pea-sized crumbs).
5. Sprinkle the flour-brown sugar-butter mixture over the rhubarb filling. Crimp the edges of your pie crust.
6. Bake at 400 degrees for 50-55 minutes, or until the topping is lightly browned. You may need to cover the pie crust edges with foil for the last 20-30 minutes to prevent burnt crust.
7. Let the pie cool completely before cutting into slices. Serve with vanilla ice cream or whipped cream.

(strawberries, rhubarb, and sugar)

(after mixing and adding cornstarch)

(pie crust)

(flour and brown sugar)

(filling into the pie crust and sprinkled with 1/2 cup sugar)

(cutting in the butter)

(topping sprinkled, crust edges crimped)

(into the oven!)

(mmmm, nicely browned pie!)

(fresh out of the oven!)

(sliced after cooling)


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