Tuesday, May 26, 2015

Strawberry Rhubarb Pie

In lieu of a birthday cake this year, I baked my partner a strawberry rhubarb pie by request. I have never cooked with rhubarb before and was nervous because of the whole poisonous thing. Alas, it turned out deliciously and no one was poisoned! Success! This recipe makes one pie and was adapted from a great recipe from The Kitchn.

Prep Time: 15 minutes
Cook Time: 45 minutes

One (1) double pie crust -- you can use homemade, or store-bought, or somewhere in between
2 1/2 cups of rhubarb, sliced into 1/2" pieces -- I used four stalks. Make sure you remove ALL of the leaves before using
2 1/2 cups of strawberries, hulled and sliced

An easy way to hull strawberries is to use a straw to remove the stem
One (1) cup of granulated sugar
1/4 cup of cornstarch

Two (2) tablespoons of unsalted butter, cut into 1/4" pieces
1 large egg (for glaze)

Preheat the oven to 450°F.
In a large mixing bowl, combine the fruit with the sugar and cornstarch. 

Spoon the fruit mixture into a pie pan lined with the bottom pie crust.

Take the butter pieces and add them throughout the fruit mixture.
Roll the top pie crust flat and cut into strips (1/4" works best).
Weave the dough strips together to form a lattice pattern on the top of the pie.
Beat the egg with one teaspoon of water.
Brush the egg glaze over the crust. 
Transfer the pie to a baking sheet.

Bake for 15 minutes, then reduce the heat to 350°F.,
Bake for another 30 minutes.

Remove when the crust is golden brown and the filling is bubbling.
Let cool & enjoy!