homemade strawberry rhubarb pie

Here’s a classic homemade recipe for a delicious strawberry rhubarb pie:

Ingredients:

For the pie crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1 cup (2 sticks) unsalted butter, cold and cut into cubes
• 6-8 tablespoons ice water

For the filling:

• 3 cups sliced rhubarb (about 1/2-inch pieces)
• 3 cups sliced strawberries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)

For assembly:

• 1 egg (for egg wash)
• 1 tablespoon milk or water (for egg wash)
• Additional sugar for sprinkling

Instructions:

1. Prepare the crust:

1. In a large bowl, mix together flour, salt, and sugar.
2. Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs with some larger pieces of butter remaining.
3. Slowly add ice water, 1 tablespoon at a time, mixing with a fork, until the dough just begins to hold together. Be careful not to overwork the dough.
4. Divide the dough into two equal parts, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.

2. Prepare the filling:

1. In a large bowl, combine sliced rhubarb, sliced strawberries, sugar, cornstarch, lemon juice, vanilla extract, and ground cinnamon (if using). Gently toss until the fruit is evenly coated. Let the mixture sit for about 15-20 minutes to allow the flavors to meld.

3. Preheat your oven:

• Preheat the oven to 400°F (200°C).

4. Roll out the dough:

1. On a lightly floured surface, roll out one disk of dough into a circle about 12 inches in diameter. Carefully transfer the rolled-out dough to a 9-inch pie dish, gently pressing it into the bottom and sides.
2. Trim any excess dough hanging over the edges.

5. Fill the pie:

1. Pour the strawberry rhubarb filling into the prepared pie crust, spreading it out evenly.

6. Top the pie:

1. Roll out the second disk of dough into a circle about 12 inches in diameter. You can either place the whole circle on top of the filling or cut it into strips to create a lattice crust.
2. If using a whole circle, make several small slits in the center to allow steam to escape. If making a lattice crust, weave the strips over the filling.
3. Trim any excess dough and crimp the edges to seal the pie.

7. Bake the pie:

1. In a small bowl, whisk together the egg and milk or water to make an egg wash. Brush the top of the pie crust with the egg wash.
2. Sprinkle the top of the pie with a little sugar for extra sweetness.
3. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
4. If the crust starts to brown too quickly, you can cover the edges with foil or a pie crust shield halfway through baking.

8. Cool and serve:

1. Allow the pie to cool for at least 1-2 hours before serving to allow the filling to set. Serve slices of pie with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

Enjoy your homemade strawberry rhubarb pie!