I rarely make pie, but when I do, I must say I make a pretty good pie. I think Strawberry Rhubarb is my very favourite flavour. Sweet, tart, fruity, and a beautiful colour to boot!
My pie dough skills leave a lot to be desired – it’s never quite the right size, it’s always crumbling, and I’m always patching it together, but it always tastes SO good, making the mess worth the homemade pie dough every single time. This is the pie crust recipe I usually use, and it always turns out flaky, tender and delicious even if it isn’t the easiest to work with (that could be operator error more than anything ;))
My rhubarb had an unexpected resurgence this year when our neighbours laid sod and watered it faithfully for the next 4 weeks. A bit of the over-spray consistently made it into my back garden along the fence, reviving the rhubarb, along with a really pretty bush I had over-zealously pruned early in the summer. Having a front yard garden was great, but hauling the hose in both directions just seemed like too much bother when watering, so I have to admit I had let the back garden fend for itself in the hot sun, not the best plan, and one that meant most of this year’s rhubarb came from a friend with an abundance. Next year I’ll have to install a second hose or just relocate everything to the front, because having rhubarb is very worth it, as this pie reminded me.
If there’s any dessert that really is the way to a man’s heart, I think it’s pie. I’ve yet to meet a man who doesn’t love pie in at least some form, whether it’s strawberry rhubarb, lemon meringue, or plain old delicious apple pie. I’m sure the generous serving of accompanying ice cream doesn’t hurt. Either way, homemade pie is a great way to love on someone, make your kitchen smell amazing, and convince yourself you’re a pretty successful homemaker regardless of any other flaws you may have. Well worth making at least twice a year ;)
This pie is a combination of my mom’s rhubarb lattice pie and this strawberry lattice pie I made earlier this summer (minus the lattice, obviously, I did want to have time and energy left to eat the pie). In my opinion, it’s perfectly tart with a bit of sweet, but if you like things more sweet you might want to decrease the rhubarb and increase the strawberries…pies are easy to play with and pretty much always going to taste great. Either way, find yourself some rhubarb before the season’s over and make a delicious, beautiful mess!
- 1 recipe for a double crust pie, or store-bought pie crusts.
- 4 cups chopped fresh rhubarb
- 2 cups sliced fresh strawberries
- ⅓ cup all purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ tsp lemon juice
- Make sure you have pie dough :) My recipe requires a minimum half an hour of chilling before rolling it out, and can be made up to two days in advance. If you're using store-bought frozen pie crusts, take them out of the freezer to thaw slightly while you prepare the filling.
- Preheat oven to 425 degrees Fahrenheit.
- For filling, gently toss together all ingredients (except pie crust :) ) in a large bowl. Put one pie crust into a 9-inch pie dish and dump fruit mixture into it. Top with remaining pie crust, pinching the edges to seal. Brush the top of the crust lightly with milk to help with browning, then cut some slits in the top of the pie with a small knife to allow steam to escape.
- Bake for 15 minutes, then reduce temperature to 375 degrees and bake an additional 40 minutes. Let cool at least 30 minutes before serving - filling will set as it cools. Best served warm with vanilla ice cream or whipped cream :)
1) Prepare pie and transfer immediately to freezer without baking. Bake from frozen, adding an additional 10-15 minutes to cooking time.
2) Prepare and bake pie. Cool completely, cover with plastic wrap and refrigerate. When ready to serve, remove plastic and reheat in 300 degree oven for 30 minutes.