Hi, it’s Shirley from HomeBakedbyShirl.com , and I’m here to share a favorite recipe that I find perfect for this warm weather.
With its peak season being Mid-April through July, rhubarb desserts are perfect for celebrating the upcoming summer. Its wonderfully fuchsia stalks melt as they are cooked, producing the ultimate pie filling – soft and tender, with a tart bite. Yet I find that adding strawberries (or any favorite sweet berry) to the equation creates a divine flavor combination – light and sweet, with a mild kick from the rhubarb. With a bit of vanilla ice cream on the side, this creamy, refreshing pie is truly irresistible.
Yet while both fresh rhubarb and strawberries can be a pain to clean and prepare, many may shy away from attempting such a pie. However, after some experimentation, I have discovered that you can easily use both frozen rhubarb and strawberries with an equally lovely result. Doing so allows you to assemble this pie in just a matter of minutes.
Enjoy this truly delicious dessert, and would love to hear from you!
Strawberry Rhubarb Pie
Adapted from My Most Favorite Dessert Company Cookbook by Doris Schechter
2 cups frozen or fresh strawberries, sliced
2 cups chopped frozen but unthawed rhubarb or fresh rhubarb
2/3 cup sugar
3 tablespoons cornstarch
1/3 cup raspberry preserves
Juice of ½ lemon
Egg wash of 1 whole egg, lightly beaten
Sugar, for sprinkling on the lattice strips
Basic Pie Crust (recipe follows)
1. Preheat the oven to 350 degree F. Remove the dough from the refrigerator and let it stand at room temperature to soften before rolling out. Line a baking sheet with parchment paper to catch any juice that may spill over the crust.
2. Working with one disk of dough at a time, roll it out into around about 11 inches in diameter on a lightly floured surface. Gently roll the dough over the rolling pin, center it over a 10-inches pie plate or pie tin, and unroll the dough over the pan. Press the dough over the bottom and up the sides of the pan. (You can crimp the edge of the dough for a pretty finish)
3. Make the filling: in a medium bowl, combine the strawberries rhubarb, sugar, cornstarch, raspberry preserves and lemon juice. Toss gently to combine and coat the fruit. Spoon the filling into the pie shell.
4. Shape the remaining disk of dough into a cylinder, then roll it into a 10 x 12-inch rectangle on a lightly floured surface. Using a fluted pizza or pie dough cutter and a ruler, cut the rectangle crosswise into 8 one-inch-wide strips.
5. Brush the edge of the crust all the way around with egg wash. Brush the 8 strips with egg wash, then sprinkle them generously with sugar (you should be able to see a thin layer of sugar on the strips).
6. Lay 4 of the strips, one at a time, over the top of the pie, spacing them evenly; press the strips on the bottom crust to adhere to the egg wash on the edge. Turn the pie a quarter turn and arrange the remaining strips on the pie, at an angle to the first strips, making lattice top; firmly press each strip onto the bottom crust. Trim the extra dough as you go
7. Place the pie on the lined baking sheet. Bake for about 45 minutes or until the lattice strips are golden and the juices have bubbled around the edges completely before serving.
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoon sugar
1 cup (2 sticks) unsalted butter or margarine, chilled and cut into small pieces
1/4 to 1/2 cup ice water
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.