Strawberry Rhubarb Pie

A friend of mine did a big favor for me a couple of weeks ago, so I told him I would make him his favorite pie as a thank you, and just as I was about to deliver it today, his wife actually invited us over for dinner, so we all got to share some for dessert. Luckily I had frozen some rhubarb earlier this summer so I was able to make this seasonal pie in the midst of wintery-January. Apparently my friend does this every year so she can make her husband his favorite pie for his birthday, which is also in January! So sweet!

At dinner my friends were kind of laughing and teasing about how weird it was to like strawberry rhubarb pie, mainly because rhubarb isn’t a very commonplace or popular ingredient here in America, but growing up in England I ate rhubarb all the time with crumble and custard, so I didn’t think it was weird at all… I was just unsure about the whole rhubarb-with-strawberry combo because I had never tried it before!

I know it was kind of bold offering to make my friends all time favorite pie never before having made one, or even tasted one before in my life… but somehow I lucked out by finding an AWESOME recipe from which gave me a good place to start, and I ended up making one of the prettiest, most delicious pies I have EVER made. I am so glad my friend Trent was willing to share his pie with us, because otherwise I wouldn’t have discovered how amazing the strawberry-rhubarb combination really is! The sweet strawberry cuts the tartness of the rhubarb, and with the sweet, flaky pie crust and a hint of lemon, I can see why this is not only Trents all time favorite pie, but a traditional and popular dessert here in America too. So here is the recipe! Enjoy!

1 recipe for double pie crust (I used Krusteaz)
3 cups fresh rhubarb, sliced
3 cups hulled and sliced fresh strawberries
1 1/2 cups sugar
1/3 cup all purpose flour
1 1/2 tsp grated lemon zest
3 Tbsp cold unsalted butter, cut into 1/4-inch pieces
1 egg (sealing & glazing)

Preheat the oven to 450°F.

Prepare the pie crust, and divide into two equal pieces. Roll the first half out, on a lightly floured-surface, to a circle large enough to cover the bottom of your pie dish. Trim the outer edges of the pie plate, then place in the freezer to firm up while preparing the filling.
Mix the fruit, flour, sugar and lemon zest in a bowl and stir to combine
Poke the bottom of the pie crust several times, evenly with a fork. Pour the strawberry-rhubarb mixture into the chilled pie-crust, and dot with small pieces of butter

Roll out the second half of the pie crust on a lightly floured surface, until the circle is large enough to cover the pie, then lay it over the pie and make a couple of slits in the top, or make a lattice crust. This was the first lattice crust I have ever made, and it was WAY simpler than I ever thought it would be, because I found this awesome tutorial: How to make a lattice crust on top of your pie

{My mother in law got me lots of awesome kitchen tools and gadgets for my birthday (which is also in January) so I used this cutter to make the pretty edges}:  

Bake in the oven for 15 minutes, then reduce the heat to 350°F and bake for another 20 minutes until the crust is golden brown and the filling starts to bubble.

Serve hot or cooled.

I wonder how good strawberry-rhubarb crumble with custard and strawberry-rhubarb fool would be! Such a perfect combo! I’m so glad I discovered this recipe, it really is a keeper!

Hope you love it as much as I do!
<3 Sarah