Strawberry Rhubarb Pie Recipe

Strawberry Rhubarb Pie Recipe Our friend Louise shared this recipe with us and made the pie for the photo too! Thanks Louise!

Ingredients:

1 (14 to 16 ounce) package prepared pie crusts, thawed if frozen- or make your own.

1 large egg 

1 teaspoon water

3/4 pounds chopped rhubarb (about 3 cups / 3 stalks), 

3 cups Sliced Strawberries

3/4 cup caster sugar

1/2 teaspoon ground cinnamon

1/4 cup potato starch plus 1/8 c

3 or 4 large fresh mint leaves

1/4 teaspoon sea salt

Chilled butter cubed to top the pie filling

2 tablespoons demerara sugar

Tips:

You can use fresh or frozen rhubarb for this recipe. 

Just be sure to thaw the frozen rhubarb first. About an hour at room temperature does the trick.

Protect the pie crust with an egg wash, both inside and out. 

Sprinkle the sugar mixture described below and then put in refrigerator while you are making the filling and rolling out the top crust.  Use the remaining egg wash as a sealer for the top crust.

Instructions:

Arrange a rack in the middle of the oven and heat to 375°F.

1. Place a rimmed baking sheet in the oven to preheat.

2. Unroll one of the pie crusts and transfer to a 9-inch pie plate. Press the dough into the bottom and up the sides of the pie plate, being careful not to puncture the dough.

3. Whisk 1 large egg and 1 teaspoon water together in a small bowl to make an egg wash.

4. Brush the pie dough with an even layer of the egg wash.

5. Whisk together the caster sugar, cinnamon, potato starch.

6. Take 1/4 cup of the sugar mix and sprinkle on the bottom of the pie dough and refrigerate the pie dish and remaining crust while preparing the filling.

7. Place the chopped rhubarb, the strawberries, remaining sugar mixture, salt in a large bowl and toss until combined and then refrigerate.

8. Unroll the second pie dough on a work surface. Use a 1-inch round cutter or paring knife to make 8 to 10 vent holes in the dough. Or make strips and make a patch design for the top.

It is important that the filling has plenty of holes to vent, or the filling won’t thicken.

9. Transfer the second crust onto the pie over the filling and crimp the edges to seal.

10. Brush the top and edges of the dough with the remaining egg wash.

11. Sprinkle generously with the 2 tablespoons demerara sugar

12. Bake until the filling is bubbling, about 40 to 45 minutes.

Check after 25 minutes – I use a trim cover the top or edges of the pie crust, if not a cover use aluminum foil if the crust is getting too dark.

Let the pie cool on a wire rack for at least 4 hours before serving.