Spring is quickly turning to summer and that means strawberry season is here. And rhubarb. What better way to enjoy it than with a classic Strawberry-Rhubarb Pie! Strawberries from our neighbor’s U-Pick berry patch and rhubarb from our own garden make for the perfect dessert. It’s such a favorite that our oldest son has requested strawberry-rhubarb pie in lieu of a birthday cake. Now that he’s grown and has a family of his own I still make bake one up in his honor (Happy Birthday Brent!)
Classic Strawberry-Rhubarb Pie
- 1 1/2 c. sugar
- 4 TBsp instant tapioca
- 1/2 tsp nutmeg
- dash of salt
- 4 c. rhubarb (cut into 1/2″ pieces)
- 3 c. sliced strawberries
- Double-Crust pie shell (ready-made or using recipe below)
Stir together sugar, tapioca, nutmeg and salt. Mix with rhubarb and strawberries. Let stand 15 minutes. Line deep-dish pie pan with pie crust. Pour fruit mixture into crust. Cover with second pie crust. Be sure to cut vent holes with a sharp knife, or cut crust into strips and weave across top. Seal around edges of pie. For an extra special touch, lightly brush pie crust with milk using a pastry brush and sprinkle with cinnamon sugar. Cover edges with strips of foil. Bake 25 minutes at 375, remove foil strips, bake another 25 minutes. Let cool completely before slicing. Delicious served with a scoop of vanilla ice cream.
Basic Recipe for Double-Crust Pie
- 2 c. flour
- 3/4 tsp salt
- 2/3 c. shortening
- 6-7 TBsp. cold water
Stir together flour and salt. Using 2 forks or a pastry cutter, cut in shortening until pieces are about the size of small peas. Add water 1 TBsp at a time, mixing with a fork just enough for dough to hold together. Separate into two portions. Roll half into a large circle on a well-floured surface, place into pie pan. Roll second half in same manner and place over top of pie filling, crimping edges to seal.
I hope you are enjoying the fruits of this season. What strawberry dishes have you been serving to your family?
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