Strawberry Rhubarb Pie
Updated: May 6, 2020
As much as I love pies and strawberries I've never made a strawberry rhubarb pie before. This is my first! Berry pies usually aren't my favorite because I don't like gloopy, watery pies. Baking with any fruit with high water content, especially berries, tends to resemble pie soup rather than a luscious slice of pie. But this Strawberry Rhubarb Pie recipe from Sally's Baking Addiction is perfect! The rhubarb adds a tangy flavor that perfectly pairs with the sweetness of strawberries.
Perfect Pie Crust
Crust is a very divisive topic in my household. I hate a mealy crumbly crust, or one that's too tough. Too thick and I'm eating more crust than pie, and too thin and it's soggy and falling apart. I found my perfect pie recipe and technique that works for me and I'm sticking with it -- an all butter pate brisee recipe from SimplyRecipes.com.
The recipe uses a food processor but I like to cut my butter in by hand using a pastry cutter. It's a more manual process and my arm usually hurts halfway through but it's never failed me and I always get compliments on my flaky pie crust. A food processor is easier and totally acceptable but I like to feel the dough and butter. I'm weird like that.
My other trick is to roll the dough between two sheets of parchment paper. Most recipes say to roll on a floured surface. I find that the added flour makes the dough texture tough, and it still risks sticking to the board which is then a bitch to transfer to the pie pan. Rolling between parchment sheets is neater and it's easier to peel the paper off the dough and into the pie pan.
It's worth noting that my favorite rolling pin is a sawed-off broom handle from my grandmother. It fits perfectly in my hand and I prefer it over the French-style or the rolling pins with the handles. You can also use a sawed-off broom handle aged with years of grandma love, or buy a similar style on Amazon.
Strawberry Rhubarb Filling
Sally's tip about scooping the strawberry rhubarb sugar mixture with a slotted spoon to strain out the liquid is spot on. Don't skip it and don't be afraid to let it sit longer if you want. Fill the pie sky high with filling. The fruit will cook down so you want as much gooey filling goodness as you can squeeze into the pie pan.
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