Thursday, May 31, 2012

Strawberry-Rhubarb Pie

For Mother's Day this year I volunteered to make dessert for our family dinner and asked my Mom what she wanted me to make.  She said anything with rhubarb.  Ironically, I had just been telling my roommates about how I was going to buy rhubarb the next time I went to the farmer's market and make a strawberry-rhubarb pie.  I borrowed Brittany's pie pan and off I was making my first ever pie!  The family gave it rave reviews.  Unfortunately, the lattice top did not permit for attractive pictures after the pie was cut.

Recipe from Epicurious.


  • 2 9-inch pie crusts (I used store bought crusts)
  • 3 1/2 cups 1/2 inch thick slices trimmed rhubarb (about 1 1/2 lbs untrimmed)
  • 1 16-ounce container of strawberries, cut in half with green leaves removed (about 3 1/2 cups)
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg yolk beaten to blend, mixed with 1 teaspoon water
  1. Preheat oven to 400 degrees.
  2. Combine rhubarb, strawberries, brown sugar, sugar, cornstarch, cinnamon, and salt in a bowl.  Gently toss.
  3. Place one pie crust in a 9-inch pie dish.  Depending on your pie dish there should be some overhang.  Trim overhang to about 3/4 of an inch.
  4. Spoon filling into crust.
  5. Lay the other pie crust out on the counter and cut into 14 strips about 1/2-3/4 inch wide.
  6. Now make the lattice top.  Lay every other strip evenly spaced across the pie.  Fold back every other strip and lay a new strip down in the opposite direction.  Fold strips back.  Fold back the other strips and place a new one down.  Repeat until the remaining seven strips have been woven in.  Trim excess dough from strips. (Watch a video on how to make a lattice top here.)
  7. Tuck any excess crust or strips under and seal crust.  Crimp decoratively as desired.
  8. Brush egg and water mixture over top of pie.
  9. Place pie pan on a baking pan in case pie filling overflows.  Bake for 20 minutes.  Reduce temperature to 350 degrees and bake for another 1 hour and 25 minutes.  Let cool.

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