Grandma's Strawberry Rhubarb Pie

Grandma’s Strawberry Rhubarb Pie

Pie crust – double (for crust and top)

2 c strawberries, washed, hulled and sliced
2 c fresh rhubarb, chopped

1 c sugar

2 T cornstarch
1/2 t lemon zest
1/2 t lemon juice
3 T butter, cubed, small.

1 egg mixed with 1 t water for glazing

1-2 T decorative white sugar crystals

Prepare pie crust recipe as directed, making sure you have enough pie crust for top and bottom crusts.

Preheat oven to 425 degrees F

1. Roll out one piece of piecrust dough into a 9 inch circle. Then, gently fold the dough into quarters, placing the point of the dough into the center of the 9” pie plate. Unfold the dough to cover the entire plate. Press the dough gently into the pie plate, leaving the extra dough to hang over the edge of the pie. Roll the second pie dough into a 10-inch square. Using a fluted pie cutter cut the second circle into ¾ inch strips. Set aside.

2. In a large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Spoon the filling into the prepared crust. Carefully place your pie bird in the center of the pie, making sure it is firmly planted on the bottom of the pie shell.

3. Create a lattice over the filling with the strips of pie dough, previously cut. Do this by laying out strips across the pie in the same direction, leaving a gap between each piece. Then take a strip and weave it under and over the strips, starting at the top of the pie, working right to left. Leave any extra hanging over the edges. Take another strip and start directly below the first, weaving in the opposite direction as the strip before. (So if you went over, under, over, under, over, under – now do under, over, under, over, under, over). Repeat this until the strips are used and the pie is covered. Be careful to work the strips around your pie bird! Trim off the hanging edges around the pie and flute/crimp the edges together.

4. Brush the top of the crust with the egg wash, made from the egg and water. Sprinkle with the decorative white sugar crystals.

5. Place in a preheated oven and bake for 20 minutes. Then lower the temperature to 375 degrees and bake for an additional 30 minutes or until your crust is golden brown and the fruit is bubbling.

Cool completely. Serve with whipped cream or vanilla ice cream.

STRAWBERRY RHUBARB PIE PRINTABLE RECIPE

Comments

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