Strawberry-rhubarb pie is a popular late-spring pie, generally combining the last rhubarb of the season with the first of the strawberries. This is a pretty pie, with the perfect combination of strawberries, rhubarb, cinnamon, and a delicate, flaky crust. Make this masterpiece for your family and friends and the end result will be nothing short of bliss.
Yield: Serves 8.
- 2 cups frozen strawberries, thawed, drained and juice reserved
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 3 cups chopped frozen rhubarb (partially thawed)
- 2 tablespoons cold butter, cut into small pieces
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 1 egg yolk, beaten
- 1 tablespoon water
- 3 tablespoons coarse sugar
1. Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
2. In large bowl, place reserved strawberry juice. In small bowl, mix granulated sugar and cornstarch; whisk into reserved strawberry juice. Stir in rhubarb and strawberries; spoon into crust-lined pie plate. Dot with butter.
3. To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute. In small bowl, mix egg yolk and water. Brush lattice strips with egg yolk mixture; sprinkle with sugar.
4. Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake 20 to 30 minutes longer or until golden brown. Cool at least 2 hours before serving.
• To help pie be less runny: Combine the filling ingredients and allow the mixture to sit for an hour and more. Drain the excess liquid, pour into a saucepan and cook on low until thickened. Add the thickened liquid back into the filling and proceed according to recipe.
• To help edges not burn or crack: Cover the edge of the pie with aluminum foil strips, or ‘metal edge covers’ 3/4 of the way through baking, and then remove them for the remaining time in the oven. The edges will be baked the same as the crust but not burnt or cracked.