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  • Strawberry Rhubarb pie by Runway Chef

Strawberry Rhubarb pie by Runway Chef

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Ingrédients

4 cups rhubarb, chopped
2 1/2 cups strawberries, chopped
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 cups sugar
1 egg, well beaten
Recipe for a double pie crust (link below)

Préparation

In a large pot, set over medium heat, combine the fruit with the flour and sugar. Cook, stirring frequently, so the sugar and fruit does not burn. After a few minutes the fruit should start to have their juices oozing out of them, and after about 20-30 minutes, the fruit should be soft and falling apart when lightly smashed with a spoon. Also, the juices should have thickened.
Allow the filling to cool (it can be made ahead and stored in the fridge, tightly covered, overnight). Lightly grease your pie pan with butter (not because you need more butter but because greasing the pan will help the bottom of the crust to keep from getting soggy as well as allow it to turn golden brown). Line your pan with crust that has been rolled to about 1/8" thick, making sure the edges hang over at least an inch or two. Roll out your remaining dough about 3 inches longer than your pan and then cut it into approximately 1/2" strips. If you've made the crust ahead of time, at this point, cover the baking pan with plastic wrap (you can lay the lattice pieces out on a baking sheet to store them) and store it in the fridge overnight, then resume with the next step prior to baking.
Lightly baste the pie shell with some of the beaten egg (again to help the crust from getting soggy), before pouring in the cooled pie filling. Lay your pie crust lattice pieces across how you wish (if you need to cut off a little extra, now is the time to do so), then roll the edges up and over, firmly pressing all the way around to seal everything in. Baste with the egg wash.
Bake at 425 degrees for 5 minutes, then turn the oven down to 350 and bake for another 45-50 minutes (allow less time if you have no crust on top and about 10 minutes extra if you have a full crust on top). Keep an eye on your pie as it bakes and cover with foil if the edges start to burn.
Remove from the oven and allow to cool slightly before serving, ideally with vanilla ice cream.
Cover leftovers with plastic wrap and, though the crust may get a bit soggy, store in the fridge (to keep the filling from getting moldy in the summer humidity).

Recipe by Runway Chef - see it here.