Delicious Summer Strawberry Rhubarb Pie

Welcome to our Favorite Berry Recipes blog hop. I’m so excited to be joined by four talented bloggers as we share our favorite berry recipes that are perfect for entertaining or enjoying with family. You are going to want to make all five of these delicious recipes! Make sure to check them out at the bottom of this post. Today, I’m sharing my recipe for a delicious summer strawberry rhubarb pie. This is a recipe my mother used to make when I was little and, to me, it truly embodies summer. It has a lovely flaky crust and the perfect mix of sweet strawberries and tart rhubarb.

This pie serves 8. The preparation time is 30 minutes, the baking time is 1 hour, and about 2 hours is needed for the pie to fully cool.

Ingredients

• Flaky pastry dough (top and bottom sheet)
• 3 cups rhubarb
• 3 cups strawberries
• 1 cup granulated sugar
• ¼ cup corn starch
• ¼ tsp salt
• 2 tbsp cold unsalted butter cut into small pieces
• 2 tbsp cream (any kind)
• 1 tbsp granulated sugar

Delicious strawberry rhubarb pie directions

• Roll half the dough into a 13” round and fit it into a 9” pie pan. Refrigerate.

• Roll the other half of the dough into a 10” square, then cut into 20 strips, each ½” wide. Take a cutting board at least 10” across and cover it with foil (sprinkled with flour) or parchment paper. You will build your lattice top on this surface, to be transferred to the pie later. Place 10 of the dough strips about ½” apart. Then, one by one, add the remaining dough strips perpendicular to the first set, weaving them over and under the first set of strips. Transfer your foil lined cutting board to the refrigerator.

• Preheat the oven to 425˚F.
• Cut the rhubarb into 1” segments and cut the strawberries in half lengthwise. Mix together in a large bowl with 1 cup of sugar and the cornstarch and salt. Let stand for 10 minutes.

• Pour the berry mixture into the prepared bottom pie crust and sprinkle with the butter. Sprinkle the edge of the pie crust with water, then slide the lattice on top of the pie. If the lattice doesn’t readily slide off the foil or parchment, then flip it onto the pie in one swift movement.
• Seal the edge of the pie crust, trimming excess dough and crimping the edge with your fingers.

• Brush the lattice with the cream and sprinkle with the granulated sugar.
• Bake the pie for 30 minutes, then slide a lined baking sheet beneath it, reduce temperature to 350˚F and bake for an additional 30 minutes until the filling bubbles and the crust is nicely browned. If the crust browns too quickly, you can cover it loosely with foil.
• Allow to cool completely (about 2 hours) before cutting. Serve with vanilla ice cream or freshly made whipped cream.

I hope you have enjoyed reading about my delicious summer strawberry rhubarb pie. Please head on over to each of the bloggers recipes for some fabulous summer berry recipes.

Home with Holliday – Raspberry Vodka Spritzer with Mint

Maison de Mings – Raspberry Infused Lemon Naked Cake

Home with HollyJ – The Best Blackberry Crumble Recipe

To Have and to Host – Mini Blackberry Cobbler