Mother’s Day is just around the corner, what do you have planned? I’m planning to host a brunch at my place for my mother and family. What better way to celebrate then with homemade food and desserts made with love. If you too are planning something special for mom and would like to bake her something sweet this Strawberry Rhubarb Pie will be perfect!
When I think of strawberry rhubarb pie I immediately think of spring. As rhubarb is one of the first fruits ready for harvest here in Ontario, where I live. Yesterday was a cold spring day here but the sun was out, so I spent my morning at the island in my kitchen preparing these beautiful pies. One of our large kitchen windows is right in front of the island and it was letting all the sun shine through. I could feel the energy of spring on its way. While the pies baked our home was filled with a sweet aroma and I couldn’t wait to eat them. I shared these pies with my family and it didn`t take long before they were gobbled up. This dessert is great for any occasion but with mother’s day coming near, this is the perfect recipe to fit the season.
Are you intimidated by making your own crust? Don’t worry I was too before starting to make my own. Surprisingly the crust is actually very simple to make, just be sure to follow the directions and tips that I’ve added to the recipe. So go ahead and fill your home with the sweet aroma and taste of spring with this strawberry rhubarb pie that everyone can enjoy!
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- FOR THE CRUST:
- 1 cup (2 sticks) unsalted butter, cut into ¼-inch pieces and chilled
- 2¼ cups all-purpose flour
- 1 teaspoon salt
- 8 to 10 tablespoons ice water
- FOR THE FILLING:
- 1 large egg
- 1 cup sugar
- 2 tablespoons of all purpose flour
- 1 teaspoon vanilla extract
- ¾ pound rhubarb, cut into ½ inch pieces
- 1 pint fresh strawberries sliced in 4
- FOR THE CRUST:
- Pulse the butter, flour, and salt in a food processor until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining.
- Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.
- Dump the mixture onto a work surface and push it together into a big lump using your hands. Quickly form the dough into two balls and flatten them into 4-inch disks. Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days. Remove the dough from the refrigerator 3 to 4 minutes ahead of time so that it just starts to soften and is easier to roll.
- Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is about 4 inches larger than the pie pan. If the edges of the crust start to split, pinch them together before continuing. (Try not to handle the dough too much or your hands will warm it and start to melt the butter, resulting in a less-flaky crust.)
- Carefully transfer one rolled pie crust and fit into pie pan.
- FOR THE FILLING:
- In a large bowl, beat egg. Beat in the sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Spoon into pie pan leaving out the juices that gather at the bottom of the bowl.
- Use other rolled pie crust to top the pie as you like.
- Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees; and bake for an additional 35 minutes longer or until crust is golden brown and filling is bubbling. Cool and serve.