This year I definitely did my share helping out the local strawberry farmers. This sometime required me to become creative with the baskets and baskets lining my counter. I had a wonderful time figuring out what to do with all of my strawberries, what a fantastic problem! When my neighbor called and told me she had rhubarb galore and I needed to come take some off of her hands I jumped at the opportunity. I had never made a strawberry rhubarb pie, but that was all about to change. Strawberry and rhubarb are my favorite combination. The juicy sweetness of the strawberries combined with the puckering tartness of the rhubarb is a match made in heaven. I'm already looking forward to next year!
While I've been making more pies and tarts recently, I still would definitely call myself an amateur. I'm getting better, but I still have things I need to work on. Regardless, this pie turned out absolutely delicious, even if it lacks a little in the looks department. I like to think of it as rustic. In the end it really doesn't matter what the pie looks like, the most important thing is what it tastes like, and this one did not disappoint.
Note: This is a rough estimate of my strawberry rhubarb pie recipe. It was delicious, but it could definitely have used more filling, both strawberries and rhubarb. Feel free to play around with the quantities, increasing the filling until you are satisfied with it.
For the topping: this time around I didn't melt the butter, but for future use I probably would. I think you get bigger chunks of streusel then. Also, if you are a big streusel fan (like me) you'll want to increase the amount of streusel. Try doubling it perhaps!
Strawberry Rhubarb Pie
- 1/2 recipe Pate Brisee (or your favorite pie dough)
- 1 3/4 cup chopped rhubarb
- 4 cups sliced strawberries
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon vanilla
- 2 tablespoons Yukon Jack Liquor (or whatever you happen to have in your cupboard, this was what was in mine!)
- 3 tablespoons room temperature butter
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1/2 cup flour
- pinch salt
Preheat oven to 375 degrees. Make the filling: Mix together rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, vanilla, and liquor. Set aside.
Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Place in refrigerator or freezer for 15-30 minutes, until well chilled.
Drain excess juice from the rhubarb/berry mixture. Pour filling into chilled pie crust. Bake pie for 45-55 minutes, until crust is well browned. Remove from oven and cool. Enjoy with vanilla ice cream or lightly whipped cream.