Strawberry Rhubarb Pie

With all of this awesome rhubarb-ness going on at the farmers market I have already made TWO strawberry rhubarb pies this month. The one you see here, and another one with a crumble topping that I will post about later. My tummy is happy.

Fresh pie just screams summer to me. I love it, and find myself looking for excuses to make it.

Friend: “Oh hey Katrina, wanna go out for coffee tomorrow.”

Me: “Sure, that will probably require me to bake a pie.”

Strawberry rhubarb pie is my boyfriend’s absolute favorite pie. He’ll beg for it. He will go out of his way to find rhubarb, bring it home, place it in the frige, and mention nonchalantly “there’s rhubarb in the fridge if you’d like to bake something with it”.

Lucky for him I DO!

Although I loooove this pie, I personally prefer plain ol’ rhubarb pie, but if you’re like my man this pie is for you!!

To begin, preheat your oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate.

Stir together rhubarb and strawberries….

…and juice that pretty lemon.

Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl.

Mound filling inside bottom pie crust and dot with bits of unsalted butter.

Roll second half of pie dough into an 11-inch circle. Transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.

Brush egg yolk mixture over dough and cut slits into your pie.

Transfer pie to a baking sheet and bake for 20 minutes. Then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.

Transfer pie to wire rack to cool. When fully cooled (several hours later) the juices will gel.

Enjoy!

Strawberry Rhubarb Pie
Recipe taken from Smitten Kitchen
Makes 1 9-inch round pie

Ingredients:
1 recipe for double-crust pie dough (I always use the Pioneer Woman’s recipe)
3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Directions:
Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate.

Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter. Roll second half of pie dough into an 11-inch circle and cut decorative slits in it. Transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.

Transfer pie to a baking sheet and brush egg yolk mixture over dough. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.

Transfer pie to wire rack to cool. When fully cooled (several hours later) the juices will gel.

Note: Pie should keep for up to three days at room temperature.