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I’ll be heading back to Alaska this summer and can’t wait to have my sister’s Strawberry Rhubarb Pie! This is one of my favorite summer desserts. I shared this recipe years ago and wanted to share it again for my new readers. This is the absolute BEST Strawberry Rhubarb Pie recipe. A family favorite for generations.
In Alaska, the rhubarb are huge! I’m guessing all the extra hours of sunlight have something to do with the size. The rhubarb pictured below are from my sister’s backyard. These were picked fresh from her garden to make her famous Strawberry Rhubarb Pies. Pretty big huh?!
STEP BY STEP DIRECTIONS AND PHOTO TUTORIAL BELOW FOR STRAWBERRY RHUBARB PIE
Here is the recipe for ONE Strawberry Rhubarb Pie – You’ll want to start with the crust first:
9 INCH PIE CRUST (TWO CRUST PIE RECIPE)
Our grandma’s recipe, perfect crust every time!
Ingredients
2 cups flour (all-purpose)
1 teaspoon salt
2/3 cups shortening
6 Tablespoons of ice water (very important)
Directions
Mix flour, salt and shortening with two knives, cutting into the dough until it resembles small peas/crumbs. Add the ice water and mix gently until dough is formed. Divide into two equal balls. Cover with plastic wrap and refrigerate for about 20 minutes. Roll out crusts on floured surface.
(Once your crust is ready, set aside and start to make your pie filling)
STRAWBERRY RHUBARB PIE
Ingredients
2 1/2 cups strawberries, sliced
2 1/2 cups rhubarb, cut into 1-2 inch pieces
1 cup sugar, plus extra tsp. to decorate crust
zest of one orange (use less if you like)
1/4 cup quick-cooking tapioca
dash of salt
1 – 2 tablespoons butter (use real butter)
Directions
Preheat oven to 425 degrees F.
Mix the first six ingredients in bowl. Set aside for 15 minutes. Line the pie plate with the bottom crust and fill with the rhubarb mixture. Slice the butter and dot the pie mixture (see picture below). Cover with top crust, fold and pinch seams together. Brush crust lightly with milk or cream and sprinkle with sugar. Cut at least four slits into top of pie to vent while baking.
Bake at 425 F for 30 minutes, then reduce heat to 350 F for an additional 30-35 minutes. Be sure to place a cookie sheet or foil on the rack beneath the pie, the juices will likely bubble over.
Remove and cool. This pie is best served warm with a scoop or two of vanilla ice cream!
source: sweetlittlebluebird.com
