Strawberry Rhubarb Pie Dessert Recipe
4P Foods Team Member
The 4P Foods team wants to help you turn in season produce handpicked by farmers in Virginia, Maryland, Washington, D.C., the Eastern Seaboard, and Mid-Atlantic into delicious, homemade meals. Romaine calm; we have flavorful dishes to add to your weekly menu and seasonal ingredients to add to your 4P grocery delivery tote.
You will be adored at your next spring barbeque or picnic if you just keep your eyes on the pies. This strawberry rhubarb pie recipe is the perfect combination of sweet and tart. The crust is buttery and flaky. Use this vegetarian dessert recipe to wow with classic spring flavors.
The measurements below make one pie that will serve 8 people. This recipe has quite a few steps and is a little time consuming, but it is very much worth the work.
Here is how to make this recipe with purpose-fueled food that’s better for the prosperity of our planet and people.
Ingredients
- 3 cups rhubarb, sliced into ½ inch pieces
- 2 ½ cups strawberries, chopped
- ⅓ cup maple syrup
- ⅓ cup and 2 tsp. granulated sugar
- ¼ cup corn starch
- 1 ¼ tsp. salt
- 2 tbsp. orange juice
- 1 ⅛ cup unsalted butter, cut into small pieces and very cold
- 1 large egg
- 1 tbsp. milk
- 2 ½ cups all purpose flour, plus more for shaping
- ½ cup ice water
Directions
For the pie crust, combine 2 ½ cups all purpose flour, 1 tsp. Salt, and 2 tsp. sugar in a large bowl. Using a pastry cutter, add 1 cup unsalted butter to the dry mixture. Slowly add in the cold water one tablespoon at a time to the dry mixture until a shaggy dough forms. Allow the dough to rest in the refrigerator for 2 hours.
PRO TIP: You can batch make pie crust dough and keep it in an airtight in the freezer for up to 3 months.
Preheat the oven to 400 degrees Fahrenheit.
In a large mixing bowl, combine rhubarb, strawberries, maple syrup, corn starch, ⅓ cup granulated sugar, ¼ teaspoon salt, and 2 tbsp. orange juice. Stir and let sit while you prepare the pie crust.
Remove your pie crust from the refrigerator and cut it in half. One half is for the bottom of the pie and the other is for the top. Roll your pie crust out on a floured surface. Turn the dough a quarter turn after every roll to keep the shape in a circle. Once you reach the size of your 9 inch pie plate, press the dough into the bottom of the pie plate.
Carefully spoon in the filling mixture and leave behind the excess watery part of the mixture in the bowl. You don’t want your mixture to be too watery. Use the remaining butter to dot the top of the mixture.
Roll out the top half of the pie crust using the same quarter turn method. You can have a solid pie crust on top, cut the dough into strips and weave it, or cut shapes out of the top piece of pie crust. Get creative and show your style, but be sure to crimp the outer edges of the pie crust with a fork to keep them together. Whisk together the egg and the 1 tablespoon of milk and brush the mixture on the crust.
Bake the pie at 400 degrees Fahrenheit for 20 minutes. Then, while the pie is still in the oven, lower the temperature to 350 degrees Fahrenheit and bake for an additional 30 minutes. You can cover the crust edges with aluminum foil or a pie crust shield if you are worried it might burn.
Remove the pie from the oven and allow it to cool for 2 hours. It’s a long time to wait, but if you don't, the filling won’t set.
Enjoy with ice cream!