There’s nothing more comforting than a warm pie and a scoop of ice cream on top. Even if you’re not an ice cream fan, this pie is sure to melt you heart. Strawberries & rhubarb are a classic combination. Rhubarb (spring vegetable) is very tart when eaten alone. Mix sugar or sweet berries with rhubarb the results are harmonic.
- Add flour, salt, & butter to a food processor.
- Pulse the ingredients until the butter is the size of a pea.
- Add ice water & mix until dough forms.
- Wrap dough with plastic & flatten.
- Allow pie dough to rest for 30 minutes.
- Dust table with flour.
- Roll dough out to 1/4 inch thick circle.
- Using your rolling pin, roll up & unroll onto pie pan.
- Lightly form dough into baking pan.
- Allow dough to extend 1 inch.
- Tuck dough into pie pan & crimp.
- Add Pie Filling.
Filling & Baking
What is Rhubarb?
Rhubarb is a sour spring vegetable that is from the buckwheat family. Strawberries & rhubarb come up around the same time in spring.
- Peel rhubarb.
- Cut strawberries & rhubarb into bite size pieces.
- In a bowl add sugar, cornstarch, lemon zest, vanilla bean, sea salt.
- Mix until incorporated.
- Add sugar mixture in a bowl with the cut rhubarb & strawberries.
- Mix & allow to sit while you roll out your pie dough.
- Transfer dough into your pie dish and push from the outside so it forms to your pie dish.
- With a perforated spoon, give your filling one last toss. Transfer mixture into the formed pie dough.
- Bake at 425F for 20 minutes.
- Pull out & tent with foil.
- Reduce oven temp to 375F and bake for 35-40 minutes or until filling is bubbling.
- Allow pie too cool before cutting.
- Garnish with fresh berries & serve with vanilla ice cream, or whipped cream.
powered by Crowdcast
Notes: If you’re unable to find rhubarb, supplement additional strawberries.