Strawberry Rhubarb Pie

Jul 10th

There is nothing that says summer like Strawberry Rhubarb pie! Strawberries are in season here in Michigan, and so is rhubarb. I don’t know about any of you out there, but I hate to make a homemade crust, it always falls apart, and is not the most beautiful pie in the world, but I can assure you it taste’s out of this world, flaky and oh so buttery, and really it is all about the flavor right? I also don’t like the texture of adding tapioca to my pies or cornstarch, so this recipe is pure fresh berries and rhubarb. I’m excited to talk about a new company that I’m going to be working with, that sells all kinds of fresh nuts and dried fruits. The name of the company is Oh! Nuts. They are sending me pecans, dried bananas, and candied ginger. You have to check in with me again soon, I have an exciting new recipe that I’m going to be making for them with those ingredients. You need to check them out, they also sell candy, chocolate, and sugar free candy. These fresh, good for you nuts, make great gifts for your friends, coworkers, and family members. This is our last week in Michigan, P.J. flew in yesterday and it’s so good to see him! We had a rousing game of Monopoly last night, and I’m happy to say I won! I also did something extraordinary yesterday, at least for me. I went Kayaking, with our new friends Andrea and Scott out into lake Michigan, and down the channel into Macatawa lake! If any of you have read my other blogs you know I couldn’t have accomplished this feat of courage last year. As you may or may not know, I have had some anxiety issues in the past, and I’m happy to say I’m conquering those demons! I have worked really hard to get where I am and I have had a lot of help along the way. The one person that has helped me the most with my life issues is Kristi Kleban. I have known this woman since our children were in Kindergarten together. She has been through all the ups and downs of my life, and she is a true blessing in every way! I hope you are all lucky enough to have a friend that doesn’t judge, let’s you have a shoulder to cry on, makes you laugh, and just knowing you can count on that one girlfriend, that is always there for you. Thank you Kristi for everything, this pie’s for you! I hope you all try this pie while the berries are in season, and don’t be intimidated by the crust, who cares what it looks like, as long as it tastes good! Love, Stacey


Strawberry Rhubarb Pie:

Recipe for crust:

3 cups all-purpose flour

1 tsp salt

1 stick unsalted butter

1 cup vegetable shortening

1 egg

1/4 cup ice cold water

Combine the flour and salt in a large bowl.

Add the shortening and butter, using a pastry cutter, or I use two forks, gradually work the mixture into tiny peas.

Lightly beat the egg with a fork and add it to the mixture. Next, add the ice cold water.

Stir the mixture together until it’s just combined, then remove half the dough from the bowl. Wrap each half in some saran wrap and refrigerate for 1 hour.

On a floured surface, using a floured rolling pin, roll each dough out, placing one on the bottom of the pie pan, fill with filling, and dot with butter. Add the second crust, and make three slits in the top for steam to escape, I do this when the dough is folded in half and just use a butter knife to make the slits. Crimp and fold the edges under.

For the Filling:

2 1/2 cups chopped rhubarb cut into 1/2 inch slices

2 1/2 cups strawberries sliced

1 3/4 cups sugar

1 tsp cinnamon

1 tsp vanilla

1/4 cup flour

Mix altogether in a large mixing bowl and let sit for 15 minutes

Fill into the bottom of your pie crust and dot with 1/2 stick of butter.

Top with other crust and brush with a little bit of milk and sprinkle with about 2 Tbs of sugar.

Bake for 15 minutes at 425.

Then lower the temperature to 350 and bake for another 45 minutes.

Serve warm with vanilla ice cream.


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