Homemade Strawberry Rhubarb Pie

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Intro: Homemade Strawberry Rhubarb Pie

This is a from scratch strawberry rhubarb Pie, crust and all.
It is very good and fairly easy to make.

Please vote for me in the pie and book contests!
Thank you!

Step 1: Making the Crust

To make the pie crust from scratch you will need...

2 1/2 c. all purpose flour
1/2 tsp. Salt
1 c. Butter, chilled and cut into small pieces
1/2 c. Ice Water

Make sure that every thing you use is as cold as possible. (flour and Salt excluded)

I mixed mine in a stand mixer with a paddle attachment,and I put the bowl and paddle in the freezer about 2 hours before I started.

The crust can be done by hand with a pastry blender or a fork and some patience.



Step 2: Mixing Pie Dough

Combine flour and salt in bowl and mix, then add cut up butter piece by piece slowly increasing speed of mixer to 6 or medium high.
(you are trying to get the flour to stick to the dough more than mix completely)

When you reach an oatmeal consistency
very slowly (about a tablespoon at a time) add in ice water.
dough will form a ball.

Wrap tightly in saran wrap and refridgerate for 4 hours or more.

Step 3: Preparing Pie Filling

So through the magic of the internet it has been 3 and 1/2 hours.

For the filling you will need...

1 1/2 c. Sugar
3 Tbsp. Corn Starch
1/4 tsp Salt
1/4 tsp. Ground nutmeg
3 c. Rhubarb (about 1 and 1/2 Lbs.) (cut into small cubes)
2 c. of Strawberry's (cut into small cubes)
1 Tbsp. Butter (cut into cubes)

I suggest washing the strawberry's and rhubarb first :)
and make sure you only cut up the red stem of the rhubarb not any of the leaf as they are poisonous.

Mix sugar, corn Starch, salt and nutmeg in a bowl.
add cut up strawberry's and rhubarb to bowl and toss gently until coated, let sit about 15 min. (it will take on a syrupy look)

Step 4: Rolling Out Pie Crust and Filling

So now you take the pie dough out of the refrigerator and cut in half.

I suggest rolling it out between 2 pieces of wax or parchment paper.

I was out so I used saran wrap (kind of a pain) :)

Make a ball out of the first half of dough and set between 2 pieces of wax paper, press down a bit with your hand,

Using a rolling pin roll out into a 9" circle

Place dough in pie pan and press softly to get it to stay in place.

Now you can add the strawberry rhubarb filling,and top with cut up pieces of butter.

Step 5: Lattice Top for Pie and Baking

So with the second half of the dough
roll out the same way as you did for the crust,
(in a ball between 2 sheets of wax paper.)

Roll out until it is about 1/4 inch thick.

Cut strips about 1/4 - 1/2 inch wide all the way across. ( I suggest using a pizza cutter.)


Please bear with me as I am not sure the best way to explain the lattice process.


Lay one strip vertically and one diagonally on the pie with their tops overlapping.

Then alternate strip direction going over 1 piece and under the next and so on and so forth until complete. (basket weave)

Press edges all the way around the pie to seal and cut off access.

Bake pie on middle rack at 350 degrees for 1 hour
(oven temperatures might vary)

Step 6: Enjoy!

When the pie is done baking, let it cool and enjoy!

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    21 Discussions

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    JennFlack22

    4 years ago

    h_sama; raspberries have a tart taste like rhubarb. :) I love strawberry raspberry pies If I can't get my hands on a strawberry rhubarb so I would suggest that. :)

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    deqwerg0nn el tren

    Reply 7 years ago on Introduction

    Adding egg not only makes the dough shiny it also makes the butter and the flour mix together well.if you didn't add the egg after a few hours the butter melt of from the flour

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    h_sama

    8 years ago on Step 6

    what a great pie!!! i'd love to try it! But i'm brazilian and we do have ruhbarbs, do you know something i could put in th e place of the ruhbarb?

    3 replies
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    andylachlantelfer

    Reply 8 years ago on Introduction

    Specifically, cooking apples would be advisable - they are more tart and retain some crunch after cooked.

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    AFM528h_sama

    Reply 8 years ago on Introduction

    I'm not sure what you could substitute that is available in Brazil. Rhubarb is like bitter celery. The leaves are poisonous, I think. It's like artichoke in that it's only palatable after you boil it for a while and then add something to it, which is sugar in the case of rhubarb. But I like it! Good luck finding a substitute.

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    fake_faux

    10 years ago on Introduction

    I think you've done a fab job on the lattice pie top and am totally impressed that you made the pastry from scratch. Posh nosh!

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    megamonkey91

    10 years ago on Introduction

    That sounds really good, and it is easy to make. I very well might vote for you

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    darkdragon

    10 years ago on Introduction

    I love Strawberries and I love Rhubarb but never though to put the together. But I will Thanks

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    SoapyHollow

    10 years ago on Introduction

    Fantastic. Your explanation of how to do the lattice was spot on! And the pie looks super yummy!

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    poptones

    10 years ago on Step 6

    Wow nice! Not like my mom used to make at all. She made rhubarb pie 2 inches wide and 2 feet long...

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    linuxmom

    10 years ago on Introduction

    Kudos for a lattice crust from scratch! Great job on your first instructable!

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    Mr. Rig It

    10 years ago on Introduction

    Very nice looking pie, well documented and a lot of photos. You made it look so easy to make and it looks so good! Great job!