Strawberry Rhubarb Pie Day

Well, folks — you guessed it!  Today is National Strawberry Rhubarb Pie Day.  Don’t tell me that you forgot!  I know, I know rhubarb is a take it or leave it kind of food (vegetable to be exact).  But today I’m here to make you a believer in rhubarb. 

Confession: I don’t think I have eaten rhubarb in 20 years…. since my Grandma used to make strawberry rhubarb jam.  However, my husband and I were surprised when two bunches of rhubarb popped up in our landscaping at our new house this spring.  So, I put in motion a plan to use the rhubarb at least once this year.  In honor of the aforementioned holiday, I channeled my inner-Grandma Evie and whipped together a delicious crumb-topped strawberry rhubarb pie. Here are the details:

Crust:

1 1/4 cups of all-purpose flour 1/4 teaspoon salt 1 stick of butter diced then chilled in a freezer for 10 minutes 1/4 cup of ice water

Mix flour and salt in a food processor.  Add butter and pulse until mixture resembles coarse crumbs.  Add water, a tablespoon at a time, and pulse briefly each time.  The mixture should stick together when pressed between fingers.  Quickly mold into a disk and wrap in plastic.  Refrigerate for at least one hour or overnight.

Filling:

2 cups fresh rhubarb, 1/2 inch dice (about 4 stalks) 3 cups fresh strawberries, hulled and halved 1/2 cup granulated sugar 1/2 teaspoon grated orange zest 1/4 cup orange juice 1/2 tablespoon cornstarch

Preheat oven to 350 degrees.

Mix rhubarb, strawberries, sugar, and the orange zest together in a large bowl.  With a fork, mix cornstarch and orange juice.  Mix the orange juice mixture with the fruit.

Topping: 

1/4 cup light brown sugar 1/2 cup flour 1/2 cup old-fashioned oats 6 tablespoons cold, unsalted butter

In a bowl, mix brown sugar, flour, and oats together.  Using a pastry cutter, mix in butter until the mixture makes crumbles.  

Assembly:

Remove pie crust from refrigerator.  On a well-floured surface, roll out the crust using a floured rolling pin.  The recipe makes a 9-inch pie crust.  Once it reaches the desired size, place it into a pie pan with excess crust draped over the sides.  Pour fruit mixture into the pie crust. Sprinkle the topping over the fruit, covering it completely.  Trim the crust to 1/2 inch below the edge of the pie plate, then tuck it under itself.  Use a fork or fingers to crimp the edge of the pie crust.  Bake for 50 minutes.  Allow the pie to cool slightly.  Serve the pie warm with vanilla ice cream.  

Enjoy!

Original post by Nicki on 6/9/18