Gurney's Strawberry Rhubarb Pie
Ingredients:
For the crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, cold and cut into cubes
- 1 teaspoon salt
- 1 tablespoon sugar
- 6-8 tablespoons ice water
For the filling:
- 3 cups fresh strawberries, hulled and sliced
- 3 cups rhubarb, chopped into ½-inch pieces
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- 1 tablespoon lemon juice
- 1 egg (for egg wash)
- 1 tablespoon milk or water
- Coarse sugar for topping (optional)
Instructions:
- In a large bowl, whisk together the flour, salt and sugar. Add the cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide into two discs, wrap in plastic wrap, and refrigerate for at least an hour.
- In a large mixing bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, cinnamon (if using) and lemon juice. Stir well and let sit for 10-15 minutes to allow the juices to release.
- Preheat the oven to 400°F (200°C). Remove dough from the refrigerator and roll out on a floured surface to fit a 9-inch pie pan. Gently transfer the dough to the pan and trim any excess. Pour the strawberry-rhubarb filling into the crust, spreading it evenly.
- Roll out the second dough portion and place it over the filling. You can leave it whole (with a few slits for ventilation) or cut it into strips to create a lattice pattern. Trim excess dough and crimp the edges to seal.
- In a small bowl, whisk the egg with milk or water. Brush the egg wash over the crust and sprinkle with coarse sugar if desired.
- Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes at 400°F. Reduce heat to 375°F (190°C) and continue baking for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for at least 2 hours before slicing to let the filling set. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Enjoy your homemade Strawberry Rhubarb Pie! 🍓🥧
Strawberries and rhubarb are a classic pairing. The natural sweetness of strawberries complements the tangy, slightly tart rhubarb, creating a delectable fusion of flavors.
Beyond their culinary appeal, growing both strawberries and rhubarb has numerous benefits. Strawberries provide a rich source of antioxidants and vitamin C, while rhubarb is packed with fiber and vitamin K, promoting digestive health and bone strength. Additionally, rhubarb is a hardy perennial that returns year after year, and strawberries act as a natural groundcover, helping to suppress weeds and retain soil moisture. Together, they make a low-maintenance, nutritious and delicious addition to any garden.
