I suppose it is getting a little late in the season for a strawberry rhubarb pie. Strawberries reached their peak about a month ago and rhubarb, well I have no idea because I have never been able to find fresh rhubarb in the stores around me. (Note to self, plant rhubarb next year). Luckily, this recipe works as well with frozen berries as it does with fresh so you can enjoy the sweet tang of strawberry rhubarb pie anytime of the year.
I had a heck of a time with a traditional pie. Pile the fruit and sugar and cornstarch in the pie crust and bake. My poor husband's birthday pie was a liquid mess. I baked that pie for ever and ever and it just never thickened. My friend Katie, an amazing pastry chef, taught me to cook my apple pie filling on the stove top before putting in the pie shell. I took the same theory and applied it to the strawberry rhubarb pie. The result was a thick, jammy pie that tastes so good with some vanilla ice cream and whipped cream.
|filling before it goes into the pie shell|
Strawberry Rhubarb Pie
Filling3 cups chopped strawberries, fresh or frozen
3 cups chopped frozen rhubarb
1 cup granulated sugar
1/4 cup corn starch
1/2 cup cold water
1 tablespoon vanilla
3-4 tablespoons butter
1 9inch double crust,
1 egg beaten
Melt butter in a large skillet over medium heat. Pour in strawberries and rhubarb and 1/2 cup sugar. Cook over medium heat. The sugar will juice the berries. Cook the everything until the berries are soft, about 10 minutes. In a separate little bowl, mix together the cold water and the corn starch. Add the cornstarch mixture to the filling. Once the filling thickens, about a minute or two, remove from the heat. Add in the additional 1/2 cup of sugar and vanilla and stir until the sugar has dissolved. Pour filling into unbaked pie shell. Cover with other crust. Brush with beaten egg. Bake at 350 degrees for 20-30 minutes or until crust is golden brown. Because the filling is already cooked, you only need to be concerned about baking the crust.