Saturday, March 14, 2009

Strawberry Rhubarb Pie

Do you know what today is? March 14th....3-14......any guesses?

Its Pi Day! (You know, as in 3.14159........ that number from geometry class?)

And since I'm a nerd, and so is Josh, we know this. And since its food related, I decided to blog about it. I didn't get around to making a pie today, but I figured I'd post the recipe I used to make Josh's birthday pie last August. I took a picture because I was really proud of myself at the time (never mind that I bought the crust).
Strawberry Rhubarb Pie
makes 1 9-inch pie, from RecipeZaar

4 c. rhubarb, thinly chopped (I used about 3.5 cups)
2 c. strawberries, sliced (I used about 2.5 cups)
1 1/3 c. granulated sugar
1/4 c. cornstarch
1 Tbsp lemon juice
1/4 tsp cinnamon
1 recipe basic pie dough (or buy pre-made crust from the store.....)
1 egg, beaten, for egg wash

1. Preheat oven to 425 deg F. In a bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and cinnamon.
2. Line a 9-inch pie place with a pie crust. Spoon filling into pie crust.
3. Cut top pastry crust into 1 inch strips to build the lattice.
4. Brush pastry rim with some of the beaten egg. Carefully weave the strips on top of the pie to form a lattice. Trim and crimp the edges. Brush the lattice top with egg wash.
5. Bake on a foil-lined baking sheet in 425 deg F oven for 15 min. (You want to use the baking sheet to catch any drips.)
6. Reduce heat to 375 deg F and bake 50 to 60 min longer until rhubarb is tender, filling is thickened, and crust is golden (mine only took about 45 min). Use a pie-shield after about 30 min to prevent the crust from burning.
7. Sprinkle some sugar on the top and let stand 15 to 20 min before cutting. Enjoy!

If I recall... this was a hit! It was my first time ever using rhubarb and I was apprehensive, but Josh liked it and that's all that mattered! (I'm pretty sure I had a piece, or two, myself...)

1 comment:

  1. This looks great! I used to bake these with my daddy when I was a little girl. Always a hit!