Video: Strawberry Rhubarb Pie
It’s difficult to believe that it is June 1st already. I feel like this year is flying past me, and I have barely begun to share the bounty of the seasons! When I first started learning the art of seasonal living, homesteading, and homemaking I soaked up the information like a sponge, filling my days with new and exciting tasks. This is my sixth or seventh year baking strawberry rhubarb pies in May and June, and while I am hardly tired of it, I am finding that I have most certainly filled that void in my days that had once only held space for, well, doing nothing. I can never tell if that is because I was still a child then, or because by making my lifestyle one with a slower pace, I found lots of hobbies and interests that consistently take my time.
Either way; strawberries and rhubarb are here! I have shared my strawberry rhubarb pie recipe before, but I wanted to create a new post for it because I updated the recipe a bit. Now it contains more strawberries than rhubarb (might be nice if rhubarb does not grow locally to you, as it can be a bit expensive from the store or farmer’s market!), and I made it into a video! I have been loving creating video content. I hope that you are enjoying it as well.
ingredients & recipe:
MAKES ONE 9-INCH PIE
2 pie crusts (recipe here)
1/2 pound rhubarb, sliced into 1/2 inch pieces
1 1/2 pounds strawberries, chopped
1 cup sugar
1/4 cup flour
1 egg
1 tsp lemon juice
2 tbsp butter, cubed
egg wash & sugar for dusting
DIRECTIONS:
Make your pie crusts. Shape one for the shell, or bottom of the pie. Shape into a disc, wrap, and refrigerate the other in plastic or bees wrap. Refrigerate the shell for at least 1 hour before baking. You can follow my pie crust baking tips here for a spectacular crust!
In a large bowl, mix together the rhubarb, strawberries, sugar, flour, egg, and lemon juice. Allow to sit for 10 minutes so the juices may extract from the fruit.
Preheat your oven to 400 degrees F.
Brush your chilled crust with egg wash. Fill the shell with your strawberry filling. Dot the filling with the 2 tbsp butter.
Cover the crust to your liking; this could be a lattice or cookie cutter shapes or fully covered. Leave a slit or two for air to escape, or use a pie bird!
Brush the top crust with egg wash and dust with sugar. Turbinado, or raw sugar, works best for this at the crystals are nice and chunky.
Bake at 400 degrees F for 20 minutes. Lower the oven temperature to 350 degrees F and bake for another 40-45 minutes or until the crust is golden brown and the filling is bubbling.
Allow to cool for at least 1 hour before slicing to allow the filling to thicken. (You will notice in my video that I only waited about 10 minutes… oops!)
One thing I love about the updated version of this recipe is the addition of egg and flour to work as the thickening agent. I read in a 1930s household tips book that this works just as well as putting in cornstarch or tapioca flour. I don’t really love cornstarch for cooking (it is always too clumpy), and I hardly ever have tapioca flour on hand. This trick really does work, and it’s something that most everyone has in their kitchen at any given time!
You can watch the video from our Youtube Channel above. I would absolutely be honored if you subscribed! I am hoping to continue putting out these videos and eventually bringing in a bit of income from them to support my family. Your support never ceases to amaze me!
xoxo Kayla
My apron and headscarf are curtesy of Little Women Atelier
