Strawberry Rhubarb Pie
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Strawberry Rhubarb Pie
Make this old-fashioned strawberry rhubarb pie! It’s sweet, tart, and so good with a scoop of vanilla ice cream. Perfect dessert for spring or summer! Bonus: Pick up some of Sheila’s delicious rhubarb grown in our organic garden! In stores now!
Ingredients
For the filling
- 1 ½ cup fresh rhubarb stalks roughly chopped
- 3 cup fresh strawberries (hull and slice)
- 3/4 cup granulated sugar
- 2 tbsp fresh lemon juice
- 2 tbsp pure vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
- cream and course sugar (optional)
For the crust
- 1 7/8 cups of flour ( ½ unbleached, ½ whole wheat pastry flour)
- ½ cup sunflower oil
- ½ cup cold water
- ½ tsp sea salt
Instructions
- Preheat the oven to 400° F.
- Make the crust. Whisk together sunflower oil, cold water and sea salt. Add flour with a fork. Tumble the dough out of the bowl and onto a large sheet of wax paper. Use the wax paper to gather the dough into a disc shape, then wrap the dough tightly. Chill in the refrigerator for 1 hour. Flour the work surface, rolling pin, and then divide the chilled dough into 2 equal portions. Between two sheets of wax paper (wet the counter surface to prevent from slipping) roll out the bottom and top to 2 inches larger than the diameter of your pie dish. Slip the dough into the ungreased pie dish, and prick the bottom with a fork. Refrigerate while preparing the filling.
- Make the filling. Hull and slice the strawberries. Remove the green leaves and slice the rhubarb into ½ inch pieces. Combine the rhubarb, strawberries, sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl. Mix well.
- Make the pie. Pour filling into prepared pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water. Sprinkle with sugar. Cut small holes in top to let steam escape. Bake for 35 to 40 minutes, or until bubbly and brown. Cool on rack.