Just a few years ago, I tried strawberry-rhubarb pie for the first time in my life. My husband’s mom had made it and I was blown away by how delicious it was! I don’t know why, but I thought maybe it would taste fibrous or bitter or sour. But, it was sooo good. Sweet and tart at the same time, the perfect balance.
I remember going home and trying all kinds of pie crust recipes, trying to find the best one. For some reason, though, I didn’t try replicating that pie. In the last few months, I’ve come across strawberry-rhubarb pie on several restaurant menus and have been impressed all over again by how much I loved the flavors.
A couple weeks ago, I noticed rhubarb on the grocery store shelves – maybe it’s always there or maybe it’s seasonal, I’m not sure. But I snatched a handful up and took it home. It sat in my fridge for a good while before I got brave enough to start searching Pinterest for a recipe. I found all kinds of methods for making the pie, but they all seemed so complicated. A quick check-in with my mother-in-law revealed an easy solution: Betty Crocker. I pulled out our 1950 copy of the Betty Crocker cookbook and there it was: rhubarb pie and every combination of rhubarb pie. What I discovered was that no special preparations were needed. Making strawberry-rhubarb pie was almost identical to any other fruit pie – chop the fruit, mix in sugar and flour, pop in a crust!
I made a pie. It was delicious. I went to the store and bought more supplies. I made a lot more pies. All delicious. Here’s the recipe for our favorite combination of ingredients:
Strawberry Rhubarb Pie
4 C. rinsed and sliced strawberries
3 C. washed and chopped rhubarb
1 1/4 C. sugar
1/2 C. flour
2 Tbs. butter (for the top of the pie)
2 1/4 C. flour
1 tsp. salt
2/3 C. vegetable oil
3/8 C. water
Pie crust: This is the recipe my mom has used for as long as I can remember. I’m not a big fan of making pie crust – cutting in the butter or using a food processor, or waiting for the crust to chill – it takes a lot of time. This recipe is about the easiest and quickest I’ve seen. Mix together the dry ingredients. Add in the wet ingredients. Stir together with a fork until thoroughly mixed. Separate into two balls. Roll each ball out to the desired size.
Filling and Assembling: Mix the strawberries, rhubarb, sugar, and flour together. Pour into prepared pie crust. Scatter small pieces of butter over the top of the filling. Top with the other pie crust, seal around the rim, and cut small slits into the top or weave the top crust for air vents. Brush with milk and sprinkle with granulated sugar (for a sugary crust) OR brush with a mixture of 1 egg yolk +1 tsp. water (for a shiny golden crust). Protect the crust with aluminum foil around the edges.
Bake at 425 degrees for 30 minutes. Remove the aluminum foil from the crust and continue baking another 10-15 minutes until the crust is browned and the pie filling is bubbly. Let it cool down. Serve with vanilla ice cream or whipped cream. **Adjust cook time for smaller pies.**