Strawberry Rhubarb Pie

I have this great big gorgeous rhubarb plant growing outside so I figured it was time to make something with rhubarb.

I opted for a very simple strawberry rhubarb pie. I started with a recipe I found on allrecipes.com and my trusted pie crust recipe from my kitchenaid book and made a few simple modifications. It turned out great!

Here's my version of

Rhubarb Strawberry Pie

1 lb rhubarb, chopped (this was 6 stalks for me)
1 lb strawberries, sliced
1/2 cup flour
1 cup sugar
pie crust (see recipe below)
1 egg white

In a large bowl, mix together the sugar and flour.  Add strawberries and rhubarb, mixing well.  Cover and let sit for 45 minutes. (don't skimp on this sitting time or the pie will be runny)

Meanwhile make your pie crust. I slightly increased my measurements from the standard recipe because I never seem to have enough.  This amount made a lattice crust in a deep 9" pie pan.
Pie Crust
3 cups flour
1/2 cup shortening
5 T butter, chilled
8-10 T cold water

In your mixer combine flour, shortening, and butter. Mix until shortening has broken down to pea size bits.  Start adding the water 1T at a time until the dough just starts to stick together.  Separate into two balls (they say half but i do 2/3 and 1/3 and use the bigger one for the bottom crust) and refrigerate for 15 minutes.

Now to the pie.....

Preheat the oven to 400 degrees F.  Roll out the pie crust bottom and place in a 9" pie pan crimping the edges over the sides.
Making sure it is well stirred, add the strawberry rhubarb filling into the pie
Roll out the remaining pie dough and make a lattice crust over the filling, attaching the pieces using a small amount of water.
If you choose not to make a lattice, make sure you cut an 'x' in the middle of the pie so it can steam.
Using a brush, brush the egg white onto the top crust. Sprinkle sugar on the crust.

Place on a cookie sheet to prevent spills and bake for 35-45 minutes or until the filling is bubbly and the crust is turning golden.

Now turn off the oven but leave the pie inside to cool down slowly. (you can crack the door if you want).  This will help the filling to solidify.  These pies can be runny if you don't let them cool for a few hours.  I took my pie out an hour after I turned the oven off, put foil over the top and let it sit for another two hours before serving.

It was sweet and tart and delicious served with vanilla ice cream.   A great spring pie and a wonderful way to use up my rhubarb, and really a very simple pie recipe.

Happy Cooking.