Hey Gang! So I made this strawberry rhubarb pie mainly to see what the hype was all about surrounding rhubarb this season. If you’re reading this you’re probably wondering, “Morghan what the fuck is rhubarb?!”.
It’s basically a tart, bright reddish/burgundy-ish stalk that has the texture of celery. And yes it is a vegetable but it’s mainly used in desserts. I don’t know why it pairs well with strawberries but the shit just does and TRUST ME, it’s fire. It’s going to taste like a plain strawberry pop tart. Let’s get straight to it!
8 large strawberries
3 rhubarb stems
1/2 cup white sugar
1/2 brown sugar
1/4 cup cornstarch
1/2 lemon squeezed
Cap full of vanilla
Pinch of salt
3-4 TBS butter
1 3/4 cup whole wheat OR regular flour
1-1/2 sticks of COLD butter cubed
3 TBS sugar
Pinch of salt
1/4 cup ICE WATER
INSTRUCTIONS: (To make the filling)
1.) Heat a medium/decent sized pot on medium heat
2.) Throw ALL ingredients for the filling in the pot
3.) Stir every 5 mins until the mixture starts to reduce down and look like jelly. This should take about 15-20 minutes.
4.) Set aside to cool
INSTRUCTIONS: (For the crust, Makes 1 pie crust so double the recipe if you want 2)
**NOTE** You may use store bought pie crust if you are lazy like me sometimes and don’t feel like making one from scratch. NO shame in that! ;-)**
1.) Throw flour, salt, sugar and cold butter in a food processor or a bowl and either pulse or stir a few times until resembles a crumbly mess.
2.) SLOWLY add in the ice water until the dough begins to come together
3.) Shape the dough into a ball, place the dough in Saran Wrap and refrigerate for about 30 minutes.
4.) Flour a clean surface
5.) With a rolling pin roll out your pie crust
**Now let’s bring this shit together**
1.) Pre-heat oven to 350
2.) Line a pie dish with your crust
3.) Brush bottom crust with melted butter
4.) Pour in your filling
5.) Dress the top of the pie whichever way you’d