Enjoy the best flavors of the season with this easy Strawberry Rhubarb Pie, made with few and fresh ingredients!
Pies are a language of love. We serve pies whenever we host a dinner party. We gift pies as a warming thank you. Pies are so special that we have TWO National Pie Days!! (Dec 1st and Jan 23rd). It is no wonder that pies are the most traditional American dessert!
As many of you know, I grew up in Brazil, where there are no pies! no pies!! I mean, we have great food… but we don’t have pies! Evidently, my first experience eating a pie was when I came to the US, in the summer/fall of 2001.
It was during a Thanksgiving Dinner that year when I realized, that pies were more than a mere dessert. There was something extra special about the round dish with curly edges that people got so excited about.
The psychology of a pie
It’s made out of two parts, the crust and the filling. The crust holds or “hides” the much-craved-for filling. Pies have been around since the ancient Egyptians. It was then introduce to the Europeans and finally came to America with the first English settlers. Back then, the crust itself was made for the sole purpose of holding the filling and not for eating with the filling. There was usually more crust than filling, and it was often referred to as “coffin”. Nowadays, pies have evolved to a fully edible dish, however I can’t help but to think that the gold is still inside.
So does our feeling, they reside deep inside of our hearts. Often times we hide these feelings under a thick layer of protection, or are too busy to express them. Making it barely visible to the surface, much like a pie.
Our feelings are a lot like pies. The crust hides the “feeling”. Once sliced open, the prize is a sweet reward. When we gift and offer a pie to someone, we show them our love. It’s a symbolic expression of our deeper feelings. Therefore, pies are the most gifted dessert in America.
Strawberry and rhubarb are by far my favorite sweet combination. These two flavors work so well in complementing each other’s flavor like no other pair does, in my opinion.
A little bit of information about rhubarb, as some of you may not know, rhubarb leaves are poisonous and should not be consumed but it’s safe to compost. Rhubarb is a cool weather plant with spring being the peak for harvesting. For this reason I choose to make a strawberry rhubarb pie, as I like to incorporate seasonal foods as best as I can into my cooking, for fresher taste, lower prices due to the abundance but most importantly, as a gardener I must cook what I harvest.
This is a simple and easy recipe, made of two parts. The pastry dough or pastry puff, is incredibly easy to make. Please believe me and try before you head over to buy a frozen dough. On my last post I go over the details on how to make this Quick’n Easy Pastry Puff, it literately takes 15 minutes!
To make this pretty lattice pie crust design, I followed the easy step-by-step tutorial from Ali, from Gimme Some Oven.
As for the filling… it was as easy as pie 🙂
I hope you enjoyed this recipe and HAPPY MOTHER’S DAY to all the amazing women who are reading this post. YOU are blessed!
Strawberry Rhubarb Pie
- Pre-heat oven to 400 degrees.
- Prepare the pastry dough according to package or recipe instructions. Split into two, set aside.
- In a medium sauce pan, bring the rhubarb, strawberries, sugar and juice from a half lemon to a simmer. Add flour to thicken the sauce as needed. Cook for about 8-10 minutes. Let it cool down completely.
- Grease a 9 inch pie plate and carefully lay one pastry crust into the plate. Make sure the dough cover the entire surface. Trim the remaining dough of the edge.
- Add filling to the pie shell evenly.
- Arrange the second half of the pastry dough onto the top of the pie. At this point you can get pretty fancy and create a fun design for or keep it simple and traditional by covering the entire surface. In this case, you will need to "slice" a few cuts open to let the pie breath as it cooks. Brush with milk and sprinkle with sugar (the sugar is optional).
- Bake for 40-45 minutes or until golden brown. Serve warm with a scoop of Vanilla Ice Cream.