Happy Pi Day! Or in this case, Pie Day! Did you know that PIE backwards looks like is 314 (like 3.14) which is pi! I was freaking out earlier when my boyfriend told me. What a cool coincidence! Just another reason to make and eat actually pie today, not that I needed an excuse. :)
Everyone has had a moment when a smell, sound or taste brings back memories from happy days gone by. Especially in taste, strawberry rhubarb pie reminds me of summer trips to visit my grandmothers’ houses.
Both my grandmothers have fabulous gardens, growing a variety of fresh fruits and vegetables. The strawberry rhubarb pie was always made with ingredients straight from the backyard. Nothing fresher!
As pies goes, this one is definitely my favorite! Sweet strawberries, tart rhubarb wrapped up in a flaky, buttery crust…no comparison for this classic combination.
Luckily the recipe was easy to adapt for dairy-free, gluten-free lifestyle. I have made GF pie crust from scratch many times, but Bob’s Red Mill Pie Crust mix makes the task quick and simple.
STRAWBERRY RHUBARB PIE
- 1 (16 oz) bag of Bob’s Red Mill Gluten Free Pie Crust mix
- 4 cups trimmed rhubarb (see below for instructions below)
- 1 (16 oz) container strawberries, hulled and halved
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 large egg yolk
- 1 tsp water
How To Trim Rhubarb:
- Wash rhubarb stalk under cool water and pat to dry.
- Trim the root end and cut off the leaves. Discard both. Rhubarb leaves are poisonous who ingested.
- Make a small incision on the outer edge of the skin and peel the strip of fibers from the surface of each stalk.
- Slice each stalk into pieces.
For The Pie:
- Prepare pie crust according to package.
- In the meantime, preheat the oven to 400 degrees Fahrenheit and pull out 9-inch glass pie pan.
- In a large bowl, combine rhubarb, strawberries, sugars, cornstarch, cinnamon and salt. Toss gently to blend. Set aside.
- When dough is ready, divide into two equal balls.
- Roll out the first ball on a lightly floured work surface slightly larger than the pie pan. Transfer to prepared pie dish and gently press into bottom. Trim excess dough on edge.
- Prepare the glaze by whisking egg yolk and water together until frothy. Brush 1/2 the yolk mixture over the bottom crust.
- Spoon the filling into crust.
- Roll out second dough ball on lightly floured surface, again larger than the 9-inch pan.
- Slice into 1/2-inch wide strips and arrange half the strips atop the filling vertically, spacing evenly.
- Create the lattice by placing the remaining dough strips atop the filling horizontally. Trim the ends of the strips even with the edge of the pie pan.
- Crimp edges decoratively by gently pressing the tines of a fork on the crust edges.
- Re-whisk remaining glaze and brush over crust.
- Transfer pie pan to baking sheet. The baking sheet will catch any juices that bubbly over turning baking instead of splattering all over your oven.
- Bake 20 minutes, reduce temperature to 350 degrees Fahrenheit and bake an additional 1 hour 25 minutes or until filling thickens and the crust turns golden.
- Allow pie to completely cool on wire rack before slicing.
Best enjoyed with a scoop of vanilla ice cream!