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Garlic & Zest

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Old-Fashioned Strawberry Rhubarb Pie

Old Fashioned Strawberry Rhubarb Pie
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Emily has just finished her sophomore year in college.  Yay!  After working hard all semester, getting through the last of her papers and final exams, she was officially brain-drained!  It was time to come home.  I got up early one morning to make the 4-hour drive to Tampa to collect her and her things.  We loaded up the car so tight I couldn’t see out of the rearview mirror,  got a quick bite for lunch and started our trek back across the state.  About halfway through the drive, we ran into the reason for this Old-Fashioned Strawberry Rhubarb Pie.

Mixing strawberries and rhubarb with sugar

A roadside stand.  I love roadside stands and I’ve been known to force Scott off the road because of a handmade sign heralding “Fresh Georgia Peaches, Cold Watermelons, Gator Jerky and my personal favorite Boiled P-Nuts!  So when we saw the signs teasing “Sweet Ripe Strawberries — One Mile Ahead,”  it was a done deal.   I pulled off onto a dusty shoulder where a denim and plaid clad man with salt and pepper hair gave us his spiel.  “Sweetest strawberries around,” he boasted and handed us our own to sample.  These berries were red — all the way through.  They were perfect, juicy and ripe.  They tasted like a strawberry should taste, right out of the fields.  My initial thought of just getting a pint or two, quickly turned into half a flat!

 

transferring fruit mixture to the pie shell.

Emily and I chowed strawberries all the way across Highway 60, past the cows and the farms, the citrus groves and the No-Name Motel (that’s the name).  Having eaten our fill by the time we hit I-95, we started thinking about what to do with the rest of the berries.  Shortcake?  Ice cream?  Daiquiris?  Salads?  I have to say — Em was loving this — she was going to get “real food” and her Mom was going to make it for her.

 

laying strips of crust over the pie filling for lattice.

By the time we got home, she’d settled on pie.  I went to the market the next day to get pie crust (’cause you know I don’t like to make pastry) and they happened to have rhubarb… Well strawberry-rhubarb happens to be an all-time favorite in this house — I couldn’t have  planned it any better.

weaving the lattice crust for the strawberry rhubarb pie

I cut up the fruit,  (and went a little overboard on the berries because they were so good) added sugar and arrowroot and loaded up the pie shell.  Emily wove the lattice crust,  brushed it with cream and added a sparkly dusting of demerara sugar.  Then we popped it into the oven.

Finishing the crust with cream and demerara sugar.

After it cooled we cut into it.  I have to admit it was wetter than I was hoping for.  Those berries were really juicy and they ran, despite the quarter cup of arrowroot powder I’d used.  No matter.  The hungry hoards seemed unconcerned with my faux pas.  In fact this pie lasted approximately 1 night (and I only got one piece — again).  Between Emily, her friend, Miranda and Scott it really didn’t stand a chance.

{Update: Since my original post, I’ve found a miracle product that will prevent wet, gooey pies. It’s Instant Clearjel and it soaks up excess moisture better than a Sham-Wow! Just add a few tablespoons to the sugar before mixing it into the berries. This stuff is AMAZING.  Affiliate link to purchase at the bottom of this post.}

 

closeup of the strawberry rhubarb pie


Garlic & Zest is a participant in the Amazon Services LLC Associates Program an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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4 from 2 votes

Strawberry Rhubarb Pie

A spring and summer classic!
Course Dessert
Cuisine American
Keyword pie, rhubarb, strawberry
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 378kcal

Ingredients

  • 2 9-inch pie crusts
  • 1 1/2 pound rhubarb cut into 1/2" pieces
  • 1 1/4 pounds strawberries hulled and quartered
  • 1/4 cup + 2 tablespoons brown sugar
  • 1/4 cup white sugar
  • 1/4 teaspoon salt
  • 1/4 cup arrowroot powder
  • 1 lemon zested
  • 1 tablespoon lemon juice
  • 2 tablespoons heavy cream
  • 2 tablespoons demerara sugar

Instructions

  • Preheat the oven to 400°. Arrange one crust in the bottom of a pie pan, pressing the bottom and sides of the crust. Set aside.
  • In a large bowl combine the rhubarb, strawberries, brown sugar, white sugar, arrowroot powder,  salt, lemon zest and lemon juice. Toss to combine. Transfer the berries and rhubarb to the pie shell, leaving any excess liquid in the bottom of the bowl and spread evenly into the crust.
  • Cut the remaining crust into 1" strips. The strips on the ends should be reserved for the end pieces on the pie and the center strips are used for the center pieces. Weave a lattice crust, then tuck any loose ends underneath the overhang of the bottom crust and pinch the edges into a decorative border. Brush the crust with the heavy cream and sprinkle with demerara sugar.
  • Place the pie on a baking sheet covered with aluminum foil to catch any spills. Bake for 20 minutes at 400°, then turn the oven down to 350° and bake for an additional 25-30 minutes.
  • Remove from oven and let cool to room temperature. Serve.

Nutrition

Calories: 378kcal | Carbohydrates: 58g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 286mg | Potassium: 435mg | Fiber: 4g | Sugar: 24g | Vitamin A: 150IU | Vitamin C: 56.3mg | Calcium: 111mg | Iron: 1.9mg

Pin “Old Fashioned Strawberry Rhubarb Pie” For Later!

This classic Old Fashioned Strawberry Rhubarb Pie is always a hit with the family. Use this secret ingredient to prevent watery, gooey filling. #strawberrypie #rhubarbpie #springdesserts

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Desserts// Pies/Tarts11 Comments

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Comments

  1. Janice says

    June 11, 2017 at 2:53 PM

    Not sure where or when to use the arrowroot powder?
    Tried this pie twice but when I drain off the liquid the sugar goes too
    I tried cooking fruit with ingredients with arrowroot powder also tried raw fruit and cooked up
    sweet liquid with arrowroot powder and tried to mix them afterwards. Neither worked well.

    The arrowroot has me stumped! When and where to put in…cook it?

    Reply
    • Lisa says

      June 11, 2017 at 6:04 PM

      Yikes! Sorry, Janice. I’ve switched to a new recipe widget and while most of the content has transferred without a hitch, there have been a few wonky episodes. For this recipe, add the arrowroot powder with the sugar. When you transfer the fruit, let the macerated juice remain in the bowl (sugar and all) otherwise it will be too soupy. If the arrow root isn’t working for you, cornstarch may work better for gelling purposes. That said, this pie doesn’t have the consistency of a can of Comstock filling, it’s definitely more runny than that.

      Reply
  2. Molly Kumar says

    May 20, 2016 at 5:52 PM

    What a great looking pie – I love old fashioned pie. They are just so much extra special 🙂

    Reply
  3. silviamagda says

    May 20, 2016 at 5:38 PM

    Mmmm I would love to try this, it looks so amazing, I’m sure it’s really delicious.

    Reply
    • Lisa says

      May 21, 2016 at 8:30 AM

      Thanks Silvia!

      Reply
  4. Kate says

    May 20, 2016 at 4:23 PM

    There’s no way a pie like this is sticking around with college students in the house!! But I’m sure it would have only lasted one night with just me in the house.

    Reply
    • Lisa says

      May 21, 2016 at 8:31 AM

      You’re right — college kids are ravenous!

      Reply
  5. Anne says

    May 20, 2016 at 3:15 PM

    Mmm… I’m still waiting for strawberries like that, from the farmer’s market – *so* much better than anything I get in a supermarket! Totally worth waiting for!

    Your pie looks luscious…

    Reply
    • Lisa says

      May 21, 2016 at 8:27 AM

      You have to pounce when you see the “good berries”!

      Reply
  6. killingthyme says

    May 20, 2016 at 3:08 PM

    This pie is perfection! Just gorgeous. Totally the poster pie to show people why I’ll take pie over cake any day!

    Reply
    • Lisa says

      May 21, 2016 at 8:26 AM

      I’ll take pie over cake too! Thanks Dana!

      Reply

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Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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