What better way to enjoy summer than with a seasonal fruit pie! Put your
pie pans and
pie plates to good use with our favorite recipe for Strawberry Rhubarb Pie. For a
different twist with streusel crumb topping, try our variation below.
Strawberry Rhubarb Pie
Directions
Pastry:
In a
food processor whirl the butter, flour, sugar, and salt until you have fine
crumbs. Add 4 tablespoons of ice water and whirl. If it does not form a ball, add one more tablespoon of ice water.
You may need more or less depending on humidity, so add the water gradually. Do not process any longer than necessary
for a tender crust. Roll dough on a heavily floured
board
to fit your
pie plate for one bottom crust and one top crust. Place the crust in a
deep dish pie plate and fill.
Filling:
Mix all ingredients and pour into the crust.
Pie Assembly & Baking:
Place the top crust over the filling and pinch the edges of the pie to seal the crusts together. For a shiny,
crystallized look, use a
pastry brush to
brush on a tablespoon of milk, and then sprinkle with
granulated sugar.
Protect the crust with a
silicone pie crust protector.
Place the
crust protector over the pie. Bake in a 375º
oven for 25 minutes. Remove the
pie crust protector and bake another
30 minutes or until the filling is bubbling around the edges and the crust is golden.
Variation:
Instead of using two pastry crusts, substitute the top crust with a buttery streusel topping. We recommend using only
3/4 cups of sugar in the pie filling if you use the streusel crust.
Streusel Topping:
3/4 cups flour
3/4 cups brown sugar
4 tablespoons butter
1 teaspoon cinnamon
Add all ingredients to the
food processor bowl and whirl to fine crumb.
Gently pour over the filling and pat gently. Follow standard recipe baking instructions.
Click here to browse our complete selection of
pie pans and
pie plates.
Here are some product suggestions to help make your pie even better!
CSN Stores Favorite:
Pfaltzgraff's Napoli Pie Plate with Blackbird
