I’m on a ‘staycation’ this week and today had full intentions of nothing but sweatpants and Netflix.
However, I also received my delivery from Mama Earth Organics today with some delicious looking strawberries and rhubarb.
I had some Tenderflake pie shells in the freezer and knew what I had to do.
Strawberry Rhubarb pie is a favourite of mine since childhood. My Nana was a talented baker and would make the most beautiful pies and this one was always the winner, in my books. The tartness of the rhubarb/lemon mixes so well with the fresh, sweet strawberries. Add in a buttery/flakey crust and you’ve got yourself one amazing pie.
- 2 1/2 cups of rhubarb, chopped
- 2 cups of strawberries, sliced
- 1 cup of granulated sugar
- 1 tbsp lemon juice
- 1/4 cup cornstarch
- 1/4 tsp of cinnamon
- 1 egg (beaten, for the glaze)
Toss rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon in a large bowl. Roll out half of the pastry and line a nine-inch pie plate (or take 2 Tenderflake crusts.) Spoon in the filling.
Roll out pastry for top crust; using a knife (I used a pizza cutter) cut into 1-inch wide strips. Brush pastry rim with some of the beaten egg. Weave strips over the pie to form lattice, trim excess pastry as needed. Brush with egg wash and sprinkle with sugar.
Bake on a cookie sheet with sides in a 425F oven for 15 minutes. Make sure it’s a proper cookie sheet, as the fruit will rise and spill out onto the pan during baking. Reduce heat to 375F and bake for 50 minutes or until rhubarb is tender, filling thickened, and the crust is golden.