Strawberry Rhubarb Pie

Strawberry Rhubarb Pie.Every year July 1st, I catch a number of the festivities in the Canada Day celebration inside my city. They have a large open fire salmon barbecue at the centre in the festival grounds in the middle of many vendors selling lemonade, fresh kettle corn and cotton candy. My favourite part in the festivities would be the pie-by-the-slice fundraiser in the local community centre.

There’s always an amazing large selection; pies made using plump local blueberries or Okanagan peaches will always be popular choices. But my go-to is definitely the strawberry-rhubarb. There’s just something so irresistible around the combination on the sweet and tangy pink filling and also the (optional but mandatory) à la mode, that keeps me returning to college year-after-year. So here’s an ode to my favourite July 1st treat, by having an added Canada Day-inspired touch.

Strawberry Rhubarb Pie

Prep Time: 30 minutes
Chill Time: 60 minutes
Cook Time: 50 minutes
Makes: One double crust 9-inch pie

Ingredients:
Crust:
2 1/2 cup all-purpose flour
1 tsp salt
1 Tbsp granulated sugar
1 cup cold butter, unsalted, cut into 1/2-inch pieces
1 cup cold water
4 Tbsp cider vinegar
1 cup ice

Egg Wash:
1 egg
Coarse sugar

Filling:
5 cups chopped rhubarb, trimmed and cut into 1/2 inch pieces
3 cups strawberries, halved
1/2 cup brown sugar, packed
1/3 cup granulated sugar
1/2 tsp fresh lemon juice
1 tsp cinnamon
1/4 cup cornstarch

Strawberry Rhubarb Pie

Directions:

Crust:
1. In a large bowl, stir together flour, salt and sugar. Set aside.
2. Add the butter pieces and coat using the flour mixture by using a bench scraper or spatula. With a pastry blender, cut the butter to the flour mixture, working quickly until mostly pea-size components of butter remain (some larger pieces are okay!).
3. Combine the lake, cider vinegar and ice in a bowl.
4. Add 2 Tbsp with the liquid mixture on the flour mixture. Mix and make the grade in with bench scraper or spatula until fully incorporated. Continue adding the liquid, 1-2 Tbsp each time. Mix till the dough all fits in place in a ball.
5. Shape the dough into 2 flat discs, wrap in plastic, and refrigerate for about 1 hour.

Strawberry Rhubarb Pie

Filling:
1. Prepare the rhubarb and strawberries. Set aside.
2. In a separate bowl, combine sugars, cinnamon and cornstarch.
3. Toss together the fruit and dry mixture. Add freshly squeezed lemon juice and combine.

Strawberry Rhubarb Pie

Assembly and Baking:
1. Once the dough has chilled, reveal the dough involving two sheets of parchment and fit it within the pie plate.
2. Line pie pan with rolled out bottom crust.
3. Roll out top crust. Using a maple leaf-shaped cutter, punch out maple leaves into your rolled out top crust. Save each of the maple leaf cut outs to use for decorating the edge on the pie.

4. Pour filling in the bottom crust, making any excess liquid from filling.

Strawberry Rhubarb Pie

5. Gently place on top crust. Take the reserved maple leaf cut outs to develop a border round the pie.

6. Coat top crust using a simple egg wash and sprinkle with coarse sugar. Place pie using a baking sheet before putting it inside oven, in case any juices bubble over.
7. Bake at 425°F for ten to fifteen minutes, or prior to the pastry is placed and start to brown. Lower the oven temperature to 375°F and then bake before the pastry is usually a deep golden brown as well as the juices are bubbling throughout, 35 to 40 minutes longer.
8. If the top crust starts to get a little dark straight away, place a pie shield about the pie.

Strawberry Rhubarb Pie

9. Once ready, let pie set for a minimum of 1 hour before cutting involved with it. Serve as is or using a big scoop of soft serve ice cream.

Strawberry Rhubarb Pie

Looking for further inspiration? Try our 60 Great Canadian Recipes.

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