Strawberry Rhubarb season! Yeah! Let’s celebrate with this oh-so-delicious Strawberry Rhubarb Pie. Sweet – Sour – Juicy – Buttery – Flaky! Five magical words around here on my blog today. Very easy to make!
Strawberry Rhubarb Pie – a flavor dream team
I’m so happy that we are already in the middle of May. The days are longer, which means that I leave and return to home at daylight. This also means that I’m able to photograph at daylight. Woohoo! It’s a whole new experience for me.
Normally, I photograph in my basement with softbox lights. Although I use daylight light bulbs, it’s not the same like photographing in daylight. The light looks different in the photos. The daylight in my kitchen is not that harsh than the light bulbs. The difference is because of the darkness in the basement, and the light comes concentrated just from one single point.
It’s also more comfortable for me to photograph in the kitchen. I don’t need to go downstairs with hands full of food, baking sheets, napkins, spoons and so on. When I’m downstairs and arrange everything for the shot, I notice that I forgot something and have to go upstairs again to get it. And this goes with every baking or cooking process. Downstairs, upstairs, all the time.
I love to shoot at daylight. This Strawberry Rhubarb Pie was my first daylight shoot. I love how the light shines on the pie. Everything looks so natural. I will face a hard time in winter when I have to go back photographing into the basement…
Strawberry Rhubarb Pie – super easy to make
The flavor of this Strawberry Rhubarb Pie is beyond words. The strawberries are super sweet, and the rhubarb adds a little sourness to the pie. A perfect flavor combination!
This Strawberry Rhubarb Pie is not so wet and liquid like the most of the other recipes. I prefer to have less liquid inside. Therefore, sugar strawberries and rhubarb and let stand for about 15 minutes and then toss into a strainer and drain all the liquid. After that, I add cornstarch which helps to bind the liquid and makes the filling syrupy. The pie crust stays flaky and doesn’t get soggy.
The result is that you have juicy Strawberry Rhubarb Pie wich is not too liquidy with a flaky pie crust. Sour – Sweet – Buttery.
Grab one piece of pie, add one scoop of vanilla ice cream or whipped cream on top, sit down and enjoy!
If you love pie you need to check out these recipes:
If you make this Strawberry Rhubarb Pie recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
Strawberry Rhubarb season! Yeah! Let’s celebrate with this oh-so-delicious Strawberry Rhubarb Pie. Sweet – Sour – Juicy – Buttery – Flaky! Five magical words around here on this blog today. Very easy to make!
- 3 cups rhubarb (sliced into 1/2 inch pieces)
- 2 cups chopped strawberries
- 1/2 cup packed light brown sugar
- 1/4 cup granulated white sugar
- 1/4 tsp salt
- 1 vanilla bean
- 1/4 cup cornstarch
- 1 tbsp butter
Make double pie crust according to the directions.
Stir rhubarb, strawberries, both sugars, salt, and vanilla* together in a large bowl and set aside as the oven preheats.
Preheat oven to 375°F (190°C).
Drain rhubarb and strawberries and discard all of the liquid. Add cornstarch and stir to combine. Place filling on bottom pie crust layer. Then cut butter into small pieces and put on top of the filling. Then place top layer on top. If you cover the filling with a dough circle, then cut a few slits in the top layer that the steam can escape throughout baking. If you want to arrange a lattice, then cut top pie crust layer into strips and lay strips over and under one another carefully. Seal edges and brush with melted butter or egg wash.
Bake for about 45 minutes until golden brown. Cover with parchment paper for the first 25 minutes to prevent it from browning too much. Let cool for about 3 hours at room temperature to allow the filling thicken up. Store in an airtight container in the refrigerator for up to 3 days.
Click here to get my Flaky Double Pie Crust from scratch!
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.