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Head to the farmers market to make this strawberry rhubarb pie!

Pie Bird's Hannah Jacobsen shows Amity how to make a delicious pie just in time for strawberry season. #newdaynw

SEATTLE —

Strawberry Rhubarb Pie:

Ingredients:

  • 275 rhubarb (cut into 1 inch pieces)
  • 225 g strawberries (quartered)
  • 105 g sugar
  • 25 g cornstarch
  • 1/8 tsp salt (small pinch)
  • 15 g lemon juice

Egg wash:

  • 1 egg
  • 25 g sugar

Supplies: 2 small bows, 1 medium bowl, rolling pin, 9 inch pie dish, baking sheet, pastry brush

Instructions:

  • Set the oven to 425 degrees F

Pie Dough:

  • Make your favorite double crust pie dough recipe and form into two discs. Wrap the discs with plastic wrap and let them rest in the fridge for at least 30 minutes. When you are ready to prepare the filling, pull the discs from the fridge and let them sit on the counter to warm up.

Filling:

  • Combine the sugar, cornstarch, and salt into a small bowl and set aside. Combine the strawberries and rhubarb into a medium bowl. Pour the dry ingredients into the bowl of fruit and mix with a rubber spatula to combine. After the dry ingredients have disappeared, add the lemon juice and mix until fully incorporated

Assembly:

  • Unwrap one disc of dough and press it in your palms to help become more pliable. Sprinkle some pastry or all-purpose flour on either side of the disc and on your workstation. Gently roll until it is about 12 inches in diameter. Add flour as needed to prevent the dough from sticking to the work surface or the rolling pin. Pick up the rolled dough and gently form it into the pie pan, letting any excess dough hang over the side. Pour the fruit filling directly into the pie shell (make sure to include all the juice- that’s the good stuff!!). Unwrap and roll the second disc of dough the same way you did the first disc. This one can be slightly smaller in diameter since it will not need to cover as much surface area. Pick up this rolled dough and gently place it on top of the pie. Tear off excess dough from the top and bottom pie crusts, only allowing about ½ an inch to hang over the side of the pie pan. Tuck the top layer of pie crust under the bottom layer. Do this along the entire perimeter of the pie. Crimp the edges.
  • In a small bowl, mix together 1 egg and 2 tablespoons of sugar with a pastry brush. Lightly brush the top of the pie with the egg wash until it is entirely covered

Baking:

  • Place the pie onto a large baking sheet and bake for about 20 minutes. Turn down the oven to 350 degrees and continue baking the pie for another 35-40 minutes. When the pie is golden brown and bubbly, it’s ready to come out!
  • Pro tip: after the first 20 minutes of baking at 425 degrees, cover the crimped edges with foil to prevent them from over-browning.

Cooling and Storing:

  • Allow the pie to cool for several hours before slicing. This will give the filling time to thicken up so it’s not an oozy mess when you try to serve it! The pie will last for 5 days in the fridge

Segment Producer Rebecca Perry. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day

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