To cap off Grill Week, I wanted to post a dessert to tie together the whole experience. Strawberry Rhubarb Pie is one of my favorite recipes (and you’ll see varieties of it in the future).
I had never tried Strawberry Rhubarb pie until last year. We had received a ton of strawberries and rhubarb, much more than I knew what to do with. Someone suggested I make pie with it and I gave it a whirl. I was blown away by the results, strawberry rhubarb pie is what you want Strawberry Pop Tarts to taste like.
I’m always tentative to try something that requires baking. I always liken baking to chemistry (since it basically is). Cooking I liken to playing jazz, you can improvise here and there without much consequence (within the realm of reason) . If you are a great chemist, I would bet that you are an excellent baker. Both require incredible attention to detail and a willingness to follow the rules in order. I was a terrible chemist in college as a pre-med student, so I’m not a very good baker.
*Please note the face that the pie is making is not intentional, BUT it is hilarious.
*Pie Crust : I used Epicurious for this recipe. I’m not a baker.
1 Package of Strawberries, diced (probably about a pound )
2 Rhubarb Stalks (diced)
½ Cup of Sugar
½ Cup of Brown Sugar
3 Tbsp. Corn Starch
1 Tbsp. of Lemon Juice
1 Egg Yolk with 1 Tsp of Water for Glaze
Pre-heat your oven to 350F
Mix together the filling ingredients in a bowl; make sure they’re well mixed. Line a pie pan with your first layer of crust, and then transfer your filling into the crust. Cover the other crust over the pie filling and place it in your oven. Glaze the crust with the egg wash as it cooks so you have a nice golden crust. Cook for about 40 minutes, allowing the pie juices to bubble through the top.