Strawberry Rhubarb Pie

ANOTHER pie? 

That's right.

This one was made by request (You're welcome, Joni) for an outing to see Shakespeare's Henry V in Forest Park with a couple of my school pals last Saturday.

While I've made a few strawberry desserts and rhubarb desserts over the years (see the list after the recipe), this was my first strawberry-rhubarb concoction. 

Strawberry Rhubarb Pie

recipe slightly adapted from The Kitchn

Made with love & ready for the oven

Makes one 9-inch pie

1 recipe unbaked homemade double pie crust *

2 1/2 cups rhubarb, peeled & sliced into 1/2-inch pieces (about 3 large stalks)

2 1/2 cups hulled and sliced fresh strawberries

1 cup sugar

1/3 cup all-purpose flour

1 teaspoon grated lemon zest

1 large egg yolk beaten with 1 teaspoon water 

* I still use the 3:1 flour to fat (half butter, half shortening) ratio for making pie crust that I learned when I baked pies in the American Gothic house.

• Preheat the oven to 450°F.
• Prepare the bottom crust by rolling out one of the pastry disks to an 11-inch circle. Nestle the crust inside the pan so about an inch hangs over the sides. Press the pastry down. Chill in the refrigerator while you make the filling.
• Mix the fruit with the sugar, flour, and lemon zest. Pour the fruit mixture into the chilled pastry. 
• Put on the top pastry in one piece, crimp the edges, and brush the egg wash over the crust. Slice in a few air vents.
• Bake in the oven for 15 minutes, then reduce the heat to 350°F and bake another 30 minutes longer, or until the crust is golden brown and the filling is bubbling.
• Remove from the oven and cool on a rack before serving. 

More strawberry and rhubarb desserts:
Cherry rhubarb cobbler
Rhubarb ice cream
Rhubarb pie
Strawberry fool
Strawberry pie with basil & mint