Strawberry Rhubarb Excellence
Cooking Time: 1.5 hours
Cooking Tools:
Mixing bowl
Baking scale
Spatula
Stovetop pot
Rolling pin
Ingredients:
2 pounds (907 grams) of strawberries (cut in half if fresh, whole if frozen)
2 teaspoons vanilla extract
12 ounces (340 grams) of rhubarb cut into 1/2 inch pieces
1 cup (200 grams) sugar
1/4 cup (30.5 grams) cornstarch
1 pie crust (see our recipe here)
1 egg (for egg wash)
Pinch of sugar (for egg wash)
Instructions:
Once your baking scale is on place your stovetop pot (we like using our 6 3/4-Qt Le Creuset Signature Cast Iron Dutch Oven) and zero it out.
Cut your strawberries and place them in the stovetop pot until the scale reads 907 grams (roughly two quarts of berries).
Place your stovetop pot on your stove and add vanilla extract (we will share our vanilla recipe during the holiday season).
Cook the strawberries and vanilla on medium-low heat until berries are tender.
While the berries grab your mixing bowl and zero it out on your scale. Then add your sugar and cornstarch into the bowl and mix with your baking blender.
Once the berries are tender and juices are transparent, add your rhubarb and your sugar/cornstarch mixture and cook on a medium heat (mix well).
While the mixture thickens on the stovetop bring your pie crust out of the fridge and roll it out on a flat surface (we use a baking mat, but if you don’t have one any flat surface will do). This is also where you can make a lattice top and chill prior to placing on top of your pie. If you’re not comfortable making a lattice top you can use a traditional pie top.
Place your rolled out pie crust in your pie plate and place in the fridge to cool.
Once your stovetop mixture is thick and translucent remove from the hear and let it chill to room temperature (you can also chill the mixture in your fridge overnight if you’d like).
Pre-heat your oven to 425 degrees Fahrenheit.
After your pie crust is chilled and the mixture is at least at room temperature add your filling to your crust and add your topping. Before putting it in the oven, mix an egg with a little milk (or water) for an egg wash. Once you apply your egg wash to the top of the pie sprinkle just a bit of sugar on top.
Place in oven for 25 minutes at 425 degrees Fahrenheit.
After 25 minutes add a pie crust protector (we make ours out of aluminum foil but you can also buy a pie crust protector at the store).
Lower oven heat to 375 degrees Fahrenheit and bake for another 25 minutes (until crust is golden brown.
Wait for the pie to chill and enjoy! The team at Good Pie-Brations enjoys serving this with vanilla ice cream.
