It is rhubarb season! Rhubarb is in season in the spring, around April to June. The long red stalks (that look like celery, mind you) have a very biWell, I'm not sure if the tter or tart taste. Most people don't like to eat them raw, which is why you typically see rhubarb in dessert form - because it's best when it is covered in sugar!
Strawberry Rhubarb Pie is a classic flavor that everyone seems to know and love. I never had even heard of it until I opened the bakery, and people would constantly ask about it and look sooo disappointed when I would say we didn't have it! I didn't really understand the hype until I bought rhubarb and made a pie myself.
While the flavor combination of strawberry and rhubarb is pretty well known, I feel the flavor combination it actually creates is quite unique and special. I use a mix of sugar and light brown sugar in my recipe for a little extra sweetness for the rhubarb, along with lemon juice and zest to compliment the added sweetness with a little bit of tart. Get the recipe below for my Strawberry Rhubarb Pie.
Tips for making the best Strawberry Rhubarb Pie
• Make sure your butter is cold. The colder the butter, the flakier the crust. If you are slow at cutting the butter into cubes or it's really hot outside, then cut all the butter, place it in the mixing bowl, and place the whole bowl in the fridge for 15 to 30 minutes. We do this all the time at the bake shop during the warmer months or when new girls are learning and take more time. This is a sure way to make sure the butter is cold enough when you make the dough.
• Do not over mix your pie dough. As soon as the dough comes together, make sure to stop your mixer. You can mix it by hand a little bit if need be. But, you shouldn't have super smooth pie dough that resembles cookie dough. You want the roughness in there because that's what helps create the flakey crust.
• Distribute the filling evenly. Makes sure that when you mix the filling that the strawberries, and rhubarb are all distributed evenly. You want each slice to have an even amount of strawberry and rhubarb.
• Your pie dish matters. You may think something as simple as a pie dish may not matter, but it does! If you use an aluminum or foil pie pan, then your pie will bake more evenly. If you're using a ceramic or glass dish, you may have to bake your pie longer in order to make sure the crust on the bottom is not soggy. I have found that whenever I bake pie in a ceramic dish, it takes much longer to achieve a well done crust on the bottom, but when I use aluminum it's perfect every time. My USA Pan Pie Pan is the best, find it here.
• Don't be afraid to bake it a little bit longer. If your pie isn't golden brown when the timer goes off, then don't be afraid to bake it a little bit longer. The pie should be baked until golden brown. Everyone's oven is different and it can take a little bit longer to get that color. If you think your pie needs a little bit longer, then set the timer for 5 minutes and check it again.
• No need for egg wash. I am using milk to "egg wash" the top of this pie. You are welcome to use egg wash instead or a mix of egg and water. But, I have found that milk works just as well and it's much easier because I don't have leftover egg that sometimes gets lost or forgotten in my fridge! Either way, you will get a perfectly golden pie crust that is delicious!