Cookware

What better way to enjoy summer than with a seasonal fruit pie! Put your pie pans and pie plates to good use with our favorite recipe for Strawberry Rhubarb Pie. For a different twist with streusel crumb topping, try our variation below.

Strawberry Rhubarb Pie Directions

Pastry:
In a food processor whirl the butter, flour, sugar, and salt until you have fine crumbs. Add 4 tablespoons of ice water and whirl. If it does not form a ball, add one more tablespoon of ice water. You may need more or less depending on humidity, so add the water gradually. Do not process any longer than necessary for a tender crust. Roll dough on a heavily floured board to fit your pie plate for one bottom crust and one top crust. Place the crust in a deep dish pie plate and fill.

Filling:
Mix all ingredients and pour into the crust.

Pie Assembly & Baking:
Place the top crust over the filling and pinch the edges of the pie to seal the crusts together. For a shiny, crystallized look, use a pastry brush to brush on a tablespoon of milk, and then sprinkle with granulated sugar.

Protect the crust with a silicone pie crust protector. Place the crust protector over the pie. Bake in a 375º oven for 25 minutes. Remove the pie crust protector and bake another 30 minutes or until the filling is bubbling around the edges and the crust is golden.

Variation:
Instead of using two pastry crusts, substitute the top crust with a buttery streusel topping. We recommend using only 3/4 cups of sugar in the pie filling if you use the streusel crust.

Streusel Topping:
3/4 cups flour
3/4 cups brown sugar
4 tablespoons butter
1 teaspoon cinnamon

Add all ingredients to the food processor bowl and whirl to fine crumb. Gently pour over the filling and pat gently. Follow standard recipe baking instructions.

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Here are some product suggestions to help make your pie even better!

Emile Henry Pie Plates	Fiestaware Pie Plates	Pfaltzgraff Pie Plates
Rolling Pins	Pie Crust Protectors	Strawberry Hullers