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Strawberry Rhubarb Pie

June 25, 2013


In an effort to start shopping as local as possible, I made a trip to the Tower Grove Farmers Market. This particular visit yielded both strawberries and rhubarb that were locally grown. It’s like the spring farming fates were telling me to try my hand at a strawberry rhubarb pie. I’ve never used rhubarb before. In fact, i’m pretty sure someone once told me that if eaten raw, Rhubarb is poisonous. I’m not entirely positive how true that is, but I was baking with it, so it didn’t much matter.

Modifying a recipe to basically whatever I wanted it to be, and adding my go-to crumb pie topping, I successfully baked my first strawberry rhubarb pie.

Crumb Topping

1/2 cup (1 stick) of cold butter

3/4 cup of flour

1/4 cup of sugar

Pulse in a food processor until large clumps form. Set aside until ready to add to the top of the pie.

Strawberry Rhubarb Filling

2 Pints of fresh strawberries

3 cups of fresh rhubarb

the juice of 1 orange

1 cup of sugar

1/2 cup of flour

Mix together all ingredients in a bowl, then transfer to pie crust.

You’ll also need a pie crust (homemade or store bought).

Preheat the oven to 400 degrees. Make the crumb topping and set aside. Mix together the pie filling ingredients and transfer to pie crust. Add the crumb topping and cover the pie with tin foil. Bake for 45 minutes. Remove the tin foil at 30 minutes to allow the top to get golden brown. Let the pie cool before serving.






I think maybe I’ll tackle cherry pie next! What’s your favorite kind of pie?

[All photos by Christopher Willingham.]

Jess Signature

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