summer strawberry rhubarb pie

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With the 4th of July just a few days away, I’ve been thinking about how to celebrate. (And by celebrate, I mean what I’m going to eat.) I’m thinking barbecue, fresh lemonade, cold beers, and pie. But since it’s me, by pie, I mean individual pies for all of my guests! Who wants to share anyway? And since everyone can pick up their own dish, there isn’t any slicing and plate hassle. I’m making strawberry rhubarb because it’s one of my favorites- sweet, tangy, and best of all, it’s red (so, duh, keeping to the theme). Here’s how to make them yourselves:

Summer Strawberry Rhubarb Pie:

Filling:

2 1/2 cups fresh unpeeled rhubarb, sliced into 1″ lengths

2 1/2 cups fresh strawberries, hulled and sliced in half

1/4 cornstarch

1 cup sugar

2 tbsp. unsalted butter

Crust:

2 packages Pillsbury Pie Dough (or homemade! more power to ya’!)

Dishes:

I used these adorable mini ceramic brioche molds from Cost Plus World Market. You can also use a muffin tin like we did for our mini apple pies. And if mini isn’t your style, then follow the same recipe, using only one package of dough, and you can make a normal sized pie.

Directions:

1) Preheat oven to 375.

2) Combine the rhubarb, sugar, cornstarch, and strawberries and let stand for 15 minutes, stirring occasionally.

3) Once the filling is combined, roll out dough and form the bottom crusts in the pie dishes. Add a few dots of butter the bottom of each pie, and then fill add the filling. Make sure to just add the filling to the top level of the pie, and not to create a mound (this will result in the top of the pie sinking in after baking). Roll out and place the top crust on the pie, seal the edges, and cut steam vents. Brush the top with cream and sprinkle a bit of sugar. (For more detailed pie crust instructions, refer back to our mini apple pie post).

4) Place the pie on a covered baking sheet to protect your oven, and bake at 375 for 30 minutes. Then turn the oven down to 350 and continue to bake for about 25 more minutes. Make sure to check your pies frequently if you are making minis because they can bake faster.

5) Let cool and enjoy!

madewithover

xoxo,

Keya

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