Strawberry Rhubarb Pie Recipe




It's still rhubarb season here in Alberta and if you've read our Strawberry Rhubarb Frosé post you know how much I love rhubarb. So naturally, I was excited to bake a strawberry rhubarb pie to commemorate the ending of the rhubarb season here.







As usual, I started out my pie by preparing my Shirriff pie crust. 


 Confession: I've actually never made a pie crust from scratch, I just don't have time and I'm kind of intimidated by the whole idea. This Shirriff alternative is so tasty and really easy so I always find my way back to it. It saves soooo much time! All you have to do is add butter and water. It's easy as pie 😉




I started by mixing the filling; rhubarb, strawberries, sugars, cornstarch, orange juice, salt and vanilla. It looked so good already, I had a nibble and fed my boyfriends daughter her first piece of rhubarb dipped in a little sugar. She was hooked. 
If someone had told me pie making was so easy I would've started ages ago! Simply add your toppings into the crust with some added crumbled butter and you're almost all set. I made my pie lattice and weaved it onto my pie. Just like in my blueberry sour cream pie recipe I used my plastic ruler to cut right though the dough and my cuts were straight and even every time. 
All that's left is to brush it with your egg mixture, sprinkle with your pie sugar and bake! 





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