What is a Rhubarb? Science may never know. All I know is that it looks like red celery and tastes dang good in a Strawberry Pie. It adds tartness and texture to what might otherwise be too sweet of a pie.
On this particular occasion we needed a quick and easy pie. Strawberries were on sale, so we grabbed some frozen rhubarb and frozen pre-made pie dough. We don’t ALWAYS do things the most complicated way (just most times).
We followed yet another America’s Test Kitchen recipe, reprinted here. As this blog notes, you’ll want to judge for yourself how sweet your berries are and alter how much sugar you add. I added about 1¼ cups.
Making pie crust takes time… so it’s easy to buy the premade sheets (not the premade crusts.) The sheets are usually in the grocery store near the eggs.
The mysterious rhubarb pieces! Unlike a previous recipe we’ve tried, this one called for pre-cooking the rhubarb to get some of the moisture out. As you will see, it is good that we did this step.
4 cups of strawberries and a blue tooth mouse. This aint yo’ grandma’s kitchen.
Berries, ‘Barbs, sugar, corn starch (for the thickening!), sugar, and lemon juice. Just stir it up… and then
Pile it into the pie! This is one sheet from the two-pack of premade crust pressed into a glass pie pan. At this point, we maybe should have realized it was looking a little… too full.
Sealed up nice and tight. The second sheet is laid across the top, folded under the edges of the first sheet, then pinched shut and crimped all around with a fork. The top is brushed with egg white, sprinkled with sugar, and vented with a knife. Don’t forget the venting! Vent it more than we did. Also don’t forget to put a pan covered in foil under this bad boy!
Molten Pie lava! It seems our sealing of the crusts was too perfect and our vents insufficient. The pie burst forth in a couple of places and leaked delicious goo. It somewhat spoiled our lovely picture, but it in no way spoiled how awesome this pie tasted.
Rhubarb…. someday scientists may unlock its mysteries, but not if we eat it all first.
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