I think I’m going to quit my full-time job and be a rhubarb and dill farmer because that’s what seems to be growing the most right now at Casa Gowan. This is literally the fourth pie I’ve made with the rhubarb from our backyard, and Trevor is one happy guy. He got a pie for his birthday, and this specific pie was for a belated Father’s Day while we were at my parent’s house.
I think the success with the pie is with a few things: the all-butter crust (find my favorite recipe here) and a few small additions to the filling. Rhubarb is quite tart so you need some sweetness in other areas to keep the pie well-balanced. The buttery, flaky crust definitely helps, and a small addition of vanilla to the filling sweetens it up without overloading it with a ton (just a half ton) of sugar.
Read on for the recipe!
- Pie crust - store bought or homemade (a double if you're doing both top and bottom)
- 3 cups sliced strawberries
- 2-3 cups peeled and chopped rhubarb
- 2/3 cup sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 1/2 tsp. vanilla extract
- Preheat the oven to 425 degrees.
- Press the first crust into the bottom of a regular size pie plate.
- Mix the remaining ingredients together for the filling and let it sit for about 5 minutes to get a little juicy.
- Pour the filling into the pie shell and top with the remaining crust (I even made a crumb topping one time, but Trevor prefers double-crust pies).
- Bake for 15 minutes then lower the heat of the oven to 375 degrees. Bake for an additional 20 minutes or until its bubbling and the fruit is soft.