Originally published on June 9, 2012
Rhubarb always takes me back to when I was just a little kid. We used to go over to my grandma and grandpa’s every Sunday, and strawberry-rhubarb pies were often served for dessert. They were some of my favourite, but it wasn’t just the pies that I loved. When the rhubarb came out in the kitchen, it always meant a special treat for me as my grandma would dip a stick in sugar and hand it to me. I’d sit at the kid’s table, happily chomping and sucking away on my sweet and sour treat. I tell ya, I still can’t bring any rhubarb out into my own kitchen without swiping one and running it through some sugar for a treat that takes me back to all those years ago.
Okay, enough with memory lane – what are these pies like? Well, they don’t taste like my grandma’s, but I don’t think anything would. These are delicious and were a big hit with my whole family (although hubby requested one that was rhubarb-free.) Maddie, my youngest, claimed that she didn’t like the inside, but the dough was still really good; and Paige, the older daughter, loved them (and she’s the picky one!) Who could be picky with these, though?
They’re pretty easy to pull together, they taste delicious – and they’re pretty good too! And, if you do happen to have leftovers just put them in an airtight container. You can keep them out on the counter for several days that way, or pop them in the freezer. They’ll keep beautifully!
Ingredients:
1/2 cup butter, softened
1/2 teaspoon salt
2 cups all-purpose flour
1/4 cup ice water
2 tablespoons butter
1 cup strawberries hulled, and diced
1 cup rhubarb, diced
1/4 cup white sugar
1/4 teaspoon cinnamon
1 large egg
1 tablespoon water
Icing sugar, for dusting
Directions:
1.) Preheat oven to 375 degrees Fahrenheit and grease a baking sheet.
2.) Combine flour, salt and butter and mix together until it starts to resemble small peas. Add 1/4 cup of ice water, very slowly, and mix just until a dough forms. Cover loosely and set dough aside.
3.) Melt two tablespoons of butter in a small saucepan over medium-low heat. Add strawberries, rhubarb, and cinnamon and cook just until softened, about 5 minutes.
4.) Add white sugar to strawberry mixture and stir until sugar is dissolved and any juices from the fruit begin to thicken, about 5 more minutes. Remove from heat and allow to cool.
5.) Roll dough into 1/8″ thickness and cut into 12 rounds with a 4″ cookie cutter, or the top of a glass.
6.) Place dough rounds onto greased baking sheets. Top half of each round with a tablespoon of strawberry mixture. Fold opposite end of dough over strawberries and seal with hands or fork.
7.) Cut one small slit in the top of each pie to allow steam to vent.
8.) Combine egg and 1 tablespoon of water well. Brush on top of each pie.
9.) Place pies in preheated oven and bake for 15 minutes or until golden brown. When ready, remove from oven and allow to sit for two minutes before sprinkling with icing sugar.
10.) Serve and enjoy!