Strawberry Rhubarb Pie

Demand is High for American Pie

With references ranging from cult-classic movie titles to colloquial phrases, few desserts find themselves as woven into American culture as pie. Pies give chefs the platform to showcase a myriad of seasonal produce, intricate craftsmanship, and creativity.

You don’t have to be a pastry chef to craft an outstanding pie. Traditional flavors, such as strawberry and rhubarb, create irresistible house-made pies customers crave. And if you’re ready to show off some deeper creativity? Make a show-stopping presentation by replacing the classic double crust with a flower-cut-out design.

Follow the recipe below and adding this American favorite to your menu will be, dare we say it, as easy as pie.

 

Strawberry Rhubarb Pie
An american classic pie combining the fresh seasonal flavors of strawberry and rhubarb. Complete with a homemade traditional double crust or an upper crust flower-cut-out design.
Servings
8
Servings
8
Strawberry Rhubarb Pie
An american classic pie combining the fresh seasonal flavors of strawberry and rhubarb. Complete with a homemade traditional double crust or an upper crust flower-cut-out design.
Servings
8
Servings
8
Instructions
Strawberry Rhubarb Pie
  1. Pulse flour, sugar and salt in a food processor until combined; scatter butter over flour mixture and pulse until it resembles pea-sized crumbs. Add ice water, 1 tablespoon at a time, pulsing twice after each addition until mixture holds together when pinched between fingers. Shape dough into 2 equal-sized disks; wrap with plastic wrap and chill at least 1 hour or up to 1 day.
  2. In bowl, toss strawberries, rhubarb, sugar, cornstarch, lemon zest and cinnamon until combined.
  3. Spray 9-inch pie pan with pan spray. Roll out 1 disk of dough between parchment paper to ⅛-inch thick; transfer to prepared pie pan. Lightly press dough onto bottom and sides of pan; spread strawberry rhubarb filling into prepared crust.
  4. Roll out remaining disk of dough to ⅛-inch thick and place over filling; with scissors, trim edges of dough leaving ¾-inch overhang. Fold excess top crust under bottom crust and flute to form a seal
  5. Whisk egg and cream in bowl. Brush top of pie with egg mixture until covered. Cut four 2-inch vents in top crust. Bake pie at 375°F for 1 hour 20 minutes; cool slightly, then refrigerate overnight before slicing.
For a Flower Cut-Out Top Crust
  1. After adding strawberry-rhubarb filling into prepared crust, flute edges of bottom crust in pan.
  2. Roll out remaining disk of dough between parchment paper to ⅛ -inch thick.
  3. Working quickly to maintain temperature of dough, cut out flowers from dough with a flower-shaped cutter
  4. Place flower cutouts over strawberry-rhubarb filling in desired design.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

All-Purpose Flour #032141

Granulated Sugar #011286

Kosher Salt #340657

Unsalted Butter #039015

Fresh Whole Strawberries #096533

Fresh Rhubarb #038419

Light Brown Sugar #380150

Cornstarch #389741

Lemon Zest #096192

Ground Cinnamon #036354

Large Eggs #032228

Heavy Cream #032220