How To Make Rhubarb Pie

In today’s video baking lesson, Chef Susie will walk us through making Strawberry Rhubarb Pie. To start, gently toss your bowl of diced fruit with a sugar mixture of corn starch and granulated sugar. This dish almost always contains a large amount of sugar to balance the intense tartness of the rhubarb plant. Next, set the filling aside and begin rolling out the bottom of the pie to about ¼ of an inch thick. Chef Susie uses sweet dough to also help balance out the tart rhubarb fruit. Heap your bottom dough with the fruit filling because these pieces will shrink while baking, then egg-wash the edges of the dough to help seal the top and bottom together. Roll out the top dough (including a hole for venting) and place over the filled fruit bowl. Finally, egg-wash the top for a nice golden brown color after baking. This easy recipe makes for a great light summer dessert. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Strawberry Rhubarb Pie Recipe

1 recipe tart dough
3 pints fresh strawberries
2 large stalks rhubarb
2 teaspoons vanilla
¾ cup sugar
¼ cup corn starch
2 whole eggs
3 tablespoons water

1. Pre heat oven to 375 degrees
2. Prepare the egg wash. Mix the eggs and water until well incorporated and set aside.
3. Wash strawberries and cut off top and cut in ½. Cut rhubarb about ¼ inch thick. Mix sugar and cornstarch in a bowl. Toss strawberries, rhubarb , vanilla and sugar and corn starch mixture together in a bowl.
4. Roll tart dough about ¼ inch thick and line 9 inch pie plate. Fill with mixture and brush the rim with egg wash. Roll the top out about ¼ inch thick and cut a 1 inch vent hole in the middle, place over filling and press down the edges and trim off excess dough. Brush the top with egg wash.
5. Bake for about 45-50 minutes or until fruit starts to bubble and the top crust turns a golden brown color. Cool for 30 minutes before serving. Garnish with powdered sugar and serve with vanilla ice cream.

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