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VIRGINIA THIS MORNING: Strawberry Rhubarb Pie

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RICHMOND, Va (WTVR) - This is definitely a Spring-time favorite you can whip up for your family’s enjoyment.  Local Baker and Entrepreneur Tracey Winslow from Simply Southern Pies shares her delicious take on Strawberry Rhubarb Pie.

For the Filling

2 cups rhubarb, cut into 1/2 inch pieces

2 cups fresh strawberries sliced

3 tablespoons cornstarch

3/4 cup granulated white sugar

1/4 teaspoon ground cinnamon

1 teaspoon fresh lemon juice

2 tablespoons butter, cut into small chunks

For the pie crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

2 tablespoon granulated white sugar

1 cup chilled butter and cut into 1 inch pieces

1/4 to 1/2 cup ice water

For the glaze:

2 tablespoons of milk or half/half

Sugar for sprinkling

For the Pie Crust

Pie Crust: In a food processor, place the flour, salt, sugar and butter and process until the mixture resembles coarse meal. Pour 1/4 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball. Divide the dough in half, form each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using.

On a floured surface roll the pastry into a 12 inch circle, checking with your pie pan to make sure it will cover. Place in a 9 inch pie pan. Remove the second round of pastry and roll it into a 12 inch circle. And cut a vent hole in the top crust.

For the filling:

In a large mixing bowl combine the strawberry, rhubarb, and lemon juice. In a smaller bowl mix the sugar, cornstarch and salt together. Add the sugar mixture to strawberries and rhubarb and gently toss to combine, and pour into the prepared pie shell top with the butter pieces. Top with the prepared pie dough and crimp to seal. Brush with milk and sprinkle with sugar. Place on a lined baking sheet to catch any spills.

Bake in a preheated oven at 375 degrees Fahrenheit for 45 -60 minutes until the crust is a golden brown color and the fruit juices begin to bubble. If the edges start to get to brown cover with a foil ring.

This pie can be frozen.