There is nothing quite like pie for the 4th of July! When thinking about what dessert I wanted to make for this year’s celebration, I quickly settled on a summer staple in the Feagan household: strawberry rhubarb pie. It is the perfect balance of sweet and tart, and when homemade, it is so comforting and delicious. Served warm with vanilla ice cream and it is pure perfection. While apple pie is the typical American staple, I thought this recipe would fly for the holiday as long as I dressed it up a little for the festivities.
I hope everyone’s holiday is filled with friends and family, BBQs, parades, fireworks and sunshine. And for our non-American followers, this pie tastes good on any continent! 😉
Ingredients & Materials:
- Two pie crusts (I like this recipe)
- 4 cups chopped rhubarb
- 3 cups chopped strawberries
- 1/2 cups sugar
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1/2 teaspoon orange zest
- 2 tablespoons fresh orange juice
- 2 tablespoons butter
- 1 egg yolk
- 1 9-inch pie pan
- vanilla ice cream (optional)
Dice your rhubarb and strawberries into approximately 1/4 inch pieces.
Mix all of the ingredients together in a large bowl until the dry ingredients are fully incorporated into the fruit juices, then set aside.
Roll out your first pie crust on a floured surface and gently place in a greased pie pan.
Trim the edges so that they just slightly extend past the pan edge.
Pour your filling into the pie. Don’t worry if you don’t use all of the filling, you don’t want the pie to overflow. I always use all of the fruit but then pour in part of the liquid until the pie is full.
Place the pie in the refrigerator to chill while you roll out the second pie crust. Use a sharp knife to cut your crust into inch-wide strips (you can use a ruler if you want to be more precise).
Cut your butter into small chunks and evenly disperse them across the surface of your pie filling. Then use the strips to make your lattice. I like to lay half of the strips one way first.
Then weave the remaining strips going the other direction. Trim the edges and press them down once the lattice is in place. Finish the crust by brushing whisked egg yolk over the surface and sprinkling with sugar. That will give it a nice shiny golden brown color and a sweet sugary crunch.
Preheat the oven to 375º F and place the uncooked pie back in the fridge until your oven is fully heated. Once the oven is hot, bake your pie for approximately an hour and a half. Once the top and the edges begin to brown, cover the pie with foil so that it doesn’t burn as it continues to bake.
Allow the pie to cool slightly before serving, and don’t forget the ice cream!
Happy 4th of July!