My college church group had a pie bake-off last week at our end-of-semester party. I made this strawberry rhubarb pie and took 2nd place (to a delicious blackberry pie!)!

There were two strawberry rhubarb pies at our party, mine more on the sweet side and the other on the tart side. The other recipe was from Smitten Kitchen if you’re looking for a tart pie but I loved the sweet taste of this one! It still had a tart flavor from the rhubarb but was less significant – it was a perfect combination!

I also got a lot of compliments on the crust! I used a recipe from a New York Times bake-off and adapted it slightly. It was perfectly flakey and buttery and delicious!

Strawberry Rhubarb Pie
Makes one pie
Crust adapted from The New York Times and pie recipe from Food Network

Ingredients:
Crust:
1 3/4 cups plus 2 tablespoons all-purpose flour
3/8 teaspoon table salt
15 tablespoons unsalted butter, chilled and cut into pieces

Pie:
2 1/2 cups chopped fresh red rhubarb
2 1/2 cups washed, de-stemmed and halved strawberries (big strawberries can be in thirds)
1 1/2 cups sugar
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white, beaten with 1 teaspoon water
Turbinado sugar

Directions:
1. Prepare crust: In a food processor, pulse together the flour and salt. Add butter and pulse until pea-sized bits form. Add 3-6 tablespoons ice water, 1 tablespoon at a time and pulse until dough begins to come together in a ball. Separate the dough into two balls, one with 2/3 of the dough and the other with 1/3 of the dough. Wrap disks in plastic wrap and chill for at least one hour or up to three days.

2. Roll out large disk for the bottom crust. Transfer to pie plate. Chill in refrigerator while you prepare the filling.

3. Filling: In a large bowl, mix the rhubarb, strawberries, sugar, tapioca (dry), flour, zest, juice, cinnamon and vanilla. Pour into chilled crust. Dot the cubes of butter on top of the filling. Roll out top layer and place over filling. Crimp to seal edges. (Or make a lattice or use biscuit cutters to make a circle design). Brush with egg wash and sprinkle with turbinado sugar. Make a foil collar so prevent the edges from burning. Bake at 425 degrees for 15 minutes then decrease temperature to 375 degrees and bake for an additional 45-50 minutes. Let cool before serving.