TBT: Balsamic Raspberry Strawberry Rhubarb Pie

Do you know how hard it was for me to narrow down my four favorite pie recipes to blog about this week?  Well, it was quite the task, and I had to make a lot of pies in order to recover from the stress. Anyway, here’s another favorite from last summer…Balsamic Raspberry Strawberry Rhubarb Pie…it can be made with frozen rhubarb, berries, and premade pie crusts, so don’t think it’s an all-day, only in-season event!

I’m not blathering on today about how the flavors of this pie meld together in an explosion of yumminess. You just need this in your life. It’s perfect for Independence Day (or any day you happen to find rhubarb in your flower beds and do a little happy dance, as I did), and you’ll make people smile if you make it. So do it already.

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Balsamic Raspberry Strawberry Rhubarb Pie

  • 2 Piecrusts for a 9” pie pan
  • 1-1/4 cups sugar (1-1/2 cups if you’re using raspberries instead of Jammy Bits)
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 cups lightly packed diced rhubarb, fresh or frozen
  • 3 cups hulled, quartered strawberries, fresh or frozen (it’s easiest to cut the strawberries when they’re only slightly thawed, if you’re using frozen)
  • 2 Tbsp balsamic vinegar
  • 1/2 cup raspberry Jammy Bits (from King Arthur) or 1 cup fresh or frozen raspberries
  • 1 tablespoon butter
  • coarse white sparkling sugar, to garnish

1. Line a 9” pie pan with one crust, crimping the edges. Refrigerate while you make the filling.

2. To make the filling: Whisk together the sugar, flour, and salt.

3. Toss the rhubarb and strawberries with the vinegar, then with the sugar mixture. Stir in the Jammy Bits or raspberries. Spoon the fruit into the pan, filling it about 3/4 full and mounding the filling a bit in the center.

4. Place dabs of the butter atop the filling.

5. Preheat the oven to 425°F.

6. Roll out the remaining crust, and cut it into star shapes.

7. Place the pastry stars atop the filling. Brush with water and sprinkle with coarse white sparkling sugar, if desired.

8. Bake the pie for 30 minutes, then reduce the oven heat to 375°F and bake for an additional 30 to 40 minutes, until the filling is bubbling and the crust nicely browned. Cover the edges with foil if it starts to get too brown.

9. Remove the pie from the oven, and let it cool. The pie really needs to cool for at least three hours before serving, or it will be really messy. Top with vanilla ice cream or whipped cream, if desired.

Click here for the printable recipe

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About Megan

My various hats: mom to three crazy teens and one quirky dog, wife of 27 years to my retired GI Joe, and high school math teacher. After my husband's retirement from the Army, we've settled in the Pacific Northwest. Crafting, cooking, photography, and reading keep me sane (that's a relative term!) and I hope you'll enjoy following along as I navigate the chaos of life!
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2 Responses to TBT: Balsamic Raspberry Strawberry Rhubarb Pie

  1. I used balsamic vinegar in a blueberry pie and it was delicious! Entering it in favorite pie at Ky State Fair!

    • Megan says:

      Oh, I’m going to try that! My husband loves blueberry pie, but I think it’s a little too sweet…the balsamic would add the perfect tartness! Good luck at the fair!

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