It’s a Star Spangled Strawberry Rhubarb Pie!
This is my official start-of-summer pie! Perfect for Memorial Day or The 4th of July!
I love this pie so much! – so worth all the testing it took to get the recipe just right! A tender, flaky crust filled with a fresh fruit filling, not too sweet, just a little juicy with a whisper of citrus and spice.
The hardest part of making this pie is actually waiting for it to cool! Fresh strawberries and rhubarb are very juicy! (and that juiciness can vary depending on the ripeness of the fruit.) The pie needs to cool a full 3-4 hours for the filling to thicken just right.
Speaking of thickeners – there are lots of options out there for thickening your pie. Each has its pros and cons. I found this article interesting. I use corn starch (as I always have it on hand) and had to play around with the amounts to get just the right thickness for the filling.
I like my pie filling to be not completely “gelled”, but not running all over the plate – just a little trickle of thickened fruit juicy goodness!
Here’s my recipe for Homemade Pie Crust (makes enough for the bottom crust and the stars) and a video to show you how to make it with your KitchenAid Stand Mixer. (Can also be made by hand or with a food processor.)
If you don’t have time to make the crust – use store bought, but you may need 2 boxes (3-4 crusts) to cut out all the stars.
How to Assemble the Star Crust:
The spaces between the stars allow some of the fruit juices to evaporate, if you want to use a different style of crust, choose one with lots of venting holes, such as a lattice crust.