This is a perfect late spring or start-of-summer pie when strawberries and rhubarb are in season. The tender flaky crust is filled with a fresh fruit filling, not too sweet, just a little juicy with a whisper of citrus and spice. The stars form a festive top to the pie - perfect for Memorial Day or The 4th of July!
pie crust (double crust, for top and bottom)If using store bought, you may need 3-4 crusts to cut out all the stars
Pie Filling:
3cupsfresh rhubarb, sliced 1/2" thick
3cupsfresh strawberries, halved or quartered if large
1/2cup granulated sugar
1/3cuplight brown sugar
1/4cupcornstarch
1/8teaspoonsalt
1/2teaspoon ground cinnamon
1teaspoonfresh lemon zest
1teaspoonfresh lemon juice
1/2teaspoonvanilla
Egg Wash:
1large egg
1tablespoon water
2tablespoonscoarse sparkling or granulated sugar
Instructions
Arrange oven rack to lowest position. Preheat oven to 400 degrees F.
Roll out bottom pie crust to 1/8" thickness and fit in standard 9" pie plate. Crimp the edges and place in refrigerator
In large bowl, stir together all the pie filling ingredients.
Line a baking sheet with parchment paper or silicone mat. Roll out the top crust to 1/8" thickness. Cut 25 stars with 2 1/2-inch cookie cutter. Place them on lined baking sheet and refrigerate until ready to assemble.
Prepare egg wash: Use a fork to whisk together egg and water in small bowl.
Add filling to bottom pie crust. Brush the edge of crust with egg wash
Brush stars with egg wash and start placing them around the edge of the pie plate, they should overlap about a 1/4". Gently press where the stars touch the edge crust and each other.
Sprinkle the crust and stars with sugar. Refrigerate the pie for 15 minutes to allow the crust firm up again.
Bake the pie on a lined baking sheet for 20 minutes at 400 degrees. Turn the oven down to 350 degrees and bake for 30-40 minutes more or until the filling is bubbly and the crust is golden brown. If the crust starts to get too dark in any area, lightly cover that area with foil.
Let the pie cool on a wire rack for 3-4 hours or until room temperature. This is important as it allows the juices to fully thicken.
Serve with vanilla ice cream or whipped cream.
Notes
The open spaces between the stars allow some of the juices of the pie to evaporate. You could also use a lattice type pie crust. The pie can be stored covered at room temperature for 2 days.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!