Strawberry-Rhubarb Flag Pies
Rhubarb is one of those summer fruits? vegetables? plants? One of those summer plants that seems way more daunting then it is. If you don’t usually cook with it, pie is a perfect place to start. Rhubarb’s tartness is delicious with sweet summer berries and the bright red of the stalks makes a great flag red hue. It is a little fibrous, which isn’t a problem since it will be cooking for a while, but chopping it into small pieces and discarding any stringy bits will take care of even the toughest stalk.
Let’s talk pies! Pie dough is super easy to make if you have a food processor and worth doing at home – find my go-to recipe here. Store bought dough works just fine in a pinch. After many failed pies here is what I’ve learned. 1) You have to really cook pies, otherwise you end up with a liquid-y mess. Cooking pies allows the filling to thicken and bakes in all the flavors. If the crust is browning too quickly you can make a little tin foil cover for the crust. 2) Pies must rest. Warm pie smells so good that I would dig in right away and again- wind up with a liquid-y mess. The pie has to rest to get to the right consistency. Let the pies rest 2 hours I usually let larger pies rest overnight. You can still have warm pie, just reheat it after you’ve let it come together.
Happy 4th of July and happy pie making!
- To make the filling, chop the rhubarb and strawberries. Mix the fruit with the sugar, corn starch, vanilla extract, salt, bourbon, lemon zest and lemon juice.
- On a floured board, roll out your pie dough. Cut out circles of dough that are an inch or two inches wider than the pie shell. (The dough will shrink when baking so err on the side of too much dough). Press the dough into the pie shells, leaving a little bit extra on the edges. Refrigerate the pie dough in the molds while you roll out the top of the pie.
- Cut out long strips of pie dough for the stripes. You will need a few thinner strips for the top stripes. Use a cookie cuter to make small dough stars.
- Fill the pies with the strawberry-rhubarb filling, leaving room to add blueberries to the top left corner.
- Brush egg wash over the stars and stripes and place them egg wash side down on the pies. This will help them stay in place. Use the thinner strips for the stripes to the right of the blueberries. You can even hide their edges under the berries.
- Press the edges of the pie and the stripes together. Brush the top of the pie dough with egg wash and place them on a baking sheet covered in tin foil. Pies often bubble up and trust me, throwing out tin foil is a lot easier than cleaning your oven!
- Bake them for 45 minutes at 350 degrees and let them set for at least two hours before cutting into them. If you are make a larger pie I recommend baking it for closer 65-75mins.