Rose Crusted Strawberry Rhubarb Pie
Ever since the Christmas holiday, I’ve been in pie recovery mode. But spring is officially here, and that means rhubarb is, too! Just the thought of a strawberry rhubarb pie makes me want to dig out my pie dishes and start baking!!!
If you haven’t tasted rhubarb before it’s a lot like celery, but while celery is flavorless, rhubarb actually tastes horrible if eaten raw. However, if it’s baked in a pie with a fruit like strawberries it’s the perfect combination of tart and sweet. Strawberry rhubarb is a quick and easy recipe. Also, since it’s spring I decided to add these beautiful pie crust roses that are a lot easier to make than you think!
I love to make my pie crust from scratch, but you could easily buy a pre-made pie dough. If you’re going to buy pre-made I would suggest the Pillsbury brand, which you can find in in the freezer section of your local grocery store.
First, line your pie dish with your dough. I usually like to get a little fancy with the edge of my crust, but since I’ll be adding the dough roses I kept it simple.
I used this recipe from The Bewitchin’ Kitchen for the strawberry rhubarb filling. It’s so easy and just as delicious! The recipe isn’t very informative with the amount of rhubarb and strawberries you need to buy though. Three cups of rhubarb is roughly five stalks, and 2 3/4 cup of strawberries is a little more than one container. Besides that, this recipe is really easy to follow.
Once you’ve finished preparing the filling, pour it into your already lined pie dish. The filling is going to be really hot, so you’ll want to set aside while you make your crust topping. This is also a good time to preheat your oven to 350 degrees.
First, I cut strips of dough to make a simple lattice pattern for the top of the pie. I wanted the roses to have a platform, so they wouldn’t sink into the filling. The pie filling is so pretty that I also wanted to be sure I left some of it exposed.
To make the pie dough roses, first use a cookie cutter to cut round circles. Each rose will consist of four to five dough circles of the same size. Once you’ve decided how many rounds you’ll use per rose, lay them out slightly overlapping in a row.
Next, slowly roll the rounds into a large roll. The tighter you roll them the smaller the rose will be.
Once you’ve rolled them carefully slice the roll in half. Each half will make a rose. Holding the cut side up in between your fingers, gently push the outside edges of the dough inward, sealing the shape of the roll.
After you’ve sealed the bottom, gently fan out your petals with your fingers. Be careful when doing this – if you try to fan them out too far your rose will fall apart.
For this pie I made fourteen roses, but you can make as many or few as you like. The design is up to you! If you also want to add leaves, like I did, use a leaf cookie cutter. You can find a similar one here.
Next, just place your roses and leaves right on top of the pie. Feel free to be creative with your design! Once your design is complete and the topping is in place, lightly brush egg wash over the top to make your crust turn that beautiful golden color. *Note: egg wash is one egg mixed with 1 to 2 tbsp of water.
Bake the pie at 350 degrees for 35-40 minutes. Let the pie cool before serving.
With Mother’s Day coming up this would be the perfect dessert to share with the special ladies in your life! Don’t forget to share your strawberry rhubarb pie creations in the comments!
2 Comments
Marty
Gorgeous! What size was your round cutter?
Maggie
Thank you! I actually used three different sized cutters for this pie. For the largest rose I used a 3.5 in diameter round cutter, 3 in for the medium ones and a small 2 inch for the buds. I hope this is helpful for you!