Summer Berry & Rhubarb Pie Recipe

May 31, 2011 Katja Presnal

rhubarb strawberry pie

Pie is the new cupcake and I couldn’t be happier about the pie trend. Pies never were not trendy in our house, I’ve always been a pie lover, probably because I grew up with my mother being the pie master herself. Summer time would be the best… We would go in the forest backyard and pick up blueberries and come our faces and hand blue and just enough blueberries for mom to make a blueberry pie. Or we had rhubarb in the backyard, and the entire garden was full of apple trees and plum trees for plenty of harvest for pies galore.

This pie recipe is inspired by my mother’s pies and my childhood summers in Finland. Typically I make blueberry alone or strawberry and rhubarb together, but quite frankly… I had just used most of the strawberries for the strawberry sangria, and I used whatever I happened to have at home and I love the result. This pie is served cold, and it’s a great pie to even make a day ahead.

rhubarb strawberry pie

Summer Berry Rhubarb Pie Recipe

Crust:
1/2 stick butter
1/2 cup sugar
1 egg
1 1/2 cup flour
1 teaspoon baking powder

Filling:
1 vanilla yogurt, Greek style works the best
1/2 cup sour cream
2 teaspoons vanilla sugar
2 tablespoons of sugar
1 egg
1 rhubarb
1/2 cup strawberries
1/2 cup blueberries

1. Preheat oven to 350F
2. Mix sugar and butter together with a mixer or in food processor. Add egg, flour and baking powder and mix until mixed well. Form into a ball.
3. Spread butter on a pie plate, add flour to prevent the dough from sticking. Start pressing the dough on the pie plate and make sure there is enough for the sides. Push down the edge a little bit so it is all even.
4. Cut the rhubarb in 1/3 inch pieces and slice the strawberries as well. Add them on the bottom of the pie pan.
5. Mix the yogurt, sour cream, egg, sugar and vanilla sugar. If you don’t have vanilla sugar you can substitute with 1 teaspoon of vanilla extract. Pour on the top of the rhubarb and strawberries. Don’t worry if it is very runny – the egg will make it set in the oven.
6. Add blueberries on the top and out the pie in the oven for 35-45 minutes.
7. Serve cold. Best the next day. But it’s good even when warm.. and we usually don’t have any left for the next day.

rhubarb strawberry pie

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Katja Presnal

Katja Presnal shows how to live globally inspired life to the fullest and plan your dream life. Katja owns Presnal5 strategic marketing intelligence agency and wants to help marketing professionals to combine a dream career and dream life via freelance work.Katja is an award-winning marketing strategist, and a well-known speaker. Katja has lived in five different countries, and seven states in the USA. Her three children were all born in different countries within three years. When not working or jet-setting the world, Katja is at home cooking big family dinners.She has been featured in NY Times, Glamour, Redbook, Fodor's, Forbes and Woman's Day magazines among many other national and international publications and written for MTV3 and Lifetime TV networks.

Comments (4)

  1. Nice, but I’m surprise you grew up with pies, I did not know that was normal in Finland.

    I love pies, but I first become the master of pies after moving to Canada

  2. Love this. I’m obsessed with pie and it has been on my to-do list for the blog for ages. Charlotte Charles demands it.

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