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Strawberry Rhubarb Pie {With a Sugar Free Option}

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I like pie….a lot!  In fact if someone put a whole pie in front of me I would want to eat it…ALL! OK I never have eaten a whole pie…in one day.  But I could eat a very large slice or two and be a happy women!  I’m not even kidding you. It is my biggest weakness.  It used to be ice cream, but lately ice cream makes me feel like junk 10 minutes after eating it, but pie, it just makes me happy.  This last month I was on a no sugar kick, but really needed some pie, so I made this pie Strawberry Rhubarb Pie with Whole Wheat Pastry Flour, Agave and Stevia!  It was Amazing!  If you don’t care about the sugar you can use sugar also!  But hey, why not make it sugar free when it tastes just as good!
The crust was really easy to make, just make sure you have cold butter and cold water and it will turn out beautiful!

My kids had never had Rhubarb.  Ha, it’s a funny thing to see their face when you tell them to bite into it! Ha!  Sour Face!!
Strawberry Rhubarb Pie with a Sugar Free Option
{Printable Version Here}

Crust
  • 2-2 1/2 cups Whole Wheat Pastry Flour or 2 1/2 cups All Purpose Flour
  • 1/4 tsp salt
  • 1 cup of cubed cold butter
  • 1/3 cup Ice water {or more}
  • 1/4 Teaspoon Stevia {optional}

Mix together Salt and Flour  and stevia (if you use it) then add cold cubed butter.

Mix together with a pastry mixer or 2 knives and mix until crumbly.

Stir with fork while drizzling ice water over flour mix until you can see that the dough is starting to hold together.

If you see any dry spots add water 1 T at a time.

Divide dough in half and press into round discs.

On a generously floured surface, roll out 1 pastry disc to a 1/4-inch of thickness.

Wrap 1 disc around a rolling pin or fold it in forths and unroll over a 9-inch pie plate.

Trim the edges of the dough.

Roll out the remaining pastry for top to 1/4-inch thickness; transfer to the back of a baking sheet.

Refrigerate pastry top and pie shell for one hour.

Filling

  • 4 cups chopped rhubarb, 1 inch pieces
  • 2 cups of quartered Strawberries
  • 1/2 cup of Agave Nectar
  • 1 Package of Stevia {Or you can do a cup of sugar}
  • 1/2 cup all purpose flour
Mix together in bowl and pour into pie crust.
Moisten edge of pie shell; cover with pastry top. Seal and flute edge.
Whisk egg yolk with 1 tbsp of water; brush over pastry. Sprinkle with raw sugar or agave.
Cut four slits in the top of the pie for steam.
Place pie on a flat cookie sheet lined in foul or put a foiled lined baking sheet on bottom rack to catch the drips.
Preheat the oven to 425 Degree’s Fahrenheit.
Place pie in oven and bake for 20 minutes.
Reduce the heat to 350°F and bake until golden and filling is bubbly, 55 to 70 minutes {If you are afraid your crust will burn place foil around the edges.Serve with Homemade Whipped Topping and Enjoy!

 

 



 What’s your favorite kind of pie?

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