Classic Strawberry Rhubarb Pie
Nothing signals the start of summer like strawberries and rhubarb, and there’s no better way to use strawberries and rhubarb together than in a classic strawberry rhubarb pie.
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There’s just something about a freshly-baked pie sitting on the counter that makes a house feel like a home, don’t ya think? A fresh pie on the counter just gives me a warm and fuzzy feeling, no matter what time of year it is!
But pies really are a quintessential summer dessert, often brimming whatever fresh fruit is in season at the time. And one of the first fruit pies of summer is the humble but delicious strawberry rhubarb pie.
We go strawberry picking every year at a local U-pick farm, and we’re lucky to have two huge established rhubarb plants on our property. We actually had three when we moved in last year, but we had to remove the largest one to clear beds for our front garden. (You should have seen the root we dug out… It was as big as a tree root!)
But we still have two huge rhubarb plants that produce for us all summer, so we make lots of rhubarb juice concentrate, rhubarb BBQ sauce and, of course, strawberry rhubarb pie:)
This year I made two strawberry rhubarb pies back-to-back because I was working on a new pie crust recipe. I always used to make a really basic crust with just flour, water and butter or lard. But I was gifted a book for my birthday last month called First Prize Pies by Allison Kave, and I learned an even better crust recipe that uses cream instead of water, which keeps the fat content of the pie dough higher, which, in turn, helps make the pie crust even flakier.
I decided to try it out and my pie crusts turned out perfectly both times, and I’m now a believer in using cream (or whole milk) in my pie crusts, so I’ve updated my all-purpose pie crust recipe to reflect my new pie ideology:)
Also, I added a bit of apple cider vinegar because vinegar is said to help prevent gluten strands from forming, which keeps the pie crust from getting too dense. Because a good pie starts with a buttery, flaky crust!
As for the filling, I stuck with a classic strawberry rhubarb pie filling that uses cornstarch as a thickener. You could use flour as well, but I find cornstarch works better as a thickener and makes the filling less cloudy.
Otherwise it’s just strawberries, rhubarb, sugar, and a little lemon… and it is delish!
How to Make Strawberry Rhubarb Pie
This pie is actually really simple to assemble and bake. Once you’ve made your pie crust and allowed it to rest in the fridge for an hour or so, preheat the oven to 425ºF, flour your surface and get ready to roll out your crusts.
Take your crust out of the fridge and roll out your bottom crust. Transfer your bottom crust to a 9-inch pie plate and trim any overhang.
*Pro Tip: To easily transfer your crust to your pie plate, fold each crust in half and then in half again, then transfer to your pie plate and unfold gently.
Using a fork or a knife, make some small holes in the bottom of your pie crust to allow steam to escape and helps the crust to cook more evenly (this is called “docking”). Then brush the bottom crust with a little egg wash, which will help protect the bottom crust from getting soggy.
Next, make your pie filling. Mix together strawberries, rhubarb, lemon juice and zest, sugar, cornstarch and salt until well combined. Scoop filling into bottom crust.
Roll out your top crust and either cut it into a lattice and assemble or place whole pie crust on top, trim the overhang and tuck the top crust over the bottom crust for a good seal. Then crimp the edges or use a fork to press around the edge.
Brush on a little egg wash over the top crust and sprinkle a little sugar on top (raw/turbinado sugar is best) and cut slits in the top to allow steam to escape (if you’re not using a lattice crust).
To bake, place pie on the bottom rack in your oven (or move rack down) to prevent top crust from getting too brown and bottom crust from not cooking enough. Bake at 425ºF for 20 minutes, then turn your oven down to 350ºF for another 30 to 40 minutes.
Allow pie to cool completely on the counter before serving.
Pairs well with strawberry or vanilla ice cream:)
How to Freeze Fruit Pies
You can also make this pie ahead of time and freeze it baked or unbaked.
If freezing pie unbaked, put it in the freezer as soon as you’ve assembled it. Allow it to freeze completely for about 24 hours, then seal in an airtight freezer bag or wrap in plastic wrap a couple times to make sure it’s completely covered.
Bake your unbaked pie from frozen as per the recipe below, but add an extra 5 to 10 minutes or so at the end.
Frozen unbaked pies should last in the freezer for up to three or four months.
To freeze a baked pie, allow pie to cool completely before putting it in the freezer. Pop it in the freezer uncovered for 24 hours until it’s completely frozen, then seal in an airtight freezer bag or wrap in plastic wrap a couple times to make sure it’s completely covered.
To reheat frozen, baked pie before serving, preheat oven to 350ºF and bake for 20 to 30 minutes (times vary depending on how hot your oven runs, so check it after about 20 minutes and keep your eye on it).
Frozen baked pies should last in the freezer up to six months.
Whether you bake it fresh or freeze it first to enjoy later, in the end no matter how you slice it, strawberry rhubarb pie is the quintessential dessert for those first warm summer nights.
What’s your favourite pie flavour???
Classic Strawberry Rhubarb Pie
Ingredients
For the pie crust
- Follow recipe and instructions for All-Purpose Pie Crust
For the filling
- 1 pound chopped rhubarb (approx. 4 cups)
- 4 cups strawberries, hulled and halved
- 1 cup sugar
- Zest of one lemon
- 1 Tbsp. lemon juice (approx. half a fresh squeezed lemon)
- 4 Tbsp. cornstarch
- ½ tsp. salt
- A pinch of raw sugar to sprinkle on top
For egg wash
- 1 egg
- ¼ cup water
Instructions
- Prepare your [pie crust|https://thehouseandhomestead.com/easy-pie-purpose-pie-crust/ and refrigerate for at least one hour.
- Preheat oven to 425ºF. Roll out half of your pie crust and transfer to a 9-inch pie plate. Trim any excess dough so that bottom crust overhangs the pie plate just a little.
- Use a fork or the tip of a knife to dock the bottom crust (punch some small holes in the bottom), then mix one egg with ¼ cup of water to make your egg wash and brush some egg wash over the bottom of your pie crust.
- Prepare your filling: Mix the strawberries, rhubarb, lemon zest, lemon juice, sugar, cornstarch and salt together in a large mixing bowl. Spoon mixture into the bottom crust.
- Roll out your top crust and either cut it into strips to form a lattice top, or place the entire crust on top of your pie. Trim the overhang and fold the top crust over the bottom crust to create a seal. Crimp the edges of the crust with your fingers or use a fork to press around the edge of the crust.
- Brush the top crust with egg wash and sprinkle with a little raw sugar. Cut some slits in your top crust (unless using a lattice top) and place on the bottom oven rack.
- Bake pie for 20 minutes at 425ºF, then reduce temperature to 350ºF and bake for another 30-40 minutes.
- Remove pie from the oven and allow to cool on the counter completely before serving.]
P.S. Looking for an easy way to enjoy seasonal fruit pies all year long? Check out the following recipes for how to can blueberry pie filling and how to can cherry pie filling at home, and you’ll always have homemade fruit pie filling read to go in your pantry!
Until next time:)
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I’m all about practical gifts; Gifts that will truly make life easier and contribute to my and my family’s wellbeing. And our family includes our animals!
One of the ways we make sure our chickens are taken care of is by letting them free range during the day, but making sure they’re locked up and safe from predators at night. But who wants to be up at the crack of dawn to open the coop, or wake up to a bloodbath because you forgot to close the coop the night before?
(The answer is obviously no one… No one wants that).
Automating our homesteading tasks as much as possible allows us to worry about other things and saves us a ton of time. Plus, it makes sure that things get taken care of, whether we remember or not.
Using an automatic chicken door has been a GAME CHANGER for us. It’s one of those lesser known homestead tools that can make all the difference, and I’m always recommending one to anyone who keeps chickens!
This chicken door from @chickcozy_ is so easy to install and use too, and right now you can get one for a steal during their Black Friday sale!
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Yes, you read that right…
Modern Homesteading Magazine is coming to an end.
This decision has not come easily, but there’s a season for everything, and more and more I’m feeling called to transition out of this season and into the next in both life and business.
And so this final farewell issue is bittersweet. On the one hand, it’s the first ever annual issue, with 100 pages packed with brand new content that celebrates the best of the past 32 issues!
And it’s the first issue I’ve ever offered in PRINT!
But on the other hand, it marks the end of an era, and of this publication that I’ve absolutely had the pleasure of creating and sharing with you.
If you’re a digital subscriber, you will not be charged a renewal fee going forward, and will continue to have access to the digital library until your subscription runs out. As part of your subscription, you’re able to download and/or print each issue of you like, so that you never lose access to the hundreds of articles and vast amount of information in each issue.
Rather than subscribing, you can now purchase an all-access pass for a one-time fee of just $20, which gives you access to our entire digital library of issues.
Plus, for a limited time, when you purchase an all-access pass you’ll also get a gift certificate for a second all-access pass to gift to someone else.
I’m also still taking preorders for the print version of this special edition issue, but only for a few more weeks!
When you preorder the print issue, you’ll also get a digital copy of the special edition issue (this issue only), and will receive a print copy in the mail later this year (hopefully by Christmas so long as there are no shipping delays!)
Click the link in my profile or visit modernhomesteadingmagazine.com to check out the latest issue, purchase an all-access pass to the digital library and/or preorder the print issue today!
Thanks to everyone who has read the magazine over the past 4 years. I’m humbled and grateful for your support, and can’t wait to share whatever comes next:)
#modernhomesteading #homesteading #homesteadersofinstagram
It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!
But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.
That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.
Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.
Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.
While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!
If you’re also feeling the urgency to take the first (or next) steps toward a more self-reliant life, this is your final reminder that today is the last day to join The Society of Self-Reliance and start levelling up your homesteading and self-sufficiency skills so that you’ve got what it takes to:
• Grow your own groceries
• Stock your pantry
• Create a natural home
• Get prepared
• Learn other important life skills like time management for homesteaders, goal setting and how to become your own handyman
And more!
If you’ve been feeling called to level up your self-reliance skills (because let’s be honest, we’re in for a wild ride these next few years with everything going on in the world), now is the time to heed that call.
Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society
#homesteading #selfreliance #selfsufficiency #homesteadingskills #preparedness
There are so many reasons to grow your own food at home:
💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share
But perhaps the number one reason is because it just tastes better!
Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.
Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!
With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.
(It also means learning to preserve it so you can make the most of it and enjoy homegrown food all year long).
In my online membership program, The Society of Self-Reliance, you’ll learn how to grow your own food, from seed to harvest, as well as how to preserve it so you can enjoy the fruits (and vegetables) of your labor all year long!
You’ll also learn how to grow and craft your own herbal medicine, detox your home, become your own handyman, and so much more (because self-reliance is about more than just the food that we eat… But that’s a pretty good place to start!)
The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.
#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!
When I first launched this online membership program last year, my goal was to create a one-stop resource where members could go to learn and practice every aspect of self-reliance, as well as a space to connect with other like-minded people pursuing the same goal. And that’s exactly what you’ll get when you join!
Here’s a glimpse of what you’ll learn inside the Society:
🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.
🌿 Natural Living and Herbal Medicine Mastery: Discover the secrets to creating a low-tox home and and to growing, making and using herbal remedies to support your family’s health, naturally.
🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.
As a member, you’ll enjoy:
📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.
📞 Live Group Coaching Calls: Participate in our monthly live group coaching calls, where we deep dive into a different self-reliance topic every month, and do live demonstrations and Q&A’s.
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I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).
In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!
Link in profile or visit thehouseandhomestead.com/society to learn more.
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Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…
There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.
I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.
I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)
I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.
One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.
Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.
The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.
Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.
(Continued in comments…)
Another garlic harvest in the books!
Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.
Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.
It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)
A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!
Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.
Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
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Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!
Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!
Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.
Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.
Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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#homesteading #modernhomesteading #raisinglittles
If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
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A brand new issue of Modern Homesteading Magazine just dropped!
In this issue:
🌱 How to forage and use five common edible and medicinal weeds
🏠 A sustainable, affordable alternative to traditional homes, greenhouses and more
👨👩👧👦 Tips for managing a homestead while raising a family (big or small!)
🫙 What to focus on when preserving food for true food security
🌹 How to grow and arrange your own cut flowers at home
🍓 The many ways to preserve summer berries (including 5 delicious recipes!)
💇How to make your own all-natural herbal hair care products at home
🧑🌾 Why “community sufficiency” is the new self-sufficiency
And more!
Visit modernhomesteadingmagazine.com (or click the link in my bio) to subscribe or login to the library and read the latest issue.
Plus, be sure to check out all of our past issues as well! There’s a wealth of information in our library on everything from farming and gardening to cooking and canning to herbal medicine, natural living and so much more!
*** This will be the last quarterly issue! ***
This little magazine has grown so much over the past 4 years and 32 issues, and now it’s time for another exciting evolution.
I’m excited to announce that we will be moving to an even more robust annual publication with the intention of offering the first ever print edition this fall if there is enough demand.
I’m also excited to announce the brand new Modern Homesteading Magazine blog, which is currently under construction and will be launching soon. While we will still be maintaining digital subscriptions, the blog will be accessible to all, free of charge, so that more people might benefit from the empowering and increasingly important information that we cover in each issue.
Thanks to everyone who helped make this issue happen! @homesteadingfamily @oatsandhoneyhomestead @omnivore.culture @thetaylor.leigh @doeraydesign (and more who don’t have IG pages;)
And a HUGE thank you to everyone who has subscribed over the years. Modern Homesteading Magazine would never have become what it is today without each and every one of you.
#homesteading #modernhomesteading #selfsufficiency
If you’ve ever grown your own garlic, you might have noticed the spiral-shaped shoots that suddenly pop up in the centre of the stem, usually about a month or so before the garlic bulbs themselves are ready to be harvested.
These are garlic scapes, and believe it or not- they make delicious pesto! Get the recipe through the link in my bio- https://thehouseandhomestead.com/garlic-scape-pesto/
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This honey and chive blossom vinaigrette is a frugal, easy and healthy homemade salad dressing that pairs beautifully with fresh garden salads all season long.
Get the recipe through the link in my bio.
https://thehouseandhomestead.com/chive-blossom-vinaigrette/
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