Originally published June 27, 2016
We’ve been getting delicious, fresh strawberries and rhubarb from our farm share and I needed a dessert to bring to Sunday dinner at my parents. I wanted to make a strawberry rhubarb pie but my mom always gets mad if I turn the oven on during the summer. Thus, the Grill Pie was born. You just have to play around with your grill and preheat it to 400 degrees and then place the pie in there (in an aluminum pie tin) then keep it covered and let it cook for 35 minutes.
The crust, feel free to use store bought, premade or favorite recipe BUT… Here’s how I make mine:
THE CRUST INGREDIENTS
- 2.5 cups flour
- 2 sticks butter
- 1/8 cup VERY cold water
- 1 TBSP sugar
- 1 Tsp salt
THE CRUST INSTRUCTIONS
Place the flour and sugar and salt in a stand mixer and combine on low, slowly add in the cold butter (in small chunks). Once combined, add in the water slowly until the dough resembles sand. Roll into 2 balls and refrigerate in separate plastic bags for an hour.
Once it has been refrigerated, make a floured surface and roll the dough out and place into the bottom of a GRILL SAFE aluminum pie dish. To make the grid pattern repeat and slice rounded dough into stripes and place accordingly.
THE STRAWBERRY RHUBARB FILLING INGREDIENTS:
- 4 cups strawberries
- 1 cup chopped rhubarb (1/4 inch pieces)
- 1.5 cups sugar
- 1 lemon zested and juiced
Place lemon zest and sugar and lemon juice in a pot on the stove until sugar dissolves. Then, add strawberries and rhubarb and simmer stirring often, until berries are soft. Allow to cool and strain most of juice out through a mesh strainer. (Save this juice to make strawberry vodka lemonade!)
Place in pie crust and then place the dough on top in a criss-cross pattern. Play with your grill to get it to 400 degrees or so and bake on the covered grill for 25 minutes or until the crust has started to become a golden color.