Sweet

Strawberry Rhubarb Pie: A not so boring pie

Strawberry rhubarb pie

I wasn’t planning to make a pie. I even have half of a post written for a soup to counter this last (hopefully) round of winter weather. That recipe is put on hold for this strawberry rhubarb pie. Strawberries and rhubarb were both on sale at the grocery store, so how could I not make a pie? While you can buy strawberries all year, rhubarb is almost synonymous with spring in my mind. We are still a few days out from the beginning of spring, but I’m ready to move on from winter!

I’m generally not a fan of fruity pies. I think they are kind of boring, and in my opinion, heat basically ruins fruit. Why take a perfectly good peach, overwhelm it with sugar, and make it all hot and mushy in a peach pie? I know this isn’t the most popular opinion. Despite my meh feelings about fruit pies, I really like strawberry rhubarb pie. Rhubarb is almost too sour to eat raw, unless you dip it in sugar like celery in ranch dressing. Its sour flavor transforms when added to desserts and makes an otherwise boring pie not so boring. The strawberries allows you to cut some of the sugar in filling, and the tart rhubarb further balances any cloying sweetness.

Strawberry rhubarb pie filling

I like to make a homemade whole wheat crust, since I don’t make pies very often. If you don’t want to take the time to make pie crust, store-bought crust is a totally acceptable substitute. Whole wheat flour doesn’t exactly make the ideal, flakey pie dough. However, I think a little mixed in with regular all-purpose flour is tastier. The pie crust is still flakey-ish, buttery, and a little nutty from the whole wheat. Ben claims the crust makes the “perfect scratchy sound” that Gordon Ramsey said is the sign of a good pie crust. I have no idea if that’s a real thing.

The active time spent making pie dough is short, but there is a bit of a wait to the let dough rest before rolling it out. I like to keep the butter chilled as I cut it into cubes. I separate the butter into half stick sections and cut one section at a time while the others chill in the fridge. Once the butter is diced into cubes, let it rest in the fridge for 10 minutes to make sure it’s not melty. If you’re fancy, cut the dough into different shapes or a woven lattice for a decorative topping. I embrace the rustic look and don’t worry about making the top crust look perfect. Lastly, eating a slice of strawberry rhubarb pie for breakfast is totally okay. It’s arguably much healthier than a doughnut!

Slice of strawberry rhubarb pie

Strawberry Rhubarb Pie

Serving Size: One 9 Inch Pie

Ingredients

  • For the Pie Dough
  • 1/2 Cold water
  • 1 1/3 cup All-purpose flour
  • 2/3 cup Whole wheat flour
  • 12 Tbsp. (1 1/2 sticks) unsalted butter, keep chilled and dice into small cubes about 1/4 inch
  • For the Pie Filling
  • 3 cups Strawberries, diced
  • 3 cups Rhubarb, diced
  • 1/2 cup Sugar
  • 1/4 cup Cornstarch (This is very important! Your pie will be a runny mess without it.)
  • 1/4 tsp. Salt
  • To Finish the Pie
  • 1 Egg, whisked
  • 1 Tbsp. Sugar

Instructions

    For the pie crust.
  • In a medium bowl, stir together the two flours.
  • Once blended, use your fingers or a pastry blender to mix/mash the butter and flour together for about 1-2 minutes. The mixture should be lumpy with butter.
  • Add about half of the cold water to the flour and butter mixture and mix with a fork.
  • Once the first portion of water is incorporated, stir in the remaining water.
  • Divide the dough into two sections and roll each into a ball.
  • Wrap the dough balls in plastic wrap and then press them into a disk that's about 1 inch thick.
  • Refrigerate the dough for at least 1 hour.
  • After the dough has rested, remove one disk from the fridge.
  • Lightly flour a clean and dry surface that will give you enough space to roll out the pie dough.
  • Unwrap the pie dough and place it in the center of the floured surface.
  • Rub some flour onto a rolling pin.
  • Starting with the rolling pin centered in the middle of the dough, roll it with firm and even pressure towards the edge of the dough.
  • Slightly rotate the angle of the rolling pin and repeat until you have rolled the dough in each direction. It should have a roughly circular shape. Add a light dusting of flour if needed to prevent the dough from sticking to the rolling pin.
  • Dust the top of the dough lightly with flour and flip it over. You can fold it over onto the rolling pin the help turn it, if needed.
  • Press together any cracks in the dough along the edges and repeat the rolling process.
  • Continue rotating and turning over the dough while dusting with flour as needed until it's a little more than 1/8 of an inch thick or about 12 inches in diameter and mostly circular.
  • Carefully peal the dough off of the surface and fold it onto the rolling pin to help transfer it to a 9 inch pie pan.
  • Center the sheet of pie dough in the pie pan leaving the overhanging edges.
  • Put the pie pan in the fridge, remove the second disk of dough from the fridge, and prepare the pie filling. (see below)
  • Once the pie filling is mixed, repeat the rolling out process with the second disk of dough.
  • When the second disk of dough is rolled out you can remove the pie pan from the refrigerator.
  • Quickly stir the pie filling and pour it into the pie pan. Use a spoon to spread it evenly.
  • Lifting the second sheet of dough with your rolling pin, center the top crust over the pie.
  • Fold the edges of the top crust under the edges of the bottom crust and pinch together with your fingers or crimp with a fork.
  • Using a pastry brush, lightly coat the top pie crust with the egg.
  • Sprinkle 1 tablespoon of sugar over the pie and use a knife to cut a few steam vents in the top crust.
  • Bake the pie at 400F for 15 minutes and then lower the temperature to 350F and bake for another 40-45 minutes.
  • The pie will be golden and juices may be bubbling up through cuts in the crust.
  • Let the pie cool on a rack before cutting.
    For the pie filling.
  • Preheat the oven to 400F and move the oven rack into the lower third of the oven.
  • In a medium bowl, mix together the strawberries, rhubarb, sugar, cornstarch, and salt.
  • Let the mixture rest for 10-15 minutes before assembling the pie or while you roll out the dough for the top crust.

Notes

1. Check on the pie after it's been baking for about 30 minutes to see if the crust is browning too quickly. If it is, you can cover the crust around the rim of the pie with foil to prevent it from browning too much.

2. The pie filling may be runny, if you cut it before it has completely cooled.

https://www.theomnivoreskitchen.com/2017/03/19/strawberry-rhubarb-pie/

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