Strawberry Rhubarb Pie

Homemade Strawberry Rhubarb Pie

Before strawberry season arrives, there’s rhubarb season. There’s something about fresh rhubarb that makes us think of the spring. Perhaps it’s the rich, tart flavor found in jams and jellies, and combined together with fresh berries is truly a match made in heaven. While rhubarb is actually a vegetable with a celery-like texture, it boasts an assertive tang that is mellowed out by sweet fruits such as strawberries, peaches and oranges. It’s absolutely perfect for all kinds of pies, tarts and pastries and definitely has a place in our hearts.

Strawberry Rhubarb Pie is a traditional dessert found primarily in New England and the US Southern region. Because rhubarb requires a lot of sugar to make it palatable, this vegetable is usually mixed with strawberries and utilized as a pie filling, leading it to be referred to as “the pie plant”. Our Strawberry Rhubarb Pie is a classic take on the American Heritage dessert. The sourness of the rhubarb complements the sweet strawberries, giving it an unforgettable flavor that tastes just like the springtime.

Strawberry Rhubarb Pie 

Yields: 8 servings
Prep Time: 1 hour
Cook Time: 1 hour and 5 minutes

Ingredients

For the crust:

  • 2 cups of all-purpose flour
  • 1/4 cup of extra flour
  • 1/2 cup of cake flour
  • 1/2 cup of shortening
  • 1/2 cup of unsalted butter
  • 1/4 cup of cold water
  • 1 egg
  • 3 teaspoons of powdered sugar
  • 2 teaspoons of vinegar

For the filling:

  • 3 cups of strawberries, stemmed and sliced
  • 3 cups of rhubarb, leaves trimmed off and chopped
  • 1 and 1/2 cups of light brown sugar
  • 1 tablespoon of all-purpose flour
  • 2 tablespoons of quick cooking tapioca
  • 1 teaspoon of water
  • 1/4 teaspoon of lemon juice
  • 1/4 teaspoon of lemon zest
  • 1/4 teaspoon of ground cinnamon
  • 1 teaspoon of vanilla extract
  • 1 egg, beaten with water for the egg wash

1. Start making the crust by using a pastry cutter to combine the all-purpose flour, cake flour, butter, sugar, shortening and salt.

2. Whisk together the egg, water and vinegar. Pour the wet ingredients into the dry ingredients and gently work together.

3. Add the additional cup of flour to the dough. Chill the dough in the refrigerator for about half an hour.

4. Once the dough has chilled, divide the dough in half. Roll out one half of the dough and line it inside a pie dish. This will be the bottom crust. Chill the dough in the refrigerator again until you’re ready to bake the pie.

5. While the dough is chilling, make the filling. In a large bowl, combine the strawberries, rhubarb, flour, tapioca, lemon juice and zest, cinnamon and vanilla extract. Let it sit for 10 minutes.

6. Pour this mixture into the pie dish. Take the other half of the dough, roll it flat and place it over the top of the pie dish.

7. Seal the edges of the crust by crimping it with your fingers or a fork. Poke a few holes around the middle of the crust to allow the steam to pass through while it’s cooking.

8. Lightly brush the crust with the egg wash. Sprinkle sugar across the top of the crust.

9. Place the pie dish in a 400 degree oven and bake for 20 minutes. Afterwards, reduce the heat to 350 degrees and bake for another 45 minutes.

10. Once baked, remove the pie from the oven and allow it to cool.

Have you ever tried strawberry rhubarb pie before? What fruits and vegetables do you look forward to the most during springtime? 

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