Apparently, it’s Fall. Well, neither I nor Los Angeles have gotten the memo so a strawberry rhubarb pie seemed appropriate. That and frozen fruit make practically any pie possible at a craving’s notice.
Truth be told, I’ve never made a strawberry rhubarb pie before. I definitely love eating it, though, and a friend put in a special request for it, so I complied. Not that she had to twist my arm or anything…
The process was incredibly simple. Just use a food processor to make the crust and mix the filling ingredients together. The hardest part (if you even wanna call it that) was creating the lattice top. WHICH was only slightly difficult because I used a pizza cutter without anything to measure out even strips… I guess I was going for that “rustic” look?
I adapted two recipes to create this pie: Oh Sweet Day!‘s and The Kitchn‘s recipe and directions on how to make a pie from start to finish. The pie came out beautifully! The filling was sweet and tart and held together beautifully. The crust was flaky and buttery, and the perfect amount of sweetness since I tweaked the recipe a bit. A show stopper and scrumptious, this pie’s got looks and personality!
Strawberry rhubarb pie
FOR THE CRUST:
- 2½ cup all-purpose flour
- 1 Tbs granulated sugar
- 1 teaspoon salt
- 1 cup 2 sticks unsalted butter, chilled
- 6-8 tablespoons ice water
FOR THE FILLING:
- 3 cups chopped frozen rhubarb thawed
- 2 cups frozen strawberries thawed
- 1 cup granulated sugar
- ½ cup all purpose flour
- Spray canola oil
- 1 egg yolk and white separated
- 2 tsp granulated sugar
FOR THE CRUST:
- Prepare ice water by adding water to a cup of ice.
- Cut the butter into small cubes and allow it to rest on a plate in the freezer.
- In a food processor, mix the flour, sugar, and salt together.
- Add the butter and pulse until the butter pieces are no larger than a pea. Be sure to pulse and not just allow the food processor to run because it may melt the butter.
- Add 4 Tbs of ice water to the flour mixture and pulse until combined. Add more ice water, 2 Tbs at a time, until the dough holds together. To test, take a small portion in your hand and squeeze it together. If it crumbles apart, add a bit more water.
- Once the dough is ready, turn it out onto a floured surface. Press the dough together into two even disks, wrap each disk in plastic wrap, and refrigerate for at least 30 minutes.
FOR THE FILLING:
- While your dough is resting in the refrigerator, mix together all the filling ingredients. There's really no rhyme or reason here; it's as easy at that!
- Preheat your oven to 425 degrees F.
- Prep your pie dish. I used spray canola oil, but you can use more butter, if preferred. There's plenty of butter in the crust, so you don't need much.
- Once the dough has rested, take out one disk and roll it out with a rolling pin. Aim for approximately 12 inches in diameter. Roll from the middle of the dough out. Be sure to turn the dough periodically in order to yield a more even, circular crust. Also be sure to flip the dough occasionally to make sure the dough doesn't stick to your work surface.
- Transfer the dough to the pie dish and lightly press it into place, making sure to press out any air bubbles.
- Brush the crust with the egg yolk. This helps to seal the crust and keep it from getting soggy from the filling.
- Roll out your second disk of dough the same way you did the first. Slice the dough into even strips - I cut them about 1.25 inches in width but it's really up to you.
- Back to filling - drain a bit of the excess juice from the filling and pour the rest into the pie dish.
- Create a lattice top with the pie dough strips and crimp the edges. (There's a video on how to do this in the blog post!) Brush the remaining egg white on the pie and sprinkle the sugar evenly on the crust.
- Place the finished pie onto a baking sheet (this will catch any juice that overflows during baking) and place in the oven. Bake for 50-55 mins until the top is golden brown and the filling is bubbling.
- Allow to cool and serve with whipped cream, ice cream, or alone!