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!
How to Make Strawberry Rhubarb Pie?
Click here to get printable version
Crust Ingredients and Preparation
To begin with, let’s gather the ingredients for the crust:
– 2½ cups all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1 cup (2 sticks) unsalted butter, chilled
– 6-8 tablespoons ice water
Now, let’s move on to preparing the crust:
1. Start by preparing ice water. Simply add water to a cup of ice and set it aside.
2. Cut the chilled butter into small cubes and place them on a plate. Let the butter rest in the freezer for a few minutes.
3. In a food processor, combine the flour, sugar, and salt. Pulse the mixture a few times to ensure even distribution.
4. Add the chilled butter cubes to the flour mixture and pulse until the butter is broken down into pea-sized pieces. Be cautious not to over-pulse, as the heat generated by the processor may melt the butter.
5. Gradually add 4 tablespoons of ice water to the flour mixture and pulse until the dough starts to come together. Continue adding ice water, 2 tablespoons at a time, until the dough holds its shape when squeezed. Test the dough by taking a small portion in your hand and gently squeezing it. If it crumbles apart, add a little more water until it sticks together.
6. Once the dough is ready, transfer it to a floured surface. Press the dough together to form two even disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes to allow the dough to rest.
Filling Ingredients and Assembly
While the dough is chilling, let’s move on to preparing the filling:
– 3 cups chopped frozen rhubarb, thawed
– 2 cups frozen strawberries, thawed
– 1 cup granulated sugar
– ½ cup all-purpose flour
Preparing the filling is incredibly simple:
1. In a mixing bowl, combine the chopped rhubarb, strawberries, granulated sugar, and flour. Mix well until all the ingredients are evenly coated. There’s no need for any specific order or technique – just ensure everything is well combined.
Now, it’s time to assemble the pie:
1. Preheat your oven to 425 degrees Fahrenheit.
2. Prepare your pie dish by greasing it with spray canola oil. Alternatively, you can use butter if you prefer.
3. Take out one disk of dough from the refrigerator and place it on a floured surface. Using a rolling pin, roll out the dough into a circle approximately 12 inches in diameter. Start rolling from the center of the dough and periodically turn it to maintain an even circular shape. Flip the dough occasionally to prevent sticking.
4. Carefully transfer the rolled-out dough to the pie dish and gently press it into place, ensuring there are no air bubbles.
5. Brush the crust with the egg yolk. This step helps seal the crust, preventing it from becoming soggy due to the filling.
6. Roll out the second disk of dough in the same manner as the first one. Slice the dough into even strips, about 1.25 inches wide, but feel free to adjust the width according to your preference.
7. Drain some of the excess juice from the filling mixture and pour the remaining filling into the prepared pie dish.
8. Create a lattice top by weaving the pie dough strips over the filling. If you prefer a simpler approach, you can place the second rolled-out dough directly on top of the filling, sealing the edges and cutting a few slits to allow steam to escape during baking.
9. Brush the remaining egg white onto the pie and sprinkle granulated sugar evenly on the crust, adding a touch of sweetness and a beautiful golden finish.
10. To prevent any potential spills during baking, place the pie on a baking sheet before placing it in the preheated oven.
11. Bake the pie for approximately 50-55 minutes, until the top crust turns golden brown and the filling begins to bubble.
12. Once baked, allow the pie to cool before serving. You can enjoy it as is, or pair it with whipped cream, ice cream, or any other accompaniment of your choice.
Why do people put rhubarb in strawberry pie?
If you’re a fan of pie, you’ve probably noticed that strawberry pie is often paired with rhubarb. While it may seem like an odd combination, there’s actually a good reason for it.
Strawberries are naturally sweet and delicious, but they can also be quite overpowering. A pie made solely with strawberries can quickly become a sugar overload, leaving your taste buds feeling overwhelmed and unfulfilled. This is where rhubarb comes in.
Rhubarb, with its tart and tangy flavor, provides the perfect balance to the sweetness of strawberries. When combined in a pie, the flavors of the two fruits meld together to create a more complex and satisfying flavor profile. The combination of sweet and sour makes for a more interesting and enjoyable eating experience.
But it’s not just about the flavor. The addition of rhubarb to strawberry pie also has some practical benefits. Rhubarb contains a natural pectin, which helps thicken the filling and prevent it from becoming too runny. This means that your pie will hold together better and be easier to slice and serve.
Should rhubarb be cooked before baking?
The quick answer is yes, but with a caveat.
Rhubarb is a unique ingredient that requires a little bit of extra care and attention when baking. While it’s tempting to simply chop it up and add it to your recipe, this can lead to a stringy, unpleasant mess. To avoid this, it’s best to gently cook rhubarb before adding it to your baking.
Cooking rhubarb helps to soften it and break down the fibrous strands that can make it stringy. This ensures that your baked goods come out with a smoother texture and a more pleasant mouthfeel. Additionally, cooking rhubarb can help to release some of its natural sugars, making it sweeter and more delicious.
When cooking rhubarb, it’s important to do so gently. Overcooking can lead to mushy, unappetizing results. Instead, cook it just until it begins to soften, and then add it to your baking as directed.
It’s worth noting that the color of your rhubarb can impact its flavor. While mature rhubarb plants grown outdoors tend to be green in color, they are no less delicious than their red counterparts. So, don’t be afraid to experiment with different types of rhubarb to find your favorite.
Can I use fresh rhubarb and strawberries instead of frozen ones?
Absolutely! While the recipe calls for frozen rhubarb and strawberries, you can certainly use fresh ones if they are in season. Just ensure to chop the rhubarb and strawberries into equal-sized pieces.
Can I use a pre-made pie crust instead of making it from scratch?
Yes, you can use a pre-made pie crust if you prefer to save time. However, making the crust from scratch adds a homemade touch and enhances the overall flavor and texture of the pie.
Can I substitute the all-purpose flour with a gluten-free alternative?
Yes, you can use a gluten-free flour blend as a substitute for the all-purpose flour. Keep in mind that the texture and consistency of the crust may vary slightly.
How should I store the leftover pie?
If you have any leftovers, you can store the pie in the refrigerator for up to 3-4 days. Cover it tightly with plastic wrap or place it in an airtight container to maintain freshness.
Can I freeze the pie for later consumption?
Yes, you can freeze the pie before or after baking. Wrap it securely with plastic wrap and aluminum foil to prevent freezer burn. When ready to eat, thaw the pie in the refrigerator overnight and reheat it in the oven at a low temperature to maintain its texture.
Strawberry rhubarb pie
Ingredients
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
FOR ASSEMBLY:
- Spray canola oil
- 1 egg yolk and white separated
- 2 tsp granulated sugar
Instructions
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!
FOR ASSEMBLY:
- 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!
