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Strawberry Rhubarb Pie

July 13, 2013

So I’m have never been a big fan of making pies, at least ones with dough.  It’ always seems tough to work with and never the right size you need for your pie plate, ect.  But, now that I have a full size rolling pin (don’t ask me why it’s taken me so long to buy one) it’s not that bad!  Don’t get me wrong I still much prefer cakes to pies.

What inspired me to make this was the delicious berry stand that is essentially in our front yard.  Their berries are always amazing (I’ve never tasted better), but they go bad in just a few short days.  They always convince me to buy a 1/2 flat too so that means I have to do something with them fast.  This time it was a pie:)

Strawberry Rhubarb Pie

Difficulty: Medium
Prep Time: 45 min (if making crust)
Wait Time: 1 hour (for dough to chill)
Cook Time: 45-50 min
Total Time: 2 hour 30 min
Yield: 1 pie, 8 large servings
Taste: Berry good:)


Pie Dough: (or store bought double pie crust)
– 2 1/2 cups flour
– 1 tablespoon sugar
– 1 teaspoon table salt
– 2 sticks unsalted butter, very cold

Pie Filling:
– 3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
– 3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny
– 1/2 cup granulated sugar
– 1/4 cup light brown sugar
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 cup quick-cooking tapioca
– 2 tablespoons unsalted butter, cut into small pieces
– 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)


Pie Crust:
1) Fill a liquid measuring cup with 1 cup of water, and drop in a few ice cubes; set it aside.
2) In a large bowl whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks of very cold unsalted butter into 1/2-inch pieces.
3) Sprinkle the butter cubes over the flour and begin working them in with the pastry blender. I don’t have a pastry blender, nor do I think it’s needed. I just used a potato masher instead. Stop when all of the butter pieces are the size of tiny peas.
4) Drizzle 1/2 cup of the ice-cold water (but not the cubes) over the butter and flour mixture. Using a rubber spatula, gather the dough together. You’ll probably need an additional 1/4 cup of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, use your hands to mix it kneading gently.
5) Divide the dough in half, and place each half on a large piece of plastic wrap. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.

For Pie:
1) Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate.
2) Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust and dot with unsalted butter.
3) Roll second half of pie dough into an 11-inch circle. Transfer it to center over the pie filling. Cut decorative slits in the top crust. Trim top and bottom pie dough so that the overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.
4) Brush egg yolk mixture over dough. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.
5) Transfer pie to wire rack to cool. When fully cooled (several hours later) the juices gel. I served it not to long after taking it out of the oven and it was very juicy. Allowing it to rest would help, but who can resist warm pie!

Strawberry Rhubarb Pie Slice

Note: I actually made the pie ahead of time and froze it since we weren’t going to get a chance to eat it right away. I read serveral suggestions on whether to freeze then bake or bake then freeze and freeze then bake seemed to be the more popular route. To do this I wraped the unbaked pie tightly with aluminum foil or plastic freezer wrap. When I was ready to bake the pie, I brushed it with the egg yolk mixture and cut vent holes in the upper crust. Bake without thawing at 400˚ F 20 minutes (they recommended 450, but I think that made my crust brown to fast and not cook throughly). Then reduce heat to 375˚ F for 30-40 minutes or until the top crust is brown.

Also, dough will keep in the fridge for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it

Source: Smitten Kitchen


From → Dessert

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