Strawberry Rhubarb Pie Recipe
Strawberry Rhubarb Pie Recipe
June 9th is National Strawberry-Rhubarb Pie Day, so, of course, I made a delicious strawberry rhubarb pie! For anyone who may not know, rhubarb is the tart stem of a celery-like vegetable and is usually used in jams and other desserts. Combined with ripe strawberries and spooned into a pie, rhubarb makes a dessert so delicious that it earned its own holiday! Take a look at the recipe below and enjoy your pie :)
Strawberry Rhubarb Pie
Pie Crust Ingredients
1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon sugar + more for topping (optional)
½ cup butter, chilled and cut into ½ inch pieces
¼ cup ice water
Pie Filling Ingredients
2 tsp vegetable oil
5 ½ cups chopped rhubarb
1 cup sugar
5 tablespoons flour*
5 cups strawberries, cut into quarters
1 teaspoon vanilla
2 teaspoons orange zest or 1 teaspoon orange extract
1 egg white
Instructions
Prep - Pie Crust
In a food processor, combine flour, salt, and sugar, for about 30 seconds.
Mix in butter pieces until the mixture resembles coarse crumbs.
Pour the crumb mixture into a medium-sized bowl and mix in water, one tablespoon at a time until the dough forms a ball. Add more water little-by-little if needed.
Wrap dough in plastic and refrigerate for at least 4 hours.
Prep - Pie
Heat the oil in a large skillet over medium-high heat until smoking. Once smoking, add the rhubarb and ¼ of the sugar and cook, stirring frequently until the rhubarb has gotten rid of most of its liquid, while still remaining partially firm.
Strain the rhubarb until most of the liquid is drained, and refrigerate it until cool.
Remove half of the dough from the refrigerator and let stand at room temperature until malleable.
Roll the dough on a lightly floured work surface or between 2 large sheets of parchment paper or plastic wrap to a 12-inch circle. Transfer the dough to a 9-inch pie plate by rolling the dough around the rolling pin and unrolling it over the pan.
Working around the circumference of the pan, ease the dough into the pan corners by gently lifting the edge of the dough with one hand while gently pressing it into the pan bottom with the other hand. Leave the dough that overhangs the lip of the pie plate in place; refrigerate until needed.
Adjust an oven rack to the lowest position, place a rimmed baking sheet on it, and heat the oven to 500 degrees.
In a small bowl, mix together ¾ cup of the sugar, the flour, and salt.
In a large bowl, toss together the strawberries, cooled rhubarb, vanilla, and orange zest or extract (if using).
Sprinkle the sugar mixture over the top and stir to combine. Spoon the fruit evenly into the pie shell and pack lightly. Roll out the second piece of dough to a 12-inch circle; place it over the filling.
Press the sides of the shell down with a fork to seal. Cut slits into the top pie shell.
Brush the shell with egg whites and sprinkle with sugar.
Place the pie on the hot baking sheet and lower the oven temperature to 425 degrees. Bake until the top crust is golden, about 25 minutes. Rotate the foot from front to back and reduce the oven temperature to 375 degrees; continue baking until the crust is at your desired color, around 30 minutes.
Let cool before serving.
Enjoy!
Yum!
Tips!
*This recipe is based on the America’s Test Kitchen Recipe Book. In the original recipe they suggest using arrowroot powder instead of flour. I didn’t have this so I substituted it, but the filling will be firmer if you use arrowroot powder.
If your rhubarb is extremely fibrous I suggest peeling it.
The more red the rhubarb the better the flavor will be.
Recipe, photos and article by Isabella Evans.
