Strawberry-Rhubarb Pie

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You can never have too much pie – never.  And seeing as its prime season for rhubarb and strawberries, why not combine them in a pie?

Pie 5

My mom made this pie last week, and it was flat-out amazing.  Sweet and tart filling in a flaky crust.  Ideal for spring.  I made it for a friend a few days later, and then my mom made it again for Father’s Day last weekend.  It’s sort of addictive, so it’s probably a good thing that rhubarb won’t be around too much longer!

When I made the pie, I used the crust recipe below.  But when my mom made the pie, she used the crust from this pie.  She also replaced the butter in the filling with coconut oil. If you also use a non-dairy milk, this pie is vegan. Both versions are fantastic!

Strawberry-Rhubarb Piefrom the Food Network

Crust
2 cups flour, plus additional if needed
1/2 cup cake flour
3 tsp. powdered sugar
1/2 cup butter-flavored shortening
1/4 cup salted butter
pinch salt
1 egg
2 tsp. vinegar
1/4 cup ice water

Filling
2 1/2 cups chopped fresh rhubarb
2 1/2 cups strawberries, hulled and sliced
2 tbs. minute tapioca
1 1/2 cup sugar plus extra for dusting
1 tbs. flour
1 tsp. lemon juice
1/2 tsp. cinnamon
1 tsp. vanilla
3 tbs. butter, cubed
1 tbs. milk for brushing the crust

1. Stir together the flours, powdered sugar, and salt.  Using a pastry blender, cut in the shortening and butter.  In a small bowl, whisk the egg, vinegar, and water.  Pour over the dry ingredients and stir together, without overworking the dough.  Divide it into two balls.  Roll out one ball to make the bottom crust of a 12-inch pie pan.  Place the crust on the pie pan and refrigerate.  Refrigerate the remaining dough as well.

2. Preheat the oven to 425 F.  In a large bowl, combine the rhubarb, strawberries, tapioca, sugar, flour, lemon juice, cinnamon, and vanilla.  Pour into the chilled crust.  Dot the top of the filling with the butter.

3. Roll out the second ball of dough to make the top crust.  Place it over the filled bottom crust and crimp the edges together.  Cut a few slits in the top. Brush the top with the milk, then sprinkle with extra sugar.

4. Bake for 15 minutes at 425 F.  Decrease the temperature to 375 and bake for 45-50 more minutes, until the filling in the center is bubbling.  Check the pie occasionally, and cover the top with foil if it starts to burn.