Can you believe that I found rhubarb in the grocery store? Happy dance!!!! It’s almost Spring!!!! I’ve been seriously craving Classic Strawberry Rhubarb Pie and just HAD to have it for pi day. Last year, I made a Marion Berry Goat Cheese Galette and it was…. SO GOOD. But, I haven’t really made a lot of pies since then. Oh, there has been cake, but not a lot of pie. This blog is due for a good ’ole pie post. So, I landed on the overwhelming conclusion that Classic Strawberry Rhubarb Pie is the only way break this pie-less streak.
I also love to say “rhubaaab” with the emphasis on “baaab” Only my friend Cambria will understand why. Let’s just say it involved an ill-fated night, stuck in a room full of people we didn’t know, who were trying to sell us “rhubaaaab”-scented candles. One fake emergency phone call and we were outtathere. Honestly though, we just have a lot of awkward stories.
These are the things that come to mind when I’m baking up a storm in the kitchen.
I should probably talk about pie now, right? RIIIIIGHT! Memory lane….
I think the best part about pie is that it takes time. It takes effort, it takes steps, and patience. I love that about baking. It gives you a moment to reflect. The real world melts away and you’re left with memories of your youth or discovering how you feel about a situation. You kind of just drift into your own little world and before you know it, you’ve processed through some stress and now you have a warm pie cooling on your windowsill. I’d call that a win/win.
As pie goes, it’s very simple and easy to make. The only effort is in the crust. I settled on a very basic crust to make the filling sing. What’s the use of a non-singing fruit filling, I ask you? I like to use my food processor to cut in the butter. It’s the most important technique to making the perfect, flakey, crust, so I leave it to the professional.
Classic Strawberry Rhubarb Pie is the perfect amount of sweet and tart! Rhubarb, or “Rhubaaab” is very tart, and it takes a lot of sugar to balance it out. Which is why, I think, it’s the perfect match for a very sweet strawberry. The best part of the pie is eating it with a melting scoop of vanilla bean ice-cream. I mean, I can’t even, is it summer yet?
Classic Strawberry Rhubarb PiePrint Recipe
- -for the crust-
- 3 cups flour
- 1/2 teaspoon salt
- 1 cup butter plus 4 tablespoons, cubed
- 1 egg yolk
- 4 tablespoons ice water
- 1 tablespoon vinegar
- 1 egg for brushing
- -for the filling-
- 2 1/2 cups chopped rhubarb
- 2 1/2 cups chopped strawberries
- 1 1/2 cup sugar
- 1/4 cup instant tapioca
- 1/2 teaspoon cinnamon
- Zest of a lemon
- Egg wash (1 egg beaten with 1 tablespoon water or milk)
- Fine sugar
- Organic flowers
- Vanilla bean ice cream for serving
Place 2 cups of the flour and salt in a food processor. Add cubed cold butter. Pulse until the butter pieces are bean-sized. Add the rest of the flour with one or two additional pulses to combine.
In a small bowl, whisk cold egg yolk, ice water, and vinegar together. Add to the flour/butter mixture and pulse until combined.
Dump the mixture onto a well-floured surface and knead together. Add more flour as needed if dough is too sticky. Add more ice water (a little at at time) if it‘s too dry. Place in the fridge if the butter starts to soften. Do not over-knead.
When the dough has come together, cut in half, and roll each half into small disks. Cover disks with plastic wrap and set in the fridge to chill for 30 minutes.
Preheat oven to 400 degrees.
Mix all of the ingredients for the filling together and let macerate (soften while steeping in the berry juices) while you roll out the dough.
Roll out one disk of dough and gently place over a pie plate, leaving approximately 1-inch of crust hanging over the edge of the pie plate. Spoon filling into crust.
Roll out second disk of dough and place over the pie in preferred design (mine is a variation on a lattice crust). Tuck the edge of the pie crust under itself, brush with egg wash, and sprinkle with fine sugar.
Set pie on a baking sheet and bake in the oven at 400 degrees for 20 minutes. Reduce the temperature to 375 degrees and bake for an additional 35-45 minutes until filling has started to bubble.
Let cool 2-3 hours before decorating with organic flowers and serving with vanilla bean ice cream if desired.