Strawberry Rhubarb Pie

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This is a strawberry rhubarb pie that a friend baked last spring.  Here’s hoping that we’ll all be out of lockdown in time to catch the strawberry and rhubarb season!

Original pie crust recipe

Original filling recipe

 

Strawberry Rhubarb Pie
Adapted from Simply Recipes and Mel’s Kitchen Cafe

Yield: 9-inch pie

For the crust:

  • 2 1/2 cups gluten-free OR all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6-8 tablespoons ice water

For the filling:

  • 2 3/4 – 3 cups sliced rhubarb, about 1/4-inch thick (about 5-6 medium stalks or 12-16 ounces)
  • 2 cups (about 12 ounces) sliced strawberries
  • 2/3 cup (5 ounces) granulated sugar
  • 3 tablespoons cornstarch OR tapioca starch

 

Prepare pie crust:

  1. Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix.
  2. Add about half of the butter to the food processor and pulse several times.
  3. Add the rest of the butter and pulse 6-8 times until the largest pieces of butter are about the size of large peas.
  4. Sprinkle the mixture with about 1/4 cup of ice water (make sure there are no ice cubes in the water!) and pulse again.
  5. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.  You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together.
  6. Carefully empty the crumbly dough mixture from the food processor onto a clean, dry, flat surface. Gather the mixture in a mound.
  7. Divide the dough mixture into two even-sized mounds.
  8. Using your hands, knead each mound to form each one into a disk without cracks. (If you’re using all-purpose flour, do not over-knead.  If you’re using gluten-free flour, don’t worry about it.)  If you started with cold butter, you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust!
  9. Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.

Prepare filling:

  1. Slice the rhubarb and strawberries.
  2. In a large bowl, combine the rhubarb, strawberries, sugar, and cornstarch.
  3. Mix well. The mixture will start to turn thick and syrupy as it is stirred.

Assemble the pie:

  1. Preheat oven to 375ºF.  Set aside a pie pan and a rimmed baking sheet.  You can line the baking sheet with aluminum foil for ease of clean-up.
  2. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.
  3. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle, about 1/8 inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.
  4. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.
  5. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
  6. Add filling to the pie.
  7. Roll out second disk of dough, as before.
  8. For a plain pie top: Gently place dough directly onto the top of the filling.  Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together.  Flute edges using thumb and forefinger, or press with a fork.  Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
    For a lattice top: Cut the second disk of dough into long strips and weave across the top.  Press the ends into the edge of the bottom piece of dough to seal.
  9. Place the pie on the baking sheet (in case any of the filling bubbles out), and bake for 50-55 minutes, or until the top is golden and the filling is bubbling and hot. Cover the pie crust edges halfway with foil or a pie crust shield to prevent over-browning, if needed.
  10. Let the pie cool completely before cutting (the filling will thicken as it cools). Serve with a scoop of vanilla ice cream or sweetened, whipped cream, if desired!

 

 

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