Before I had moved to Maine I have never heard of rhubarb, heck before I had moved to Maine I had never desired to make a pie! My husband comes from a family of pie bakers and he is always asking me to make him a pie. I had always felt pressure with pie baking, I was a cook, not a baker! When we first began dating I attempted to make a pie, just a simple apple pie and failed miserably. It’s been four years since and I decided last weekend to buck up and try a pie again. I decided to take it easy on myself and use a ready made pie crust to lessen the anxiety. This recipe was so easy, I’m probably going to make another one next week after we go strawberry picking. I got the thumbs up on my pie making skills by the husband and my father-in-law. Always good to hear “that’s some good pie” from people who were raised on it!
I included the recipe for the pie crust, or you can be a slacker like me and use a double pie crust from the store. Also, this pie was very wet when it was served warm and I was a little worried. By the next morning it had soaked every bit of goodness back up, so don’t worry. Another tip, I recently learned that you should peel the fibrous strings from rhubarb and celery for a more tender bite. I tried this and it’s very true, sadly it does take some of the beautiful red rhubarb color away.
Strawberry Rhubarb Pie
- 3 cups all purpose flour
- 2 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup chilled solid vegetable shortening, cut into pieces
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
- 10 tablespoons (about) ice water
- For filling
- 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
- 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
- 1/2 cup (packed) golden brown sugar
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
Make crust: Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
Make filling: Preheat oven to 400Â°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
Assemble Pie: Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350Â°F. Bake pie until golden and filling thickens, about another 25 minutes. [I found that the pie needed an extra 10 minutes] [The original recipe called for a total baking time of 1hr 55mins, which seems to be about an hour too long!] Transfer pie to rack and cool completely
Source: Smitten Kitchen, original recipe Bon Appetit, April 1997