I’m having one of those moments where I wonder if summer will ever get here. The first day of spring was last week, and I went snowshoeing. Yup. And it was in the single-digits on my run this morning. So, yeah. I really wonder if this winter will ever end. But, I’m one of those glass-half-full types. I’m an optimist at heart. I know that 9+ feet of snow on the ground will eventually melt, and the sun will be a more permanent fixture around my neck of the woods. But until that time comes, I’m bringing a bit of summer to my kitchen with this Strawberry-Rhubarb Pie.
When a particular fruit is out of season, I usually use frozen fruit, but these days there’s a bunch of fresh, very ripe, flavorful strawberries at my local market. They’re the type of strawberries that you can smell when you pass by them in the grocery store. Clamoring for summer, I couldn’t help but buy a pint or two. When I unloaded the strawberries when I got home, reality set in: There’s no way I can eat all of these gorgeous berries before they go bad. Like anyone obsessed with baking, I knew that the strawberries would make a luscious fresh Strawberry-Rhubarb Pie.
Sometimes fruit pie filling can be unpleasantly thick and sticky, masking the natural flavor and texture of the fresh fruit. To avoid ruining these gorgeous strawberries, I used quick cooking tapioca as a thickener. The filling of this Strawberry Rhubarb Pie is rather simple, fruit (strawberries and rhubarb), sugar, tapioca, lemon juice, and vanilla. The filling is so simple, and every ingredient allows the fresh strawberry flavor to shine, giving this pie a robust, natural strawberry flavor.
Since this pie highlights fresh, ripe strawberries, you’d think that it would only appeal to strawberry fans. But guess what? Mr. Crafting Foodie does not like strawberries. Not one bit. So when I served this pie after a small dinner party, I thought he’d reject it. But, nope. He took a slice. And then another. And then another. And guess who requested another Strawberry-Rhubarb Pie? Yup. You got it. Mr. Crafting Foodie!
Even if fresh, ripe strawberries aren’t available yet, I hope you save this recipe and try it in the summer. It’s so easy, and so darn delicious. I already know Strawberry-Rhubarb Pie will be making many appearances this summer, especially after we partake in our summer berry picking outings around New England!
- For the Pastry:
- 2¼ cups all-purpose flour
- 1 tsp salt
- 2 tbs granulated sugar
- 18 tbs unsalted butter, cold, cut into ¼-inch cubes
- ⅓ cup ice water
- For the filling:
- 3 cups fresh strawberries, hulled and sliced
- 3 cups fresh rhubarb, cut into 1-inch pieces
- ¾ cup granulated sugar
- 2 tsp lemon juice
- ¼ tsp vanilla extract
- 3-4 tbs quick-cooking tapioca
- 2 tbs unsalted butter, cut into small pieces
- 1 large egg (for egg wash)
- For the pastry, in a medium bowl combine the flour, salt, and sugar. Mix until combined.
- Add the butter, and using your fingers or a pastry cutter, rub the butter into the flour mixture until pea-sized pieces of butter remain.
- Add the water a few tablespoons at a time and mix. Continue adding water until the dough forms a ball.
- Divide the dough into two pieces.
- Flatten each piece into a 4-inch disk. Wrap in plastic wrap and chill for at least 30 minutes.
- Place a baking sheet in the oven and heat the oven to 400 degrees F.
- Remove the pie pastry from fridge, and allow it to sit at room temperature for about 10 min.
- Mix the fruit, sugar, lemon juice, vanilla extract, and tapioca. Let stand for about 15 minutes.
- On a lightly floured surface, roll one pastry disk to fit a 9-inch pie plate.
- Fit the pastry into the pie plate, leaving a bit of overhang. The overhang will be used to crimp the sides edges of the pie.
- Place the pie filling into the lined pie plate. Chill in the fridge while rolling out the other pastry disk.
- On a lightly floured surface, roll out the second pastry disk.
- Remove the pie from the fridge and place pieces of butter on top of the pie filling.
- Place the rolled out pastry on top of the filling. Cut slits in the top crust to allow steam to escape.
- Crimp the edges of the pie to seal the bottom and top pastry. (I used a small flower cutter to cut flower shapes out of the top pastry, and I used the small flowers to cover the top of the pie.)
- Lightly beat the egg in a small bowl. Using a pastry brush, brush the top of the pie with the egg wash.
- Place the pie on the pre-heated baking sheet. Bake for 20 to 25 minutes until the crust is golden.
- Reduce the oven temperature to 350 degrees F. Continue baking for 35 to 40 minutes until the juices bubble and the crust is golden brown.
- Transfer the pie to a wire rack to cool to room temperature for about 1 to 2 hours until the juices thicken.
This recipe is linked to these awesome parties.