Strawberry Rhubarb Pie – A Spring Classic from the Farmer’s Market or Garden

Strawberry Rhubarb Pie, AD

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The strawberry patch is producing well again this year. Last year it gave us somewhere around 52 pounds of berries, the bulk of which went into the freezer for use throughout the year. Some went into a Strawberry Pie. I look forward to making one every year when I get my hands on fresh strawberries as it is one of my favorite pies. This year I was gifted some rhubarb so I decided to make a classic I have never made before if you can believe it – Strawberry Rhubarb Pie.

Farm to Table Desserts by Lei Shishak, Strawberry Rhubarb Pie, AD

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I used a cookbook I was sent for review – Farm to Table Desserts by Lei Shishak. The cookbook is a celebration of all things fresh grown and using them in their season. (I have never tried making this pie with frozen fruit.) There are 80 delightful recipes broken down by Spring, Summer, Autumn and Winter. There are also essays on why you shop at your local farmer’s market and why you should buy organic. I buy organic as often as I can and obviously if we weren’t growing all of our produce I would buy it at a Farmer’s Market and what little I do buy in the way of fruit we do get at the market in Missoula.

Strawberry Rhubarb Pie, AD

When I was staring at a pile of rhubarb and a bowl of strawberries I looked through a number of cookbooks but it was the recipe in Farm to Table Desserts that most resonated with me. It was a celebration of simplicity – just the two main ingredients with a little bit of sugar in a classic double crust pie.

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Strawberry Rhubarb Pie

Serves 8

Crust

  • 2 1/2 cups all purpose flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup unsalted butter, cold and cubed
  • 1/3 cup plus 1 TBS ice water

Filling

  • 1 pound rhubarb cut into 1/2″ slices
  • 1 pound strawberries, hulled and quartered
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 2 TBS unsalted butter, softened
  • 1 large egg white
  • 1 tsp water
  • 2 tsp sugar in the raw (optional)

Make the Crust:

  • Mix together the flour, sugar and salt.
  • Add the cold butter and cut in with a pastry blender until the butter is the size of small crumbs.
  • Pour in about half the water and stir with a fork and slowly add the rest of the water a little at a time until the dough just comes together.
  • Gently knead a couple of times until the dough is combined. Cut the dough in half, wrap in plastic or wax paper and place in the refrigerator for at least an hour.
  • When the dough is ready, bring one half out of the refrigerator and roll it out to fit a 9″ pie plate. Leave a 1″ overhang. Put the pie plate back in the ‘fridge while you make the filling.
  • Preheat the oven to 400°
  • Mix the chopped rhubarb, strawberries, sugar, cornstarch, lemon zest, and lemon juice together.

Strawberry Rhubarb Pie, AD

  • Whisk the egg white and 1 tsp of water together.
  • Remove the pie crust from the refrigerator. Brush the egg white mixture on the bottom of the pie crust.
  • Add the filling, making sure to distribute it evenly. Dot the top with the softened butter.
  • Roll out the second half of the pie dough to cover the pie. Trim and then tuck under the bottom. Pinch to make a decorative design.

Strawberry Rhubarb Pie, AD

  • Brush the top of the pie with the egg white wash and sprinkle with the sugar in the raw if using
  • Cut slits in the top of the pie.
  • Cover the edge of the pie and bake in the preheated oven for 20 minutes.
  • Lower the heat to 350° and bake for 35 to 45 minutes until the filling bubbles and the crust is golden brown. (If you see the crust starting to brown too much cover it with foil or a pie crusst ring)

Strawberry Rhubarb Pie, AD

  • Cool completely on a wire rack before serving.

How Was the Strawberry Rhubarb Pie?

In addition to never having made a strawberry rhubarb pie, I have never eaten one either. Hard to believe, isn’t it? I found it to be quite tasty and I was also very surprised at how little sugar was needed given that the rhubarb is so very tart. A friend was coming over to visit so I decided a pie would be a nice snack to serve. It turns out I had somehow made her favorite pie. You have to love when things like that happen.

I used the remaining gifted rhubarb to make some strawberry rhubarb jam to add to the pantry and a blueberry rhubarb salmon that the hubby really enjoyed.

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