Classic Strawberry Rhubarb Pie is a springtime favorite!
I woke up one sparkling yet arctic morning in early January and thought to myself, ‘We’re not going anywhere, let’s play with dough.’
And so it began…
Since that prophetic day, I filled two extra-large glass canisters, those that I normally use to warehouse my homemade limoncello, with unbleached all-purpose flour and granulated sugar, and got to work.
You may recall my Simple No-Knead Bread and my Handmade Fettuccine, two recipes that came together pretty easily, but I took to the books for a pie dough recipe that would elevate the dough that I’ve been cranking out for years.
So much of what I read pointed to using both butter and shortening. While butter makes its mark on flavor, shortening takes care of texture…texture that renders a tender melt-in-your-mouth experience.
I had to do it.
I had to learn the techniques that would enhance my age-old recipe.
So what do we do when we want to go the distance? We look to the experts.
Found one!
Are you familiar with Kate McDermott and her book, Art of the Pie?
Oh my. Oh my. Oh my.
It’s like being in the kitchen with an old friend or a sweet auntie who has taken years and years to know. the. deal. about. pie.
I purchased her gorgeous book and proceeded to gobble up everything she had to offer. It makes for good bedtime reading, I might add.
When I decided it was ‘time’, I asked Luc to pick a pie, any pie…and without hesitation she went with the strawberry rhubarb…and I’m so glad she did.
This was my first time cooking with rhubarb, can you believe it?
It, coupled with the sweetness of sliced strawberries, nestled in a crust that just about made me cry (okay, so maybe I did shed a tiny tear…happy tears, they were happy tears…), was the pie I needed to make. Heaven.
With each step of my pie journey, from apple, with a crust made exclusively of shortening, to my rustic pear crostata, made with a butter-based crust, to this Classic Strawberry Rhubarb, using a combination of butter and shortening….I feel like I’m ready for anything…
What have I learned?
- Cold is where it’s at! (Even the pie pan should be refrigerated before filling.)
- Trust (your) taste. Once the ingredients for the filling are combined, take a taste. Don’t be afraid to add or subtract until it pleases you. Make it your own.
- When rolling out the dough, begin in the center and using a steady pressure, roll out toward the edge without falling off. Stop at about 1-inch from the edge to keep it from becoming too thin.
- Have fun with the decorating!
Do I recommend a dough that uses both butter and shortening? YOU BET!
Do I recommend stepping out of one’s comfort zone to play? With dough? YOU BET!
Do I think magical powers exist in a dough where fluted lattice and springtime flowers can be found? YOU BET!
This recipe’s a keeper….
If I do say so myself!
Buon Appetito!
PrintClassic Strawberry Rhubarb Pie
- Prep Time: 1 hour 15 mins
- Cook Time: 1 hour
- Total Time: 2 hours 15 mins
- Yield: 8 slices 1x
- Category: Dessert
Description
Classic Strawberry Rhubarb Pie is a springtime favorite!
Ingredients
- 2 1/2 cups all-purpose flour (plus more for rolling)
- Pinch of salt
- 1/2 cup cold butter, cubed
- 1/2 cup cold vegetable shortening, cubed
- 1/2 cup ice water
- 2 cups strawberries, sliced
- 4 cups rhubarb cut into 1-inch pieces
- 1 cup granulated sugar
- Juice from half a lemon
- 1/4 tsp of nutmeg
- 1/3 tsp salt
- 2 Tbsp quick-cooking tapioca (or cornstarch)
- 1/4 cup flour
- 1 Tbsp butter, broken into small pieces
- 1 egg white plus 1 Tbsp water, mixed with a fork
- 1 Tbsp granulated sugar for sprinkling on top
Instructions
- In a large mixing bowl, place the first four ingredients.
- With clean hands, quickly combine the ingredients until they look like cracker crumbs with pea-sized lumps.
- Sprinkle the ice water over the mixture and stir lightly with a fork.
- Squeeze a handful of dough to see if it sticks together. (Mix in more water by the teaspoon, as needed, until it sticks together.)
- Divide the dough in half and make two discs about 5-inches across.
- Wrap them separately in plastic wrap, and chill for an hour.
- In the meantime, prepare the filling.
- Begin by preheating the oven to 425 F, and place a 9-inch pie pan in the fridge to chill.
- Place strawberries and rhubarb in a large mixing bowl and add the sugar, lemon juice, nutmeg, salt, tapioca, and flour. Mix with a spoon until the fruit is coated well. Set aside.
- Remove discs from the fridge and let them temper until they feel slightly soft to the touch and easy to roll out.
- Unwrap one disc and place it on a well-floured surface.
- Sprinkle some flour onto the top of the disc and thump with your rolling pin several times. Turn it over and thump again.
- Sprinkle more flour onto the top of the dough as needed (to keep from sticking to the rolling pin) and roll the crust out from the center in all directions.
- Remove pie pan from fridge.
- When the dough is 1 to 2 inches larger than your pie pan, brush off the extra flour on both sides.
- Fold the dough over the top of the pin and lay it in the pie pan carefully.
- Spoon the strawberry-rhubarb filling in the pie, and dot with little pieces of butter.
- Repeat the process for rolling out the other disc, lay over the fruit and cut 5 to 6 vents, or cut strips and make a lattice top and decorate if you wish with the remaining dough cut from the edges.
- Lightly brush some of the egg white wash over the entire pie, including the edges.
- Bake for 20 minutes.
- Reduce heat to 375 F, and after 25 (more) minutes, open the oven and quickly sprinkle the top with 1 Tbsp of sugar.
- Close the oven and continue baking for another 10 to 15 minutes, or until you see bubbling in the filling coming through the vents or lattice.
- Remove the pie from the oven and completely cool before serving.
- The longer the pie cools, the better it will set up, and the less runny it will be.
- Enjoy!
{Recipe adapted from Kate McDermott.}
Ashika | Gardening Foodie says
This is truly a stunning pie Annie. I have never used rhubarb in baking before, and would love to give it a try. I love the way you decorated the pie, it looks absolutely awesome ??
Annie says
Thank you, Ashika! This was a fun one!!
Katherine | Love In My Oven says
You’ve convinced me to try this pie dough recipe. The perfect pie dough is like the holy grail of baking for me. I would definitely need to take the time to step outside of my comfort zone to really play around and get familiar with making pies! Strawberry rhubarb is the most wonderful combination – making this pie fantastic!
Annie says
I highly recommend it! It is one special dough! And strawberry rhubarb is incredible! Thanks, friend!
Marissa says
This pie is beyond gorgeous, Annie! I love Kate McDermott and appreciate your sweet words about her. I can not wait to try this pie – so perfect for spring!
Annie says
Thank you, Marissa! Isn’t Kate great!!
Kevin O'Leary says
This pie looks so gorgeous, I almost don’t want to put a knife in it…almost. 😉 Strawberries and rhubarb have got to be one of the best combinations out there. Beautiful!
Annie says
This pie is truly a treat! It was hard to stop at just one piece! Thank you, Kevin!
stacey @ The Sugar Coated Cottage says
Wow Annie, this pie is just beautiful! You are becoming quite the decorative pie crust expert and I love it. Your photos really tell a great story of the process and the deliciousness. Luc has great taste 😉 . Pinned. Take care.
Annie says
Thank you so much! I really really enjoy this process! 🙂
Mary Ann | The Beach House Kitchen says
You got skills Annie! This is one GORGEOUS pie! And strawberry rhubarb is my mom’s favorite! I’ll need to give this one a go for sure!
Annie says
Hahaha! Why thank you! I think your mom will love it! <3
Lucy says
This looks amazing as do all of your recipes! Have you ever made an apple and rhubarb pie? I had it a few years ago in a café and the combination of apples and rhubarb was so good. I’ve been looking for a good and tried recipe.
Thanks,
Annie says
Thank you so much! I never have made an apple rhubarb pie, but I want to! That sounds like a gorgeous combination!:)
Karen (Back Road Journal) says
Absolutely beautiful…you need to play more often. 😀
Annie says
That’s what I say! Never enough playtime! 🙂 Thanks, friend!
Kelsie | the itsy-bitsy kitchen says
Strawberry rhubarb is my very favorite pie of all time. Yes, even more than a pie made with chocolate. There’s something so perfect about strawberry and rhubarb together. And your pie crust is gorgeous–it’s almost too pretty to eat! But only almost 🙂
Annie says
They are a match made in heaven!! Thanks, Kelsie!
Kim | The Baking ChocolaTess says
Strawberry Rhubarb pie is one of our favorites, especially my son’s! Your pie looks soooo gorgeous girl! 🙂
Annie says
Thank you, dear!! I can see why this is his favorite! 🙂
Milena | Craft Beering says
Wow, Annie you are a natural. Looks exquisite, so pretty that I’d feel slightly sad while eating my half of the pie. Gorgeous! Pinned.
Annie says
No problem…as long as I get the other half! 😉 Thanks, dear!
Dawn - Girl Heart Food says
SO freakin’ gorgeous!!! Like a piece of art, my friend! I do remember your no knead bread and can tell you from experience that it was delish! Gonna have to add this pie to my list to make. Would be an awesome way to use up some of our garden’s rhubarb when that time comes 😉 Cheers to a wonderful week! XOXO
Annie says
I love that you’re growing rhubarb! Wish (again) that we were neighbors! Thanks, dear! XOXO
Jennifer @ Seasons and Suppers says
Stunning! I am in awe of your pie making skills 🙂 And strawberry rhubarb is one of my favourite pies!
Annie says
So delicious, isn’t it? Thank you, friend!