Strawberry Rhubarb Pie

I've been dreaming of strawberry rhubarb pie for months.



It got to the point where I could no longer wait for strawberry season and I broke down and purchased a pie to satisfy that craving. It turned out to be disappointing not because it was store bought, but because it was a cherry pie even though I was told otherwise. The horror.


Another problem with store bought pies is they tend to be overly sweet. Alas, I impatiently waited for strawberry season to arrive, rounded up some friends to go picking, and turned all that hard work into preserves and pie.


This recipe is perfect as is. It has the right balance of sweetness and tartness and really allows the fruits to shine through. I learned from my mistake and let the pie cool completely before digging in.


These photos were taken by my friend Ray, who was also so excited about the prospect of strawberry rhubarb pie that he came over to assist and document the process. Thanks, Ray!

Strawberry Rhubarb Pie
From Smitten Kitchen

2 1/2 cups all-purpose flour, plus more for dusting surfaces
1 tablespoon natural cane sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, very cold, cut into pieces
1/2 cup water, very cold

3 1/2 cups rhubarb, in 1/2-inch thick slices
3 1/2 cups strawberries, hulled and sliced if big, halved if tiny
1/2 cup natural cane sugar
1/4 cup demerara-style (or brown) sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Whisk together flour, sugar and salt in a large bowl. Using a pastry blender, two forks or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of small peas. Gently stir in the ice water, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour.

Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate.

Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter. Roll second half of pie dough into an 11-inch circle and cut decorative slits in it. Transfer it to centre over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.

Transfer pie to a baking sheet and brush egg yolk mixture over dough. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.

Transfer pie to wire rack to cool. When fully cool (several hours later), the juices gel.