I love rhubarb and always try to create new recipes to use it, but I have to admit that this classic is—and will always be—my number one favorite way of using this vegetable!
It’s a vegetable after all, from the buckwheat and garden sorrel family and the stalk is quite tart, which is the beauty of it.
I couldn’t help sharing this recipe that I learned from my sister in law (who is a great cook and a great host!) Leslie Riback.
She told me she has been making this recipe for many years and when she brought it to a party recently I had to ask for the recipe.
I tweaked just a little bit, but the recipe is very much adapted by her version. Happy baking!
Strawberry Rhubarb Pie
Serves 8 to 10
For the Crust:
3 cups all purpose flour
¼ cup sugar
2 ½ sticks (10oz) cold unsalted butter, cut into pieces
1/3 cup cold vegetable shortening, cut into pieces
About ½ cup iced water
For the Filling:
3 cups rhubarb
2 cups strawberries
Zest of 1 lemon
1 teaspoon freshly grated ginger
4 tablespoons tapioca starch
7 tablespoons flour
1 ¼ cups (285g) sugar
1 whole egg beaten, for glazing
Equipment: one round 9-inch pie pan
- Make the Pie Crust: Place the flour, sugar and salt in the bowl of a food processor and pulse. Add butter and shortening and beat just until it looks like a coarse sand. With the machine on, gradually add iced water, enough to start bringing dough together.
- Scrape the dough onto a floured surface and gather into a ball. Cut in half, flatten each into a disk, and wrap each in plastic. Refrigerate the dough for at least 1 hour before using. (Dough can also be prepared up to 5 days ahead of time, or 1 month ahead and frozen.)
- Prepare the Filling: Cut rhubarb into 1-inch pieces.
- Wash and hull strawberries and cut them in half (not fours or fruit releases too much water). Place fruit on a large bowl and stir. Add lemon zest and ginger as well.
- Stir the dry ingredients together in a separate bowl and add to the cut up fruit. Fold carefully into the fruit, making sure you scrape all dry ingredients on the bottom of the bowl. Warning: mix fruit with dry ingredients just before ready to place inside the crust, or, the fruit will start macerating in sugar and releasing liquid before baking.
- Assemble the Pie: Pre-heat the oven to 350˚F.
- Remove the dough from the refrigerator at least 20 minutes before rolling, so that it becomes malleable. On a lightly floured surface, roll the first piece of dough into a circle between 1/16 and 1/8-inch thick, lifting the dough often, and making sure that the work surface and the dough are amply floured at all times. Roll the dough up and around your rolling pin then unroll onto the pie pan. Fit the dough into the bottom and up the sides of the mold. If the dough cracks or splits as you work, don’t worry— patch the cracks with scraps using a wet finger to “glue” them in place.
- Pour the fruit filling onto the unbaked pie crust and spread as evenly as possible.
- Roll out the top crust into a circle, and transfer to the top of the mold, pressing against the bottom crust in an attractive way with your fingers, then trim the overhang from both crusts. Make sure the two crusts are securely sealed together. Cut 4 slits with a pairing knife in the center to vent while baking. Chill for at least 20 minutes before baking.
- Place the pie on a sheet pan, and bake on the center rack of the oven until the top looks lightly brown, about 30 minutes. Remove the tart from the oven, brush the top with egg wash, and return the tart to the oven, until the crust is gorgeously brown, about 10 to 15 minutes more. Sprinkle just some sugar on top (about 1 tablespoon) and bake for yet another 15 minutes, total of 1 hour. Remove from the oven and let the pie cool for at least 2 hours before serving. Pie should be served slightly warm. (If you want to bake one day ahead, simply let it cool completely, loosely wrap it in plastic and refrigerate. Remove from refrigerator 2 hours before serving, warm in a 250˚F for 30 minutes, and let it cool again at room temperature for another 30 minutes.)