Strawberry Rhubarb Pie
Strawberry Rhubarb Pie
- 3 cups all purpose flour, plus more for rolling out
- 1 ½ tsp sea salt
- 1 tsp unrefined cane sugar
- 1 cup cold butter, cubed
- 2 eggs, beaten
- 3 Tbsp milk
- 1 lb rhubarb stalks, greens removed and cut into ½-inch slices (about 3 cups)
- 1 lb fresh strawberries, stemmed and quartered (about 3 cups)
- ½ cup unrefined cane sugar
- ¼ cup brown sugar
- ¼ cup minute tapioca granules
- ½ tsp sea salt
- ½ tsp cinnamon
- ¼ tsp cardamom
- 1 egg, beaten
- In a large bowl, whisk together flour, sea salt, and cane sugar. Add cubed butter, and blend in with a pastry cutter until mixture resembles coarse wet sand. Mix in egg, and then milk one tablespoon at a time until a shaggy dough forms.
- Divide dough into two balls and press into thick disks. Wrap in plastic wrap and refrigerate at least an hour or up to overnight.
- Toss together all filling ingredients until evenly coated. Allow to macerate about an hour.
- Roll out the first disk of dough to an 11 to 12-inch circle. Line the pie dish, and brush bottom and sides with the beaten egg. Using a slotted spoon to drain off excess liquid, fill with strawberry-rhubarb mixture.
- Roll out the second disk and either cut into strips for a lattice, or leave whole. Top pie and cut 5 slits if not creating a lattice. Trim dough hanging over the sides to 1-inch. Pinch together top and bottom crusts with your fingers or a fork. Brush top crust with remaining egg wash.
- Place the pie in the freezer for 15 minutes. Preheat the oven to 400°F, and line a baking sheet with parchment or a silicone mat.
- Bake pie at 400°F for 20 minutes. Turn down the oven to 350°F, and bake an additional 40-50 minutes, or until golden and bubbly. Cool completely before serving, and refrigerate any leftovers.
Strawberries and rhubarb both contain a great deal of liquid, which is why we used a heavy egg crust and tapioca granules in this recipe. If you don’t have tapioca granules, you may substitute an equal amount of cornstarch or tapioca starch as a thickener. Brushing the empty crust with egg also creates a barrier so the juices don’t soak through and create a soggy bottom.
For a perfect slice, refrigerate the pie overnight, as the filling will thicken as it cools. Enjoy with vanilla ice cream.
Makes 1, 9-inch Pie