It is rhubarb season and I am doing my very best to use it in as many desserts as I can. This will thrill those of you, like me, who love this vegetable baked in pies, crisps, tarts (try this brown butter rhubarb tart), quick breads and jam, as much as I do. For those of you who have never fallen in love with it, have no fear, it’s a short season. Ha. Having said that, I do hope you’ll give it another try. It adds a wonderful, tart element to this strawberry rhubarb pie, which would otherwise be too sweet for my taste. I love strawberries, but they are a bit too sweet and jammy on their own in a pie. The marriage of rhubarb and strawberries is perfection, because sometimes opposites attract.
No pie is right without an excellent crust. It needs to be sturdy enough to hold up to the filling, but once a fork goes through it, there should be little resistance and lots of flakiness. Every family seems to have their favorite pie crust recipe, which is so wonderful. I am sharing the crust I use most and you can watch me make this whole strawberry rhubarb pie in my instagram video.
Strawberry Rhubarb Pie
1 recipe pie dough
Egg wash (1 egg mixed with 1 tablespoon water) for brushing over the top.
Sugar for dusting top
12 ounces (340g) fresh or frozen rhubarb, cut into 1/2-inch pieces
2 pounds (907g) strawberries, fresh or frozen (cut in half if fresh and left whole if frozen)
1/4 cup water if you are using fresh berries (frozen put off enough liquid on their own)
2 teaspoons vanilla extract
3 tablespoons (20g) minced candied ginger (optional)
1 cup (200g) sugar
1/4 cup cornstarch
Cook the strawberries over gentle heat (adding the water if using fresh berries) until they start to break down slightly. Add vanilla and ginger. Cook until the strawberries are tender and have released their juices. Whisk together the sugar and cornstarch, then add the rhubarb and sugar mixture to the strawberries. Cook over low heat until the mixture starts to thicken and turn translucent. Remove from heat and allow to cool to room temperature before filling the pie shell and covering with lattice top.
Prepare the dough as instructed here.
To watch me create the lattice top, watch my instagram video.
Freeze the pie until the crust is quite hard before brushing with egg wash and sprinkling with sugar. Set the pie on a baking sheet (in case the juices bubble over) and then set it directly on the preheated baking stone/steel. Bake for 30 minutes and then drop the temperature to 375°F. Continue to bake until the fruit juices are bubbling throughout the pie and it has puffed slightly in the middle. This can take up to an hour, depending on how long you froze the pie. If the edge of the crust is browning too quickly, tent the edges with foil.
Allow the pie to cool completely before cutting or it may be too loose to cut. This pie will still have some juice to it and not set up solid, because I don’t like a gloopy filling. If you want a cleaner slice, you’ll want to add another tablespoon or two of cornstarch.