Strawberry Rhubarb Pie
This Strawberry Rhubarb Pie has a perfect combination of sweetness from fresh picked strawberries and tanginess from the rhubarb.
Ingredients
CRUST
- 2 c. unbleached flour
- 1-2 tsp. sugar
- 1 tsp. salt
- 12 T. butter cold & diced into cubes
- 4-5 T. ice cold water
- 1 T. vodka lemon juice or white vinegar
PIE FILLING
- 4 c. sliced strawberries
- 3 c. diced rhubarb
- 1 ¼ c. sugar
- 2 T. cornstarch OR ClearJel
- 1 T. lemon juice
- 1 T. lemon zest
- 2 T. diced butter
Instructions
PREP
- Zest and juice 1 lemon. Prep strawberries and rhubarb and set aside.
- Place ice cubes in glass of water and set aside. Dice up butter into small cubes and put in freezer until making the crust.
CRUST
- Place flour, sugar, and salt into food processor. Add cold butter, water, and vodka and pulse just until the dough comes together (crumbly).
- Pour out the crust onto a piece of saran wrap and shape into round disk. Cut into half. Roll out dough between 2 sheets of parchment paper. Shape into round disk with enough to hang 1” over your pie pan. Do this process again with the other disk. Refrigerate 10-20 minutes if using right away or overnight.
- Use one disk for the bottom crust. Place in pie pan, crimp and trim edges. Dust bottom of crust with thickening agent (clear jel or tapioca) and then brush lightly with egg wash (1 egg+1 T. cream). Pierce pie shell with fork.
- For the top crust use a pastry cutter to cut into 10 (1") strips. Place strips on a baking sheet lined with parchment paper and put back in fridge until ready to use. Use up leftover dough and cut out decorative shapes with pie cutters or mini cookie cutters and place in fridge until ready to assemble pie.
PIE FILLING
- Place rhubarb, water, sugar, ClearJel in heavy pan. Cook 5 minutes. Remove from burner and add in berries, lemon juice, lemon zest and stir until incorporated.
- Pour filling into crust, top with diced butter and place the pre-cut pastry strips into a lattice pattern on top of the filling. Brush lattice with egg wash and sprinkle with course sanding sugar. Place assembled pie in fridge to chill for 10 minutes.
BAKE
- Bake pie at 400 degrees for 15 minutes. Reduce oven to 375 degrees, cover with foil placed with a pie protector over the foil and bake an additional 45-50 minutes. Watch to see when pie starts to bubble, then let it bake 5 more minutes.
Notes
DIETARY SUBSTITUTIONS:
GLUTEN-FREE. If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness. You can make the pie crust ahead of time and place in refrigerator until needed.
Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container. TO MAKE VEGAN Swap out butter with vegan butter. My favorite is Country Crock Olive Oil Sticks or use canola oil.
Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container. TO MAKE VEGAN Swap out butter with vegan butter. My favorite is Country Crock Olive Oil Sticks or use canola oil.