Rhubarb is technically a vegetable but is most often cooked as a fruit. It is tart and sour, so it is most often cooked with sugar. Rhubarb has been cultivated in the United Kingdom since the 1600s, where pies using it are popular. Rhubarb pie recipes arrived in the early colonies with immigrants. Strawberry rhubarb pies are popular in New England.
Recipe Servings: 6
Prep Time
15 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
1 hour
Total Time
3 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Crust:
- 2½ cups all-purpose flour
- 1 tsp salt
- 18 Tbsp unsalted butter, chilled and cut into small pieces
- ¾ cup ice water
Filling:
- 2½ cups chopped red rhubarb, fresh
- 2½ cups de-stemmed, washed and cut strawberries (large pieces)
- 1½ cups sugar
- 2 Tbsp minute tapioca
- 1 Tbsp all-purpose flour
- ½ tsp lemon zest
- ½ tsp lemon juice
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
Assembly:
Directions
- Whisk together the flour and salt in a large bowl.
- Add the butter and mix using a pastry cutter or two knives, until coarse crumbs form.
- Sprinkle in up to 10 tablespoons ice water, stirring dough with fork until it just holds together.
- Press dough into round ball then transfer to lightly floured surface.
- Give dough ball a few quick kneads until smooth and then divide into two balls, one slightly larger than the other.
- Wrap each ball in plastic wrap and refrigerate for 2 hours.
- Combine the rhubarb, strawberries, sugar, tapioca, flour, zest of lemon, cinnamon, and vanilla in a large bowl.
- Mix well.
- Preheat oven to 425°F.
- Roll out larger dough ball on lightly floured surface and line 9-inch pie pan.
- Pour fruit mixture into pastry-lined pan and dot top with butter.
- Brush edges of pie crust with egg white wash.
- Roll out remaining dough ball and place over filling, crimping edges to seal.
- Brush top with egg wash and sprinkle with coarse-grained sugar.
- Cover crusts with foil and bake for 15 minutes.
- Lower heat to 375°F and then bake 45֪–50 minutes more or until filling starts to bubble.
- Cool before serving.
For Crust:
For Filling:
For Assembly:
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