Strawberry Rhubarb Pie

Rhubarb is a wonderful springtime plant that signals that summer is on its way.  Rhubarb makes a fantastic pie.  It also makes a wonderful jam.  Here is my take on an American Classic. The filling for this pie is modified from Nancie McDermott’s recipe. 

Piecrust for a 9” pie with lattice crust

190gms (approx. 16 tablespoons) butter or Earth Balance Buttery Sticks
36gms 8 all-purpose flour
½ teaspoon salt
5 tablespoons of ice water

Cut the butter up and put back into the fridge, to keep it cold until you are ready to use it.

Add the flour, butter, salt and 3 tablespoons of the water to a food processor and pulse until it begins to form a ball – if it doesn’t add more water 1 tablespoon at a time.

Divide the dough in half (I like to weigh it to make sure it’s the same in each packet.  Or – you can halve the recipe and make two batches to be sure.

Pour the dough into plastic wrap and wrap it up.  I like to press it into a disc shape so it’s easier to roll out later.  

Put the discs into the fridge for at least an hour and up to 36 hours.

Pie filling

Pie dough for a 9” Lattice pie

• 259g sugar
  
• 49g AP flour
  
• ¼ teaspoon cinnamon
  
• ¼ teaspoon salt
  
• 365g Fresh Rhubarb cut into ½ inch chunks
  
• 291 hulled, sliced strawberries
  
• Zest and juice of one lemon
  
• 2 tablespoons earth balance buttery sticks (or butter) cut into small pieces
  

Preheat the oven to 400 degrees. 

First roll out one of the discs.  I like to roll it inside the plastic because it doesn’t stick to anything and it doesn’t crumble on you.  Then I like to place the pie plate over the piecrust and flip it over, so I don’t have to handle it too much.

Next, mix the cut fruit with the sugar, salt, cinnamon, lemon, and flour. Mix gently to combine.

Pour the filling into the piecrust, dot with earth balance/butter, and put it into the fridge while you roll out and cut the lattice top. 

Roll out the crust inside the plastic wrap the same way.  Then cut the dough into long strips.

Now, I did not weave my lattice this time, although you can certainly do that.  Instead, I lined the pie with strips vertically, and then I lined the pie with strips horizontally in a checkerboard pattern. 

From there, pinch the ends of the dough down and press with the tines of a fork.

Before I put the pie into the oven, I brush it with an egg wash, then sprinkle granulated sugar on top.

Bake at 400 degrees for the first 15 minutes, then drop the temperature down to 350 and bake for another 45 -50 minutes.

Let it cool before your serve it.