Being the “bakers” of the family, we get many requests from family members for their favorite desserts. Usually each member has a few that they like, but our dad only has one. Every year, when April comes a long, our dad requests that we make this pie. He LOVES his fruit! (He does own grocery stores with a focus on fresh produce!
) Strawberry Rhubarb Pie is his all time FAVORITE! It had been several weeks that he kept reminding us that it was rhubarb season! Lisa, being the wonderful daughter she is, found some time to bake not 1 but 2 pies for the family.
Many people stray away from this pie because they aren’t familiar with rhubarb. There’s nothing to fear about this colorful-celery-like-vegetable. Even though it is a vegetable, it has a sweet and tart flavor. It’s delicious! We’ve never had it in another recipe, but we can tell you that it goes wonderfully with the strawberries in this pie.
The pie was still really warm when Lisa took the picture so the filling didn’t set yet.
When we had it after dinner it was still slightly warm and the filling set beautifully!
This is our favorite crust recipe!
All Butter Pie Crust
Ingredients
Taken from PieceofCakeBlog
2 1/4 cups all-purpose flour
1 teaspoon to 2 tablespoons sugar (see note)
1/4 teaspoon baking powder
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
1 cup (2 sticks) very cold unsalted butter, cut into 1/2-inch pieces
6 to 8 tablespoons ice water
Directions
In the bowl of a food processor, combine the flour, sugar, salt and baking powder. Pulse a few times to blend. Sprinkle the butter pieces over the dry ingredients. Pulse until the butter is the size of large peas.
Add 6 tablespoons of the water and pulse until the dough just begins to form a ball (you may need to add up to 2 tablespoons more of the ice water). Turn the dough out onto a lightly floured work surface and gather it into a ball. Divide the dough in half, and gently pat each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes before rolling.
After you roll out the crust and place it in the desired pan, let it chill for 15-30 minutes in the refrigerator before baking to prevent shrinking.
Strawberry Rhubarb Filling
Adapted from Simply Recipes
Ingredients
3 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
1 cup strawberries, stemmed and sliced
1 cup sugar
3 Tablespoons of quick cooking tapioca
1/4 teaspoon of salt
1 teaspoon of grated orange peel
1 Tablespoon of fresh orange Juice
Directions
Preheat oven to 400°F. Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes.
Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape.
Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer (40 to 50 minutes longer if doing a 10-inch pie). Cool on a rack.
Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.
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