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Strawberry Rhubarb Pie

June 16, 2011

Individual Strawberry Rhubarb Pie

Individual Strawberry Rhubarb Pie

I have been rationing my rhubarb.  It’s important to ration.  Don’t you think?  I am trying not to deplete my stock.  I don’t want to run out of rhubarb.  I had to give in and use two cups of rhubarb for this pie.  It turns out it was well worth it.  I am tempted to part with another two cups just so that I may enjoy this pie again.

This is a very seasonal pie.  It is best made when strawberries and rhubarb are in season.  At first you may think that strawberries and rhubarb would not compliment each other but they are a match made in heaven.  The strawberries lend a little sweetness to the tartness of the rhubarb.  This is a beautiful pie that everyone will love.

I made 4 individual pies instead of one 9 inch.  This makes it easier to freeze some of them and then reheat them at a future date.  If you have difficulties with the lattice top you could always opt for the single layer top which is a lot easier and just as pretty.

Ingredients and Directions for Individual Strawberry Rhubarb Pie

Ingredients and Directions for Individual Strawberry Rhubarb Pie

1.  Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour

2 tablespoon  granulated white sugar

1 cup butter, chilled, and cut into 1 inch  chunks

1/4 to 1/2 cup ice water

For the Strawberry Rhubarb Filling:

2 cups rhubarb, cut into 1/2 inch pieces

2 cups fresh strawberries, cut into 1 1/2 inch pieces

3 tablespoons cornstarch

3/4 cup granulated white sugar

1/4 teaspoon ground cinnamon

1 teaspoon fresh lemon juice

2 tablespoons butter, cut into small chunks

For the Glaze:

2 tablespoons milk

Granulated white sugar

To Prepare the Pie Crust

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.  If necessary, add more water.

Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface.  Roll the pastry into a 12 inch circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).)  Fold the dough in half and gently transfer to a 9 inch pie pan.  Brush off any excess flour and trim any overhanging pastry to an edge of 1/2 inch. Refrigerate the pastry, covered with plastic wrap, while you make the filling.

Remove the second round of pastry and roll it into a 13 inch circle. Using a pastry wheel or pizza cutter, cut the pastry into about 3/4 inch strips. Place the strips of pastry on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator to chill for about 10 minutes.

To Prepare the Strawberry Rhubarb Filling

2.  Place the cut strawberries and rhubarb in a large bowl.

3.  In a small bowl mix together the cornstarch, sugar, and ground cinnamon.

4.  Remove the chilled pie crust from the fridge. Sprinkle about 2 tablespoons of the sugar mixture over the bottom of the pastry crust.

5.  Add the remaining sugar mixture to the strawberries and rhubarb and gently toss to combine.

6.  Pour the fruit mixture into the prepared pie shell. Sprinkle the fruit with about 1 teaspoon of lemon juice and dot with 2 tablespoons of butter.

To Prepare the Lattice Top

7. Remove the lattice pastry from the refrigerator and, starting at the center with the longest strips and working outwards, place half the strips, spacing about 1 inch apart, on top of the filling. (Use the shortest pastry strips at the outer edges.) Then, gently fold back, about halfway, every other strip of pastry. Take another strip of pastry and place it perpendicular on top of the first strips of pastry. Unfold the bottom strips of pastry and then fold back the strips that weren’t folded back the first time. Lay another strip of pastry perpendicular on top of the filling and then continue with the remaining strips.

8.  Trim the edges of the pastry strips, leaving a 1 inch  overhang. Seal the edges of the pastry strips by folding them under the bottom pastry crust and flute the edges of the pastry. Brush the lattice pastry with milk and sprinkle with a little sugar. Cover and place in the refrigerator while you preheat the oven to 400  F  and place the oven rack in the lower third of the oven. Put a baking sheet, lined with aluminum foil, on the oven rack (to catch any spills.)

Place the pie plate on the hot baking sheet and bake the pie for about 35 minutes and then, if the edges of the pie are browning too much, cover with a foil ring. Continue to bake the pie for about another 10 minutes or until the crust is a golden brown color and the fruit juices begin to bubble.

Remove the pie from the oven and place on a wire rack to cool for several hours. Serve at room temperature with softly whipped cream or vanilla ice cream. Leftovers may be stored in the refrigerator for about 3 days. Reheat before serving. This pie may also be frozen.

From the Joy of Baking

Individual Strawberry Rhubarb Pie

Individual Strawberry Rhubarb Pie

Who doesn’t love pie?  I love it.  This pie is not too sweet and pairs perfectly with a scoop of ice cream 🙂

From our kitchen to yours,
Sydney Jones

2 Comments leave one →
  1. June 17, 2011 9:33 pm

    What a gorgeous photo of a fantastic classic dessert!


  1. Individual Strawberry Rhubarb Tarts « Sydney'sKitchen

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