In honor of pi day tomorrow I thought I'd try one of the classics - strawberry rhubarb. Now, for most of my life rhubarb was an undiscovered ingredient. Although I now think of it as one of those pie staples, my family always seemed to be rather preoccupied with my mom's spectacular apple. Nevertheless, my hometown was blessed with an unbelievable Austrian patisserie where I tried my first rhubarb straight off my dad's plate (as I couldn't be persuade to order anything but their cream cheese danish no matter how good the other pastries looked).
So here I am with rhubarb in hand, ready to make a lovely tart pie with deliciously buttery crust. Note: I am usually a big fan of shortening pie crust because 'flake' is paramount to me but here, the richness of butter is a good contrast to the tart rhubarb.
- 2 1/2 cups flour
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 2 sticks hard butter
- 1 cup ice water
- 3 cups cubed strawberries
- 3 cups cubed rhubarb
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1/4 cup corn starch or tapioca flour
- 1 egg
In a large bowl, mix flour, sugar and salt. Cut butter into cubs and using a pastry mixer cut in butter leaving large flakes unincorporated. Add water and using a spatula, lightly fold in dough until fully combined. Pat into two disks, wrap and place in the fridge for an hour.
In another bowl, toss strawberries and rhubarb in sugar, brown sugar, salt, and corn starch. Roll out half the dough and place in the bottom of your pie dish. Fill crust with strawberry and rhubarb mix. Roll out second half of the dough and cut into long strips. Place crisscross over the pie and fold in edges. Brush top with egg and sprinkle with sugar. Place in the over at 400 for 30 min. Reduce heat to 350 and continue to cook for 20 min.
Recipe adapted from Smitten Kitchen.