It is rhubarb season! Rhubarb is in season in the spring, around April to June. The long red stalks (that look like celery, mind you) have a very biWell, I'm not sure if the tter or tart taste. Most people don't like to eat them raw, which is why you typically see rhubarb in dessert form - because it's best when it is covered in sugar!
Strawberry Rhubarb Pie is a classic flavor that everyone seems to know and love. I never had even heard of it until I opened the bakery, and people would constantly ask about it and look sooo disappointed when I would say we didn't have it! I didn't really understand the hype until I bought rhubarb and made a pie myself.
While the flavor combination of strawberry and rhubarb is pretty well known, I feel the flavor combination it actually creates is quite unique and special. I use a mix of sugar and light brown sugar in my recipe for a little extra sweetness for the rhubarb, along with lemon juice and zest to compliment the added sweetness with a little bit of tart. Get the recipe below for my Strawberry Rhubarb Pie.
Tips for making the best Strawberry Rhubarb Pie
• Make sure your butter is cold. The colder the butter, the flakier the crust. If you are slow at cutting the butter into cubes or it's really hot outside, then cut all the butter, place it in the mixing bowl, and place the whole bowl in the fridge for 15 to 30 minutes. We do this all the time at the bake shop during the warmer months or when new girls are learning and take more time. This is a sure way to make sure the butter is cold enough when you make the dough.
• Do not over mix your pie dough. As soon as the dough comes together, make sure to stop your mixer. You can mix it by hand a little bit if need be. But, you shouldn't have super smooth pie dough that resembles cookie dough. You want the roughness in there because that's what helps create the flakey crust.
• Distribute the filling evenly. Makes sure that when you mix the filling that the strawberries, and rhubarb are all distributed evenly. You want each slice to have an even amount of strawberry and rhubarb.
• Your pie dish matters. You may think something as simple as a pie dish may not matter, but it does! If you use an aluminum or foil pie pan, then your pie will bake more evenly. If you're using a ceramic or glass dish, you may have to bake your pie longer in order to make sure the crust on the bottom is not soggy. I have found that whenever I bake pie in a ceramic dish, it takes much longer to achieve a well done crust on the bottom, but when I use aluminum it's perfect every time. My USA Pan Pie Pan is the best, find it here.
• Don't be afraid to bake it a little bit longer. If your pie isn't golden brown when the timer goes off, then don't be afraid to bake it a little bit longer. The pie should be baked until golden brown. Everyone's oven is different and it can take a little bit longer to get that color. If you think your pie needs a little bit longer, then set the timer for 5 minutes and check it again.
• No need for egg wash. I am using milk to "egg wash" the top of this pie. You are welcome to use egg wash instead or a mix of egg and water. But, I have found that milk works just as well and it's much easier because I don't have leftover egg that sometimes gets lost or forgotten in my fridge! Either way, you will get a perfectly golden pie crust that is delicious!
Strawberry Rhubarb Pie
Makes 9-inch pie
226 grams (1 2/3 cups plus 2 tablespoons) organic all purpose flour
1 teaspoon organic cane sugar
3/4 cup (170 grams) organic salted butter, cold
1/4 cup plus 3 tablespoons cold water
Extra flour for rolling
6 ounces organic strawberries, de-stemmed and quartered
2 large stalks organic rhubarb (3 cups sliced)
57 grams (1/4 cup) packed organic light brown sugar
57 grams (1/4 cup) organic cane sugar
21 grams (3 tablespoons) organic all purpose flour
1 tablespoon organic lemon juice
1 teaspoon organic cornstarch
1/4 teaspoon organic cinnamon
1/4 teaspoon fine sea salt
Lemon zest of half a lemon
2 tablespoons organic milk
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for 2 to 3 rotations to combine the dry ingredients.
Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture.
Measure out cold water and have ready.
Turn mixer on low, slowly start to incorporate all ingredients. Gradually turn mixer to medium speed, once the butter mixture looks like wet sand immediately add in all the water. As soon as the dough comes together, stop mixer. Divide into 2 pieces, one weighing about 311 grams and the other weighing about 170 grams. Form each piece into a disk and wrap in plastic wrap.
Allow to cool in the fridge for at least 6 hours or overnight before rolling out the pie.
Preheat the oven to 350°F.
To make the filling: In a large bowl, add the strawberries, rhubarb, light brown sugar, cane sugar, flour, lemon juice, cornstarch, cinnamon, sea salt, and lemon zest. Mix to combine completely, set aside.
Grease the pie pan well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to 1/4-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to 1/4-inch thick, it should be about 9-inches in diameter. Set aside.
Add the filling into the pie pan and spread evenly.
I like to use a pizza cutter for this next step, but a sharp knife will work as well. Cut the rolled out dough into 1-inch wide strips. Place the strips on top of the apples going horizontal leaving 1-inch between strips. Use the smaller strips towards the sides of the pie and use the longer strips for the middle. Next, add the remaining dough strips going vertical, alternating each strip over and under the horizontal ones.
Once the lattice top is complete, crimp and fold over the edges of the dough to seal the top and bottom together. Flute the edges. Using a pastry brush, brush the dough with the milk.
Bake for 1 hour and 15 minutes, or until golden brown.
Store at room temperature for up to 3 days.
High Altitude --- Bake at 350°F for 1 hour, or until golden brown.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!