Sunday, February 19, 2012

Strawberry-Rhubarb Pie

Rhubarb has always intimidated me.  I don't know why, just foreign to my taste buds, I guess, so tonight I thought I'd get over it and try something new and different.  I found this recipe on the Food Network website.  I have to say, I love the crimson color of the rhubarb.


  • 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
  • 1/2 cup cake flour (recommended: Soft As Silk)
  • 3 teaspoons sifted powdered sugar
  • 1/2 cup butter-flavored shortening (recommended: Crisco)
  • 1/4 cup salted butter
  • Pinch salt
  • 1 egg
  • 2 teaspoons vinegar
  • 1/4 cup ice cold water


  • 2 1/2 cups chopped red rhubarb, fresh
  • 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
  • 1 1/2 cups sugar (1 1/4 cups for high altitude)
  • 2 tablespoons minute tapioca
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter, cubed small
  • 1 egg white beaten with 1 teaspoon water
  • Large granule sugar

Crust Preparation:


Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
Preheat oven to 425 degrees F.

Filling Preparation:

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
**I have to admit, I decided to forego the homemade crust.  Gasp, I know!  Sometimes a girl's gotta do what a girl's gotta do, and I should add, I'm so glad that I tried rhubarb.  Definitely worth overcoming my hang-up ; )


Stephen said...

Wish I could bake...that looks so good. Back, many years ago, when I lived out in the Pacific Northwest I had a patch of Rhubarb in my back yard. I miss it.

Happier Than a Pig in Mud said...

I love rhubarb! I have 2 plants in the yard, green not red but still tasty. Your pie looks very pretty:@)

A Kitchen Witch said...

@ Stephen, I've never seen it grown, but I'm interested to see if my area is good for it.

@ Happier...I got that cut-out idea from you! I finally overcame my Rhubarb fear! YEA!!!