Strawberry Rhubarb Pie

So I think the pattern of this blog the past few posts has been cake, pie, bread-type thing, something nature-like and repeat. 

So here we are in the pie rotation.

Since strawberries are gloriously in season and rhubarb is also gloriously in season, I made a pie. To be honest, I'm not sure how much flavor the rhubarb added to this pie as the strawberries kind of overpowered it. But, the little bit that I did add probably helped reduce the water content since theses strawberries are JUICY.

I'm not complaining because the flavor and sweetness of in season, farmstand strawberries beats anything that hard, apple-like strawberries have to offer. 

So if you do use in season strawberries, you have to be okay with a pie that is on the juicy side unless you go with Deb's method of using quick-cooking tapioca which I have yet to try. I am okay with a juicy pie and will sacrifice a soggy bottom (no Star Baker for me) because at least it means that the pie isn't dry.

I like the filling of this pie because it is relatively simple which lets the strawberries and rhubarb shine through. Lemon zest and lemon juice complement the sweetness and bring out the zingy flavor of the strawberries which reminds me of a strawberry-flavored Fruit Roll-Up but in a good way.

And because I am the pie crust queen in my family, I used my usual. I would also recommend baking this with a baking sheet underneath in case you have any leakage. And more than usual, I am conscious of that since getting a new black and shiny oven which I have tried hard to keep clean. 

Unfortunately I've been slacking on my grand plan to rearrange things in my apartment as I've been sucked into episodes of Grace and Frankie and reading the sixth Green Rider book. Of course, my weekends have been full of cooking and baking (no surprise there). And last week I had a bad case of allergies. Any other fellow Californians suffering from all of this newfound pollen in the air? Fortunately or unfortunately, it actually turned out to be a cold of some sort in the end. 

Memorial Day is this weekend and I'll be enjoying the, hopefully, slightly cooler weather and am determined to make more progress with things. But, if I get sidetracked with food, I'm sorry, the world of food is endless and a girl needs to eat and has a desire to make more than is possible for me to eat by myself. I already have three things in my backlog that I need to get to and also need to figure out a better way to manage computer space. The thing about being a professional photographer and enjoying taking photos is that they take up space. But I guess it's the tech world we live in.

This weekend, get some strawberries, enjoy the sunshine and make pie!

As my coworker, Lydia, says, "Want some pie? Of course you do!" It's always a yes.


Strawberry Rhubarb Pie

Adapted from Smitten Kitchen's Recipe

Yield: one 9-inch pie 

Ingredients

  • A double pie crust
  • 3 cups rhubarb, cut in ½-inch thick slices
  • 3 cups strawberries (in season, preferably), hulled and sliced if big, halved if tiny
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 tablespoon lemon juice
  • Zest of one lemon
  • ¼ teaspoon salt
  • ¼ cup tapioca flour
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Steps

Preheat oven to 400ºF. Place one rack in the middle and another in the lower third of the oven. Line the bottom of a 9-inch pie pan with one half of the pie crust dough. Place in the freezer to chill.

In the meantime, combine rhubarb, strawberries, both sugars, lemon juice, lemon zest, salt, tapioca flour and butter into a large mixing bowl. Mix to combine. Pour into the chilled bottom pie crust and smooth to flatten. 

Roll out the top half of the pie crust and place on top of the filling mixture. Crimp the edges over to create a tight seal and cut some diagonal slashes so the pie can release air while in the oven. Brush with egg wash and place the pie in the middle of the oven. Place a large sheet pan underneath to catch any drippings.

Bake for 45-50 minutes or until the top of the pie is golden brown and the juices are bubbling. Ideally, allow to cool completely before slicing. But if you can't wait, a few hours will do.