Strawberry-Rhubarb Pie

Happy Pi(e) Day (3.14, of course), which is a great excuse for both bakers and math geeks alike to prepare the iconic American dessert. Here we take advantage of the fresh rhubarb that is arriving in the farmers’ markets in many parts of the country. Technically a vegetable, rhubarb is treated like a fruit and is traditionally paired with strawberries, which complement its tart flavor. Slice the rhubarb no wider than 1/2 inch (12 mm) thick to avoid a stringy texture, and make sure to discard the mildly toxic leaves.

 

Strawberry-Rhubarb Pie

 

For the crust:

2 cups (10 oz./315 g) all-purpose flour

1/2 tsp. kosher salt

1 Tbs. sugar

3/4 cup (6 oz./185 g) cold unsalted butter, cut into pieces

1/2 cup (4 fl. oz./125 ml) ice water, plus more if needed

 

For the filling:

1 1/2 cups (12 oz./375 g) sugar

2 Tbs. cornstarch

2 Tbs. quick-cooking tapioca

Pinch of kosher salt

4 cups (1 lb./500 g) strawberries, hulled and quartered lengthwise

8 rhubarb stalks, cut into 1⁄2-inch (12-mm) pieces (about 4 1/2 cups/22 oz./690 g)

1 Tbs. cold unsalted butter, cut into small pieces

 

To make the crust, in the bowl of a food processor, combine the flour, salt and sugar. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together. Dump the dough into a large resealable plastic bag and press into a flat disk. Refrigerate for at least 30 minutes and up to 1 day before using, or freeze for up to 1 month.

 

Transfer the dough to a lightly floured work surface and cut in half. Roll each half into a round at least 12 inches (30 cm) in diameter and about 1⁄8 inch (3 mm) thick. Transfer one round to a 9-inch (23-cm) pie pan and ease into the pan. Trim the edge, leaving a 3⁄4-inch (2-cm) overhang. Set the second dough round in a cool place until ready to use.

 

In a small bowl, stir together the sugar, cornstarch, tapioca, and salt. Place the strawberries and rhubarb in a large bowl, sprinkle with the sugar mixture, and toss to distribute evenly. Transfer to the dough-lined pan. Dot with the butter.

 

Position the reserved dough round over the filled pie. Trim the edge, leaving a 1-inch (2.5-cm) overhang. Fold under the edge of the bottom round and crimp to seal. Using a knife, cut a hole or slits in the top. Refrigerate until the dough is firm, 20 to 30 minutes.

 

Preheat the oven to 375°F (190°C). Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes. Transfer to a wire rack and let cool completely. Serve with scoops of vanilla ice cream, if you like. Serves 6 to 8.

 

 

Find more mouthwatering ways to end a meal in our

cookbook Dessert of the Day, by Kim Laidlaw.