Strawberry Rhubarb Pie

May 08, 2019

Before I share this juicy strawberry rhubarb pie with you, I have to apologize. I’ve been relatively absent around these parts lately, but it’s not without good reason. For the past few months, Jeremy and I have been hard at work updating my online photography, styling, and branding course. So much has changed technologically since I created it almost 1 and a half years ago. We’ve recorded and added hours of new material, re-done all the course documents, and have some AMAZING new bonus material added in, too! It’s only open for registration until May 16th and then it’s closed indefinitely (but don’t worry, once you sign up you have access forever!)

You can read all about it + see if it’s a good fit for you here!

Now, about this pie. I haven’t baked one since the holidays, and lately I’ve been craving a flakey buttery pastry pretty badly (my coping mechanism for when I have to sit in front of my computer too long). When I saw rhubarb for the first time this spring at my farmer’s market, I knew I had to grab some and make myself a sweet little strawberry rhubarb pie, asap. There’s something so special and exciting about the first produce of the season. After a long, dark, dreary winter, seeing the magenta pink stalks of rhubarb on the farmer’s counter contrasting against the brownish potato-esque leftovers of winter lit me up with excitement.

Rhubarb really does taste like the first bit of spring. It lures you in with its bright color—but it’s tart and sour, and not quite yet sweet. Like the cold nights of spring that take you by surprise after a relatively warm and pleasant sunny day, rhubarb is a bit of a trickster. But it’s found its partner in the very sweet and simple strawberry, who tastes as bright and juicy and good as its glowing crimson hue suggests. When these two come together, it’s the most joyous marriage of flavors. And one that I don’t mind eating slice after slice of on a breezy spring afternoon. And I don’t think you’ll mind it, either.

Strawberry Rhubarb Pie

This classic take on a strawberry rhubarb pie highlights the wonderful sweet-tart combination of the two flavors. When combined with a spiced and buttery flakey crust, it can’t be beat!

Strawberry Rhubarb Filling

1 teaspoon extra virgin olive oil
12 ounces rhubarb (cut into 1/2-inch thick slices)
1 pound strawberries (cut into 1/4-inch thick slices with the green caps removed)
3/4 cup granulated sugar
1/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon flake kosher sea salt

Crust

4 cups flour
3 tablespoons granulated sugar
3/4 teaspoon salt
3/4 teaspoon cinnamon
1 cup unsalted butter (cold and hard)
12-16 tablespoons ice water
1/4 cup plain breadcrumbs
1 egg whisked with 1 teaspoon milk (for the egg wash)

Strawberry Rhubarb Filling

Heat the olive oil in a large Dutch oven over medium heat. Add the rhubarb, strawberries, and sugar and sauté until half of their juice is evaporated, about 10 to 15 minutes, stirring every 3 minutes or so. Remove from heat and transfer the fruit to a large bowl to cool completely.
Once cooled, stir in the flour, cinnamon, vanilla, and salt and set aside.

Crust

In a large bowl, mix together the flour, hazelnut meal, sugar, and salt until combined. Cut the butter into small pieces above the bowl, stopping to stir and coat the butter bits in the flour mixture every few minutes.
Pinch the mixture together with your fingertips until it resembles the texture of damp sand. Add the water, a tablespoon at a time, mixing it with a fork, until the dough just holds together when you squeeze a fistful of it in your hand. Divide the dough into two portions, one that’s slightly larger than the other.
Roll out the larger portion into a circle until it is 1/8-inch thick, and transfer it to a 10-inch pie dish. Press the crust into the pan, trim off the excess leaving a 1-inch overhang, and reserve the excess dough. Scatter the bread crumbs evenly across the bottom of the pie.
Roll out the smaller portion of dough into a circle until it is 1/8-inch thick, and use a cookie cutter to cut shapes out of it.
Empty the filling into the pie shell, and then transfer the sheet of pastry onto the top of the pie and pinch the edges. Fold the 1-inch overhang under the edge of the crust all the way around. Brush the exposed crust with the egg wash, and place the pie in the freezer for 30 minutes.
Preheat the oven to 400 degrees Fahrenheit.
Place the pie in the oven and bake for 20 minutes, then lower the temperature to 375 degrees Fahrenheit and bake until the filling is jammy and the crust is golden, about 1 hour to 1 hour and 15 minutes. Remove from the oven and allow to cool for 1 hour before slicing and serving.