Rhubarb Strawberry Pie for a Potluck

By • April 29, 2010 • 15 Comments


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Author Notes: I'm a big fan of rhubarb. Mixed with strawberries, the tart rhubarb is perfectly offset by the sweetness of early spring berries and that rosy pink color is incredibly appealing. This is the first fresh pie of the season in our house and for that reason alone is a favorite. One technique I use for all fruit pies - learned from Christine Ferber's preserves book - is to let the fruit macerate and develop overnight before filling the pie crust. I think this makes a remarkable pie. - MrsWheelbarrowMrsWheelbarrow

Food52 Review: I love this pie. It's a definitely a special occasion potluck pie because there's so much waiting! The dough was easy to work with, lovely to look at, and made a nice buttery crisp complement to the sharp flavors of the fruit and its gingery spice mixture, which I loved. Macerating the fruit gives you a pie that tastes jammy and rich while still maintaining its fresh fruity integrity; I was happy that the rhubarb also had good texture, which played nicely against the softer strawberries. It smelled great while it was baking, and when it was cool enough to eat we felt sufficiently tortured (two hours!). - ENunn
A&M

Serves one 9" deep dish pie

My Family's Pie Crust - makes one crust. Double for this recipe.

  • 1-1/3 cup AP Flour
  • 4 ounces unsalted butter, cut in cubes and put in the freezer for an hour
  • 1/4 cup ice water
  • Pinch of salt
  • Pinch of sugar
  1. Using the food processor, add flour, salt & sugar, then butter. Pulse 12 times, cutting the butter into the flour. The mixture should resemble coarse meal.
  2. With the plunger in place and the processor running, add the water through the plunger. (Did you know there's a tiny hole in the bottom that will drizzle water in? I just figured this out last year.)
  3. Allow the processor to run until the dough comes together in a ball. Form into a disk and wrap in wax paper or plastic.
  4. Repeat for second crust. Chill at least 2 hours or preferably overnight.

Pie Filling for Deep Dish Pie Pan

  • 4 cups rhubarb, trimmed, peeled if necessary, and chopped into 1" pieces
  • 4 cups strawberries, left whole if small, otherwise cut in half or quartered
  • 1 cup brown sugar, packed
  • 3/4 cups cornstarch
  • 2 teaspoons ground ginger, make sure it's very fresh
  • 2 teaspoons orange zest
  • 1 vanilla bean, split and scraped
  • 1 tablespoon Grand Marnier, Cointreau or Triple Sec
  • 6 cardamom pods, seeds removed and slightly crushed
  • 1 tablespoon butter, cut up
  • 1 egg white, beaten
  • 1 egg yolk, beaten w/ 1T water
  1. In a glass or ceramic bowl, gently stir together everything except the butter and egg white and egg yolk. Include the vanilla bean itself. Cover with parchment paper and chill overnight.
  2. Remove the vanilla bean. Stir well to make sure the cornstarch is completely incorporated.
  3. Roll out the bottom crust and place in the pie pan. Brush the crust with egg white. This forms a nice barrier between crust and filling, and keeps the bottom crust from getting soggy. Place the pan in the fridge while you roll out the other crust.
  4. Roll out the top crust. Lazy? Just use it as the topper. Feelin' fancy? Make a lattice. Many ways to do this - and I suggest YouTube for direction. Some cooks place the strips in one direction, then layer in the other direction. Some (like me!) actually weave the strips. How nutty are you?
  5. Fill the bottom crust with the filling. REMOVE THE VANILLA BEAN! Add butter in tiny pieces all over. Top with crust or lattice. If you use full crust on the top, make some vents. Pop the entire pie in the freezer for an hour or more.
  6. Preheat oven to 425°. Place the pie in the lower third of the oven on a cookie sheet lined with foil or parchment to capture spills. Brush the lattice or top crust, not the edges, with egg wash (egg yolk mixed w/1 T water.) Bake for 20 minutes.
  7. Lower the oven temperature to 350 and bake an additional 55 minutes. If the crust starts to brown too quickly, tent with foil.
  8. Allow the pie to cool completely - 3 to 4 hours minimum - before serving.

Comments (15) Questions (0)

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Meathook

almost 3 years ago Brenna

I love this recipe because of the parenthesis in step two. I am sold, and I am making this tomorrow.

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almost 3 years ago mnr_t

Mmmm, been waiting for months to make this -- lucky to have a rhubarb-hating neighbor with a good stand of it :) And ditto on the hole in the tube--thought it was for vaccum or something :D

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almost 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Oh, for a rhubarb growing-and-hating neighbor! I planted some this year, and even though I've heard it's toxic to deer, those nasty critters managed to munch the three plants down to the ground. The leaves are coming back, and I have high hopes.

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about 3 years ago whataprize

I've just completed baking this pie. It sits on the counter cooling and looking so pretty! My previous Colorado yard had rhubarb growing everywhere, however I had to pay $6.99 a pound for the fruit I used in this pie! My attempts at growing in Los Angeles have not been as successful. Nothing says springtime like a Strawberry Rhubarb Pie! Thanks for the plunger info.

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almost 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Just saw your comment. Two weeks ago rhubarb was $5.99/lb, but this week it's less than half that at $2.75. Phew! Pie's on the counter now and I can't wait to eat it.

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almost 4 years ago mindbnder

I made this yesterday and it was spectacular. I didn't have the triple sec but it worked out just fine without it. Garden Fresh Rhubarb is a special kind of delicious.

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

really glad you enjoyed it! I think I need one more pie before rhubarb season ends.

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almost 4 years ago MonkeyBusiness

I just made this pie today...in the oven as we speak and smelling amazing. I had a question, however. After letting the fruit macerate overnight, I had a lot of liquid...more than I thought the pie needed. I added most of it, but did leave some out for fear of a soggy crust or less than firm filling. Any suggestions?
Also, thank you for a generous crust recipe...I so hate it when I make the recipe as directed and end up with a skimpy crust. I'll post later as to taste,but I already know it is going to be good, as I sampled the filling!

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I left some of the liquid behind, as well. It's a pretty juicy pie, even leaving some of the fruit juices out, so make sure the filling is really bubbling before you declare the pie done. The liquid needs to come to a boil for the cornstarch to do its work. Glad you like the pie crust. My grandmother and mother used this crust for every pie. I just read Spoon Fed - she had Marion Cunningham's crust recipe and it's quite close (1-1/4 c flour rather than the 1-1/3c here.) I'm sure that's where my family must have gotten this one.

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Oh, by the way, drizzling through the plunger thingy also works perfectly for mayonnaise.

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almost 4 years ago TheWimpyVegetarian

This looks great - saving this to my recipes to make! And I love your macerating technique too. And add me to the list of people who hadn't figured out what the hole in the plunger thingy was for. Brilliant!

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

OK - that's three of us. I feel much better. Please let me know how your pie comes out!

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almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Just putting sugar on soft fruit will set it, i.e., will cause it to keep its shape. This also works for rhubarb. Sometimes you want that, other times you don't, when making preserves. It's not just a flavor thing . . . it's a chemical reaction that affects the consistency of the cooked fruit. (IPutting sugar on it also draws out the liquid, which is very helpful for learning early in the process how much liquid the fruit or rhubarb will actually produce. It also allows you to cook the fruit for a shorter period of time, because you can heat the syrup first, then add the fruit.) I weave the strips, by the way. I can't imagine doing it any other way!

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almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Love it! The macerating technique is brilliant. Brimming with insightful information, Mrs. W is. Always wondered what the hole in the thingy was for. Keep the nuttiness coming, please.

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

MrsLarkin, I'm so glad I'm not the only one who didn't know what that hole in the plunger thingy was for. Thanks for the nice comments!