Strawberry Rhubarb Pie Recipe
If you're going to buy a book about pie, make it Teeny Lamothe's Tour Of Pie. The noted baker and expert has been featured on some of our favorite blogs and websites and released her first cookbook this spring. Whether it's a crumble, buckle, brown betty or just a classic, friendly pie you're looking to bake, Teeny's got about a ton of options for you. When strawberries and rhubarb are both in season, you know what to do.
We used to grow our own strawberries when I was a kid. Considering how often my brother and I raided the strawberry patch, it's amazing my mom was able to gather enough for any pie at all, but when she did she always paired them with rhubarb. It took me a long time to enjoy the taste of rhubarb, but now it's one of my favorite pairings for berries. The tart bite of the rhubarb is just enough to temper the sunsoaked sweetness of the strawberries. I really like making strawberry rhubarb pie with people who have never had rhubarb; it's fun to offer them a small bite of the unsweetened rhubarb and watch their faces sour-pucker with disgust. Rhubarb is definitely puckerworthy when it's raw, but it's delicious once baked into a pie.
- 1 1/2 cups all-purpose flour
- 1 cup white whole wheat or whole wheat flour
- 2 teaspoons salt
- 2 tablespoons granulated sugar
- 3/4 cup (1 1/2 sticks) cold unsalted butter
- 1/2 cup (4 tablespoons) cold vegetable shortening
- 1/4 cup (4 tablespoons) cold vodka
- 1/2 cup (8 tablespoons) cold water
- 1 - 1 1/2 pints strawberries
- 2 - 3 stalks rhubarb
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup quick-cooking tapioca
- 2 disks dough from whole wheat crust
- up to 1/4 cup all-purpose flour
- In a large bowl, stir together the flour, salt and sugar until everything is thoroughly combined.
- Add the butter and shortening and cut the mixture together using a pastry cutter until it forms small pea-size crumbs coated in flour.
- Pour the vodka evenly over the dry ingredients, a few tablespoons at a time, using a rubber spatula to press the dough together.
- Similarly, add the water and continue to press the dough together to form a large ball.
- The dough should be fairly wet and sticky; if for some reason it seems particularly dry, add a little extra ice water a tablespoon at a time until everything comes together easily. (Be careful to work the dough as little as possible; otherwise the crust may be tough.)
- Divide the dough into two equal balls, press each into a disk, wrap each in plastic and refrigerate for at least an hour or up to 2 days before rolling out. The recipe makes enough dough for one 9-inch double crust.
- Preheat the oven to 400°F with a rack in the middle position.
- Place the strawberries, rhubarb and lemon juice in a medium bowl and toss to combine.
- Stir together the sugars and tapioca in a small bowl.
- Sprinkle the sugar mixture over the fruit, tossing gently with your hands or a spoon to coat evenly. Set aside while you roll out the crust; the fruit will begin to juice.
- Prepare the bottom crust: Place one disk of the dough on a floured work surface, and with a floured rolling pin, roll it into a rough 11-inch circle about 1/8-inch thick.
- Lay the crust into a 9-inch pie plate, gently press it in and trim any excess dough from the edge with a paring knife, being sure to leave a 3/4-inch overhang.
- Give the filling one final stir to make sure the fruit is evenly coated, then spoon the mixture into the crust.
- Prepare the top crust: On a floured work surface with a floured rolling pin, roll out the remaining dough disk into a rough 11-inch circle about 1/8-inch thick.
- Carefully lay the crust on top of the filling and trim any excess dough from the edge, leaving a 3/4-inch overhang.
- Tuck the overhanging dough under the overhanging edge of the bottom crust and crimp the two crusts together.
- Cut a few small slits in the top crust with a sharp knife.
- Set the pie on a rimmed baking sheet and bake until the filling is thickly bubbling and the crust is golden brown (cover it with foil if it begins to brown too quickly), 40 to 50 minutes.
- In step 5, divide one disk of the dough into four equal balls and roll out each into a rough 6-inch circle about 1/8-inch thick.
- Lay each into a 5-inch pie tin, and trim any excess dough from the edge, being sure to leave a 1/2-inch overhang.
- Give the filling one final stir and spoon an equal amount into each crust-lined teeny tin (roughly 1 cup each).
- In step 8, divide the remaining dough into four equal pieces and roll out each into a rough 7-inch circle, about 1/8-inch thick.
- Carefully lay the crusts over the filling, and trim any excess dough from the edge, leaving a 1/2-inch overhang.
- Tuck the overhanging dough under the bottom crust and crimp the two crusts together, pressing to seal.
- Cut a 1/2-inch slit in the top of each pie to allow steam to escape.
- Place the Teeny Pies on a rimmed baking sheet and bake until the crusts are golden brown, 40 to 45 minutes.
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