(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Old-Fashioned Strawberry Rhubarb Pie
Even a bad strawberry rhubarb pie can make your heart flutter – such is our affection (for those of us who are fans) for this pie. But then there are some homemade strawberry rhubarb pies that are heavenly and literally change the way the earth turns. This is one such pie. Recently, on Summer Solstice, the longest day of the year, I created the most magical SR pie I could. I took the strawberry rhubarb love affair to new heights. This pie also features a neat baker's trick in it (but relax, it's all natural) that ensures a luscious pie but not a gloppy, wet one. Here is a pie that is seductive with the freshest flavor of spring/summer combined.
Country Butter Pie Dough
2 cups all-purpose flour
1 teaspoon salt
½ teaspoon sugar
¾ cup unsalted butter
4-8 tablespoons ice water
4 cups diced rhubarb
3 cups diced strawberries (halved, unless they are small)
3 apples, grated with peel on *,preferably Granny Smith
1 cup sugar
2 tablespoons cornstarch
*The grated apples are the trick here. The peel and apple pulp donate fruity body to the cause, ensuring you have a flavorful pie that has a natural thickening to the fruit ‘gravy’. The apples also add tartness but never overtake the wonderful strawberry rhubarb allure.
For the pie dough, in a large bowl or food processor, place the flour, salt and sugar and blend. Add in the butter and break in the butter or pulse, if using a food processor to make a grainy mixture. Add in the water and blend just until mixture holds together in a rough dough. Place on a lightly floured work surface and work the dough briefly until it holds into a smooth dough.
Flatten the dough into a disc, wrap and refrigerate an hour (or up until three days or you can freeze it).
Line a baking sheet with parchment paper and set aside. Preheat oven to 400 F.
For the fruit filling, place all fruit, sugar and cornstarch in a large bowl and toss.
For the pie pastry, on a floured work surface, roll out half the dough and place in a 9 inch pan pan. Spoon fruit filling into bottom crust. Dampen edges with milk or water. Roll out top crust and fit it over fruit, pressing lightly. Trim excess pie dough and finish edges decoratively, pressing to seal. Make vents with a paring knife, brush top of the pie with milk and sprinkle with sugar.
Place on baking sheet. Place pie in oven, lowering temperature immediately to 375 F. Bake until fruit juices bubble out, about 45-55 minutes. Let stand 30 minutes before cutting.
© This is a Marcy Goldman/BetterBaking.com original recipe
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