Strawberry Rhubarb Pie Recipe

by katerina on June 22, 2009

On Saturday, when I saw a local farm stand selling both rhubarb and strawberries, I offered J a deal. Basically, I would make him, his all time favorite treat, Strawberry Rhubarb Pie – if he did all the dishes. It may have been the quickest exchange of chores in our whole relationship. I have never really been big on pie, but J is. In seven years of being together I have only ever made him this once before, for his birthday, so you can understand his excitement.

Creatively speaking I didn’t have much leeway. He would be disappointed if I modified the filling by throwing in a new spice or flavour, and ever since I discovered Beyond Salmon’s recipe and technique for pastry dough I have been using it every time. J described it as the best pastry he had ever had, so I don’t screw with it.

That means, the only choice I had, in order to entertain myself, was changing the appearance of the pie itself. I had used the lattice technique once before, on a blackberry pie awhile back. However, Sarah from What Smells So Good gave me the idea, via twitter, of trying to make a twisted lattice crust. I had never even heard of this before so it was totally exciting. It was even more challenging and, though far from perfect, came out prettier then the regular lattice don’t you think?

Now, on to taste. I wonder whether this is J’s way to encourage me to make more pie? He said it was the best pie he’d ever had. I thought it was good too, good enough to have for breakfast on Sunday. It fact it didn’t even last a full 24 hours after cutting into it. Did I mention that there are only two of us?

Do you have special dishes you make for your loved ones that aren’t your favorite? I make lamb shanks and meaty pastas more than I otherwise would too.

[print_this]Strawberry Rhubarb Pie Recipe
(makes 1 pie)

Dough:
1 batch of pâte brisée

Filling:
2 1/2 cups strawberries, trimmed and quartered
4 cups rhubarb, chopped into 3/4″-1″ pieces
1 cup flour
1/2 cup sugar

Make and roll out pastry according to instructions. Measure out all filling ingredients but don’t combine. Fill bottom of pie plate with pastry. Cut other pastry shell into strips about 3/4″ thick. Combine filling ingredients and place in pie shell. Make lattice twisting gently as you go – check this out. Seal edges.
Preheat oven to 425F. Bake pie for 20 minutes, reduce heat to 350F and cook for another 45 to 60 minutes. Until browned and bubbling.[/print_this]

More Recipes That Might Interest:
Blackberry and Apple Pie
Rhubarb Oatmeal Bars Recipe
Rhubarb and Ginger Compote
Chocolate Lavender Cake



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