Strawberry-Rhubarb Pie

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I love rhubarb.  It’s not something I grew up with, though.  My family never baked with it, and it was kind of frowned upon, for some reason.  Because of the sourness?  Because of the texture?  Because my grandma likes it?  Grandma has good taste.  I hear she likes gooseberry pie, too.  I’ve never had a gooseberry.  I better put that on my bucket list.

I only tried rhubarb a few years ago when I bought some from the grocery store.  Now I buy it every spring from the store or farmers’ market.  I’d like to grow pie plant someday.  I’m envious of you if you have rhubarb plants. If you haven’t tried rhubarb yet, you must.  Do not be afraid of it.  Yes, it is sour.  That’s what sugar is for.

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A little sugar never hurt no one, amirite?!  No, that’s not true.  Sorry.

Unless you’re talking about kisses, like, give me some sugar, sugar.  Kisses are nice.

Where was I?  Oh yes, I baked a strawberry-rhubarb pie.  I suppose I should try baking something only with rhubarb, but that’s really hard you see, because I love that strawberry-rhubarb combination so, so much.  Whoever came up with that combo is a genius.  I HAD to know who invented strawberry-rhubarb pie, so I did some research.

Well, I couldn’t find out who it was.  The only thing I could find was about the first rhubarb tart recipe appearing in A New System of Domestic Cookery by Maria Eliza Rundell, 1807.  Also, off topic, but I feel you should know this: rhubarb can be used as a strong laxative.  So… if that applies to you… take that knowledge and run with it. 

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This recipe comes from United States of Pie, a cookbook completely dedicated to pie baking, by Adrienne Kane.  I knew I wanted to review this book, because it’s completely up my alley; I love pie, pie history, and regional cooking. 

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The book is divided up into sections: pie crust recipes, pies of the Northeast, pies of the South, pies of the Midwest, and pies of the West.  There are also helpful pie baking tips and stories throughout each chapter.

I’m excited to try the Concord Grape Pie (Northeast), Tar Heel Pie (South), Sour Cherry Pie (Midwest), and Black Bottom Pie (West) (What happens when you eat too much rhubarb). 

This pie was great; I didn’t have any problems at all.  The recipes is this cookbook are detailed - It would be really hard to mess them up.  The crust is made from a sour cream pie dough, and the filling is simple; strawberries, rhubarb, sugar, flour and butter.  I scalded my mouth from eating a slice hot from the oven.  Ouch.  I hate when that happens.

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Strawberry-Rhubarb Pie
Recipe from United States of Pie by Adrienne Kane

Ingredients:
Sour Cream Pie Dough
2 cups all purpose flour
2 tablespoons granulated sugar
3/4 teaspoon Kosher salt
8 tablespoons (1 stick) unsalted butter, chilled, cut into 1/2-inch cubes
4 tablespoons vegetable shortening, chilled, cut into 1/2-inch cubes
1/2 cup sour cream
2-5 tablespoons ice water

Directions:
In a large bowl, whisk together the flour, sugar, and the salt until well blended and free of lumps. Add the butter and the shortening, and toss gently to coat. With your fingertips, blend the mixture until it resembles coarse meal. Add the sour cream. Work the fats into the flour, rubbing them into the flour until the mixture resembles gravel. Sprinkle on the ice water, 1 tablespoon at a time, starting with a total of 2 tablespoons and then gradually adding more water if needed. Blend with your fingertips, as quickly as possible, pulling the mixture together and creating a dough. The dough will become less sticky and more of a mass when enough water has been added. Finally, knead the dough minimally in the bowl to make sure it has just enough moisture. Divide the dough in half (One mound of dough should weigh approximately 11 ounces.) Place each half on a sheet of plastic wrap and seal it. Gently form each one into a disk roughly 3/4-inch thick. Place the wrapped dough in the refrigerator and leave it for at least 1 hour, or up to 2 days, before rolling it out. The dough can be frozen for up to 1 month and defrosted in the refrigerator before using.

Pie1 1/4 cups granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon grated orange zest
Pinch of Kosher salt
12 ounces rhubarb, sliced into quarter-inch pieces (3 cups)
1 pound strawberries, cleaned, hulled, and quartered (3 cups)
2 tablespoons unsalted butter, cut into 1/2-inch cubes
1 tablespoon heavy cream (optional)
1 tablespoon turbinado or sanding sugar

Directions:

Preheat the oven to 425 degrees F. In a small bowl, combined the sugar, flour, orange zest, and salt. Stir well, and set aside. In a medium-size bowl, toss the rhubarb and the strawberries together. Set aside.

On a well-floured surface, roll out one portion of the dough until it is about 1/8-inch thick and will fit a 9-inch pie plate. Gently pick up the dough, center it over the pie plate, and ease it into the plate. Let the excess dough hang over the rim. Spread half of the fruit mixture in the pie plate. Sprinkle half of the sugar mixture over the fruit. Repeat the layers of fruit and sugar. Dot the surface with the butter. Roll out the second portion of dough to the same size. Lay the dough over the filling. Trim the edges of both layers of the dough to leave a 1-inch overhang. Pressing the edges together, fold them under, and then decoratively crimp the perimeter. With a sharp knife, cut 5 vents in the top crust.

Bake the pie for 15 minutes. Then reduce the heat to 375 degrees and continue baking for 45-50 minutes, until the crust is golden brown. Let the pie cool to room temperature before enjoying. Optional - For a lovely sheen on the baked pie, use a pastry brush to paint the surface with the cream. If you like, sprinkle the sugar over the cream. As the pie bakes, the sugar will caramelize, and it will crackle when you slice a wedge of the freshly baked pie.
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33 comments:

  1. Gahh, I love rhubarb!! I am getting a whole load of the stuff from a friend of mine and promised many goodies in return - this will definitely be on the list :-)

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  2. Oh, yummy! This pie looks absolutely delicious!

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  3. Strawberry rhubarb is one of my favorite flavor combinations ever. This sounds like a perfect recipe....so curious to try that sour cream crust! This is going on my list...I am on a pie kick lately:-)

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  4. love strawberry rhubarb pie, it's one of my mom's classics :) look forward to it every year :) now i need to make it for myself!

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  5. I too love rhubarb. My favorite pie of all time is rhubarb by itself. It is unbelievably yummy.

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  6. yummmm, my mouth is puckering just looking at that beauty! I have to admit I'm a rhubarb purist, though, and don't like any other fruits mucking up my rhubarb fixx :) I have a beautiful ruby red-stalked plant in my back yard - it makes the most gorgeous desserts. Now that you'll be *freezing* in the Chicago winter, you can have a plant too!
    (Black Bottom Pie joke . . . good one :)

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    1. Patrice, what do you bake with it?

      Hahaha thank you. You're the only person who liked that.

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    2. Plain rhubarb pie (when I have company, otherwise I'll eat the whole thing sliver by sliver :), rhubarb crisp (that has an egg in the crumbly part - odd, but good), and a deep-dish cookie-crusted dessert that has a custardy-rhubarb filling with a browned meringue/coconut top. If I have leftover rhubarb, I make a not-too-sweet jam and freeze it in small containers . . . when it's -30º in January, I can make a quick rhubarb fool, close my eyes and pretend it's spring :)

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  7. Rhubarb does not grow here in GA so I have to stockpile it when we can get it. Which is just a few short weeks around here! I freeze it and then use it to make all kinds of yummy things! This year I tried strawberry rhubarb jam! Delish!! Good for you for posting about this underrated food item...not sure if it is a fruit or a veggie or what!

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    1. Ohhh it's too warm there, huh? I didn't think about that. Yeah, is it a veggie?

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  8. What a great looking pie! We have a backyard full of rhubarb... folks in my neighborhood call it a weed :) But we love it! Rhubarb is a delicious veggie and it's a summer staple here. Yum, yum!

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  9. I just made a strawberry rhubarb pie for my friend's birthday yesterday! I always use the Cook's Illustrated recipe and love it, but I'd really like to see how the sour cream pie dough tastes. Yum!

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  10. Yummy, love this pie! I'm so found too of the mix of strawberry and rhubarb, I could eat some every day!

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  11. You are so funny - "That's what sugar is for."

    You would love rhubarb fool. No, I'm not being rude, I mean the British "pudding". Stew your rhubarb (with lots of sugar) and layer it up in a pretty glass with whipped cream. SO good.

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  12. Strawberry and rhubarb make the perfect pairing. The pie looks delicious!

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  13. Mmm rhubarb pie. I haven't had one in a long time, come to think of it. I like the tartness.

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  14. Mom and dad had gooseberry and raspberry bushes lining the fence so i have eaten am nay a gooseberry pit so I hope you get to try it someday. As with rhubarb it requires sugar!

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  15. I am constantly burning my mouth on hot goodies straight from the oven because I'm too excited to eat them!

    Back before I stopped eating dairy I used to beg my coworker to bring in her strawberry rhubarb pie.. it was my favorite! I'm a sucker for any type of berry pie but this and blueberry are my favorites!

    Going to try calling Floriole this afternoon.. fingers crossed.. =)

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    1. Oh gosh, I hope they have something vegan for you. You should call Sweet Mandy B's too. I went there the other day and forgot to look.

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  16. I've always been a little intimidated by rhubarb, because it seemed difficult to work with. This makes me want to use it, though!

    I love that it's fresh fruit season. I've been eating pears like nobody's business. I used two to make a galette the other day, and may use rhubarb in a galette next time!

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    1. That sounds good! Pear gallette... You could see a savory one with blue cheese.

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  17. My dad loooves strawberry rhubarb pie, but I've never had it. Definitely have to try this one out though!! Looks amazing!

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  18. My eyes lit up when you mentioned sour cherry pie! It's by far one of my favorites (I think it might even surpass strawberry rhubarb!). You gotta give it a try! I wish sour cherries were easier to come by. I just posted a strawberry rhubarb ice cream recipe. It's that time of year! :) http://honestcooking.com/2012/06/05/strawberry-rhubarb-ice-cream-and-amarillo-ipa/#

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    1. I have never, ever baked a sour cherry pie. I want to get some from Michigan. Do you know when the season is?

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    2. It's around July. The sweeter cherries are in season first, then the tart ones. A restaurant in Philly I went to recently served some sour cherry chutney with fresh biscuits in lieu of a bread basket and it was absolutely amazing! Sooo many possibilities! I can't wait to get my hands on some :)

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  19. I llluuuurrvvvee rhubarb also, especially with strawberries! This pie sounds absolutely spectacular!

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  20. 'Tis the season to laugh hysterically at everyone's rhubarb blogs! :-D

    I'll admit that despite the guffaws, I'm not terribly fond of rhubarb pie. The flavor is a little weird to me. YOu have me thinking that it's a while since I baked a cherry pie though. I could totally do one of those!

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    Replies
    1. Rachel, you should bake a cherry pie to celebrate your new gig!

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  21. I love rhubarb too! It's also great with raspberry!

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  22. Ooh, I wonder what Tar Heel Pie is (considering I'm from the Tar Heel State). Sounds like it would be something sticky, if it has anything to do with the image of heels being caught in tar...haha.

    Black bottom pie is delicious too, mmm, though cherry may be my fave! So much pie inspiration in this post.

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