Strawberry Rhubarb Pie
Published May 14, 1983
Craig Lee for The New York Times
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
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Ingredients
FOR THE FILLING
2 cups rhubarb in one-inch pieces, about one pound
3 cups strawberry halves
1 cup sugar
3 tablespoons ''minute'' tapioca
3 tablespoons unsalted butter
FOR THE CRUST
2 ½ cups all-purpose flour, plus more for dusting
½ teaspoon salt
¾ teaspoon sugar, plus extra for sprinkling
15 tablespoons unsalted butter (almost 2 sticks), very cold and cut into ¼-inch cubes
½ cup ice-cold water
1 tablespoons milk
Nutritional analysis per serving (6 to 8 servings)
64 grams carbs; 69 milligrams cholesterol; 508 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 16 grams saturated fat; 27 grams fat; 3 grams fiber; 153 milligrams sodium; 5 grams protein; 29 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the pastry: combine the flour, salt and sugar in a large mixing bowl. Using a fork or pastry cutter, work half of the butter into the flour until it resembles coarse meal. Quickly work the remaining butter into the dough until the biggest pieces are the size of lima beans. Drizzle in the water in several additions, tossing and mixing between each. (It should look rather ropy and rough.) Stop adding water when a few bits of dry flour remain in the bottom of the bowl; do not overwork the dough or it will become tough. Gather two-thirds of the dough and wrap tightly with plastic wrap. Do the same with the remaining third. Flatten into disks. Refrigerate for at least 30 minutes. When the dough is chilled, roll out the larger piece and line a nine-inch pie pan.
- Step 2
If rhubarb is thick, peel it. Combine rhubarb and strawberries in a bowl. Mix sugar and tapioca together and fold gently into the strawberries and rhubarb. Allow to macerate for 15 minutes.
- Step 3
Preheat oven to 425.
- Step 4
Spoon fruit into pastry shell and dot with butter. Roll out remaining pastry, cut into strips three-quarters of an inch wide and weave a lattice to cover the pie. You can simply lay the strips on top in criss-cross fashion if weaving is not one of your skills. Seal, trim and crimp the edges. Brush the lattice with milk and sprinkle with a bit of sugar.
- Step 5
Bake in preheated oven for 15 minutes. Lower heat to 350 degrees and bake 40 minutes longer, until pastry has browned and filling begins to bubble. Let pie cool completely before serving, at least 3 hours and up to overnight to set the filling.
Private Notes
Comments
When I was a child back in the '50's, we always had rhubarb growing along the creek outside the kitchen door, strawberries growing in the berry patch. My dad taught me to make Strawberry Rhubarb Pie. He told me the biggest mistake people made when preparing the fruit for this pie was to use the wrong ratio of rhubarb to strawberries. That's the case here. The ratio should be reversed: 3 cups rhubarb to 2 cups strawberries. Try it and see if you don't agree.
Recommendations: Use cornstarch (3-4 tbsp) for thickening; reduce sugar by up to 1/2; try ratio of 3 c rhubarb to 2 c. strawberries; flakier crust if cook 20-22 minutes at 425.
Made June 4, 2016 as directed. It was good but we prefer straight rhubarb. Adding a cup of sugar pushed this into the "too sweet" category. Consider cutting sugar by half. Definitely better flavor and consistency after a day sitting.
I've made this many times following the recipe exactly and it's always stellar. My only advice is to use King Arthur flour and Kerrygold butter when you make your pie crust.
can you use frozen fruit, and if so thaw or not? thank you!
I made the crust in the food processor. seemed fine. I always make it in a bowl, but this time wanted to reduce cleanup. Used 3C of rhubarb, a little less of strawberries. I like the taioca idea because my grandmother used to compain about cornstarch having a taste and texture she didn’t like. She grew rhubarb and strawberries and always had a bumper crop.