Can we all say... "mmmmmmmmm!"
My rhubarb grows and grows and grows! I'm always trying to use up its delicious goodness and this pie is one of the perfect ways. I hope to get a few more rhubarb recipes up, but we'll see how busy the kids keep me around here! :) This recipe makes 1 pie - serves 8 or maybe more if you share better than I do!
Enjoy!
Strawberry Rhubarb Pie
Pie Crust:
1/2 Cup (1 Stick) VERY Cold Butter
1 Cup Flour
1/8 Cup Sugar
1/8 Tsp Salt
1/8 Cup Cold Water, plus additional Tbsp or so if needed
Filling:
2 3/4 Cups Rhubarb, Sliced (about 5-6 stalks)
2 Cups Sliced Strawberries
2/3 Cup Sugar
3 Tbsp Corn Starch
Streusel Topping:
1 Cup Flour
1/2 Cup Brown Sugar
1/2 Cup Cold Butter
Crust: In a food processor or in a large bowl, if mixing the dough by hand, combine the flour, sugar, and salt. Mix for a second or two to blend. Add the butter and, on low speed or by hand with two knives or a pastry cutter, work the mixture until it is crumbly and the largest pieces of butter are no bigger than a pea. The butter should remain cold and firm. If the butter is becoming too soft, refrigerate the mixture for a 10-15 before continuing. Once the butter/flour mixture resembles large coarse crumbs, on low speed or tossing with a fork, if mixing by hand, sprinkle the cold water evenly over the flour mixture, and mix just until it pulls together in a shaggy mass. Add a tablespoon of cold water additionally at a time if the dough isn’t pulling together well. The object isn’t to have a smooth, tight ball of dough – the dough should still have loose pieces of flour here and there but should just start coming together when the water is mixed in. Dump the dough out onto a work surface. Using your hands, pull the dough together and gently press it into a large ball. It should start joining more cohesively and forming more of a dough-like consistency. Using a lightly floured work surface, begin rolling from the center of the dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. The lifting and turning is important because this will let you know if the dough is sticking and if more flour is needed on your work surface. Carefully fold the dough into quarters and place in the pie dish. Ease the dough into the bottom and up the sides of the pie dish without stretching (if the dough is stretched to fit the pie plate, it will shrink while baking). Using kitchen shears or a sharp knife, trim the excess dough around the edge of the pie plate so that there is still about 1/4 to 1/2-inch hanging over the edge of the pie plate. Fold this excess under the edge of the pie to form an extra thick edge on top of the pie plate rim. Flute the edges with your fingers. Cover the pie plate loosely with plastic wrap and refrigerate for at least 15 minutes or up to overnight before filling and baking.
Filling: In a medium-large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture should be thick and syrupy after being stirred well. Pour the strawberry/rhubarb mixture in the crust, using a large spoon to fill evenly.
Streusel: In a small bowl, combine the flour and brown sugar. Cut the butter into pieces and using a pastry cutter or two knives, cut in the butter to the flour/sugar mixture until it has the consistency of coarse crumbs. Sprinkle the streusel topping evenly over the top of the pie.
Place the pie on a rimmed baking sheet and bake at 400 degrees for 50-55 minutes, covering the pie crust edges halfway with foil to prevent over-browning.
Let the pie cool completely before cutting into pieces. Serve with a dollop of freshly whipped cream, if desired.
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