Rhubarb season is too short and almost at an end. But I hope you get a chance to try this delicious rhubarb-strawberry pie. The rhubarb and strawberries are cooked to provide a nice thick filling and then mixed with fresh strawberries to create a delicious tart filling.
Rhubarb Strawberry or Strawberry Rhubarb Pie
No matter how you say the name this pie tastes great. One of the reasons I love late spring is because that is when the local strawberries start to appear at the farmer's market. Right now 1/3 of my refrigerator is filled with strawberries and raspberries and I look forward to coming home each evening to either bake something or plan my next bake. Not to mention the longer and sunnier days that make even running errands seem relaxing because you've got the sun on your back.
If you love Rhubarb-Strawberry Pie than you'll love this version. The filling is full of rhubard and fresh strawberries and no runny filling. I've been making this pie for a few years and when I knew I would be sharing this recipe with my readers.
I got the inspiration for this recipe from the Cooks Illustrated recipe for Rhubarb-Strawberry Pie where the filling is cooked before it is encased in a double-crusted pie and baked. I decided to try a slightly simpler version with a pre-baked pie crust and a filling topped with yummy whipped cream.
Cook's Illustrated All Butter Pie Crust
The pie crust recipe is a Cooks Illustrated recipe. This recipe is the perfect all-butter crust and the crust rolls out so easy and there is almost no shrinkage when the crust is pre-baked.
The big difference is that their recipe uses a food processor and I don't. The change was not planned, but my food processor wasn't working, so I used a pastry cutter instead. Fortunately my food processor is working again, but I made the crust a few times by the time my processor was working again, so I decided to stick the hand method for this recipe. Making pie dough by hand is relaxing, so it's not all bad.
If you want the food processor here is link to the CI Foolproof All Butter Pie Crust recipe. You will have to sign up for a free membership to get access. The best tip I can give you is that if you do use the food processor, be careful not to overprocess the dough.
Rhubarb Strawberry Filling
I love this filling, but it was a challenge getting it just right. I made this recipe at least three times before I started my blog and thought it would easy to reproduce it for the blog. But of course, it wasn't. In previous years I didn't write anything down, just went by memory every time I made it. The first two times I made it for the blog, the filling was runny, so I had to figure out what I did in previous years to create a nice thick filling. The secret was to cook the rhubarb and strawberry mixture until it was a thick jam consistency and then add the cornstarch. It worked perfectly and the filling stayed firm once I cut into.
Half the fresh strawberries are added to the cooked and chilled rhubarb-strawbery mixture to create the delicious filling. Add this to the pie shell and then chill it for about 1 hour before add the whipped cream. You can also make this the night before and add the whipped cream right before serving.
I hope you enjoy this new sweet treat. If you make this pie, tag me on IG @bakesbybrownsugar with a picture of your bake or leave a comment at the botton of the page.
Rhubarb Strawberry Pie
- 1 1/4 cups (6 1/4 ounces/177 grams) all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 10 tablespoons (5 ounces/141 grams) unsalted butter cold
- 1/4 cup ice cold water
Rhubarb Strawberry Filling
- 1 pound (454 grams) rhubarb sliced
- 1 pound (454 grams) strawberries divided
- 1 cup (200 grams) white granulated sugar
- 1/4 teaspoon kosher salt
- 2 tablespoons cornstarch
- 1 tablespoon water
Whipped Cream Topping
- 2 cups heavy cream chilled
- 1/4 cup (30 grams) powdered sugar
For the Pie Crust
- Cube the butter. In a large metal bowl combine 3/4 cup of the flour, the sugar, and salt and whisk. Add the cubed butter. Use a pastry cutter or your hands to mix the butter into the flour mixture until the mixture is pea-sized. Add the remaining 1/2 cup flour and use your hands to mix the flour into the mixture until it is coated with the flour.
- Add 2 tablespoons of the cold water to the mixture. Toss with a spatula until it is moistened. Add the remaining 2 tablespoons of ice water and toss to combine. Press the dough with the spatula and press firmly together until the dough sticks together. Transfer the dough to a sheet of plastic wrap. Draw the edges of the plastic wrap over the dough and press firmly to form a compact frissure-free mass. Wrap the dough in plastic and flatten to form a 5-inch disk. Refrigerate the dough for at least 2 hours or up to 2 days. When you’re ready to roll out the dough let it sit on the counter for about 10 minutes to soften.
- Roll the dough into a 12-inch circle on a well-floured surface. Fold the dough in half and gently lift into a 9-inch pie plate, leaving about a 1-inch overhang around the edge. Gently unfold the dough and press it into the bottom and sides of the pie plate.
- Trim the overhang to 1/2-inch beyond the edge of the plate. Fold the edge under itself so the edge of the dough is even with the edge of the pie plate. Crimp the dough around the edge of the plate with your fingers. Refrigerate the dough-lined plate for at least 1 hour.
Pre-bake the Pie Dough
- Preheat the oven to 350 degrees.
- Line the chilled pie shell with aluminum foil. Cover the edges to prevent burning. Fill the pie plate with pie weights or raw beans. Bake until the edges begin to turn lightly brown, 20-25 minutes. Remove the foil and pie weights, rotate the pie plate and bake until the pie crust is golden brown, about 10-15 minutes. Let the pie crust cool completely on a wire rack, before adding the pie filling.
Rhubarb Strawberry Filling
- Slice 8 ounces of the strawberries and place in a bowl. Wash and slice the rhubarb 1/2-inch thick. Combine the rhubarb with the sugar and salt in a non-reactive saucepan and stir until the sugar coats the rhubarb. Let the mixture sit for 30 minutes. This process will begin to draw moisture from the rhubarb.
- Combine the cornstarch with 1 tablespoon of cold water and stir until there are no lumps.
- Over medium heat began to cook the rhubarb, stirring frequently until most of the liquid is evaporated. Reduce the heat to medium low and add the sliced strawberries and stir continuously as the strawberries release their liquid. Cook until most of the liquid from the strawberries evaporate. Add the cornstarch slurry and cook, stirring continuously for 2-3 minutes. The rhubarb-strawberry mixture will be thick. Place mixture in a bowl and refrigerate until completely chilled, about 2 hours.
Assemble the Pie
- Slice the remaining strawberries in half or in quarters if larger than an inch. Combine with the chilled rhubarb strawberry mixture. Scrape the rhubarb-strawberry mixture into the pre-baked pie shell and refrigerate.
- In the bowl of an electric stand mixer, combine the heavy cream and the powdered sugar. With the whisk attachment beat on medium high speed until soft peaks form.
- You can either pipe the whipped cream on top of the rhubarb-strawberry filling or use a spatula to spread it over the filling.
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