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It happened. Strawberry Rhubarb Pie, that is.

June 13, 2011

The last time we had rhubarb, Michael asked, “Are you gonna make a pie?”. I thought I might, at the time but then, it was so hot, and I was baking other things, and then ….I turned it into a smoothie. Which, for the record was very, very good.

Another CSA trip and we ended up with 1 pint of strawberries and 1 pound of rhubarb. And pie, it was.

Several times last night, Michael declared this “the best pie you ever made”. I think it’s as good as the french silk pie I made over the winter, which was so dangerous to have around (even I, the queen of self-control was about to eat all of it myself) that I sent Michael off to work with it the next day. It’s good to share calories with other people. Espescially boys with fast metabolism.

This one I’m keeping for us. Dangerous pie be damned.

I was looking on Foodgawker for a recipe I wanted to use, and I came across this, and adapted slightly.

First, make the pie crust. (And set the oven on 400 while you’re at it).

1 stick of butter, cut into small pieces.

1 cup flour

2 tbsp sugar

1/4 tsp salt

3 tbsp ice water

Place all ingredients into processor or stand mixer. (I went with stand mixer here because I couldn’t handle any more equipment on my counter!) Blend until the butter looks like tiny pea-sized sand bits. Smoosh dough together until it forms a ball (the butter will suddenly help it stick) and transfer to a bowl and put it in the fridge while you work on the rest.

Next, make the filling:

1 pint strawberries, hulled and cut in half

1 pound rhubard (6 stalks, cut into 1″ pieces)

2/3 cup sugar

3 tbsp flour

Mix filling together and let it rest while you make the topping.

Finally, make the crumb topping.

1 cup flour

1/2 cup brown sugar

1 stick of butter, cut into small pieces

Combine everything and use a pastry cutter or place in a food processor or stand mixer. You want the butter to once again be cut into small pieces, with the mixture resembling wet sand.

Assembly:

Take the dough out of the fridge and roll on a floured surface. You want to do this quickly as the butter starts to melt in a hot kitchen. Transfer dough to pie dish. Fill with filling and top with crumb topping. Bake for about 50 minutes with a large baking sheet under the pie dish to catch any juice that might run over.

I served this with fresh whipped cream (whipping cream, confectioner’s sugar).

A little love note on this pie: one of the fastest I’ve ever make and best tasting too.

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4 Comments leave one →
  1. June 13, 2011 8:12 pm

    Oh my goodness. so beautiful, and I’m a little green. In almost 3 years on Guam I’ve been able to buy rhubarb, count it, ONE TIME! The stockers in the local grocery stores don’t even know what it is. I hereby urge you to enjoy and extra slice on my behalf! 😉 (and fyi, I think it’s an old foodgawker entry from years ago but there’s a lemon rhubarb relish chicken recipe floating around somewhere that’s amazing!)

  2. June 13, 2011 9:15 pm

    Oh you poor dear! I will certainly have some for you, too. And that sounds REALLY good. We’ve been hauling a lot of rhubarb this year from CSA. Gonna look it up now. 🙂

  3. June 14, 2011 3:45 pm

    Oh! I’ve always wanted to make this kind of pie – thanks for sharing the recipe! I’m seriously bookmarking it!

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